This minty tasting dessert would go great with your favorite flavor of Mystic Monk Coffee. We made it last weekend and even though it didn't look like it looks in the picture in the cookbook, it tasted great and I've been getting compliments on it all week. I even made it wheat-free and people still liked it! Enjoy!
10 tbls butter - no substitutes - divided
3 squares (1oz ea) unsweetened chocolate, chopped
1 1/2 C sugar
2 tsp vanilla extract
1 cup flour
1 package (8 oz) cream cheese, softened
1 tbls cornstartch
1 can (14 oz) sweetened condensed milk
1 tsp peppermint extract
4 drops green food coloring (optional)
1 C semi-sweet chocolate chips
1/2 C whipping cream
In a microwave safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly. In a mixing bowl, beat 2 eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 9 x 13 in baking pan. Bake at 350 degrees for 15-20 minutes or until top is set.
In a mixing bowl, beat cream cheese and remaining butter. Add cornstarch, beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring if desired. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on wire rack.
Meanwhile in a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill 2 hours or until set before cutting.
God Bless! And have a peaceful and restful Sunday.