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Peppermint Truffle Bars

These truffles are one of the greatest candies I have ever tasted. They will disappear as fast as you make them.—Alysha Braun, St Catharines, Ontario

84 ServingsPrep: 30 min. Bake: 50 min. + chilling

Ingredients

1 teaspoon plus 3/4 cup cold butter
1-1/2 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
FILLING:
16 ounces semisweet chocolate, chopped
3/4 cup milk
1/2 cup butter, cubed
4 eggs
2/3 cup sugar
1 teaspoon peppermint extract

Directions

Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1
teaspoon butter. In a large bowl, combine the flour, confectioners'
sugar and salt. Add vanilla and remaining butter; cut in butter
until mixture resembles fine crumbs. Pat into prepared pan.
Bake at 325° for 20-25 minutes or until edges are lightly
browned. Cool on a wire rack.
In a large saucepan, combine the chocolate, milk and butter. Cook and
stir over low heat until smooth; set aside.
In a large bowl, beat eggs and sugar until thick and lemon-colored.
Beat in extract and chocolate mixture. Pour over crust. Bake for

2 of 2

Peppermint Truffle Bars (continued)

Directions (continued)

30-35 minutes or until center is almost set. Cool completely in pan
on a wire rack.
Refrigerate overnight. Using foil, lift bars out of pan; cut into
triangles. Store in the refrigerator.
Yield: 7 dozen.

Nutrition Facts: 1 bar equals 75 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 31 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.