Chocolate_Mint_Dessert

The original recipe was from Pat Baird (Warren’s mom) - not sure where she got it.

Ingredients:

1 cup (225g) Margarine
2 cups (250g) icing sugar
115g semi-sweet chocolate chips, melted
75g (dry) raw cashews
1tsp peppermint flavouring (0.1ml of peppermint essential oil)
2tsp vanilla

Directions:

put raw cashews in a heat-safe bowl and pour boiling water over them and let them soak for at least an hour
blend the cashews with 75g of water to get a think cream-like consistency (add more water if needed)
put margarine and icing sugar in the bowl of a stand mixer with a whisk attachment. start slow as to not make a mess, but work your way up to high speed and whisk until fluffy.
pour in the chocolate, cashew cream, peppermint an vanilla and whisk more until fluffy.

Prepare a crust in either a 9x13” pan, or a 10”/26cm spring-form pan - you can do a graham wafer crust (~2 cups/300g crushed graham wafers and 1/2 cup margerine), or prepare a brownie mix and spread it thinner than usual..

pour the mix over and freeze. Keep frozen. (should try with slightly more cashew’s next time)

Original:

Beat the following ingredients in order until light and fluffy

1 cup butter
2 cups icing sugar
4 squares (110g) semi sweet chocolate, melted
4 eggs
1 tsp peppermint flavoring
2 tsp vanilla

Crush 2 cups graham wafers, melt 1/2 cup butter and mix together to form crumbs. Reserve 1/4 cup for topping and pat the rest into a 9x13 pan. pour chocolate mixture over crumbs in pan and sprinkle with remaining crumbs. Store in deep freeze.