Recipe: Chocolate Mint Squares

This is one of the most popular things I have ever made. It is embarrassing to post the recipe and show how simple it is to make! Anyway, for all the fans who can't wait until December rolls around for me to make it, here is the recipe for this wonderful treat. And really, who says that peppermint is a flavoring reserved for Christmas-time?

Chocolate Mint Squares
Adapted from The King Arthur Flour Cookie Companion

Dough
2 ounces unsweetened chocolate
1/2 cup (1 stick) butter
1 cup granulated sugar
1/4 teaspoon salt
2 eggs (preferably at room temperature)
1/2 cup unbleached flour
1/2 cup chopped walnuts or chopped pecans
1/2 teaspoon peppermint extract or peppermint oil*

Frosting
1 cup confectioners' sugar
2 tablespoons butter, melted
3/4 teaspoon peppermint extract or peppermint oil*
1 tablespoon milk

Glaze
1 ounce bittersweet chocolate
1 tablespoon butter

*This is the amount to use if you're using Boyajian peppermint oil. Other peppermint oils may vary in strength; add them judiciously, tasting as you go.

Preheat the oven to 350°F.

Dough: In a double boiler, or in a microwave, melt together the chocolate and butter or margarine. In a medium-sized mixing bowl, beat together the sugar, salt and eggs. Add the chocolate mixture, stirring to combine, then the flour, nuts and peppermint, mixing till well-blended.

Pour the batter into a lightly greased 9 x 9-inch pan. Bake the squares for 25 minutes. Remove them from the oven, and cool to room temperature.

Frosting: In a small bowl, whisk together the sugar, melted butter or margarine, peppermint and milk. Spread the frosting over the cooled squares in a thin layer.

Glaze: In a double boiler, or in a microwave, melt together the chocolate and butter or margarine. Drizzle this over the frosted squares. Refrigerate the squares to set the glaze. To serve, cut into 1 1/2-inch squares.

Yield: About 36 small squares.