** Recipe from The Cookin' Chemist **
* 1/2 c. plus 2 Tbl. butter, divided
* 1 1/2 c. vanilla wafer crumbs (about 45 wafers, crushed)
* 1/3 c. powdered sugar
* 1/3 c. cocoa powder
* 1 pkg. (8 oz.) cream cheese, softened
* 1 Tbl. cornstarch
* 1 can (14 oz.) sweetened condensed milk
* 1 egg
* 1 1/2 tsp. peppermint extract or 1 Tbl. green creme de menthe
* green food coloring (optional)
* chocolate almond bark
Heat oven to 350. Melt 1/2 c. butter in the microwave or on the stove top. Stir in crumbs, sugar, & cocoa. Press firmly on the bottom of an ungreased 9x13" pan.
Beat cream cheese, remaining 2 Tbl. butter & cornstarch in a small bowl until fluffy. Gradually beat in sweetened condensed milk, then egg, peppermint extract & food color. Pour carefully over prepared crust. Bake 25 min, or until center is set. Cool. Melt 2 squares chocolate almond bark and decoratively drizzle over bars. Refrigerate until thoroughly chilled. Cut into bars. Store covered in refrigerator.
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