Fudgy Mint Squares

From the mid 1990's until 2000 I subscribed to a cooking magazine published every 2 months. I quit subscribing when their marketing drove me insane. (Apparently even when your subscription is paid up for 2 years they still feel the need to bombard you with letters and postcards offering to automatically renew TODAY.) A lot of subscribers canceled when their subscription marketing got to the stalking stage, and now, I've since heard the company was bought out by another. I used to find a lot of great recipes in their magazines. They were 'real' and used ingredients I typically had on hand, not to mention family friendly. I basically knew that I could make any recipe in the issues and I had a 75% chance of our family loving it. I've not tried this particular recipe, but while surfing online at this cooking magazines website, (which is a public forum for trading recipes) it sounded good at the time.

Fudgy Mint Squares

10 tablespoons butter (no substitutes), divided
3 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
4 drops green food coloring, optional
1 cup (6 ounces) semisweet chocolate chips
1/2 cup 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 13-in. x 9-in. x 2-in. baking pan. Bake at 350° 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 a wire rack.

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 for 2 hours or until set before cutting.

Yield: about 4 dozen.