• 6 Tbsp. butter
• 1/2 cup cocoa (I use Hershey's)
• 2 cups powdered sugar
• 3 Tbsp plus 1 tsp. milk, divided
• 1 tsp. pure vanilla extract
  MINT FILLING
  
• 1 package 3-oz cream cheese
• 2 cups powdered sugar
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. peppermint extract
• 3 to 5 drops of green food color

Line 8-inch pan with foil.

In small saucepan over low heat, melt butter. Add cocoa. Cook, stirring constantly, just until mixture is smooth.

Remove from heat, add powdered sugar, 3 Tbsp milk and vanilla. Cook over low heat, stirring constantly until mixture appears melted and glossy. Pour half of mixture into pan, spread quickly. Refrigerate.

Prepare mint filling. Spread over chocolate layer. Refrigerate 10 minutes.

To the remaining chocolate mixture in saucepan, add 1 tsp. milk. Cook over low heat ,stirring until chocolate is melted. Spread over filling. Refrigerate until thoroughly chilled.

Cut into squares
MINT FILLING

In small mixer bowl, beat all ingredients until smooth. Add 2 to 3 tsp. milk if needed

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