---------- Recipe via Meal-Master (tm) v8.05
  
       Title: 1992 3rd Place: Chocolate Mint Sticks
  Categories: Cookies, Holiday
       Yield: 36 servings
  
            Mmmm----------------
            -----------brownie-----
            --------------------------
       1 c  Butter, softened
       2 c  Granulated sugar
       4    Eggs
       2 ts Vanilla
       4 oz Unsweetened chocolate,
            Melted
       1 c  Unsifted all-purpose flour
     3/4 c  Chopped pecans or walnuts
            Mmmmm---------------
            ------------filling---- -- €
            ---------------------------
       2 c  Confectioners' sugar
       4 tb Butter or margarine,
            Softened
       2 tb Milk
     1/2 ts Peppermint extract
            1-2 drops green food
            Coloring, if desired
            Mmmmm---------------
            -------------glaze----- -- €
            ---------------------------
       2 oz Sweetened chocolate
       2 tb Butter or margarine
  
     Preparation time: 25 minutes Cooking time: 30 minutes
   
      1. Heat oven to 350 degrees. Grease a 13-by-9-inch baking pan.
   
      2. With an electric mixer, cream the butter, granulated sugar, eggs
     and vanilla until light, 2 minutes. Add the chocolate and mix well.
     Stop the mixer and fold in the flour then the nuts.
   
      3. Transfer batter to prepared pan. Bake just until a toothpick
     inserted in the center comes out clean, 30 minutes. Cool completely.
   
      4. For the filling, mix all ingredients until smooth. Spread in an
     even layer over the cooled brownies.
   
      5. For the glaze, melt chocolate with butter; mix well. Pour over
     filling and gently tilt pan so glaze covers the entire surface.
     Refrigerate until glaze is set; cut into squares or sticks. For
     holiday cookie trays, cut the brownies into small squares and
     decorate them with holiday finery.
   
     Jill Kaltenhaler of Homewood, Illinois from the Chicago Tribune fifth
     annual Food Guide Holiday Cookie Contest December 3, 1992
  
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