Mint Bars Esquire Party Book first published in 1935 reprinted 15 times between 1948 and 1965 Yield: 1 8" pan The Cookie 2 squares bitter chocolate ½ cup butter 2 eggs 1 cup sugar ¼ tsp. peppermint extract ½ cup sifted flour ½ cup sliced almonds ¼ tsp. salt The Frosting 2 Tbsp. butter 1 cup sifted confectioners' sugar 1 Tbsp. cream ¾ tsp. peppermint The Glaze 2 Tbsp. butter 2 Tbsp. bitter chocolate Melt the chocolate with the butter over hot but not boiling water. Beat the eggs and stir in the cooled chocolate mixture, the sugar, peppermint, flour, salt, and nuts. Mix and pour into a greased 8-inch square pan. Bake at 350o for 25 minutes. For the Frosting: cream the butter and add the sugar to it. Mix in the cream and peppermint and spread evenly over the cooled cookie. Refrigerate while preparing the Glaze by melting the butter and chocolate together. Pour over the cream frosting, turning and tilting the pan in order to get a smooth cover. Chill before cutting into 1½ inch squares. Note: These are really good.

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