Ingredients

The following ingredients have 4 Servings
  • 1 2/3 cup finely chopped graham crackers
  • 1 cup coconut shreds
  • 1/2 cup chopped walnuts
  • 3/4 cup butter (divided)
  • 1/4 cup sugar + 1 Tbs (divided)
  • 5 Tbs cocoa powder
  • 2 cups confectioner sugar
  • 1 large egg
  • 1/2 pound 2 cups of Powdered Sugar
  • 1/2 cup Butter (Salted Sweet Cream Butter)
  • 1/2-1 Tablespoon Milk
  • 1/2 teaspoon of Peppermint Extract
  • Green food coloring if desired
  • 2 ounces chocolate
  • 1 Tbs granulated sugar

Instruction

  • Finely chop graham crackers and walnuts, then in a small bowl combine chopped graham crackers, coconut, and walnuts.
  • I have this 1 1/2 cup food chopperthat I use for small jobs and it is perfect to use in this recipe.
  • Grease a 9 inch square cake pan, and press graham cracker mixture into the bottom.
  • Chill 15 minutes
  • In a medium sized saucepan over medium high heat, combine 1/2 cup butter and 1/4 cup sugar, and 5 Tbs cocoa powder, and cook, stirring constantly until smooth and thick.
  • While chocolate mixture is still hot, beat in 1/4 cup butter, 2 cups confectioner sugar, and 1 egg. (the hot chocolate mixture should be sufficient to make the egg safe to eat)
  • Pour over the graham cracker mixture, and chill for 15 minutes.
  • Meanwhile, mix peppermint buttercream frosting ingredients together in a medium sized bowl, using a hand mixer, and when completely mixed, spread over the graham cracker and chocolate mixture.
  • In a microwave safe bowl, melt chocolate squares, and stir sugar in, keep stirring until sugar melts, drizzle over top.
  • We all know that brand Pyrex because it has been around forever. Pyrex Bowls are my go to for using in the microwave.
  • Enjoy