Busters Recipes

Chocolate Mint Bars

Base:
1/2 cup (125 mL) Golden Crisco Shortening
2/3 cup (150 mL) granulated sugar
1/4 cup (50 mL) cocoa
1 egg
1 1/4 cups (300 mL) all-purpose flour

Topping:
1 1/2 cups (375 mL) flaked coconut
1 cup (250 mL) sliced almonds
3/4 cup (175 mL) mint Hershey's Chips
1 can sweetened condensed milk
1/2 tsp (2 mL) mint extract

Base:
1. Preheat oven to 350°F (180°C).
2. Cream Golden Crisco Shortening, sugar, cocoa and egg until smooth. Stir in
flour, mixing until well blended.
3. Press firmly with hands in 13 x 9-inch (33 x 23 cm) cake pan.
4. Bake at 350°F (175°C) for 10 minutes, or until dry.

Topping:
5. Combine coconut, almonds and Hershey's Chipets. Sprinkle over base.
6. Combine sweetened condensed milk and mint extract. Pour evenly over top.
7. Return to oven and bake 20 to 25 minutes longer, or until golden. Cool, cut
into bars.