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  1. I am a friend of Charees' from when we both lived in Herriman. Just need to say THANK YOU for this recipe. I made them for Christmas (& put crushed candy canes on top) and made them a couple times since then. Whenever I make them, I get rave reviews!! Just like your title says – simply so good!!! 🙂

  2. I had always made these with creme de menthe for the mint layer instead of peppermint extract and food coloring. I'll bet the frosting in yours is a little less messy because the alcohol makes it really soft.

  3. I made this for a pot-luck dinner yesterday, everybody loved it. I was happy I made them for this special occasion, because what do you do with all this goodness? I really don't want to know how much calorie's are in a little piece, but I think it's a lot.
    Next time I think I leave the peppermint out, because I personally don't care about it, but the brownies itself were divine.
    Thank you for this recipe.

    • Thank you for your comment. I'm with you on the mint. I prefer them just iced with chocolate frosting and sprinkled with walnuts. They are loaded with calories and fat. I only bake them when I can share.

  4. Every time I have made bars covered with chocolate, the chocolate cracks when I cut them. What is your trick for cutting your bars into perfect squares with out the chocolate cracking? Please help!! 🙂

    • Try adding 1-2 teaspoons of shortening to the chocolate chips and butter. Melt together. Chocolate chips just don't melt as smooth as a good quality chocolate. They are made to hold their shape. The addition of shortening will help the chocolate spread smoother. It just seems to thin down the mixture a bit. Make sure the mint layer is nice a solid. If the mint layer is soft, the pressure of the knife will cause the chocolate to crack. I hope this helps.

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