Chocolate Mint Parfait Bars

How about a chocolaty-minty treat? Pull up a chair and sit a spell (that's southern slang for take a load off). You won't mind if I crochet while we talk, I'm starting a mint colored place mat. Maybe, if I'm fast, I'll have a set of four done by Easter.... we'll see.

"Do you like the parfait bar?"

"Yeah, it's very rich so cut the bars small if you decide to make them. Do you like the subtle minty taste?"

"Me too. If you use to much mint extract it will taste like toothpaste.... ugh!"

"Would you like the recipe?"

"Great, here it is."

Ingredients for Base:
1 package chocolate cake mix
1/3 cup unsalted butter, softened
1 egg

Ingredients for Filling:
1 envelope unflavored gelatin
1/4 cup boiling water
4 cups powdered sugar
1/2 cup unsalted butter, softened
1/2 cup shortening
1/8 teaspoon peppermint extract
2 to 3 drops green food coloring

Ingredients for Frosting:
6 ounces semi-sweet chocolate chips
3 tablespoons unsalted butter

Directions:
1. Heat oven to 350 degrees. Grease 15x10-inch jelly roll pan. In large bowl, combine all base ingredients at low speed until crumble. Press in bottom of prepared pan. Bake at 350 degrees. fro 10 minutes. Cool.

2. Dissolve gelatin in boiling water; cool. In large bowl, combine softened gelatin, 2 cups of powdered sugar, butter, shortening, peppermint extract and food coloring; beat 1 minutes at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread evenly over cooled crust. In small saucepan, blend chocolate chips and margarine over low heat until chocolate melts, stirring constantly. Spoon evenly over filling, spread frosting. Chill until firm; cut into 48 bars.