Yule Recipes, Day 7: After Dinner Mint Triangles

[From The Pampered Chef(r) Season's Best Recipe Collection (Fall/Winter 2010)]

This cool and creamy dessert is the perfect way to end a meal.

Crust
2 pkg (10 oz/283 g each) fudge-covered mint cookies
1/2 cup (125 mL) butter (1 stick)
1-1/4 cup (300 mL) semi-sweet chocolate morsels

Filling & Topping
10 oz (300 g) vanilla almond bark or confectioner's coating candy melts
1 pkg (8 oz/250 g) cream cheese, softened
1 tsp (5 mL) peppermint extract
6 drops green food coloring
1/4 cup (50 mL) semi-sweet chocolate morsels

1. For crust, place half of the cookies in large resealable plastic bag; crush into very fine crumbs using flat end of Meat Tenderizer. Place crumbs into Stainless (4-qt/4-L) Mixing Bowl; repeat with remaining cookies. Place butter and chocolate morsels in Small Batter Bowl; microwave, uncovered, on HIGH 1 - 1-1/2 minute or until butter is melted.Stir until smooth. Add chocolate mixture to crumbs; mix until all crumbs are moistened. Spread evenly over Medium Sheet Pan; using hands, firmly pack evenly into pan. Place in freezer at least 10 minutes.
2. Meanwhile, for filling, place almond bark into Large Micro-Cooker(r). Microwave, uncovered, on HIGH 2-3 minutes, stirring every 30 seconds with Classic Scraper until bark is mostly melted. Remove from microwave; stir until smooth. Whisk in extract and food coloring until smooth. Add bark; whisk well. Spread filling over crust; set aside.
3. Place remaining chocolate morsels into (1-cup/250-mL) Prep Bowl; microwave uncovered, on HIGH 30-45 seconds or until melted, stirring every 15 seconds. Place small resealable plastic bag into Measure-All(r) Cup. Pour chocolate into corner of bag. Twist top of bag; secure. Cut corner off of bag. Drizzle chocolate over filling. Let stand until chocolate is firm. Cut dessert into 16 rectangles (four rows of four rectangles each). Cut in half diagonally to make 32 triangles.

Yield: 32 triangles (16 servings)