These are from Taste of Home. I made them for Christmas 2012. So good. So rich.

Peppermint Truffle Bars

1 tsp plus ¾ cup cold butter
1½ C all-purpose flour
¾ C confectioners' sugar
¼ tsp salt
½ tsp vanilla extract

16 oz semisweet chocolate, chopped
¾ C milk
½ C butter, cubed
4 eggs
2/3 C sugar
1 tsp peppermint extract

Line a 13" x 9" baking pan with foil; grease the foil with 1 tsp butter. Preheat oven to 325°F.

In a large bowl, combine the flour, confectioners' sugar and salt. Add vanilla and remaining butter; cut in butter until mixture resembles fine crumbs. Pat into prepared pan.

Bake at 325°F for 20-25 minutes or until edges are lightly browned. Cool on a wire rack. (Don't turn off the oven.)

In a large saucepan, combine the chocolate, milk and butter. Cook and stir over low heat until smooth; set aside.

In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in extract and chocolate mixture. Pour over crust. Bake for 30-35 minutes or until center is almost set. Cool completely in pan on a wire rack.

Refrigerate overnight. Using foil, lift bars out of pan; cut into triangles. Store in the refrigerator. Yield: 7 dozen.

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