These are delicious and very sweet little squares that just melt in your mouth. You can add a little more chocolate to the top layer if you like, or some peppermint essence.
This recipe originally comes from Betty Crocker. I've been making it for years and it is delicious (and very, bery sweet. I often melt about 3 squares of chocolate for the top, since one isn't usually enough to cover the whole thing. - 15 Dec 2000 (Review from Allrecipes USA and Canada)
I prefer these to the seven layer bars. I had these at a tea at a teacher's house, and begged for the recipe. They are now on my husband's top five cookie list. I used powdered egg whites instead of a raw egg (used equivalent of two) to decrease risk of salmonella. - 11 Dec 2008 (Review from Allrecipes USA and Canada)
This is our all-time family favorite. Sometimes I use peppermint extract in the frosting layer and add a little green food color. I also use unsweetened chocolate in the crust, and drizzled over the top, cuts back on the sweetness, but it is still very rich. I use egg substitue in the crust, I think that can prevent salmonella? We also cut them very small because they are so sweet. - 16 Dec 2006 (Review from Allrecipes USA and Canada)