lightly grease a 9 inch square pan. In medium saucepan, combine 1/2 c. butter and chocolate chips; cook over low heat until melted, stirring constantly. Remove from heat, stir in cookie crumbs until well mixed. Pour crumb mixture evenly in pan; refrigerate 10 min. until firm.
Meanwhile, in a small bowl, combine 1/4 c. butter, milk, peppermint, vanilla, and food color. Gradually beat in powdered sugar until smooth. spread evenly over crumb mixture.
In a small saucepan, melt remaining chocolate chips and 1/3 c. butter over low heat, stirring constantly. Spread evenly over bars; refrigerate 10 -15 min. or until chocolate is set.
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