A recipe from Longmont Dairy customer Lois Blackwood. Her mom started making these, over 50 years ago, every year at Christmas. Makes about 64 bars.

First Layer:
2 squares unsweetened chocolate
1 stick Country Cream butter
2 beaten Egglands Best eggs
1 cup sugar
½ cup sifted flour
½ cup chopped walnuts

Preheat oven to 350° F. Line an 8” square pan with greased foil. Overlap edges of foil so it may be lifted from pan to facilitate cutting of bars. Melt chocolate and butter over hot water using a double boiler, blend together. Combine eggs and sugar. Beat until sugar is dissolved. Add flour to eggs, then nuts and chocolate mixture. Mix thoroughly. Add batter to pan and spread it evenly over the bottom. Bake on lower shelf 350° for 20 minutes. Transfer to center shelf of oven and continue to bake for another 5-10 minutes.

Second Layer:
½ cup powdered sugar
3 tablespoons Country Cream butter
1½ tablespoons Longmont Dairy cream or milk
1 teaspoon peppermint flavoring
1 drop liquid or gel green food coloring (optional)
Combine sugar and butter. Mix until smooth, blend in cream and peppermint, and food coloring (if using). Spread on cooled first layout. Refrigerate and chill.

Third Layer:
2 squares unsweetened chocolate
2 tablespoons melted Country Cream butter

Melt chocolate and butter over hot water using a double boiler, blend together. Spread over second layer as smoothly as possible. Refrigerate for 2 hours. Cut into 2” x 2” bars.