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Walnut Mint Bars

1/2 cup plus 2 tablespoons margarine or butter, divided use
1 1/2 cups (about 45 wafers) vanilla wafer crumbs
1 cup chopped walnuts
1/3 cup powdered sugar
1/3 cup HERSHEY'S Cocoa
1 (8-ounce) package cream cheese, softened
1 tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 large egg
1 1/2 teaspoons peppermint extract OR 1 tablespoon green creme de menthe
Green food color (optional)
Chocolate Drizzle (recipe follows)

1. Heat oven to 350°F.
2. In medium saucepan, melt 1/2 cup margarine; stir in crumbs, walnuts, sugar and cocoa. Press firmly on bottom of ungreased 13 x 9 x 2-inch baking pan.
3. In small bowl, beat cream cheese, remaining 2 tablespoons margarine and cornstarch until fluffy.
4. Gradually beat in sweetened condensed milk then egg, peppermint extract and food color, if desired.
5. Pour evenly into prepared pan.
6. Bake 25 minutes or until center is set. Cool.
7. Drizzle Chocolate Drizzle over top. Refrigerate until thoroughly chilled. Cut into bars. Store covered in refrigerator.

Makes 24 to 36 bars.

Chocolate Drizzle: Melt 1 cup HERSHEY'S Semi-Sweet Chocolate Chips with 1 1/2 teaspoons vegetable shortening (do not use butter, margarine or oil).

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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