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 cocoa powder
Mint Cream Cheese Filling
1 (8-ounce) package cream cheese, softened
1 tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk
1 large egg
1 1/2 teaspoons peppermint extract or 1 tablespoon green creme de menthe
Green food color (optional)
1 cup semi-sweet chocolate chips
1 1/2 teaspoons vegetable shortening
Preheat oven to 350°F.
In medium saucepan, melt 1/2 cup margarine; stir in wafer crumbs, walnuts, sugar and cocoa. Press firmly on bottom of ungreased 13x9x2-inch baking pan.
Beat cream cheese, 2 tablespoons margarine and cornstarch in a small bowl until fluffy. Gradually add in sweetened condensed milk, and continue beating. Add egg, peppermint extract and food color (if using) and beat until just combined and evenly colored.
Pour and spread evenly on top of crust mixture. Bake for 25 minutes or until center is set. Set aside to cool.
Meanwhile, melt 1 cup semi-sweet chocolate chips with 1 1/2 teaspoons vegetable shortening over double boiler intil smooth and free from lumps. Drizzle on top of crust. Refrigerate until thoroughly chilled. Cut into bars. Store covered in refrigerator.