Shamrock Cookies 'N' Mint Dessert

• 1 cup flour
• 1 cup sugar
• 1/4 cup Hershey's Cocoa
• 1/2 cup butter
• 4 eggs
• 1/2 cup light corn syrup
• 7 oz Hershey's Cookies 'N' Mint Chocolate Bar

1. Heat oven to 350 F. Line 13x9x2 inch pan with foil. Grease foil.
2. In large bowl, beat flour, sugar, cocoa, butter, eggs and corn syrup until smooth. Finely chop candy bar. Stir into mixture. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until mixture begins to pull away from the sides. Cool compleatly in pan. Prepare FILLING; Spread on cake. Cover and refrigerate.
4. Prepare TOPPING; pour over filling, gently spreadong over entire top. Cover; refigerate until firm. Pull out of pan and cut into squares.

FILLING:

• 2 cups powdered sugar
• 1/2 butter
• 2 tbsp milk
• green food coloring

In medium bowl put all ingreadents except the color. Beat until smooth. Add color and beat in.

TOPPING:

• 7 oz Cookies 'N' Mint candy bar
• 1/3 cup heavy cream

Break candy bar into pieces, add the cream and microwave for about 45 seconds or until the chocolate is melted and mixture is well blended when stired.