Name: Chocolate Mint Triangles
Prep time: 30 min
Total time: 1 h 20 min
Yield: 48
Ingredients: 4 oz. bittersweet baking chocolate; 1 stick unsalted butter; 2 tbsp. solid vegetable shortening; c. firmly packed light-brown sugar; c. granulated sugar; Yolks from 2 large eggs; 1 tsp. vanilla extract; tsp. salt; 1 c. all-purpose flour; 3/4 c. marshmallow cream; 1 stick unsalted butter; 1/4 c. water; 1/2 tsp. mint extract; 3 drops green liquid food color

Step 1Heat oven to 350°F. Have baking sheet(s) ready.

Step 2Beat butter, shortening and both the light-brown and granulated sugar in a large bowl with mixer on medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended.

Step 3Beat chocolate into dough until blended. Divide dough in half; pat each half into a rectangle.

Step 4Place 1 rectangle between 2 long sheets of plastic wrap. Roll dough with a rolling pin into 13 x 9-in. rectangle. Place on baking sheet and refrigerate 20 minutes or until firm.

Step 5Peel wrap off top. Flip dough over onto the baking sheet; peel off wrap. Trim dough to a 12 x 8-in. rectangle. Cut in 2-in. squares, then cut each square diagonally into 2 triangles, leaving dough on pan. Refrigerate 10 minutes or until firm.

Step 6Bake 13 minutes or until top of dough looks dry. Cut through previously cut lines. Cool on sheet on a wire rack 2 minutes before removing to rack to cool completely. Repeat with remaining dough.

Step 7Beat ingredients with mixer on medium speed until blended. Scrape into a qt-size ziptop bag; cut tip off 1 corner.

Step 8Pipe filling on half the triangles; top with another triangle.