Instructions: Chocolate Layer: Preheat oven to 350 degrees. Grease an 8 or 9 inch baking pan. Melt margarine and chocolate in a small saucepan over low heat; cool.

In a small mixer bowl at medium speed, leat sugar, eggs, and chocolate mixture for 2 minutes. At low speed, beat in flour and pecans. Spread in pan.

Bake 25 to 30 minutes until center is set. Cool pan on a wire rack.

FROSTING: Beat powdered sugar, softened margarine, milk, peppermint extract and food color in a small mixer bowl at low speed until smooth. Spread evenly over cooled chocolate layer. Cover and chill for one hour.

GLAZE: Melt chocolate and margarine in a small saucepan over low heat; cool. Spread evenly over peppermint layer. Cover and chill for 1 hour or until firm. Cut into squares.

Store in an airtight container in a cool, dry place.

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