Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease a 9 inch square baking pan. beat eggs. add melted butter and sugar. beat well. add melted chocolate and peppermint. beat. add flour and nuts. mix well. pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. remove from oven and set on trivet or rack to cool. prepare filling. in small bowl, thoroughly blend butter and cream. add sugar and peppermint. mix well. spread evenly over cooled baked layer. prepare frosting. melt chocolate and butter together in small pan over low heat. when filling is completely firm, spread frosting mixture on top. refrigerate until chocolate is firm. cut into 3/4 by 2 1/4 inch strips.

Target recipe: melt the chocolate using a double boiler or low heat in the microwave. set aside to cool. beat the egg whites for around 6 minutes or until soft peaks form and hold their shape, add the castor sugar and splenda, alternately a little at a time and beat until the mixture is stiff and shiny. using a metal spoon, gently fold in the tablespoon cocoa, melted chocolate and the essences. drop heaped teaspoonfuls onto a baking sheet and bake in a moderate oven for around 40 minutes. remove biscuits immediately and place on wire rack to cool.