Chocolate Mint Parfait Bars

This week, I decided to go back on Weight Watchers.  I did great over the summer, but, found myself sliding back into  some bad habits. Back I go.  I am strictly trying to maintain, not really lose anymore.  It is still tough.  Was this the best time to make mint parfait bars?  No.  But, I volunteered to make something for a teacher appreciation lunch at my children's school this week and my daughter asked me to make them.  These are incredibly fabulous and the remainder I have at home will vanish with thanks to my husband.   So, it's not too bad...I have only had 1 so far.....OK, 3.

This recipe can be a bit time consuming. The recipe consists of 3 different layers. I have separated them with some pictures to get a better idea of how to make it.  
These are great for parties and family get togethers.  That is the only time they get made in our house.  They are very rich and not exactly the healthiest item to snack on regularly. But, dang! They are awesome.

Ingredients:
1 pkg Chocolate Devil's Food Cake Mix with Pudding
1/3 c Butter softened
1 Egg
1 Envelope unflavored Gelatin Powder
1/4 c Boiling Water
4 c Powdered Sugar
1/2 c Butter softened
1/2 c Shortening
1/4 ts Peppermint Extract
3 drops Green Food Coloring (optional)
6 oz Chocolate Chips
3 Tbsp Butter

Directions:
 **Layer 1 **:
Heat oven to 35o degrees
Spray your 9 x13 baking dish with non stick cooking spray.
In large bowl, combine cake mix, 1/3 cup butter and egg. Beat at low speed until crumbly. Press evenly in bottom of greased pan. Bake for 10 minutes. Cool completely.

Layer 1

Layer 2:

In a large bowl, dissolve gelatin in boiling water; cool slightly. Add 2 cups of the powdered sugar; blend well. Add 1/2 cup butter, shortening peppermint extract and food color. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base.

Layer 3:

In small saucepan over low heat, melt frosting ingredients: chocolate chips and 3 T. butter. Stir constantly until well blended.

Spoon frosting evenly over filling, carefully spreading to cover. Refrigerate until firm. Cut into bars. Let stand at room temperature about 20 minutes before serving. Store any remaining bars in refrigerator.

Makes approx 48 bars