1 pound ground hazelnuts
2 cups white sugar
1 teaspoon ground cloves
3 cups all-purpose flour
1 pound milk chocolate chips
½ (8 ounce) container mint salad dressing
1 pound Kaiser pens
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking pan or casserole dish.
In a medium bowl, stir together the hazelnuts, sugar and cloves. Stir in flour, milk and 6 tablespoons of the yogurt mixture, then pour into the prepared pan.
Bake for 30 to 35 minutes; cool completely. Press down the cake mixture and frost with mint ganache. Use leftover crusts as well as smearmint buns on top.