Deliciously sweet and deceptively potent marijuana infused treat will put a smile on your face at first glance and for the next 2 - 3 hours.
Cube all the better into a thick bottom medium stock pan or sauce pan. On med-low heat bring the butter up in temperature scooping out the whit milk fat surfacing to the top.
Keep heating and removing the butter oil until all of the milk fat is removed. (You can use a candy thermometer to insure keeping your temperature below 250°F.)
Add the ground marijuana into the butter oil. Continue on very low heat for about [[[timer length=25]25 Minutes[/timer]]] or until the tiny decarboxylation bubble diminish significantly.
Remove better from heat and strain through cheesecloth or fine mesh screen.
Let better cool and harden before continuing. (Use the refrigerator to help set the butter more quickly.)
Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish.
In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
In a mixing bowl, cream together 1 cup cannabutter and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
Add the flour mixture until a soft dough forms. Press into the bottom of the 9x13 inch pan.
Bake for about [[[timer length=20]20 Minutes[/timer]]] until the edges start to pull away from the sides and a toothpick entered into the center comes out clean.
Allow to completely cool before frosting.
Beat together the cream cheese and butter.
Add the powdered sugar and vanilla.
Beat together until smooth.
Frost the top of the cooled bars with cream cheese icing.