CREME DE MENTHE BARS
his is a very easy recipe. My son won a purple ribbon (which is higher than a blue ribbon) at the county fair when he was 10 years old. This was also his first paid 'catering' job for a graduation party when he was 12 (he's married now, so that gives you a clue as to how long I've had this recipe). Great brownies with a mint flavored filling.
Provided by Deirdre Dee
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
- Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
- To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
- To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 40.2 g, Cholesterol 69.1 mg, Fat 17.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 10.7 g, Sodium 176.9 mg, Sugar 31.4 g
CREME DE MENTHE BARS
These bars are what the Christmas season means to me and conjure up wonderful childhood memories. They're almost no-bake, and although they're a three-layer bar, they're easy. They're minty, but not overpowering. They're not super sweet, nor are they intensely chocolaty. They're a perfect balance of all those elements. The base is where the crunch resides, and it lends a contrasting texture against the smooth, creamy, minty filling. The top chocolate layer has a gentle snap, and perfectly encases the filling. I use and recommend Nabisco Famous Chocolate Wafers, but if you can't find them, substitute with regular Oreos. Make sure to chill the bars properly before slicing. They keep for ages in the fridge or freezer, making them a great make-ahead party dessert.
Provided by Averie Sunshine
Categories Bars & Blondies
Time 43m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Line a 9-by-13-inch pan with aluminum foil, spray with cooking spray; set aside.
- Base - In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add the cocoa powder and whisk until smooth.
- Add egg, chocolate cookie crumbs (grind cookies in food processor until you have 2 cups of crumbs), confectioners' sugar, vanilla, and stir until combined.
- Turn mixture out into prepared pan to create an even flat layer, pressing it and packing it lightly with a spatula to smooth it.
- Bake for 13 to 14 minutes, or just until crust has set. Set pan aside to cool while making the middle layer.
- Middle - In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
- Allow butter to cool momentarily and to it add creme de menthe, confectioners' sugar, optional food coloring, and whisk until blended or beat with an electric mixer until smooth.
- Turn mixture out over the cooled base to create an even flat layer, smoothing it lightly with a spatula.
- Place pan in refrigerator or freezer for at least 1 hour to chill.
- Topping - In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add the optional shortening, chocolate chips, and stir until smooth. If chips are resistant to melting, return bowl to microwave and heat in 10-second bursts until mixture can be stirred smooth.
- Allow mixture to cool slightly (about 3 minutes) and pour over the mint layer to create an even flat layer, smoothing it lightly with a spatula. If your mint layer was well-chilled, the chocolate will start setting up very quickly, so you may need to work quickly to smooth it.
- Place pan in refrigerator or freezer for at least 1 hour to chill before slicing and serving. Bars will keep airtight in the refrigerator for at least 1 month and in the freezer for at least 6 months.
Nutrition Facts : Calories 181 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CRèME DE MENTHE BARS
Make and share this Crème De Menthe Bars recipe from Food.com.
Provided by patty m
Categories Bar Cookie
Time 3h
Yield 48 squares
Number Of Ingredients 11
Steps:
- Bottom layer: In saucepan combine 1/2 cup butter or margarine with 1/2 cup cocoa.
- Heat and stir until well blended.
- Remove from heat and add 1/2 cup confectioners' sugar, 1 beaten egg and 1 tsp vanilla.
- Stir in 2 cups graham cracker crumbs.
- Mix well; press into bottom of 13x9 baking pan.
- Middle layer: Melt another 1/2 cup butter or margarine and put into small mixer bowl.
- Add 1/3 cup green creme de menthe.
- At low speed of mixer beat in 3 cups confectioners' sugar.
- Spread over bottom layer.
- Chill 1 hour.
- Top layer: Combine 1/4 cup butter and 1-1/2 cups semisweet chocolate chips.
- Stir over low heat until melted.
- Spread over chilled middle layer.
- Chill another 1 to 2 hours.
- Cut in small 1-inch squares.
- Keep refrigerated.
Nutrition Facts : Calories 128.4, Fat 6.9, SaturatedFat 4, Cholesterol 16.6, Sodium 61.2, Carbohydrate 16.1, Fiber 0.6, Sugar 13.3, Protein 0.8
CREME DE MENTHE BARS
Make and share this Creme De Menthe Bars recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 35m
Yield 12 bars
Number Of Ingredients 14
Steps:
- Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.
- Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.
- Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars and enjoy!
CRèME DE MENTHE BARS
This recipe is an adoptee from the now-mostly-empty recipezaar account. As the commentator below notes, there were once serious problems with this recipe. I have worked with it a bit to come up with something that should work and should even, darn it, be good! Enjoy!
Provided by spatchcock
Categories Bar Cookie
Time 30m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C). Grease one 9x13-inch baking dish.
- Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
- Pour batter into the prepared pan and bake at 350° (175°C) for 30 minutes. Let cool then frost with Crème de Menthe Frosting (See below for recipe). Refrigerate until set. Then spread Melted Chocolate topping (see below) over top. Let sit until set and cut into bars.
- To Make Crème de Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and crème de menthe. Mix until smooth.
- # To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.
- Let set and cut into bars.
Nutrition Facts : Calories 455.6, Fat 25.4, SaturatedFat 15.2, Cholesterol 98.4, Sodium 305.8, Carbohydrate 53.3, Fiber 1.4, Sugar 39.5, Protein 3.9
CREME DE MENTHE SQUARES
This layered bar hits all the sweet spots: It's airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.
Nutrition Facts : Calories 371 calories, Fat 21g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
CREME DE MENTHE BROWNIES
Make and share this Creme De Menthe Brownies recipe from Food.com.
Provided by MizzNezz
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, add sugar; beat until fluffy.
- Add eggs, one at a time, beat well after each addition.
- Combine flour annd salt.
- Add to creamed mix alternately with chocolate syrup.
- Stir in vanilla.
- Pour into greased and floured 13x9 baking pan.
- Bake at 350* for 25 minutes, cool completely.
- Frosting: Cream 1/4 cup butter in small bowl.
- Gradually add powdered sugar and creme de menthe, mix well.
- Spread over cooled brownies.
- Cover and refrigerate for 1 hour.
- Topping: Combine chocolate chips and butter in small pan.
- Slowly melt on low heat, stirring until smooth.
- Spread over brownies.
- Cover and refrigerate for 1 hour.
- Cut into squares, enjoy!
Nutrition Facts : Calories 414.7, Fat 18.6, SaturatedFat 10.7, Cholesterol 84, Sodium 272.4, Carbohydrate 59.1, Fiber 1.6, Sugar 43.5, Protein 4.3
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