Crème De Menthe Bars Food

CREME DE MENTHE BARS

Steps:

• Bottom Layer: In a small saucepan, combine 1/2 cup butter and cocoa powder. Over low heat, mix until will blended.
• Remove from heat and add 1/2 cup powdered sugar, egg and vanilla.
• Stir in graham crackers and mix well.
• Press graham cracker mixture into 9/13 glass or metal pan. (If you would like them thicker you can make in 8x8)
• Middle Layer: Melt 1/2 cup butter. In a mixing bowl, mix together butter and creme de menthe on low speed for 2-3 minutes. Gradually add 3 cups powdered sugar and mix until smooth, about 3-4 minutes.
• Spread over graham cracker mixture and chill in refrigerator for 1 hour.
• Top Layer: In a small saucepan, combine 1/4 cup butter and chocolate chips. Stir over low heat until melted.
• Spread over creme de menthe mixture.
• Chill for 1 to 2 hours.
• Store in refrigerator.

CREME DE MENTHE BARS

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

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.

CREME DE MENTHE BARS

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.

CREME DE MENTHE BARS

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.