Grasshopper Bars Cookie Mix Food

GRASSHOPPER PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

GRASSHOPPER BARS

Steps:

• Heat oven to 350°F. Grease square pan, 8x8x2 inches. In medium bowl, beat granulated sugar, 1/2 cup butter, the vanilla and eggs with electric mixer on medium speed, or stir with spoon. Stir in flour, cocoa, baking powder and salt. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean; cool 15 minutes. Mix remaining ingredients except chocolate; spread over brownies. Refrigerate 15 minutes.
• In 1-quart saucepan, heat chocolate over low heat until melted; spread evenly over powdered sugar mixture. Refrigerate at least 3 hours. For bars, cut into 5 rows by 5 rows; cut each bar diagonally in half to form triangles.

EASY GRASSHOPPER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
• In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
• In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

GLUTEN-FREE EASY GRASSHOPPER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir bar ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Cool about 10 minutes.
• In frosting container, stir in mint extract and food color. Spread over bars.
• In small microwavable bowl, microwave glaze ingredients uncovered on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 6 rows by 6 rows.

WARM TOASTED MARSHMALLOW S'MORE BARS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir together cookie mix and crumbs.
• Stir in melted butter until soft dough forms.
• Press into ungreased 13x9-inch pan.
• Bake 18 to 20 minutes or until set.
• Immediately sprinkle chocolate chips over crust.
• Let stand 3 to 5 minutes or until chocolate begins to melt.
• Spread chocolate evenly over crust.
• Set oven control to broil.
• Sprinkle marshmallows over melted chocolate.
• Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted (Watch closely; marshmallows will brown quickly).
• Cool 10 minutes.
• For bars, cut into 6 rows by 4 rows.
• Serve warm.
• Store any remaining bars tightly covered.

GRASSHOPPER BARS

Steps:

• 1. Heat oven to 350°F Spray bottom of 13x9-inch pan with cooking spray.
• 2. In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
• 3. In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
• 4. In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

ELEGANT ALMOND BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread in ungreased 13x9-inch pan. B.
• ake 15 to 18 minutes or until light golden brown.
• Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended.
• Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
• Spread almond paste mixture over partially baked base.
• Sprinkle with 1/2 cup almonds.
• Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking).
• Cool completely, about 1 hour.
• In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth.
• Pour and spread over cooled bars.
• Sprinkle with 1/4 cup almonds.
• Let stand about 30 minutes or until topping is set.
• For bars, cut into 8 rows by 4 rows.
• Store covered at room temperature.

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of ungreased 13x9-inch pan.
• Bake 10 to 15 minutes or until set.
• Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
• Add apricots; beat on low speed just until combined.
• Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
• Pour over warm cookie base.
• Bake 20 to 25 minutes or until set.
• Cool 30 minutes.
• Place baking chips in small bowl.
• In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
• Let stand 1 minute.
• Stir until chips are melted and mixture is smooth.
• Pour and spread over filling.
• Sprinkle with almonds.
• Refrigerate about 2 hours or until set.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

GRASSHOPPER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Bar ingredients until soft dough forms.
• Press into pan; bake 15 minutes. Cool about 10 minutes.
• In large bowl, stir all Frosting ingredients until smooth.
• Spread over bars.
• In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth.
• Drizzle over frosting.
• Refrigerate 30 minutes or until set.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.