No Bake Mint Chocolate Creme De Menthe Bars Food

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.

NO BAKE MINT CHOCOLATE CREME DE MENTHE BARS

Steps:

• Combine ingredients for layer one, and press into a greased 9x13 pan. Add a tiny bit of water if the mixture seems too dry. Place in refrigerator while making layer two.
• Beat together all ingredients for layer two. Spread on top of the first layer, and refrigerate until set.
• Melt the chocolate chips and butter together, and stir until well combined. Spread on top of second layer, and place back in fridge until set.
• Cut into bars. Store in fridge.

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.

CREME DE MENTHE BALLS (NO-BAKE COOKIES)

Steps:

• Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough.
• Roll into 1" balls, then roll in additional powdered sugar to coat.
• I use the food processor makes life alot easier!

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:

• 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!