Creme de Menthe Bars (aka Grasshopper Bars)

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Creme de Menthe Bars (aka Grasshopper Bars) - Andrea MeyersFollow Me on Pinterest

I remember the first time I savored a Girl Scout Thin Mint cookie. The magical mix of chocolate and mint immediately grabbed my attention and I’ve been a fan ever since. As a Girl Scout, I sold (and ate) my share of Thin Mints, and I look forward with great anticipation to the annual Girl Scout cookie sale so that I can indulge in those luscious cookies. It’s a bit of an addiction for me, actually.

Creme de Menthe Bars (aka Grasshopper Bars) - Andrea Meyers

These Creme de Menthe bars feed my chocolate-mint addiction well. Michael’s mom cut this recipe from a newspaper years ago, and of the two different recipes she has for these bars, this one is her favorite. Michael likes these brownies at Christmas, but since they have a pretty green middle layer I enjoy them for St. Patrick’s Day. Of course this year we’re a bit behind due to the move, but we’re catching up!

Many versions of this recipe call for a 9 x 13 pan, but Ann uses a jelly roll pan so that the bars aren’t so thick. She cuts them into small squares so that you can indulge in a bite at a time.

Creme de Menthe Bars (aka Grasshopper Bars) - Andrea Meyers

[Updated March 17, 2014.]

Creme de Menthe Bars (aka Grasshopper Bars)
Prep time
Cook time
Total time
From Ann Meyers, cut from a newspaper years ago.
Serves: 64 bars
  • 1 cup (175 g) granulated sugar
  • 1/2 cup (1 stick/113 g) unsalted butter
  • 4 large eggs
  • 1 (16 ounce/453 g) can chocolate syrup
  • 1 teaspoon vanilla
  • 1 cup (120 g) unbleached all-purpose flour
  • 1/2 teaspoon salt

  • 2 cups (260 g) powdered sugar
  • 1/2 cup (1 stick/113 g) unsalted butter
  • 2 to 4 tablespoons Creme de Menthe, according to your taste preference

  • 6 ounces (170 g) dark or semi-sweet chocolate chips
  • 6 tablespoons (85 g) unsalted butter
  1. Preheat oven to 350° F/175° C.
  2. BOTTOM LAYER: In the bowl of the stand mixer, cream together the sugar, butter, and eggs. Add the chocolate syrup and the vanilla and mix well.
  3. Stir the flour and salt together in a small bowl, then add to the mixer bowl a little at a time. Mix well.
  4. Spread the mixture evenly in the prepared jelly roll pan. Bake for 20 minutes, until the middle is just set. Remove from the oven and allow to cool completely, about 30 to 60 minutes.
  5. MIDDLE LAYER: In the bowl of the stand mixer, mix together the powdered sugar, butter, and Creme de Menthe. Spread all over the chocolate bottom layer, and then put the pan in the refrigerator.
  6. GLAZE: In a microwave safe bowl, melt the chocolate chips and butter together and stir until combined. Allow to cool slightly, and then spread all over the top of the mint layer. Put the pan back in the refrigerator and allow to chill thoroughly. Cut into small squares and keep in an airtight container in the refrigerator.
More Information

stand mixer with paddle attachment
jelly roll pan (18 x 13 x 1), greased and floured
small bowl
microwave safe bowl

Recipe Notes:

You can use mint extract rather than Creme de Menthe, but you won't cut out much--if any--alcohol since most true mint extracts have an alcohol base with as much as 90% alcohol.


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