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.
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. They have a brownie bottom layer topped with minty filling and a chocolate glaze over it all. Michael likes these at Christmas, but since they have a pretty green middle layer I enjoy them for St. Patrick's Day, too. 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, and I like to make them truly bite size at about 1-inch square. They are delicious and easy to make, and the small size make them perfect for parties and holiday gatherings.
[Updated March 17, 2014.]
Creme de Menthe Bars (aka Grasshopper Bars)
Equipment
- stand mixer with paddle attachment
- jelly roll pan (18 x 13 x 1), greased and floured
- small bowl
- microwave-safe bowl
Ingredients
BOTTOM LAYER
- 1 cup granulated sugar
- 8 tablespoons unsalted butter
- 4 large eggs
- 16 ounces chocolate syrup
- 1 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- ½ teaspoon salt
MIDDLE LAYER
- 2 cups powdered sugar
- 8 tablespoons unsalted butter
- 2 to 4 tablespoons Creme de Menthe (according to your taste preference)
GLAZE
- 6 ounces dark or semi-sweet chocolate chips
- 6 tablespoons unsalted butter
Preparation
- Preheat oven to 350° F/175° C.
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.
- Stir the flour and salt together in a small bowl, then add to the mixer bowl a little at a time. Mix well.
- 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.
Creme de Menthe 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.
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.
Variation
- 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.
jill g says
These are fabulous. Exactly like a thin mint cookie in bar form.
Andrea says
Thanks! Glad you liked them!
Coene says
What do you mean by chocolate syrup, the stuff you put on ice cream? Thx
Andrea says
Hi! Yes, the chocolate syrup is the typical ice cream soft syrup (Hershey, etc). Avoid the kind that turns hard on the ice cream.