Here is a recipe, Grasshopper Bars, which was originally from Good Housekeeping for St. Patricks Day – Enjoy! This recipe was so good that I had to put it here to share it with you. I changed it slightly to make it my own. This is easy to make, but it is soooo good! It is also an easy recipe to follow.
Grasshopper Bars
YIELDS:20 servings TIME:2 hours 25 mins
INGREDIENTS:
- 1/2 cup milk
- 1 cup heavy cream plus 2 TBL
- 2 TBL unsalted butter, cut into small pieces
- 3 cups mini marshmallows
- 2 tsp peppermint extract
- 1 tsp vanilla extract
- 6 to 8 drops of green food coloring (optional)
Crust:
Filling:
- Chocolate wafer cookies – about 34
- 6 TBL unsalted butter
Melted Topping:
- 3/4 cup heavy cream
- 6 oz. bittersweet chocolate, finely chopped
Directions:
On medium, warm until hot. Add marshmallows and butter and stir to melt. Take off the stove; stir in extracts, 2 tablespoons heavy cream, and food coloring (if using); let cool to room temperature, about 1 hour.
Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. Crush cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into the bottom of the prepared pan and refrigerate.
Once the marshmallow mixture is cool, using an electric mixer, beat the remaining 1 cup of cream until stiff peaks form. To loosen the marshmallow mix, fold a spoonful of cream into the marshmallow mixture. add in the remaining cream by folding, and spreading on top of the chilled crust. Refrigerate until set, at least 30 minutes.
Make topping: In a small pot, heat cream on medium until hot but not boiling. Take off the burner and add chocolate; let sit for 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.
PER SERVING 235 CALORIES, 18 G FAT (11 G SATURATED), 3 G PROTEIN, 95 MG SODIUM, 19 G CARB, 1 G FIBER
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