Side Pannel
Creme de Menthe Bar
Creme de Menthe Bar
- Recipe Submitted by maryjosh on 05/01/2020
Ingredients List
- Base:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup unsweetened natural cocoa powder
- 1 large egg
- 2 cups chocolate cookie crumbs (I used and recommend Nabisco Famous Chocolate Wafers and you’ll need two 9-ounce boxes; regular Oreos (not Double-Stuffed) may be substituted)
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Middle:
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup cream de menthe liqueur
- 3 cups confectioners’ sugar
- green food coloring, optional and as necessary (I used about 1/2 teaspoon)
- Topping:
- 1/4 cup unsalted butter (half of 1 stick)
- 2 tablespoons vegetable shortening (Crisco), optional (helps chocolate melt smoother and be less prone to cracking upon slicing)
- 3/4 cup semi-sweet chocolate chips
Directions
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.
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.
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