Creme De Menthe Squares Recipes

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CREME DE MENTHE BARS



Creme de Menthe Bars image

his is a very easy recipe. My son won a purple ribbon (which is higher than a blue ribbon) at the county fair when he was 10 years old. This was also his first paid 'catering' job for a graduation party when he was 12 (he's married now, so that gives you a clue as to how long I've had this recipe). Great brownies with a mint flavored filling.

Provided by Deirdre Dee

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 12

1 cup white sugar
1 cup butter, softened
4 eggs
1 cup all-purpose flour
½ teaspoon salt
1 (16 ounce) can chocolate syrup
1 tablespoon vanilla extract
2 cups confectioners' sugar
½ cup butter, softened
¼ cup creme de menthe liqueur
1 cup semisweet chocolate chips
6 tablespoons butter

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.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 40.2 g, Cholesterol 69.1 mg, Fat 17.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 10.7 g, Sodium 176.9 mg, Sugar 31.4 g

CREME DE MENTHE SQUARES



Creme de Menthe Squares image

This layered bar hits all the sweet spots: It's airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. -Marilyn Blankschien, Clintonville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 9

1-1/4 cups finely crushed Oreo cookies (about 14 cookies)
2 tablespoons butter, melted
1 teaspoon unflavored gelatin
1-3/4 cups cold 2% milk, divided
20 large marshmallows
3 tablespoons green creme de menthe
3 ounces cream cheese, softened
1 package (3.9 ounces) instant chocolate pudding mix
1 cup heavy whipping cream

Steps:

  • In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.

Nutrition Facts : Calories 371 calories, Fat 21g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

CRèME DE MENTHE CHEESECAKE



Crème de Menthe Cheesecake image

Start with a quick cookie-crumb crust, then add a refreshing, mint-green filling flavored fast with creamy liqueur.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 10

1 3/4 cups chocolate cookie crumbs (from 9-oz. pkg.)
1/4 cup butter, melted
3 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
3 eggs
3/4 cup whipping cream
1/4 cup green crème de menthe
1/2 cup whipping cream
1 tablespoon powdered sugar
8 thin chocolate and green mints, coarsely chopped

Steps:

  • Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
  • Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
  • Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
  • Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
  • Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1/16 of Recipe, Sodium 240 mg, Sugar 17 g

GRASSHOPPER DESSERT SQUARES



Grasshopper Dessert Squares image

Frosty freezer desserts save the day as they can be made ahead. This one combines a favorite chocolate and minty flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h10m

Yield 16

Number Of Ingredients 8

1 1/2 cups Oreo chocolate creme sandwich cookies (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups)
1 1/2 cups whipping cream

Steps:

  • Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
  • In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
  • In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
  • Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

Nutrition Facts : Calories 355, Carbohydrate 26 g, Cholesterol 75 mg, Fat 5, Fiber 0 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 190 mg

CREME DE MENTHE BROWNIE SQUARES



Creme De Menthe Brownie Squares image

These rich three-layer brownie bites have a brownie base, a creamy mint filling, and a rich chocolate glaze. They freeze perfectly, so I always make them well in advance of the important occasion. NOTE: In fall 2008, Starbucks started offering these brownie squares in our area, so you know it is a popular flavor combination!

Provided by CookinDiva

Categories     Bar Cookie

Time 1h29m

Yield 48 squares, 24 serving(s)

Number Of Ingredients 7

1 (20 ounce) package Pillsbury Fudge Brownie Mix, 9x13 size
4 tablespoons butter, softened
1 (3 ounce) package cream cheese, softened
3 cups confectioners' sugar
2 tablespoons green creme de menthe (or 1 t. mint extract and a couple drops of green food coloring)
6 ounces semi-sweet chocolate chips
3 tablespoons butter

Steps:

  • Heat oven to 350°F.
  • BROWNIES: Grease bottom only of 13x9-inch pan. Make and bake brownies according to package directions. DO NOT OVERBAKE. Cool completely (it cannot be frosted until there is no warmth on the bottom of the pan or the frosting will slide around.
  • MINT FROSTING: In medium bowl, beat butter and cream cheese until light and fluffy. Add remaining filling ingredients; beat until smooth. Spread evenly over cooled brownies. Refrigerate until hard (approximately 30 minutes).
  • GLAZE: In small saucepan, melt butter. Then turn off heat and stir in chips, stirring until completely smooth. Pour frosting evenly over filling; spread carefully to cover. I like to run a serrated knife across the top to give it a pattern.
  • Refrigerate 1 hour before cutting into bars but don't let the chocolate topping harden too much or it will crack when you cut it. Store in refrigerator (they also freeze beautifully).

Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 4.8, Cholesterol 12.8, Sodium 107.5, Carbohydrate 38.3, Fiber 0.4, Sugar 19.1, Protein 1.6

CREME DE MENTHE BARS



CREME DE MENTHE BARS image

Categories     Cookies     Chocolate     Dessert     Vegetarian

Yield 24

Number Of Ingredients 8

1 1/4 cups butter or margarine
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar -- sifted
1 egg -- beaten
1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup creme de menthe
1 1/2 cups semi-sweet chocolate chips

Steps:

  • For bottom layer: In sauce pan combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended. Remove from heat; add 1/2 cup of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of an ungreased 13x9x2" baking pan. For middle layer: Melt another 1/2 cup of the butter. In small bowl combine the melted butter and creme de menthe. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate layer. Chill 1 hour. For top layer: In small sauce pan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted. Spread over middle layer. Chill 1 to 2 hours. Cut into small squares. Store in refrigerator.

CRèME DE MENTHE BARS



Crème De Menthe Bars image

Make and share this Crème De Menthe Bars recipe from Food.com.

Provided by patty m

Categories     Bar Cookie

Time 3h

Yield 48 squares

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine
1/2 cup cocoa
1/2 cup confectioners' sugar, sift after measuring
1 large egg, beaten
1 teaspoon vanilla
2 cups graham cracker crumbs
1/2 cup butter
1/3 cup green creme de menthe
3 cups confectioners' sugar, sift after measuring
1/4 cup butter or 1/4 cup margarine
1 1/2 cups semi-sweet chocolate chips

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.

Nutrition Facts : Calories 128.4, Fat 6.9, SaturatedFat 4, Cholesterol 16.6, Sodium 61.2, Carbohydrate 16.1, Fiber 0.6, Sugar 13.3, Protein 0.8

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