Grasshopper Cookie Fudge Recipes

ST. PATRICKS DAY GRASSHOPPER FUDGE CAKE

Steps:

• Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
• Spray bottom only of pan with baking spray with flour.
• Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
• Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
• Pour remaining batter into pan.
• Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
• Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
• Turn pan 1/4 turn; repeat cutting for swirled design.
• Bake 28-33 minutes or until toothpick inserted in center comes out clean.
• Run knife around side of pan to loosen cake.
• Cool completely, about 1 hour.
• Carefully spread fudge topping evenly over the cake.
• In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
• Spread whipped topping mixture evenly over fudge.
• Garnish with candy pieces.
• Store covered in refrigerator.

GRASSHOPPER DESSERT SQUARES

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.

GRASSHOPPER FUDGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
• Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
• Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

GRASSHOPPER ICE CREAM SANDWICHES WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 375 degrees. Butter a 10-by-15-inch rimmed baking sheet; dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.
• Cream butter and sugar until smooth. Add eggs and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.
• Roll out dough between wax paper into a 10-by-15-inch rectangle. Remove top paper; use the bottom to flip dough onto prepared sheet. Score into 20 squares with a paring knife. Pierce holes over squares.
• Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.
• Sandwich ice cream between 2 cookies. Wrap in plastic; freeze to set, 5 to 10 minutes. Serve plain, or place on plates, and drizzle with hot fudge.

GRASSHOPPER® COOKIE FUDGE

Steps:

• Line an 8X8-inch pan with aluminum foil. Set aside. In a large sauce pan, combine the marshmallow creme, sugar, evaporated milk, butter, and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 - 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips. Stir until the chocolate is melted. Stir in the crushed Grasshopper® Cookies and vanilla. Pour into lined pan. Chill in refrigerator for 2 hours or until firm.
• Cut into desired shapes or sizes. Serve at room temperature.

GRASSHOPPER® COOKIE FUDGE

Steps:

• Line an 8X8-inch pan with aluminum foil. Set aside. In a large sauce pan, combine the marshmallow creme, sugar, evaporated milk, butter, and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 - 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips. Stir until the chocolate is melted. Stir in the crushed Grasshopper® Cookies and vanilla. Pour into lined pan. Chill in refrigerator for 2 hours or until firm.
• Cut into desired shapes or sizes. Serve at room temperature.