Grasshopper Squares Recipes

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FROZEN GRASSHOPPER SQUARES



Frozen Grasshopper Squares image

A simple four-ingredient frozen dessert to feed a crowd

Provided by My Food and Family

Categories     Dairy

Time 3h15m

Yield 16 servings

Number Of Ingredients 4

28 thin vanilla creme-filled chocolate sandwich cookies, divided
6 cups chocolate chip-mint ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 oz. BAKER'S Semi-Sweet Chocolate, grated

Steps:

  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle onto bottom of prepared pan.
  • Spread ice cream over crumbs in pan; top with COOL WHIP and grated chocolate.
  • Freeze 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting into squares. Cut remaining cookies in half; use to garnish dessert squares.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 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

GRASSHOPPER SQUARES



Grasshopper Squares image

Categories     Cookies     Liqueur     Milk/Cream     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 6 dozen cookies

Number Of Ingredients 19

For brownie layer
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt
For mint ganache
1/2 cup heavy cream
10 oz fine-quality white chocolate, chopped
2 tablespoons green crème de menthe
1 teaspoon peppermint extract
For chocolate ganache
1 cup heavy cream
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special Equipment
an offset spatula

Steps:

  • Make brownie layer:
  • Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.
  • Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
  • Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
  • Make mint ganache:
  • Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
  • Make chocolate ganache:
  • Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
  • Assemble layers:
  • Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
  • Spread chocolate ganache over mint and chill until firm, about 2 hours.
  • Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

EASY GRASSHOPPER BARS



Easy Grasshopper Bars image

Chocolate drizzle and cool minty cream cheese frosting top indulgent chocolate bars. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 12

1 pouch (1 lb 1.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
3 cups powdered sugar
1 package (3 oz) cream cheese, softened
1/4 cup butter, softened
2 tablespoons milk
1/4 teaspoon mint extract
3 to 4 drops green food color
1 oz unsweetened baking chocolate
1 tablespoon butter

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
  • In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
  • In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 16 g, TransFat 0 g

GRASSHOPPER CHEESECAKE BARS



Grasshopper Cheesecake Bars image

Delicious mint cheesecake sandwiched between two layers of crispy chocolate. Excellent for Christmas cookies!

Provided by 1cowabunga

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 50m

Yield 25

Number Of Ingredients 10

¾ cup all-purpose flour
⅓ cup white sugar
⅓ cup unsweetened cocoa powder
6 tablespoons cold butter
1 (8 ounce) package cream cheese, at room temperature
¼ cup white sugar
1 egg
1 teaspoon peppermint extract
5 drops green food coloring
¼ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, sugar, and cocoa powder in a large bowl. Cut in butter until mixture resembles fine crumbs. Set aside 1 cup of the crumbs to be used as the topping. Press remaining crumb mixture into an ungreased 8x8-inch baking pan.
  • Bake crust in the preheated oven until set, about 15 minutes. Remove and let cool. Keep oven on.
  • While crust is cooling, beat cream cheese and sugar with an electric mixer until fluffy. Add egg, peppermint extract, and green food coloring; beat well. Stir in milk until batter is smooth. Pour batter over the cooled crust. Sprinkle reserved crumb mixture on top.
  • Bake until filling is set, 20 to 25 minutes. Cool before cutting into 25 bars.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 8.5 g, Cholesterol 24.8 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 50.3 mg, Sugar 4.8 g

GRASSHOPPER BROWNIES



Grasshopper Brownies image

The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you'd like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.

Provided by Yossy Arefi

Categories     candies, cookies and bars, dessert

Time 1h

Yield One 8-by-8-inch pan, 16 servings

Number Of Ingredients 18

8 ounces/227 grams bittersweet chocolate, finely chopped
1/2 cup/113 grams unsalted butter
2 large eggs
3/4 cup/165 grams light brown sugar
1/4 cup/24 grams Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup/43 grams all purpose flour
1/2 cup/113 grams unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups/247 confectioner's sugar
6 ounces/170 grams bittersweet chocolate
1/4 cup/60 milliliters heavy cream
2 tablespoons unsalted butter
Pinch kosher salt

Steps:

  • Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
  • Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
  • In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
  • Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
  • Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners' sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
  • Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
  • Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 8 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 38 grams, TransFat 1 gram

GRASSHOPPER BARS



GRASSHOPPER BARS image

Yield 24 bars

Number Of Ingredients 27

INGREDIENTS
For the brownie base:
3/4 cup flour
1/2 teaspoon salt
1 tablespoon cocoa powder
5 ounces dark or bittersweet chocolate (60-72%), chopped, or use chips
1/2 cup butter (1 stick)
3/4 cup sugar
1/4 cup brown sugar, firmly packed
3 eggs
1 teaspoon vanilla
For the buttercream layer:
3/4 cup sugar
2 tablespoons flour
3/4 cup milk
3-4 tablespoons heavy cream, divided
1 1/2 sticks butter (3/4 cup), softened but still cool, cut into cubes
1 teaspoon peppermint extract
Green food coloring (optional)
For the chocolate glaze:
6 ounces dark or bittersweet chocolate (60-72%), chopped, or use chips
1 teaspoon light corn syrup
1/2 cup (1 stick) butter
Make the brownie base:
Pre-heat the oven to 325°F. Spray the sides and bottom of a glass or light-colored metal 9-inch x 13-inch pan with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
In a medium size bowl, whisk together the flour, salt and cocoa powder. Melt the chocolate and butter in the microwave in a medium size bowl, stirring frequently to avoid scorching. When melted and smooth, immediately add both sugars and whisk until completely combined. Let cool to room temperature and mix in the eggs until just combined. Do not overmix or the brownies will be too cakey. Add the vanilla and stir until just combined. Sprinkle the flour mixture over the batter and fold in the ingredients with a rubber spatula until just combined.
Pour the batter into the prepared pan and bake for 12-15 minutes, rotating the pan halfway through baking time. A toothpick inserted in the middle should have a few moist crumbs attached. Let the brownies cool completely.

Steps:

  • Make the buttercream layer: In a medium size heavy-bottomed sauce pan, whisk the sugar and flour together. Add the milk and 3 tablespoons of the cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, 5-7 minutes. Remove the mixture from the heat and beat with an electric mixer on high until cool. Reduce the speed to low and add the butter. Mix until thoroughly incorporated. Increase the speed to medium-high and beat until the filling is light and fluffy. Add the peppermint extract and green food coloring, if using (add until you get the desired green tint you're looking for), and beat until combined. The consistency should be smooth and creamy. If too stiff, add the additional tablespoon of cream. Spread the buttercream over the cooled brownie layer and chill in the refrigerator for at least 45 minutes. Make the chocolate glaze: In a medium size bowl, combine the chocolate, corn syrup and butter and melt in the microwave, stirring with a rubber spatula and checking often to avoid scorching. When melted, stir vigorously for 1 minute to cool. Pour over the buttercream layer, tipping pan in each direction so the buttercrream is completely and evenly covered with the glaze. Chill the bars in the fridge for at least 1 hour. When ready to serve, remove the pan from the fridge 15 minutes prior and cut the bars into squares with a warm knife and serve immediately. Store in the refrigerator for up to four days.

GRASSHOPPER BARS



Grasshopper Bars image

These are so easy to make. If you like chocolate and mint, this is a must try! I have been asked to make these for several family get togethers. You can tint the frosting any color you like to add to any special occassion or you can leave it white. YUM!!

Provided by veggie Jen

Categories     Dessert

Time 1h

Yield 36 bars

Number Of Ingredients 12

1 (20 ounce) box brownie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
3 cups powdered sugar
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons milk
1/4 teaspoon mint extract
3 -4 drops green food coloring (or any color you like)
1 ounce unsweetened baking chocolate
1 tablespoon butter

Steps:

  • 1. Heat oven to 350°F Spray bottom of 13x9-inch pan with cooking spray.
  • 2. In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
  • 3. In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
  • 4. In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 158.3, Fat 7.5, SaturatedFat 2.5, Cholesterol 12.8, Sodium 71.6, Carbohydrate 23.1, Fiber 0.1, Sugar 9.8, Protein 1.2

GRASSHOPPER SQUARES



Grasshopper Squares image

These yummy chocolate mint squares hit the spot. They freeze well so that you can have one--AGAIN--weeks down the road when the craving hits you--AGAIN!!! Cook time includes time refrigerating.

Provided by Evans Mommy

Categories     Bar Cookie

Time 3h10m

Yield 48 bars

Number Of Ingredients 11

2 1/3 cups dark chocolate wafer cookies, smashed
1/2 cup melted butter
1 egg yolk
2 1/2 cups powdered sugar
1 1/4 teaspoons vanilla extract
1 1/2 teaspoons peppermint extract
1 1/2 tablespoons milk
2 -3 drops green food coloring
1 1/2 cups semi-sweet chocolate chips
1/4 cup butter, cut into tiny bits
milk, as needed

Steps:

  • Preheat oven to 350.
  • In medium bowl, combine crust ingredients and blend until mixed.
  • Pat evenly into an ungreased 9x13in pan.
  • Bake for 8-10 minutes or until firm.
  • Let cool.
  • Beat all filling ingredients until smooth and spreadable.
  • Spread over crust and refrigerate for about 1/2 hour.
  • Place chocolate chips and butter, for topping, in a microwave safe bowl and heat on med-high heat until melted.
  • Stir well.
  • Add milk if needed to help thin mixture.
  • Spread topping over filling.
  • Refrigerate for about two hours or until firm.

Nutrition Facts : Calories 100.5, Fat 5.3, SaturatedFat 3, Cholesterol 11.7, Sodium 53, Carbohydrate 13.5, Fiber 0.5, Sugar 10.6, Protein 0.7

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2018-02-12 Directions. In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if ...
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BROOKIE GRASSHOPPER SQUARES [VEGAN, GLUTEN-FREE] - ONE GREEN …
Add wet ingredients and stir all together with a wooden spoon until just combined. Press into a oiled 9×9 square baking dish and bake for 30 minutes or until a …
From onegreenplanet.org


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