Creme de Menthe Bars
Serves 24
30 mins prep
13 mins cook
43 mins total
These bars are what the Christmas season means to me and conjure up wonderful childhood memories. They’re almost no-bake, and although they’re a three-layer bar, they’re easy. They’re minty, but not overpowering. They’re not super sweet, nor are they intensely chocolaty. They’re a perfect balance of all those elements. The base is where the crunch resides, and it lends a contrasting texture against the smooth, creamy, minty filling. The top chocolate layer has a gentle snap, and perfectly encases the filling.
Ingredients Tip: I use and recommend Nabisco Famous Chocolate Wafers, but if you can’t find them, substitute with regular Oreos OR you can use one standard-sized box of Chocolate Teddy Grahams + 1/3 to 1/2 cup granulated sugar, blended together in your food processor until you have fine crumbs.
Make sure to chill the bars properly before slicing. They keep for ages in the fridge or freezer, making them a great make-ahead party dessert.
Base
Middle
Topping
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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.
Recipe from my mother, Marsha T., who got this recipe in the 1970s from a woman in rural Minnesota