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Grasshopper Squares

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“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.”
READY IN:
3hrs 10mins
YIELD:
48 bars
UNITS:
US

Ingredients Nutrition

  • Crust
  • 2 13 cups dark chocolate wafer cookies, smashed
  • 12 cup melted butter
  • 1 egg yolk
  • Filling
  • 2 12 cups powdered sugar
  • 1 14 teaspoons vanilla extract
  • 1 12 teaspoons peppermint extract
  • 1 12 tablespoons milk
  • 2 -3 drops green food coloring
  • Topping
  • 1 12 cups semi-sweet chocolate chips
  • 14 cup butter, cut into tiny bits
  • milk, as needed

Directions

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

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