Crème de Menthe bars are a great holiday food gift! Refreshing mint, layered between rich chocolate ganache and a crunchy chocolate graham cracker crust. This post is sponsored by Milk Means More and the United Dairy Industry of Michigan. All opinions are my own.
Now that we’ve all (read: I’ve) gorged on Thanksgiving pies-a-plenty, is it safe to talk about holiday cookies? Because as much as I enjoy being surrounded by my extended family and getting reacquainted over really great food, what I like even more is being surrounded by family during the Christmas season! And by like, I mean love. Like love-LOVE! Christmas is my favorite time of year.
My family and I have many, many Christmas traditions that begin each year on December 1st. We do so many fun things leading up to Christmas that it’s hard for me to choose a favorite. My boys are another story. I’m confident that baking all of the wonderful cookies to share with our friends would rank high in the Top 5 Christmas Traditions for my boys. For as much as they love baking cookies, I think that they love seeing the smiles given in return for a plateful of delicious cookies even more.
Crème de Menthe Bars are a gorgeous blend of chocolate and mint in a rich, decadent two-bite cookie.
Crème de Menthe Bars sandwich a creamy layer of minty Crème de Menthe buttercream between a crunchy chocolate crust and a thick layer of chocolate ganache. These cookies are an adorable addition to any cookie platter. Better still, my boys were able to make these cookies with very little supervision from me. The Sons had no trouble at all assembling the layers. In fact, the only real direction that I had to give them was to patiently keep their mitts off the cookies until they’ve set in the refrigerator.
Seems they’re a bit impatient when waiting to sample treats. They must get that from their father.
Their patience was eventually rewarded with two-bites of chocolate mint bliss! Creme de Menthe Bars are a deliciously pretty addition to any cookie platter to share with friends.
Oh, hey! If you can’t find Crème de Menthe or if liqueur just isn’t your thing, the recipe includes a work around that will still yield the same great flavor.
♥♥♥
Crème de Menthe Bars
Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 6 dozen
Refreshing mint layered between rich chocolate ganache and a crunchy chocolate graham cracker crust.
Prep Time: 40 minutes, plus 1 hour chill time.
1 hr, 40 Prep Time
10 minCook Time
1 hr, 50 Total Time
Save RecipeIngredients
- 2 C. graham cracker crumbs (about 18 cracker sheets, crushed)
- 1 C. sweetened, finely shredded coconut
- 1/2 C. powdered confectioner’s sugar
- 1/4 C. unsweetened cocoa powder
- 1/2 C. unsalted butter, melted and mostly cooled (but still liquid)
- 1 egg
- 2 C. powdered confectioner’s sugar
- ½ C. unsalted butter, softened
- 3 Tbs. crème de menthe liqueur*
- ½ tsp. vanilla extract
- 1-2 drops green food coloring, optional
- 12 oz. bittersweet chocolate morsels, melted
- ½ C. unsalted butter, melted
- Red candy hearts or festive décor sprinkles, optional
Instructions
- Preheat the oven to 350 degrees F. Line a 13” x 9” x 2” baking pan with aluminum foil, extending the edges at least 1-inch over the sides of the pan.
- Whisk the graham cracker crumbs, shredded coconut, powdered sugar, and cocoa powder in a large bowl to combine. Whisk the egg into the melted butter until incorporated. Slowly drizzle the egg mixture into the graham mixture while stirring to moisten the crumbs. Press the crumbly mixture evenly into the bottom of the prepared baking pan. Bake the crust for 10 minutes. Remove the crust from the oven and cool on a wire rack to cool for 20 minutes.
- While the crust is cooling, prepare the filling by creaming the butter, powdered sugar, crème de menthe, vanilla extract, and any additional food coloring (if using) until smooth. Spread the filling evenly over the cooled crust. Pop the pan into the refrigerator while preparing the topping.
- Melt the chocolate chips and butter together in a small saucepan set over medium heat, whisking frequently to emulsify the butter into the chocolate as it melts. Once smooth, remove the chocolate mixture from the heat and allow it to cool to lukewarm.
- Remove the pan from the refrigerator, poor the chocolate mixture over the crème de menthe layer, spreading it evenly toward the edges with a knife. Arrange festive candy sprinkles over the chocolate, if desired; refrigerate for about one hour, or until the chocolate sets.
- Use the overhanging foil to carefully lift the cookies from the pan, and set it on a large cutting board. Peel the edges of the foil back from the cookies. Use a sharp knife to cut the dessert into 1-inch square bars.
- Crème de Menthe Bars may be stored in an airtight container in the refrigerator for up to one week. Allow the bars to come to room temperature prior to serving.
Notes
While the recipe was developed using Crème de Menthe liqueur, the bars may be made without the alcohol. Substitute 1 teaspoon peppermint extract along with 2 tablespoons plus 2 teaspoons of heavy cream, and 2-4 drops of green food coloring for the Crème de Menthe in the filling. Prepare the remainder of the recipe as directed.
Comments