Crème De Menthe Bars Recipes

CREME DE MENTHE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
• To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
• To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

CRèME DE MENTHE BARS

Steps:

• Bottom layer: In saucepan combine 1/2 cup butter or margarine with 1/2 cup cocoa.
• Heat and stir until well blended.
• Remove from heat and add 1/2 cup confectioners' sugar, 1 beaten egg and 1 tsp vanilla.
• Stir in 2 cups graham cracker crumbs.
• Mix well; press into bottom of 13x9 baking pan.
• Middle layer: Melt another 1/2 cup butter or margarine and put into small mixer bowl.
• Add 1/3 cup green creme de menthe.
• At low speed of mixer beat in 3 cups confectioners' sugar.
• Spread over bottom layer.
• Chill 1 hour.
• Top layer: Combine 1/4 cup butter and 1-1/2 cups semisweet chocolate chips.
• Stir over low heat until melted.
• Spread over chilled middle layer.
• Chill another 1 to 2 hours.
• Cut in small 1-inch squares.
• Keep refrigerated.

CREME DE MENTHE BARS

Steps:

• Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.
• Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.
• Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars and enjoy!

CREME DE MENTHE BARS

Steps:

• For bottom layer: In sauce pan combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended. Remove from heat; add 1/2 cup of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of an ungreased 13x9x2" baking pan. For middle layer: Melt another 1/2 cup of the butter. In small bowl combine the melted butter and creme de menthe. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate layer. Chill 1 hour. For top layer: In small sauce pan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted. Spread over middle layer. Chill 1 to 2 hours. Cut into small squares. Store in refrigerator.

CRèME DE MENTHE BARS

Steps:

• Preheat oven to 350°F (175°C). Grease one 9x13-inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350° (175°C) for 30 minutes. Let cool then frost with Crème de Menthe Frosting (See below for recipe). Refrigerate until set. Then spread Melted Chocolate topping (see below) over top. Let sit until set and cut into bars.
• To Make Crème de Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and crème de menthe. Mix until smooth.
• # To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.
• Let set and cut into bars.

CREME DE MENTHE BARS

Steps:

• 1. First layer Mix 1/2 cup melted butter with cocoa and cool. Add 1/2 cup confectioners' sugar, 1 egg, vanilla extract and add 2 cups crushed graham crackers, the nuts or coconut. Press into a 13 x 9-inch pan and refrigerate for 1 to 2 hours.
• 2. Second layer Beat 1/2 cup butter and add 3 tablespoons creme de menthe, vanilla pudding and 2 cups confectioners' sugar. Beat until smooth. Spread over first layer. Chill until set.
• 3. Third layer Melt 1/2 cup butter and chocolate chips. Spread on chilled bars. Keep refrigerated.
• 4. These bars freeze well.