Best 7 Grasshopper Bars Recipes

EASY GRASSHOPPER BARS

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.

GRASSHOPPER CHEESECAKE BARS

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.

GRASSHOPPER BARS

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.

GLUTEN-FREE EASY GRASSHOPPER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir bar ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Cool about 10 minutes.
• In frosting container, stir in mint extract and food color. Spread over bars.
• In small microwavable bowl, microwave glaze ingredients uncovered on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 6 rows by 6 rows.

EASY GRASSHOPPER BARS

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.

GRASSHOPPER CHEESECAKE BARS RECIPE - (4.5/5)

Steps:

• Heat the oven to 350°F. Line an 9X9-inch baking pan with parchment paper. Remove the refrigerated cookie dough from the package and with your fingers press it evenly on the bottom of the prepared pan. Bake in preheated oven for 15 minutes. The dough will be puffed but not fully baked. Remove from the oven and let cool for 5 minutes. Make the cheesecake filling in the meantime. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in the flour. Add the coffee creamer and mint extract, if using, and stir to combine. Add the green food color and stir to combine. With the back of the spoon press the half-baked puffed cookie dough to release the air in the crust. Pour the cheesecake filling over it. Bake in preheated oven for 30 minutes or until the center is just set. Let the cheesecake cool at room temperature for at least 1 hour and refrigerate for few hours before cutting into bars. Before serving, melt the chocolate chips and drizzle the melted chocolate over the cheesecake bars.

GRASSHOPPER BARS

Steps:

• Heat oven to 350°F. Grease square pan, 8x8x2 inches. In medium bowl, beat granulated sugar, 1/2 cup butter, the vanilla and eggs with electric mixer on medium speed, or stir with spoon. Stir in flour, cocoa, baking powder and salt. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean; cool 15 minutes. Mix remaining ingredients except chocolate; spread over brownies. Refrigerate 15 minutes.
• In 1-quart saucepan, heat chocolate over low heat until melted; spread evenly over powdered sugar mixture. Refrigerate at least 3 hours. For bars, cut into 5 rows by 5 rows; cut each bar diagonally in half to form triangles.