Ingredients for Creme De Menthe Squares
- 1 1/4 cups (283g) unsalted butter
- 1/4 cup (30g) unsweetened cocoa powder
- 2 1/2 cups (250g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) finely crushed graham cracker crumbs
- 1/4 cup (60ml) creme de menthe liqueur
- 6 ounces (170g) semi-sweet chocolate chips
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How to Make Creme De Menthe Squares
- **Bottom Layer:** In a medium saucepan, combine 1/2 cup (113g) unsalted butter and 1/4 cup (30g) unsweetened cocoa powder.
- Heat over medium-low heat, stirring constantly, until butter is melted and cocoa is fully blended.
- Remove from heat and stir in 1/2 cup (50g) powdered sugar, 1 large egg, and 1 teaspoon vanilla extract.
- Stir in 1 1/2 cups (150g) finely crushed graham cracker crumbs.
- Press mixture evenly into the bottom of an ungreased 9x13 inch baking pan.
- Bake at 350°F (175°C) for 20-25 minutes, or until edges are set.
- Let cool completely on a wire rack.
- **Middle Layer:** Melt 1/2 cup (113g) unsalted butter in a microwave-safe bowl or over low heat.
- In a small bowl, whisk together the melted butter and 1/4 cup (60ml) creme de menthe liqueur.
- Using an electric mixer on low speed, gradually beat in 2 cups (200g) powdered sugar until smooth and creamy.
- Spread the mint mixture evenly over the cooled bottom layer.
- Refrigerate for at least 30 minutes to allow the layer to set.
- **Top Layer:** Melt 1/4 cup (57g) unsalted butter and 6 ounces (170g) semi-sweet chocolate chips in a double boiler or microwave, stirring until smooth.
- Spread the melted chocolate evenly over the mint layer.
- Refrigerate for at least 30 minutes, or until the chocolate is firm.
- Cut into small squares and store in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
127g
Fat
49g
Carbs
12g