Ingredients for Grasshopper Squares
- 2 cups chocolate wafer crumbs (about 30-36 cookies)
- 6 tablespoons unsalted butter (4 tbsp for crust, 2 tbsp for topping)
- 2 large egg yolks
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 to 2 teaspoons milk, as needed (for topping)
- 3-5 drops green food coloring
- 1 cup (6 ounces) semi-sweet chocolate chips
- 8 ounces cream cheese, softened
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How to Make Grasshopper Squares
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine crust ingredients (see below) and mix until well combined.
- Pat the crust evenly into an ungreased 9x13 inch baking pan.
- Bake for 8-10 minutes, or until the crust is set and lightly golden.
- Let the crust cool completely.
- In a separate bowl, beat all filling ingredients (see below) until smooth and creamy.
- Spread the filling evenly over the cooled crust.
- Refrigerate for at least 30 minutes to allow the filling to set.
- In a microwave-safe bowl, combine chocolate chips and butter for the topping. Microwave on medium-high in 30-second intervals, stirring after each, until melted and smooth.
- If necessary, add milk, 1 teaspoon at a time, to thin the topping to a spreadable consistency.
- Spread the melted chocolate topping evenly over the filling.
- Refrigerate for at least 2 hours, or until the topping is firm and set. For best results, refrigerate overnight.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
42g
Fat
15g
Carbs
4g
