Grasshopper Bars

Mint. I love the taste of mint. Mint chocolate, mint ice cream, spearmint, peppermint, after dinner mints, creme de menthe. You name it, I love it.

(I have met a lot of people that don't really like mint flavoured food items. They say it is like eating toothpaste. To each his own ... and btw, if you don't want your share of mint chocolate, I'll take it.)

This love for mint has trickled down to the children. It is entirely possible that my love for mint is something I got from my parents. They would buy Andes Mints for us when they went off on trips abroad and those were ALWAYS special. You can imagine how happy I was when they came out with the Mint Parfait version which was mint-chocolate-mint instead of the more common chocolate-mint-chocolate.

Some time back I spotted some mint extract in the grocery. I hesitated but MyGirl went, "Get it, Mom! Get it!" and so it got added to the grocery cart.

Having mint extract in the spice rack enables us to make some things we'd not normally consider making. One of these out of the ordinary recipes is Grasshopper Bars.

Grasshopper Bars are essentially chocolate brownies with an added mint layer and chocolate topping. Calorie laden but super yummy.

We made a batch of Grasshopper Bars earlier this year and instead of greasing and flouring the baking pan (like the INSTRUCTIONS said), I used the home brand grease-proof baking paper. Although the bars were superb, the baking paper stuck to the brownies. MyGirl was sorely disappointed and made me promise we'd make them again (and not use the substandard baking paper).

When I asked her what she wanted to make on Saturday, she declared she wanted Grasshopper Bars. So that is what we baked yesterday since I did make a promise.

For yesterday's batch, I used the icing we had left over from last week's Texas Sheet Cake and added a few (not enough) drops of mint extract. On a normal basis, I would half the brownie recipe because I don't own a 13x9x2-inch baking pan and would use my trusty 9" square pan. I would also cut down on the powdered sugar and butter on the mint layer. That is self-explanatory. (A moment on your lips, a lifetime on your hips.)

Grasshopper bars? Cool.

GRASSHOPPER BARS

(Better Homes and Garden recipe)

Makes 36 bars

Brownies :

4 squares (4 oz) unsweetened chocolate, melted and cooled

1 c margarine or butter, softened

2 c granulated sugar

4 eggs

2 t vanilla

1 c all purpose flour

1 c chopped walnuts or pecans

Mint Layer :

4 T margarine or butter, softened

2 c sifted powdered sugar

1 t peppermint flavoring

4 drops green food coloring

1 to 2 T milk

Topping :

2/3 c semi-sweet chocolate pieces

6 T margarine or butter

2 t vanilla

Preheat oven to 350F. Grease and flour a 13x9x2-inch baking pan. Set aside.

To make brownies : In a large mixing bowl, beat together the melted unsweetened chocolate, 1 c margarine or butter, granulated sugar, eggs and 2 t vanilla with an electric mixer until combined. Stir in flour and walnuts or pecans.

Spread the brownie batter in the prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until the center is set. Cool the brownies in the pan on a wire rack.

Meanwhile, to make the mint layer : In a small mixing bowl using the electric mixer, beat together the 4 T softened margarine or butter, the powdered sugar, peppermint flavoring and green food coloring. Add enough milk to make the mixture a spreading consistency.

Spread the mint layer over the cooled brownies. Cover the pan with plastic wrap and refrigerate for 1 hour.

To make the topping : In the top of a double boiler, melt the semi-sweet chocolate pieces, the 6 T margarine or butter and 2 t vanilla, stirring frequently. Remove the double boiler from the heat and let the topping cool slightly.

Carefully spread the cooled topping over the chilled mint layer. Let the bars stand for 1 hour. Cut into 36 (2 x 1 1/2-inch bars).