Recipe Prep Time:
40 minutes plus 1 hour chill time
For the Crust:
• 2 cups graham cracker crumbs (about 18 cracker sheets, crushed)
• 1 cup sweetened, finely shredded coconut
• 1/2 cup powdered confectioner’s sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, melted and mostly cooled (but still liquid)
• 1 egg
For the Filling:
• 2 cups powdered confectioner’s sugar
• 1/2 cup unsalted butter, softened
• 3 Tablespoons creme de menthe liqueur*
• 1/2 teaspoon vanilla extract
• 1-2 drops green food coloring, optional
For the Topping:
• 12 oz. bittersweet chocolate morsels, melted
• 1/2 cup unsalted butter, melted
• Red candy hearts or festive décor sprinkles, optional
Preheat the oven to 350 degrees F. Line a 13” x 9” x 2” baking pan with aluminum foil, extending the edges at least 1-inch over the sides of the pan.
Whisk the graham cracker crumbs, shredded coconut, powdered sugar, and cocoa powder in a large bowl to combine. Whisk the egg into the melted butter until incorporated. Slowly drizzle the egg mixture into the graham mixture while stirring to moisten the crumbs. Press the crumbly mixture evenly into the bottom of the prepared baking pan. Bake the crust for 10 minutes. Remove the crust from the oven and cool on a wire rack to cool for 20 minutes.
While the crust is cooling, prepare the filling by creaming the butter, powdered sugar, crime de menthe, vanilla extract, and any additional food coloring (if using) until smooth. Spread the filling evenly over the cooled crust. Pop the pan into the refrigerator while preparing the topping.
Melt the chocolate chips and butter together in a small saucepan set over medium heat, whisking frequently to emulsify the butter into the chocolate as it melts. Once smooth, remove the chocolate mixture from the heat and allow it to cool to lukewarm.
Remove the pan from the refrigerator, poor the chocolate mixture over the crime de menthe layer, spreading it evenly toward the edges with a knife. Arrange festive candy sprinkles over the chocolate, if desired; refrigerate for about one hour, or until the chocolate sets.
Use the overhanging foil to carefully lift the dessert from the pan, and set it on a large cutting board. Peel the edges of the foil back from the dessert. Use a sharp knife to cut the dessert into 1-inch square bars.
crime de Menthe Bars may be stored in an airtight container in the refrigerator for up to one week. Allow the bars to come to room temperature prior to serving.
*Recipe Notes: While the recipe was developed using crime de Menthe liqueur, the bars may be made without the alcohol. Substitute 1 teaspoon peppermint extract along with 2 tablespoons plus 2 teaspoons of heavy cream, and 2-4 drops of green food coloring for the crime de Menthe in the filling. Prepare the remainder of the recipe as directed.
Recipe by Kirsten of Comfortably Domestic
Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org)
This was printed in the December 13, 2015 - December 26, 2015 edition.