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Grasshopper Pie Bars


Deliciously rich. These irresistible grasshopper pie bars are perfect to impress your friends or family. Creamy, smooth, and decadent, it melts in your mouth.












Trans-fat Free, Very low in sodium, Low Sodium


½ cup whole-wheat flour
¼ cup all-purpose flour
1 ½ tablespoons cocoa powder
150 grams chocolate
semi sweet or bitter sweet, chopped
¼ cup butter, unsalted
cut into pieces
¼ cup canola oil
or (light) olive oil
½ cup sugar
¼ cup brown sugar
3 large eggs
1 ½ teaspoons vanilla extract
½ cup sugar
1 ½ tablespoons all-purpose flour
½ cup milk
1 ½ tablespoons heavy whipping cream
½ cup butter, unsalted
soften, cut into pieces, 1 stick
2 tablespoons creme de menthe
1 teaspoon mint extract
Chocolate glaze:
150 grams chocolate
dark, chopped
1 teaspoon light corn syrup
cup butter, unsalted
softened, cut into pieces


To make the brownie:

Preheat the oven to 325℉ (160℃).

Line the bottom of a 9-by13-inch baking pan with parchment paper, then butter the parchment paper and the sides of the baking pan.

In a large mixing bowl, sift together the flours, the salt, and cocoa powder.

Add the chocolate and the butter in a bowl of a double boiler and stir occasionally until the chocolate and butter are completely melted and smooth.

Remove the double boiler from the heat, still leave the bowl over the water bath and add white and brown sugars.

Stir the mixture until the sugars are completely dissolved.

Remove the bowl from the pan. Let the mixture cool to almost room temperature.

Add three eggs and vanilla extract to the cooled chocolate mixture, and whisk until just blended.

Pour the liquid mixture into the flour mixture, and fold until just moistened and incorporated.

Pour the batter into the prepared pan, smooth the top, and bake for about 15 minutes or until a tooth pick inserted into the center comes out with a few crumbs.

Remove from the oven, let cook in the pan on a wire rack completely.

To make the filling:

In a medium saucepan, combine the sugar and flour together.

Whisk in the milk and cream and cook over medium heat, whisking occasionally, bring the mixture to a boil and let thicken, about 6 minutes.

Transfer the mixture to the bowl of an electric mixer with the paddle attachment.

Beat on high speed until the mixture is cool. Reduce the speed to medium low and add the butter and beat until incorporated.

Increase the speed to medium-high and continue to beat until the filling is light and fluffy.

Beat in the creme de menthe and peppermint extract until well blended.

Put the filling in the refrigerator, let chill for a while until it reaches a filling consistency (kind like ice cream)

Spread the filling evenly over the brownie layer with a off-set spatular, and let chill in the refrigerator for at least 1 hour.

To make the chocolate glaze

Once the brownie with filling is chilled.

In a medium heat-proof bowl, mix together the chocolate, corn syrup, and butter.

Place the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until chocolate and butter melt, and the mixture is completely smooth.

Remove the bowl from the pan and stir constantly for 1 minute to help the glaze cool down.

Pour the glaze over the chilled brownie and filling layer.

With the offset spatula, spread the glaze evenly.

Chill for another 1 hour, or until the glaze has hardened.

Take the pan out, and let sit at room temperature for about 10 minutes until the glaze softens a bit.

Cut into bars and serve or can be kept in an air-tight container in the refrigerate for a few days.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 34263% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 22mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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