Crème de Menthe Bars
For the Crust
- 2 cups graham cracker crumbs (about 18 cracker sheets)
- 1 cup sweetened, finely shredded coconut
- 1/2 cup powdered confectioner's sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup butter, unsalted - melted and slightly cooled
- 1 egg
For the Filling
- 2 cups powdered confectioner's sugar
- 1/2 cup butter, unsalted - softened
- 3 tablespoons creme de menthe liqueur*, see notes
- 1/2 teaspoon vanilla extract
- 1-2 drops green food coloring, optional
For the Topping
- 12 ounces bittersweet chocolate morsels, melted
- 1/2 cup butter, unsalted - melted
- red candy hearts or festive decor sprinkles, optional
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 350° 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, crème 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 crème 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.
Crème 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 Crème 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 Crème de Menthe in the filling. Prepare the remainder of the recipe as directed.