Grasshopper Pie Bars
For a long time, I didn’t fancy myself a mint and chocolate aficionado. I would turn my nose up at Junior Mints, After Eights (though we can all agree it’s a great name), and York Peppermint Patties.
That is, until we decided to put Grasshopper Pie on the menu during our first holiday season at Milk Bar essentially a fudgy brownie set in a graham cracker crust with layers of mint cheesecake and a mint glaze.
I became a convert in a big way! This is my translation of it in bar cookie form, perfect before or after 8 p.m.
→ Peppermint extract is not the same as mint extract. The mint extract has more of a spearmint or toothpaste-type flavor.
Even though it won’t really feel like you’re brushing your teeth if you can only get your hands on mint extract, I highly recommend sourcing peppermint extract!
How To Make Grasshopper Pie Bars Recipe Easy
Ingredients:
Brownie Base
113g unsalted butter 1 stick (8 T)
85g chocolate chips ½ cup
200g sugar 1 cup
2 large eggs
6g vanilla extract 1½ tsp
70g flour ½ cup
25g cocoa powder ¼ cup
2g kosher salt ½ tsp
Mint Cheesecake Swirl
40g white chocolate chips ¼ cup
20g vegetable oil 1 T + 1 tsp
55g cream cheese 2 oz
2g peppermint extract ½ tsp
green food coloring 1 to 2 drops
12g confectioners’ sugar 1 T + 1 tsp
0.5g kosher salt ⅛ tsp
Grasshopper Drizzle
60g white chocolate chips ⅓ cup
5g vegetable oil 1 tsp
peppermint extract 2 drops
green food coloring 1 drop
Instructions:
Heat the oven to 350°F. Pan-spray an 8 × 8-inch square baking dish.
Brownie Base: In a large microwave-safe bowl, melt the butter and chocolate chips together in 30-second spurts, stirring after each, until smooth.
Mix in the sugar, eggs, and vanilla and stir until well combined, scraping down the sides of the bowl as you go. Add the flour, cocoa powder, and salt and mix just until combined.
Transfer to the greased baking dish and spread the brownie base evenly, covering the bottom entirely.
Mint Cheesecake Swirl: In a small microwave-safe bowl, heat the white chocolate chips and oil together in 15-second spurts, stirring after each, until melted and smooth. Mix in the cream cheese, peppermint extract, and green food coloring.
Pop the bowl back in the microwave for a 15-second spurt if the mixture seizes up.
Mix in the confectioners’ sugar and salt, and stir until smooth.
Spoon the mint cheesecake swirl in large dollops on the surface of the brownie base, then with the tip of a butter knife, swirl the two together, leaving peeks and pops of both.
Bake at 350°F until the bull’s-eye center is set but the mint cheesecake has not taken on too much color, about 30 minutes. Cool completely at room temperature in the pan.
Grasshopper Drizzle: In a small microwave-safe bowl, heat the white chocolate chips and oil in the microwave in 15-second spurts, stirring after each, until melted and smooth.
Mix in the peppermint extract and food coloring to combine. Dunk the tines of a fork into the warm drizzle, then dangle the fork about 1 inch above the baking dish, channeling your inner Jackson Pollock.
Pop the dish into the fridge for the mint glaze to firm up for 10 to 15 minutes. Cut into 9 squares. Store in an airtight container or plastic wrapped on the counter for up to 5 days or in the fridge for up to 2 weeks. Enjoy!
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