Frozen Grasshopper Squares Recipe 445

FROZEN GRASSHOPPER SQUARES RECIPE

Steps:

• Line a 9x13 pan with foil so that it hangs over the sides.
• Crush 20 or so Oreos until they are fine and pour into the bottom of the pan.
• Crush remaining Oreos and mix in with softened Ice Cream. Pour over the bottom layer of crushed Oreos and spread evenly.
• Top with Cool Whip and chocolate curls.
• Freeze for 4-5 hours.
• Lift foil from sides to take dessert out and cut into squares. ENJOY!

GRASSHOPPER SQUARES

Steps:

• Make brownie layer:
• Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.
• Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
• Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
• Make mint ganache:
• Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
• Make chocolate ganache:
• Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
• Assemble layers:
• Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
• Spread chocolate ganache over mint and chill until firm, about 2 hours.
• Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

FROZEN GRASSHOPPER SQUARES

Steps:

• LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.
• SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.
• FREEZE 3 hours. Remove from freezer 15 minute before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

GRASSHOPPER DESSERT SQUARES

Steps:

• Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
• In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
• In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
• Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

GRASSHOPPER SQUARES

Steps:

• Preheat oven to 350.
• In medium bowl, combine crust ingredients and blend until mixed.
• Pat evenly into an ungreased 9x13in pan.
• Bake for 8-10 minutes or until firm.
• Let cool.
• Beat all filling ingredients until smooth and spreadable.
• Spread over crust and refrigerate for about 1/2 hour.
• Place chocolate chips and butter, for topping, in a microwave safe bowl and heat on med-high heat until melted.
• Stir well.
• Add milk if needed to help thin mixture.
• Spread topping over filling.
• Refrigerate for about two hours or until firm.

FROZEN GRASSHOPPER

Steps:

• 1. Mix all three ingredients together in a blender and blend until drink has the consistency of a good milk shake.
• 2. Serve with a spoon and straw.