Frozengrasshoppersquares Recipes

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 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 SQUARES RECIPE - (4.4/5)

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle onto bottom of prepared pan. Spread ice cream over crumbs in pan; top with Cool Whip and grated chocolate. Freeze 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting into squares. Cut remaining cookies in half; use to garnish dessert squares.

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.