How To make Creme De Menthe Squares
1 1/4 c Butter
1/2 c Unsweetened cocoa powder
3 1/2 c Sifted powdered sugar
1 Egg, beaten
1 ts Vanilla
2 c Graham cracker crumbs
1/3 c Green creme de menthe liquer
1 1/2 c Semi-sweet chocolate bits
Bottom Layer: In saucepan combine 1/2 cup of the butter and 1/2 cup cocoa powder. heat and stir until well blended. Remove. Add 1/2 cup of the powdered sugar, the egg, and vanilla. Stir in graham cracker crumbs. Mix well. Press into ungreased 9x13 inch pan. Middle Layer: Melt 1/2 cup butter. In bowl combine melted butter and creme de menthe. At low speed beat in remaining 3 cups of powdered sugar until smooth, spread over chocolate. Chill 1 hour. Top Layer: In saucepan combine 1/4 cup butter and chocolate bits. Stir over low heat until melted. Spread over mint layer. Chill 1 to 2 hours. Cut into small squares. Stor in refrigerator. Makes about 96 squares. This one isn't one of "mine", but I have made it and it is a pretty holiday treat. I got many compliments on it. Hope you like. Paula vcjk47b "1 misplaced yankee!"
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Creme de Menthe Brownies
Are you looking for a last-minute St. Patrick's Day recipe? It's your lucky day! We've got you covered, thanks to Enjoy Life Chocolate! Ruthanne Bigley @thebigleybasics shared this Irish-inspired recipe with Enjoy Life. It is vegan, gluten free and nut free. And our very own Leah Robilotto from the Food Allergy Institute shows you how to create this Irish delight! This is the perfect healthier and allergy friendly treat to make just-in-time for St. Patrick’s Day! You can find the FULL recipe at
How To Make Christmas Brownies (Mint Brownies)
Kathy's Southern Kitchen
Christmas Brownies
Brownie Layer
1 Box of Duncan Hines Chewy Fudge Brownie Mix
Add 1/4 cup of cocoa powder to mix and substitute one stick of melted salted butter for the oil. Bake according to package directions in a 9x13 pan. Do not over bake!!
Allow brownies to cool completely.
Cream Cheese Filling
1/2 Cup of Butter at room temperature (I used salted)
4 oz of Cream Cheese at room temperature
2 1/2 Cups of Powdered Sugar
1 Tsp of Mint Extract (more can be added if you want a more minty flavor)
Green Food Coloring (recipe calls for 5 drops. I use up to 10 for a darker color)
Using an electric mixer blend together butter and cream cheese until creamy. Add powdered sugar and mix on high speed until fluffy. Add mint extract and food coloring and mix until blended. Spread over brownies and refrigerate for at least 30 minutes or longer.
Fudge Topping
1 oz (4 small squares) of Unsweetened Chocolate
1 Cup of Sugar
1/2 Cup of Whole Milk
1/3 Cup of Butter (I used salted)
1 Tsp of Vanilla Extract
Mix all ingredients except vanilla into a heavy bottom saucepan. Let it come to a full rolling boil, stirring constantly. Boil for 1 minute and remove from heat. Stir occasionally for the next 15 to 20 minutes. Add vanilla. Pour chocolate over chilled brownies and spread evenly. Place brownies back in the refrigerator for one hour. They're even better if you let them sit overnight. Cut brownies into small pieces and serve. Enjoy!
Here is a link to my Chocolate Frosting Recipe
Creme de Menthe Squares
Do you like it? Because we like it too.
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mint squares
recipe from viewer.
Creme de Menthe Bars
The best neighbors give you cookies
Creme de Menthe Brownies - Delight Of The Bite
These little beauties are winners all the way around. Delicious! Makes a lot in one recipe! Easily adjustable to be gluten free! I've been enjoying these since I was a little girl and they still make me squeal with delight when I eat one. Just YUM! Here's the recipe low down...
STEP 1:
2 packages of brownie mix - your choice (I just do basic Betty Crocker for this one)
Mix the brownies according to the package directions (Don't forget to buy the eggs and vegetable oil that's typically added to brownie mixes).
Spread mixture in a 10x15 sheet pan that you've sprayed with non-stick cooking spray. You can also add a sheet of parchment on the bottom if you want to be safe.
Bake at 350 for 22-25 minutes until toothpick in the center comes out clean. Cool in the pan completely.
STEP 2:
Make the frosting. Mix 1/2 cup butter, softened, with 2 cups powdered sugar and 4 T creme de menthe liquor. Whip this until well combined and fluffy. I prefer to sift my powdered sugar to make it easy to mix...no lumps of sugar to contend with.
Spread this evenly over the brownies and put into the fridge for at least 30 minutes before the next step.
STEP 3:
Chocolate topping...Melt 4 T butter and 3/4 cup (6 oz) semi-sweet chocolate chips in a double boiler (or microwave) until nice and melty. If it seems a little thick you can add 1 T BOILING water. If the water isn't boiling the chocolate will seize. Let this cool 4-5 minutes and spread evenly on top of the brownies. You want to work quickly but don't stress. Make a nice thin, even layer. Cool in fridge before cutting the brownies.
Store these brownies in the fridge. They also freeze well for consuming at a later time.
WARNING: Brownies are highly addictive! Don't say you weren't warned ;-)