Grasshopper Bars

Let's Cook

1. Step 1.

   In a medium saucepan, heat ½ cup milk over medium heat until hot. Add 3 cups mini marshmallows and 2 tablespoons unsalted butter cut into small pieces, and stir until completely melted. Remove from heat; stir in 2 tablespoons heavy cream, 2 teaspoons pure peppermint extract, 1 teaspoon pure vanilla extract, and 6 to 8 drops green food coloring (if using). Let the filling cool completely, about 1 hour.

2. Step 2.

   While the filling cools, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. In a food processor, pulse 34 chocolate wafer cookies until they form fine crumbs, 8 to 12 times. Add 6 tablespoons melted unsalted butter and pulse to combine. Press the crust mixture evenly into the bottom of the prepared pan and refrigerate while the filling cools.

3. Step 3.

   Once the marshmallow filling is cool, using an electric mixer, beat the remaining 1 cup heavy cream in a medium bowl on high speed until stiff peaks form, about 6 to 8 minutes. Fold a spoonful of the whipped cream into the marshmallow mixture to loosen it, then gently fold in the remaining whipped cream until combined. Spread the filling evenly over the chilled crust. Refrigerate until set, at least 30 minutes.

4. Step 4.

   While the filling sets, make the topping: In a small pot, heat ¾ cup heavy cream over medium heat until hot but not boiling. Remove from heat and add 6 ounces finely chopped bittersweet chocolate; let sit for 1 minute, then stir until melted and smooth. Spread the topping evenly over the set filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use the parchment overhangs to lift the bars onto a cutting board and cut into 20 pieces.