Grasshopper Bars
- 25m Prep Time
- 10m Cook Time
- 2h Ready In
These Grasshopper Bars feature a chocolate wafer crust topped with a minty marshmallow filling and a rich bittersweet chocolate ganache. A family-friendly twist on the classic 1950s chiffon pie.
Ingredients
- 118 ml milk
- 710 ml mini marshmallows
- 29.6 ml unsalted butter cut into small pieces
- 237 ml heavy cream
- 29.6 ml heavy cream
- 9.86 ml pure peppermint extract
- 4.93 ml pure vanilla extract
- Green food coloring
- 34 chocolate wafer cookies
- 88.7 ml unsalted butter melted
- 177 ml heavy cream
- 170 g bittersweet chocolate finely chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 31.1 mg
- Iron: 1.95 mg
- Magnesium: 27.1 mg
- Phosphorus: 77.1 mg
- Potassium: 122 mg
- Zinc: 0.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml milk
- 710 ml mini marshmallows
- 237 ml heavy cream
- 29.6 ml heavy cream
- 9.86 ml pure peppermint extract
- 4.93 ml pure vanilla extract
- Green food coloring
- 34 chocolate wafer cookies
- 177 ml heavy cream
Prepare
- 29.6 ml unsalted butter, cut into small pieces
- Melt 88.7 ml unsalted butter
- 170 g bittersweet chocolate, finely chopped
Let's Cook
-
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.
-
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.
-
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.
-
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.