Bake the Book: Grasshopper Bars

Bake the Book: Grasshopper Bars is a lacto ovo vegetarian recipe with 12 servings. One serving contains 346 calories, 4g of protein, and 21g of fat. For $1.04 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 3 hours. 311 person have made this recipe and would make it again. Plenty of people really liked this beverage. This recipe from Serious Eats requires brown sugar, unsweetened cocoa powder, heavy cream, and vanillan extract. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. Try Cook the Book: Grasshopper Pie, Creme de Menthe Bars (aka Grasshopper Bars), and No Bake Grasshopper Pie for similar recipes.

Servings: 12

 

Ingredients:

1/4 cup firmly packed light brown sugar

1 teaspoon light corn syrup

3 tablespoons creme de menthe

5 ounces good quality dark chocolate (60 to 72%), coarsely chopped

6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped

3 large eggs, at room temperature

2 tablespoons flour

2 tablespoons heavy cream

3/4 cup milk

1 teaspoon peppermint extract

1/2 teaspoon salt

3/4 cups sugar

1/2 cup (1 stick) unsalted butter, softened, cut into cubes

1 tablespoon dark unsweetened cocoa powder (like Valrhona)

1 teaspoons vanilla extract

Equipment:

oven

baking paper

whisk

bowl

frying pan

double boiler

spatula

offset spatula

toothpicks

sauce pan

hand mixer

pot

knife

Cooking instruction summary:

Procedures 1 To make the brownie base: Preheat the oven to 325°F. 2 Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, the salt, and cocoa powder.  3 Configure a large size double boiler. Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined. Remove the bowl from the pan. The mixture should be at room temperature.  4 Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.  5 Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (do not use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible. 6 Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12 to 15 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (not too gooey, but ideally, just 1 minute from being cooked through completely). A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Remove the brownies from the oven and let cool completely while you make the creme de menthe filling.  7 To make the buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes.  8 Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.  9 Add the creme de menthe and peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency. 10 If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency. Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes, while you make the chocolate glaze. 11 To make the chocolate glaze: In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat.  12 Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it into an even layer. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens.  13 Remove the pan from the refrigerator, wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife. Cut into squares and serve immediately. Note: The bars can be stored in the refrigerated, tightly covered, for up to 4 days.

 

Step by step:


1. 1

2. To make the brownie base: Preheat the oven to 325°F.

3. 2

4. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, the salt, and cocoa powder. 

5. 3

6. Configure a large size double boiler.

7. Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars.

8. Whisk the sugars until completely combined.

9. Remove the bowl from the pan. The mixture should be at room temperature. 

10. 4

11. Add three eggs to the chocolate/butter mixture and whisk until just combined.

12. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey. 

13. 5

14. Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (do not use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible.

15. 6

16. Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12 to 15 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (not too gooey, but ideally, just 1 minute from being cooked through completely). A toothpick inserted into the brownies at an angle should contain a few loose crumbs.

17. Remove the brownies from the oven and let cool completely while you make the creme de menthe filling. 

18. 7

19. To make the buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together.

20. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes. 

21. 8

22. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy. 

23. 9

24. Add the creme de menthe and peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.

25. 10

26. If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency.

27. Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes, while you make the chocolate glaze.

28. 11

29. To make the chocolate glaze: In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.

30. Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat. 

31. 12

32. Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it into an even layer.

33. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens. 

34. 13

35. Remove the pan from the refrigerator, wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife.

36. Cut into squares and serve immediately. Note: The bars can be stored in the refrigerated, tightly covered, for up to 4 days.


Nutrition Information:

Quickview
348k Calories
4g Protein
21g Total Fat
33g Carbs
2% Health Score
Limit These
Calories
348k
17%

Fat
21g
33%

  Saturated Fat
12g
78%

Carbohydrates
33g
11%

  Sugar
26g
29%

Cholesterol
72mg
24%

Sodium
130mg
6%

Alcohol
1g
7%

Caffeine
21mg
7%

Get Enough Of These
Protein
4g
9%

Manganese
0.54mg
27%

Copper
0.5mg
25%

Iron
3mg
19%

Magnesium
65mg
16%

Phosphorus
126mg
13%

Fiber
3g
12%

Selenium
6µg
10%

Zinc
1mg
8%

Vitamin A
375IU
8%

Vitamin B2
0.12mg
7%

Potassium
242mg
7%

Calcium
51mg
5%

Vitamin B12
0.27µg
5%

Vitamin D
0.61µg
4%

Vitamin B5
0.39mg
4%

Vitamin E
0.54mg
4%

Vitamin K
2µg
3%

Folate
9µg
2%

Vitamin B1
0.03mg
2%

Vitamin B6
0.04mg
2%

Vitamin B3
0.39mg
2%

covered percent of daily need
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A watermelon is over 92% water by weight.

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