This week's BAKED recipe is a riff on the 1950s Grasshopper cocktail. Although I have never had a Grasshopper cocktail, I was excited about making these because I love chocolate and mint together. These bars take a little bit of effort and time, but they are so worth it. If you make these I would recommend that you leave them in the refrigerator for a few hours or overnight if you can. I cut them after the 1 hour that the recipe suggested, but they had a slight medicinal flavor to them because of the crème de menthe liqueur in the buttercream filling, but after sitting in the refrigerator overnight, the filling melded with the chocolate brownie base and chocolate ganache topping and turned into a delightful chocolate mint brownie.
These remind me so much of the After Eight Dinner Mints my mom used to put on our plates to eat after our holiday dinners. Those mints were always something I looked forward to eating and was a perfect ending to our holiday meals.
My only criticism of these grasshopper bars is that unless you are going to make these for a party, you might want to cut the recipe in half and bake in an 8 x 8 pan because these are so ADDICTING you will be tempted to eat them all!
Take a look at what the other BAKED members did with these bars over at BAKED Sunday Mornings. You can also find the recipe over there. If you like chocolate and mint together, you will want to make these.