This is my friend Kim. She was my “little sib” for two years in SWE (Society of Women Engineers) Big Sib-Little Sib mentoring program. She also became one of my closest friends and a fellow SWE officer.
During my final year of college, she brought a pan of creme de menthe bars to a SWE officer potluck. They were rich and sweet and had the perfect balance of mint and chocolate, with neither overwhelming the other. I begged her for the recipe for weeks.
For my bridal shower, Kelley asked everyone to bring a copy of their favorite recipe for me to take with me in my move to Ithaca post-wedding. When I opened Kim’s gift and saw the creme de menthe recipe, I did a little happy dance. There may have been a little cheering thrown in there, too.
This recipe comes courtesy of my good friend Kim. They are delicious at any time of the year, but are especially great for a holiday dessert.
Ingredients
For the bottom layer:
- 3 ounces semi-sweet chocolate, finely chopped
- 2/3 cup canola or vegetable oil
- 2 cups light brown sugar
- 3 eggs
- 1 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
-
For the middle layer:
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 ounces (1 1/2 shots) creme de menthe
- 1/2 teaspoon peppermint extract
-
For the top layer:
- 12 ounces semisweet chocolate chips
- 4 tablespoons canola or vegetable oil
Instructions
For the bottom layer:
- Preheat the oven to 350F and grease a 9x13" baking pan.
- In a small saucepan over medium-low heat, melt the chocolate in the oil, stirring often.
- Pour the chocolate into a large mixing bowl and beat with the brown sugar. Add the eggs one at a time, beating after each addition. Add the flour, salt, vanilla and baking soda, beating until well-mixed.
- Pour the batter into the greased baking pan and bake at 350F for 15-25 minutes, or until the edges begin to pull away from the pan. Allow to cool completely before adding the second layer.
For the middle layer:
- Beat all ingredients together until smooth. Spread over the cooled bottom layer and refrigerate. When the middle layer has hardened, add the top layer.
For the top layer:
- Melt the chocolate in the oil. Stir until smooth, then spread over the top of the mint layer. Refrigerate until ready to serve.
http://www.savvyeat.com/creme-de-menthe-bars/Copyrighted by Julie Grice and Savvy Eats
This recipe comes courtesy of my good friend Kim. They are delicious at any time of the year, but are especially great for a holiday dessert.
Ingredients
- 3 ounces semi-sweet chocolate, finely chopped
- 2/3 cup canola or vegetable oil
- 2 cups light brown sugar
- 3 eggs
- 1 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 ounces (1 1/2 shots) creme de menthe
- 1/2 teaspoon peppermint extract
- 12 ounces semisweet chocolate chips
- 4 tablespoons canola or vegetable oil
Instructions
- Preheat the oven to 350F and grease a 9x13" baking pan.
- In a small saucepan over medium-low heat, melt the chocolate in the oil, stirring often.
- Pour the chocolate into a large mixing bowl and beat with the brown sugar. Add the eggs one at a time, beating after each addition. Add the flour, salt, vanilla and baking soda, beating until well-mixed.
- Pour the batter into the greased baking pan and bake at 350F for 15-25 minutes, or until the edges begin to pull away from the pan. Allow to cool completely before adding the second layer.
- Beat all ingredients together until smooth. Spread over the cooled bottom layer and refrigerate. When the middle layer has hardened, add the top layer.
- Melt the chocolate in the oil. Stir until smooth, then spread over the top of the mint layer. Refrigerate until ready to serve.
Anything minty-chocolatey is good with me! Yum
I’ve always had these with a chocolate bottom, never a brown sugar and vanilla base. Either way, I don’t see how these could ever be bad; mint and chocolate just make for one hell of a dessert.
ohhh yes, these look so very yummy! i’m a huge fan of mint and chocolate, so these are right up my alley. they remind me of a huge andes mint!
Oh Kim!!
I remember those. Mouth is watering now!