Chocolate Creme De Menthe Squares Recipes

Steps:

• In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
• To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
• To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

Steps:

• Bottom layer: In saucepan combine 1/2 cup butter or margarine with 1/2 cup cocoa.
• Heat and stir until well blended.
• Remove from heat and add 1/2 cup confectioners' sugar, 1 beaten egg and 1 tsp vanilla.
• Stir in 2 cups graham cracker crumbs.
• Mix well; press into bottom of 13x9 baking pan.
• Middle layer: Melt another 1/2 cup butter or margarine and put into small mixer bowl.
• Add 1/3 cup green creme de menthe.
• At low speed of mixer beat in 3 cups confectioners' sugar.
• Spread over bottom layer.
• Chill 1 hour.
• Top layer: Combine 1/4 cup butter and 1-1/2 cups semisweet chocolate chips.
• Stir over low heat until melted.
• Spread over chilled middle layer.
• Chill another 1 to 2 hours.
• Cut in small 1-inch squares.
• Keep refrigerated.

Steps:

• 1. 1st layer: Cream the sugar and butter together, add and beat in the eggs, flour, vanilla, salt and Hershey syrup. Pour into an ungreased 9X13 pan. Bake at 350 for a half and hour. Cool
• 2. 2nd layer: Cream the butter and Creme de menthe' together, slowly add the powdered sugar and beat until very creamy. Spread over cooled 1st layer. Refrigerate to set.
• 3. 3rd layer: In microwave, stirring ever 30 seconds, or in a saucepan, melt together chocolate chips and butter together, cool until lukewarm. Then spread over 2nd layer. Refrigerate to set.