Gluten Free Easy Grasshopper Bars Recipes

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
• In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
• In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Steps:

• Heat oven to 350°F. Grease square pan, 8x8x2 inches. In medium bowl, beat granulated sugar, 1/2 cup butter, the vanilla and eggs with electric mixer on medium speed, or stir with spoon. Stir in flour, cocoa, baking powder and salt. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean; cool 15 minutes. Mix remaining ingredients except chocolate; spread over brownies. Refrigerate 15 minutes.
• In 1-quart saucepan, heat chocolate over low heat until melted; spread evenly over powdered sugar mixture. Refrigerate at least 3 hours. For bars, cut into 5 rows by 5 rows; cut each bar diagonally in half to form triangles.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir bar ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Cool about 10 minutes.
• In frosting container, stir in mint extract and food color. Spread over bars.
• In small microwavable bowl, microwave glaze ingredients uncovered on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 6 rows by 6 rows.

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.
• Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
• Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.