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Specialty Desserts

Grasshopper Cookie Bars

Duncan Hines Recipe shared by:
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Make an elegant dessert with Duncan Hines Chocolate Fudge Cake and a delightful topping flavored with green crème de menthe and white crème de cacao. They're bound to impress.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 20 Minutes
  • Servings: 12 Bars
  • Difficulty: Pretty Easy
  • Rating:


  • 1 package Duncan Hines® Classic Dark Chocolate Fudge Cake Mix
  • 1 large egg
  • ½ cup (1 stick) butter, softened
  • 3 cups miniature marshmallows
  • ½ cup milk
  • 3 Tbsp. crème de menthe
  • 1 Tbsp. crème de cacao
  • 2 cups frozen whipping topping, thawed

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 13x9-inch baking pan.
  2. Combine cake mix, egg and butter in large bowl. Mix until crumbs form. Press into bottom of prepared pan.
  3. Bake 15 minutes. Cool completely on wire rack.
  4. Place marshmallows and milk in medium saucepan over low heat and stir constantly until marshmallows melt. Stir in crème de menthe and crème de cacao. Pour mixture into large bowl and chill 15 minutes or until thickened. Fold whipped topping into marshmallow mixture.
  5. Spread marshmallow mixture over cookie crust in pan.
  6. Chill until ready to serve. Cut into bars.

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Knead cake mix packet

Knead cake mix packet

If I remember before I open the package, I knead the lumps out. Mixing usually takes care of them but kneading makes it more likely to be completely smooth. Also, my mother taught me to tap the bottom of the pan with batter several times and watch air holes come to the top and break before putting in oven.

Level before stacking!

Level before stacking!

To give your cakes a "professional edge", try using a serrated knife to level the top dome off your cakes before stacking them. It helps if you stick you cake layers in the freezer for 30 mins before cutting.

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