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Specialty Desserts

Grasshopper Cookie Bars

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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:

Ingredients

  • 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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Tips

Whole Wheat Cookies

Whole Wheat  Cookies

I have found out that cookies made with all-purpose flour can also be made with whole wheat flour. Just use the same amount of whole wheat flour for the amount of all-purpose flour called for in the recipe. I've done it with chocolate chip cookies and oatmeal cookies and no one noticed the difference.


Butter for baking

Butter for baking

Choose unsalted butter for all baking recipes. Salted butter is for cooking not baking.





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