My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Saturday, November 26, 2016

Creme De Menthe Bars

This is one of my favorite desserts to make for the holidays. These bars are super rich and super delicious, and they're always a hit!
{ Prep time: 30 mins / Difficulty: Intermediate / Yields: 24-36 bars }

Ingredients:
1 1/4 cup margarine
1/2 cup unsweetened cocoa powder
1/2 + 4 cups powdered sugar
1 large egg, slightly beaten
1 tsp vanilla extract
2 cups graham cracker crumbs
1/3 cup green crème de menthe (found at liquor stores)
1 1/2 cups semi-sweet chocolate chips

Directions: (3 Layers)
Bottom Layer: 
1. Melt 1/2 cup margarine and 1/2 cup cocoa. Remove from heat and add beaten egg, vanilla and 1/2 cup powdered sugar. Stir in graham cracker crumbs. Press into a 9x13” pan (*Tip* Use a round, smooth glass sprayed with Pam to roll out the bottom layer so it’s even all around.) This layer should be pretty thin. 

Middle Layer: 
1. Melt 1/2 cup margarine. Add crème de menthe and 4 cups powdered sugar (this layer should not be runny, so you may have to add more powdered sugar to thicken it up). Spread over bottom layer and let harden before adding next layer; otherwise the top layer will melt the mint layer. Place in the fridge for 30 mins or so.

Top Layer: 
1. Carefully melt 1/4 cup margarine with chocolate chips in the microwave in 30 second increments. Stir after each interval. Once it's a smooth, spreading consistency, spread over crème de menthe layer. Chill 1-2 hours before serving. Cut into small squares. (It’s best to keep these refrigerated, otherwise they become a minty chocolatey mess!)

Borrowed from Mama's "From My Kitchen, With Love" Cookbook

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