GRASSHOPPER BARS RECIPES

Steps:

• Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
• Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
• In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
• Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
• Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
• Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
• Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts. 

Steps:

• Preheat oven to 350 degrees F. Grease a jelly roll pan (10 1/2" x 15 1/2") set aside.
• Combine raisins and cinnamon in hot coffee. Set aside for about 10 minutes.
• With a mixer, cream together shortening and sugar. Mix in eggs until the batter is fluffy.
• Sift together flour and baking soda.
• Separate coffee liquid from the raisins.
• Alternate adding the coffee and the flour mixture, mixing into the batter until it's all combined.
• Fold in raisins and nuts by hand.
• Spread into the prepared baking sheet.
• Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
• While they are baking, prepare the icing. Mix the cream and the powdered sugar together until smooth.
• Let the bars cool for a couple of minutes and frost them while they are still warm.