GRASSHOPPER BROWNIE RECIPES

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GRASSHOPPER BARS RECIPE - BETTYCROCKER.COM



Grasshopper Bars Recipe - BettyCrocker.com image

Put this bar in the great looking, great tasting but quite easy to make category!

Provided by Betty Crocker Kitchens

Total Time 4 hours 10 minutes

Prep Time 20 minutes

Yield 50

Number Of Ingredients 13

1 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2/3 cup Gold Medal™ all-purpose flour
1/2 cup unsweetened baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups powdered sugar
1/3 cup butter or margarine, softened
2 tablespoons green crème de menthe
2 tablespoons white crème de cacao
1 1/2 ounces unsweetened baking chocolate

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.

Nutrition Facts : Calories 95 , CarbohydrateContent 14 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Bar, SodiumContent 50 mg

CHOCOLATE FUDGE RECIPE - BETTYCROCKER.COM



Chocolate Fudge Recipe - BettyCrocker.com image

Good old-fashioned fudge! It'll take care of your sweet tooth and chocolate cravings all at once.

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 64

Number Of Ingredients 8

4 cups sugar
1 1/3 cups milk or half-and-half
1/4 cup corn syrup
1/4 teaspoon salt
4 oz unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
1/4 cup butter or margarine
2 teaspoons vanilla
1 cup coarsely chopped nuts, if desired

Steps:

  • Grease bottom and sides of 8-inch square pan with butter.
  • In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
  • Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
  • Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.

Nutrition Facts : Calories 70 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Candy, SodiumContent 20 mg, SugarContent 13 g, TransFatContent 0 g

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