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Grasshopper Bars on a white dessert plate

Grasshopper Bars

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These beautifully layered Grasshopper Bars are rich brownies topped with mint buttercream and ganache mimicking the flavors of the grasshopper cocktail!

Grasshopper Bars on a white dessert plate

Grasshopper Bars

Call me crazy, but I joined another cook-along group, Baked Sunday Mornings.  This bunch posts a different recipe from Baked Explorations by Matt Lewis and Renato Poliafito every other Sunday.  The first few recipes on the schedule just wouldn’t fly around here, but I was excited about these Grasshopper Bars AKA Layered Grasshopper Brownies.  Even though hubby is anti-mint, the rest of the family adores the chocolate-mint combo.

Three Grasshopper Bars on a decorative white plate

Layered Grasshopper Brownies

These layered grasshopper brownies were a little too good.  Meaning I sampled many, many nibbles and slivers…I need to give some away as my willpower is waning (get ready Sharon and Jeff!).  Moist brownie, topped with creme de menthe spiked buttercream, then a thin layer of ganache…yeah, it’s as fabulous as it sounds.  This recipe and more can be found in the cookbook, Baked Explorations. And I’ll be back with coffee ice cream in two weeks…I tasted caffé gelato at every gelateria we visited in Italy last summer….so I’m excited about the next challenge.

Plus, if you love this combo, you’ll also enjoy my Creme de Menthe Cake and Grasshopper Pie!

Grasshopper Bars

Grasshopper Bars

Delicious layered brownies with a minty filling and chocolate glaze!

Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Yield 24 brownies


For the Brownie Base:

  • 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa powder
  • 5 ounces semi-sweet chocolate, coarsely chopped
  • 1/2 cup (1 stick) butter, cut into 1 inch cubes
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla

For the Buttercream:

  • 3/4 cup sugar
  • 2 tablespoons flour
  • 3/4 cup milk
  • 2 tablespoons heavy cream
  • 3/4 cup (1 1/2 sticks) butter, softened but still cool, cut into small cubes
  • 3 tablespoons creme de menthe
  • 1 teaspoon peppermint extract

For the Chocolate Glaze:

  • 6 ounces semi-sweet chocolate, coarsely chopped
  • 1 teaspoon light corn syrup
  • 1/2 cup (1 stick) butter, softened, cut into cubes


  1. Preheat the oven to 325º.
  2. Line a 9 x 13inch pan with non-stick foil or regular foil sprayed with cooking spray.
  3. To make the base, whisk together the flour, the salt, and cocoa powder.
  4. Melt the butter and chocolate in the microwave, stopping to stir frequently, then add the sugars when chocolate is smooth and completely melted. Let mixture come to room temperature.
  5. Add eggs to the chocolate/butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not overmix.
  6. Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula, fold the dry ingredients into the wet till there is just a trace amount of the flour/cocoa mix visible.
  7. Pour the batter into the prepared pan, smooth with an offset spatula, and bake for approximately 12 to 15 minutes. The brownies should be just a tad underdone. A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Remove the brownies from the oven and let cool completely white you make the creme de menthe filling.
  8. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes.
  9. Pour the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high till cool. Reduce the speed to low, add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.
  10. Add the creme de menthe and peppermint extract and mix until combined. Spread the filling evenly across the top of the brownie later and place the pan in the refrigerator for at least 45 minutes, while you make the chocolate glaze.
  11. To make the glaze, combine the chocolate, corn syrup, and butter and carefully melt in the microwave, stopping and stirring every 30 seconds till melted and smooth.Then stir vigorously for 1 minute to help cool the glaze.
  12. Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it in an even layer. Place the pan back in the refrigerator to chill for at least an hour.
  13. Remove the pan from the refrigerator; wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife and serve immediately.

Yield: 24 brownies

Total time: 3-4 hours with chilling times

These bars can be stored in the refrigerator, tightly covered, for up to 4 days.


Adapted from: Baked Explorations

Nutrition Information:



Serving Size:

1 bar

Amount Per Serving: Calories: 162 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 25mg Sodium: 60mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 2g
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67 comments on “Grasshopper Bars”

  1. lovely presentation Lizzy these bars look delicious

  2. I hate to say this but thank goodness you are not my neighbor…I would end up a giant 😉
    These are gorgeous and look amazingly delicious!

  3. I have a bottle of Creme de Menthe that’s been collecting dust forever. Time to blow the dust off that baby and get busy!

  4. These are like giant Andes candies! AWESOME!

  5. Either you have several years of goodies already logged in photographs, or you cook for a huge crowd. I can’t keep up with all your yummy posts.


  6. I am so glad you joined us at BAKED, Lizzy! Your bars look beautiful. I also kept nibbling and nibbling. This recipe is one of the family’s favorites so far from BAKED Explorations.

  7. Your layers are beyond perfect Lizzy! I’ve had this recipe flagged in my copy of Baked Explorations for ages, and after your review I’m even more excited to try them!

  8. I just don’t know how you stay so skinny! Ha ha. These look amazing! Thank you so much for linking up at Savvy HomeMade Monday this week!

  9. this is awesome!

  10. Ohhh, they look like giant Andes mints. Which leads me to believe they could be made like my favorite Andes – those with the cherry. Oh, but I like the butterscotch ones too. And, I really do love the originals… Kate M

  11. Oh Lizzy, thank you linking these sinfully delights to “Made it on Monday” 🙂

  12. Heading over for a look see. These look so very good. I adore chocolate and mint.

  13. I shared your post on my FB fan page! I need that recipe, yum! I don’t see they’ve posted it yet?

  14. I have this cookbook and have been wanting to try these. I love that they look like an Andes Candy.

  15. Thank you so much for sharing this at Recipe Sharing Monday. The new party is now up and I’d love for you to link up again 🙂

  16. Yes! Yes! I love these! and yours look perfect!

  17. Unlike others, I certainly wouldn’t mind u being my neighbours. Lol! Gosh, what do u do with all the bakes? U eat them all & yet stay so slim?

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