"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Grasshopper Bars Recipe

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This recipe for Grasshopper Bars, by , is from Cooking with Karen Lauer, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maxine Lauer
Added: Tuesday, February 12, 2008


1 1/2 c sifted flour
2 c sugar
3/4 c plus 2 T instant cocoa mix
1 1/2 tsp salt
1 tsp baking powder
1 1/3 c butter
4 eggs
2 tsp vanilla
2 T corn syrup
2 c coarsely chopped toasted nuts

Preheat oven to 350. Sift first 5 ingredients into mixer bowl. Add butter, eggs, vanilla and corn syrup, mixing thoroughly. Fold in nuts. Spread batter in oiled 9x13 inch pan. Bake for 40 to 45 minutes, until soft in center and edges are slightly firm. Do not over bake. Cool.

Mint Frosting:

2 c sifted powdered sugar
1/4 c softened butter
2 T milk
1 tsp mint extract
green food color

Combine all frostingingredients, mixing thoroughly. Spread over cooled pastry. Place in freezer 15 to 20 minutes to harden. Cust pastry into 40 bars but do not remove from pan.

Chocolate Glaze:

2 squares unsweetened chocolate
2 T butter

Heat chocolate and butter, blending thoroughly. When softened, brush evenly on top of Mint Frosting, using a pastry brush if desired. Allow chocolate to harden. Carefully recut the bars. Remove from pan.

Icing for wreaths:

2 to 2 1/2 tsp milt
1/2 c powdered sugar
green food color

Add sufficient milk to powdered sugar to make firm icing; mix until smooth. Stir in ood color. Using a pastry bag and a small flower decorating tip, pipe a green wreath on each bar.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is a recipe that Maxine baked many times during the Christmas holidays in Indiana.




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