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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grasshopper Bars Recipe

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This recipe for Grasshopper Bars is from Cooking with Karen Lauer, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 350º. 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:
40
Personal Notes:
Personal Notes:
This is a recipe that Maxine baked many times during the Christmas holidays in Indiana.

 

 

 

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