Grasshopper Bars

These bars aren’t a day late. Promise.

Remember when I didn’t want to make the themed desserts for St. Patrick’s Day? Well, that means I can make chocolate-mint desserts any time I please.

So I choose today. And, they’re Spring green. So they’re perfect.

(If you think chocolate-mint is only for St. Patrick’s Day, then please throw away that half-eaten box of Thin Mints I know you have stashed in your underwear drawer. Go ahead, throw it away…didn’t think so.)

Anyways, I’m not getting defensive. I just love chocolate-mint at ALL times! So refreshing and indulgent.

And these? Totally lower calorie! How? The cookie bottom, it’s actually cereal! Yes, the new Fiber One 80 Calorie Chocolate cereal is amazing. It gets my seal of approval. And it tastes like Teddy Grahams. So it’s perfect (except that it’s not gluten-free, so please use your favorite gluten-free chocolate cereal if you are gluten-free!). And the minty frosting is super simple, sweet, and satisfying. Yes, the topping is loaded with white chocolate, but ya gotta give a little, right? Balance.

Plus, can we talk about the sweetened condensed milk? You know I love using it to make super simple fudge. But now, one can, two uses, one bar! Crazy simple! Eyeball half the can into the cookie layer (no butter, no extras), and that’s it for that layer, then empty the can into the creamy topping layer, add your white chocolate and mint (and green dye of course!) and that’s done too! Yup, told you these were simple!

Enjoy these all Spring (all year round, if you ask me!).

Grasshopper Bars
(makes 9 large bars)

Chocolate Cookie Layer:

3 cups Fiber One 80 Calorie Chocolate cereal (or chocolate cereal of choice)

½ can of sweetened condensed milk

Mint Layer:

4 squares of “almond bark” white melting chocolate (~ ½ cup)

½ can sweetened condensed milk

¾ tsp. peppermint extract

4 drops green food coloring

~Preheat your oven to 325 degrees F. Line an 8×8” baking pan with parchment and spray with nonstick spray.

~Pulse the cereal in your food processor until fine crumbles (or smash in a ziplock bag). Pour the cereal into a bowl, add the ½ can of sweetened condensed milk, mix until completely combined. Pour the mixture into your prepared baking pan. Press the cereal into an even layer (I spray my fingers with nonstick spray and use my fingers to press it out).

~Bake for 15 minutes or until fragrant and the top doesn’t feel sticky. Let cool on a wire rack.

~Prepare the creamy mint topping. In a bowl over a double-boiler or in a microwave-safe bowl, melt the almond bark (because almond bark doesn’t burn as easily, I am more confident melting it in the microwave. It took 2-3 minutes on ½-power in my microwave, stirring every 30 seconds). Add the other ½ can of sweetened condensed milk, and start stirring. Just before the two ingredients are completely combined, add the mint and green dye, and stir quickly until the coloring is even (meaning the entire bowl is well mixed). Pour the mixture over the cereal crust layer and spread out using a silicone spatula.

~Place the bars into the fridge to set (2-3) hours before serving. To serve, use the overhang of parchment to carefully lift the bars from the pan. Cut into 9 squares. Serve and enjoy!

 

Strike up  a conversation: What is your favorite way to enjoy chocolate and mint? Did you do anything special this St. Patrick’s Day (and by special, I mean slam down some Irish Car Bombs and shove Guinness cupcakes down your gob until you were ill, of course)?  I didn’t, though I did remember to wear my green jeans…until I changed into my gym clothes and then never put my jeans back on.