Food You Can Eat: Grasshopper Bars

Due to a quirk in the FYCE scheduling, which I have little control over, I always seem to get the St. Patrick’s Day (or adjacent) slot. I have nothing against St. Patrick’s Day, although I’m not Irish, not even on the 17th when we’re all supposed to be, but I do know two things: here in New York, avoid Second Avenue, where to this day many Irish bars are found in abundance, and (according to a good pal whose brother is one) if you are a fireman wear your uniform and you will not pay for a drink anywhere on Second Avenue and will not lack for female attention.

Apparently in Ireland, where they are Irish, St. Patrick’s Day used to be a solemn event. It’s still a Holy Day of Obligation, and commemorates the death of Ireland’s patron saint. In fact, up until the 1970s pubs in Ireland were closed on March 17th. But here in America it early on morphed into a celebration of pride for Irish immigrants so things took a different turn. Now it’s boomeranged back and Ireland has St. Patrick’s Day parades and general frivolity.

There are at least a half a dozen foods associated with St. Patrick’s Day, like soda bread and corned beef and cabbage, but, like FYCE’s own Carrie Bradshaw, I wondered if there were some midcentury American twist on the holiday that I could write about. Sure enough! This is a take on the Grasshopper Pie, which is a take on the Grasshopper drink, which uses crème de menthe.

Grasshopper Bars

FILLING

1/2 c. milk

3 c. mini marshmallows

2 tbsp. unsalted butter, cut into small pieces

2 tbsp. plus 1 cup heavy cream

2 tsp. pure peppermint extract

1 tsp. pure vanilla extract

6 to 8 drops liquid green food coloring (optional)

CRUST

34 chocolate wafer cookies 

6 tbsp. unsalted butter, melted

TOPPING

3/4 c. heavy cream

6 oz. bittersweet chocolate, finely chopped

DIRECTIONS

STEP 1
In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour. 

STEP 2
Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate. 

STEP 3
Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.

STEP 4
Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.