Three-Layer Creme de Menthe Bars

By robotiger

Ingredients

• Crust:
• 2 cups graham-cracker crumbs (about 28 squares)
• 1-1/2 cups finely chopped walnuts (I use the shelled walnuts because they will get chopped in the food processor. I put them in the microwave and toast for 30 seconds at a time until they are fragrant)
• 1 cup shredded coconut
• 1/2 cups confectioners' sugar, divided
• 1/2 cup unsweetened cocoa powder
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• Creme de Menthe Layer
• 1 package (1 1/2 oz) instant vanilla pudding mix
• 1/2 cup (1 stick) butter, softened
• 4 tablespoons creme de menthe liqueur
• 1 Tablespoon milk
• Green food coloring, if desired
• Glaze:
• 1 12-ounce package semisweet chocolate chips, melted
• 1/2 cup (1 stick) butter, melted

Details

Adapted from rahchachow.blogspot.com

Preparation

Step 1

Preheat oven to 325 degrees.

For crust, stir together graham cracker crumbs, nuts, coconut, the 1/2 cup powdered sugar, the cocoa powder, 3/4 cup melted butter, egg, and 1 teaspoon vanilla in a large bowl until well combined. (I did this all in a food processor, which helped chop the nuts and make the coconut a little smaller. Press into ungreased 9X13" pan (the dough will seem wet and your hands will be covered with melted butter). Bake at 325 degrees 10 to 12 minutes. (It will look wet on top when you take it out of the oven.) Let cool.

2. For Creme de Menthe Layer, beat together 4 cups sugar, pudding mix, 1/2 cup soft butter, creme de menthe and milk in a large mixer bowl on medium speed until smooth. Add food coloring, if desired. Spread evenly over crust (a large offset spatula helps with this). Chill until firm, at least for 30 minutes.

3. For Chocolate Layer, combine the chocolate and 1/2 cup butter in a small bowl. Microwave at 30-second intervals until softened. Spread evenly over the Creme de Menthe Layer. Refrigerate bars 1 hour or until chocolate sets.

Makes 6 dozen bars, depending on how you cut them.

Make-Ahead Tip: Store cookies in an airtight container in freezer up to 1 month.