Creme De Menthe Bars
Mar 04, 2016, Updated Mar 09, 2025
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Creme De Menthe Bars have the perfect amount of minty flavor paired with a chocolate graham cracker crust and chocolate topping. Great for St. Patty’s Day, Christmas, or just because you want a delicious treat.
I am a creature of habit, I like a schedule, something about it gives me comfort. So never fail, almost everyday I call my mom at 9am to catch up and see what her plans are for the day. One morning before the Christmas holiday, mom was telling me about a Christmas party she went to with her teacher buddies. One of her friends,Cindy, brought these Creme de Menthe bars that mom kept going on and on about. Mom’s friend said her family makes them every year for Christmas. So naturally I begged my mom to get the recipe for me to try.
I ended up making these bars over the holidays and mom was right, they are AWESOME! I love the graham crackers mixed with cocoa powder and butter, um yum! These bars have just the right amount of mint flavor. Since St. Patrick’s Day is right around the corner, I thought this would be a great time to break out this recipe again and make some for our neighbors.
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Creme De Menthe Bars
Ingredients
- 1 1/4 cup butter
- 1/2 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 2 cups graham cracker crumbs
- 1/3 cup creme de menthe
- 1 1/2 cup semi sweet chocolate chips
Instructions
- Bottom Layer: Preheat the oven to 350 degrees F. In a small saucepan, combine 1/2 cup butter and cocoa powder. Over low heat, mix until will blended.
- Remove from heat and add 1/2 cup powdered sugar, egg and vanilla.
- Stir in graham crackers and mix well.
- Press graham cracker mixture into 9/13 glass or metal pan. (If you would like them thicker you can make in 8×8).
- Bake at the crust for 12-13 minutes. Remove from the oven and cool.
- Middle Layer: Melt 1/2 cup butter. In a mixing bowl, mix together butter and creme de menthe on low speed for 2-3 minutes. Gradually add 3 cups powdered sugar and mix until smooth, about 3-4 minutes.
- Spread over graham cracker mixture and chill in refrigerator for 1 hour.
- Top Layer: In a small saucepan, combine 1/4 cup butter and chocolate chips. Stir over low heat until melted.
- Spread over creme de menthe mixture.
- Chill for 1 to 2 hours.
- Store in refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really want to make this soon but have a question. Do you really not have to cook the crust with the raw in egg in it?
Sorry Linda, yes you do have to bake the crust at 350 degrees for 12-13 minutes. I updated the recipe to reflect the baking time.
Suggestions to substitute the crème de menthe? Need a no alcohol version.
Are we cooking the base layer with the egg and graham crackers? Thx