Grasshopper Squares
Indulge in the cool and creamy delight of Grasshopper Squares, a no-bake dessert that combines layers of chocolatey crunch, minty cream, and a silky chocolate ganache topping. Perfect for chocolate and mint lovers, this recipe begins with a buttery chocolate sandwich cookie crust, followed by a refreshing cream cheese and whipped topping layer infused with peppermint extract and an optional pop of green food coloring. Topped with a luscious milk chocolate ganache, these squares are chilled to perfection for an irresistibly smooth texture and balanced sweetness. Ready in just 30 minutes of prep, this crowd-pleasing treat is ideal for festive gatherings, potlucks, or a decadent after-dinner dessert. Easy to make and stunning to serve, Grasshopper Squares are sure to be your new go-to recipe for mint chocolate indulgence!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1.5 cups Powdered sugar
- 3 cups Whipped topping (e.g., Cool Whip), thawed
- 1 teaspoon Peppermint extract
- 4 drops Green food coloring (optional)
- 1.5 cups Milk chocolate chips
- 0.75 cups Heavy cream
Instructions
In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
In a medium bowl, combine the cookie crumbs with the melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of a 9x9-inch pan to create an even crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar to the cream cheese and continue beating until well combined.
Fold in the thawed whipped topping, peppermint extract, and green food coloring (if using) until the mixture is evenly colored and smooth.
Spread the mint cream mixture evenly over the chilled crust. Smooth the top with a spatula.
In a microwave-safe bowl, combine the milk chocolate chips and heavy cream. Heat in 30-second increments, stirring well after each, until the chocolate is melted and smooth.
Pour the melted chocolate mixture over the mint layer and spread into an even layer. Tap the pan gently on the counter to level the surface.
Chill the dessert in the refrigerator for at least 3 hours, or until fully set.
To serve, cut into squares with a sharp knife. Wipe the knife clean between cuts for neat edges.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.9 g | 460% | |
| Saturated Fat | 203.1 g | 1015% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 2094 mg | 91% | |
| Total Carbohydrate | 582.1 g | 212% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 464.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1597 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
