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Triple Treat Creme de Menthe Bars

Yield: 6 dozen bars Prep 30 mins Chill 2 hrs 30 mins


  • 2 cups  graham-cracker crumbs
  • 1 1/2 cups  finely chopped walnuts
  • 1 cup  shredded coconut
  • 1/2 cup  confectioners' sugar
  • 1/4 cup  unsweetened cocoa powder
  • 3/4 cup  butter or margarine, melted
  • 1 large pasteurized egg, beaten
  • 1 teaspoon  vanilla extract
  • 2 cups  confectioners' sugar
  • 1/2 cup  butter, softened (no substitutes)
  • 3 tablespoons  creme de menthe liqueur
  • 1/2 teaspoon  vanilla extract
  • 1 12 ounce package semisweet chocolate chips, melted
  • 1/2 cup  butter, melted (no substitutes)
  • Red candy hearts (optional)


1. For crust, line a 13x9x2-inch baking pan with foil, extending edges over sides. Stir together graham cracker crumbs, nuts, coconut, the 1/2 cup sugar, the cocoa powder, 3/4 cup melted butter, egg, and 1 teaspoon vanilla in a large bowl until well combined. Press into prepared pan. Chill until firm, 1 hour.

2. For Creme de Menthe Layer, beat together 2 cups sugar, 1/2 cup melted butter, the creme de menthe, and 1/2 teaspoon vanilla in a large mixer bowl on medium speed until smooth. Spread evenly over crust. Chill 30 minutes, until firm.

3. For Chocolate Layer, combine the chocolate and 1/2 cup butter in a small bowl. Spread evenly over the Creme de Menthe Layer. Refrigerate bars 1 hour or until chocolate sets. Lift bars out of pan. Peel off foil and cut into 1-inch squares. Decorate as desired. Makes 6 dozen bars.

Make Ahead Tip

  • Store cookies in an airtight container in freezer up to 1 month.

Nutrition Facts

  • cal.(kcal)115,
  • Fat, total(g)8,
  • chol.(mg)15,
  • sat. fat(g)4,
  • carb.(g)10,
  • fiber(g)1,
  • pro.(g)1,
  • sodium(mg)64,
  • Percent Daily Values are based on a 2,000 calorie diet