Grasshopper Pie Icebox Bars

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This cool and refreshing dessert is a good choice for a hot summer day. The mint filling, so bright and fluffy, is anchored by the rich, dark chocolatey crust. The flavor is reminiscent of after-dinner mints, but the presentation is really quite elegant.

MAKES one 9 × 13-inch pan; serves 12

INGREDIENTS

FOR THE CRUST

2½ cups (320g/11.3oz) chocolate wafer crumbs, store-bought or homemade

1½ cup (100g/3.5oz) light brown sugar

1½ cup/1 stick (133g/4oz) unsalted butter, melted

FOR THE FILLING

1 cup (240g/8.5oz) heavy cream

1 cup (240g 8.5oz) full-fat cream cheese (preferably Philadelphia brand), at room temperature

1 teaspoon peppermint extract

½ drop green gel food coloring (optional)

1 cup (125g/4.4oz) powdered sugar, sifted

¼ cup (49g/1.4oz) mini chocolate chips

FOR TOPPING

1 cup heavy cream, whipped to soft peaks

¼ cup (40g/1.4oz) mini chocolate chips, for garnish

  1. MAKE THE CRUST: Preheat the oven to 325°F. Line a 9 × 13-inch pan with parchment paper leaving overhang on the sides (see Lining the Pan).
  2. In a large bowl, stir together the chocolate wafer crumbs and brown sugar. Add the melted butter and stir until a wet crumb forms. Dump the crumbs into the prepared pan. Shape the crust by pressing it into the bottom of the pan.
  3. Bake for 8 to 10 minutes, or until fragrant and lightly toasted. Let cool to room temperature.
  4. MEANWHILE, MAKE THE FILLING: In a stand mixer with the whisk, whip the heavy cream on medium speed until stiff peaks form, 3 to 5 minutes. Transfer the cream to a bowl. Set aside.
  5. In the same mixer bowl (you don’t need to clean it) with the paddle, beat the cream cheese on medium-high speed until smooth and creamy. Add the peppermint extract and the green gel food coloring (if using—a tiny bit goes a long way). Mix until combined. Scrape down the bottom and sides of the bowl. Add the powdered sugar and beat on medium until smooth and creamy, about 1 minute. Scrape down the bottom and sides of the bowl.
  6. Remove the bowl from the mixer and with a rubber spatula gently fold the whipped cream into the cream cheese mixture. Add the ¼ cup mini chips. and carefully fold into the filling. It is very important that the filling be light and fluffy.
  7. Using an offset spatula, spread the cream cheese filling into the prepared crust. Refrigerate for 2 to 4 hours until completely set.
  8. Cut into a 3 × 4 grid (for 12 bars). Top each bar with a large dollop of whipped cream and sprinkle with mini chips.