Get ready to experience a mind-blowing dessert that will make your taste buds dance with pure delight! These Loaded Grasshopper Cookie Bars are not just another ordinary treat – they're a decadent explosion of chocolate, mint, and crunchy Oreo goodness that will have everyone begging for your secret recipe. Imagine sinking your teeth into a rich, fudgy bar studded with mint chocolate chips and irresistible Oreo chunks – it's like a party in your mouth that you never want to end!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mint chocolate chips
- 1 cup crushed Oreos
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in mint chocolate chips and crushed Oreos, distributing them evenly throughout the dough.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 22-25 minutes. The edges should be set, and a toothpick inserted into the center should come out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack. This will take approximately 1-2 hours.
- Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 equal squares.
- Optional: Garnish with additional crushed Oreos or a drizzle of melted mint chocolate chips before serving.
Tips
- Make sure your butter is softened but not melted for the perfect cookie bar texture.
- Don't overmix the batter – this can lead to tough, dense bars instead of soft, chewy ones.
- Use a light-colored baking pan to prevent over-browning of the edges.
- Let the bars cool completely before cutting to ensure clean, perfect squares.
- For an extra indulgent touch, serve slightly warm with a scoop of vanilla ice cream.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
- For a more intense mint flavor, you can add a few drops of peppermint extract to the batter.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 55mg
