Best Chocolate Dipped Crème De Menthe Marshmallows Recipe Epicuriouscom Recipes

Chocolate-Marshmallow Dip image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5m

Yield 6

Number Of Ingredients 5

1 jar (7 ounces) marshmallow creme
1 container (4 ounces) snack-size chocolate fudge pudding
Assorted holiday cookies, if desired
Assorted fruits, if desired
Small pretzel twists, if desired

Steps:

Stir marshmallow creme until smooth. Just before serving, layer marshmallow creme and pudding in small bowl. Swirl through layers, using tip of knife. Serve dip with cookies, fruits and pretzels.

Nutrition Facts : Calories 135, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1/4 Cup, Sodium 40 mg

Creme De Menthe Mousse image

Provided by Julie Bs Hive

Categories Dessert

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 3

Steps:

Melt marshmallows in creme de menthe in top of double boiler. Cool thoroughly. Fold in whipped cream.
Pour into mold or freezing tray and freeze about 3 hours with temperature at lowest setting. When firm, return controls to normal temperature and let ripen until time to serve. Unmold and serve with fresh strawberries or chocolate shavings.

Paula Deen's Creme De Menthe Brownies image

Provided by CookingONTheSide

Categories Bar Cookie

Time 55m

Yield 48 serving(s)

Number Of Ingredients 12

4 ounces unsweetened baking chocolate
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour
1/2 cup unsalted butter, softened
2 cups sifted confectioners' sugar
4 tablespoons green creme de menthe (or use green food coloring plus a dash of peppermint extract)
6 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter

Steps:

Preheat oven to 350 degrees.
Mist 9x13 baking pan with cooking spray.
Prepare brownies: In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.
In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy.
Add cooled chocolate mixture, salt, vanilla and flour.
Keep whisking until thoroughly blended.
Pour batter into prepared pan and bake 25 minutes.
Remove from oven and leave brownies to cool in pan.
Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners' sugar together until well blended.
Stir in the creme de menthe and blend well.
Spread over cooled brownies.
Refrigerate in original baking pan until filling is firm.
Make icing: Melt the chocolate chips and 6 T butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave, just monitor closely and stir a few times.).
Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
Refrigerate until chocolate hardens.
To cut, allow brownies to come to room temperature in the pan so chocolate doesn't crack.