Mini Grasshopper Pies


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These retro-fun green pies use a couple of clever shortcuts: jarred marshmallow crème in the filling and store-bought chocolate sandwich cookies for the crust. After setting up in the freezer, the oh-so-cute, minty treats are ready to serve. 

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Yields:
12 serving(s)

Total Time:
15 mins

Cal/Serv:
157

  • 1/4 c.

    whole milk

  • 1 1/2 c.

    marshmallow crème (we used Marshmallow Fluff)

  • 2 tbsp.

    unsalted butter, cut into small pieces

  • 3/4 c.

    plus 2 Tbsp heavy cream

  • 1 1/2 tsp.

    peppermint extract

  • 1 tsp.

    pure vanilla extract

  • 6 to 8 drops green food coloring

  • 12

    chocolate sandwich cookies, roughly chopped, plus more, crumbled, for topping

  • Melted dark chocolate, for drizzling

Directions

NUTRITIONAL INFORMATION (per serving): About 197 calories, 12 g fat (6.5 g saturated), 1 g protein, 70 mg sodium, 21 g carbohydrates, 1 g fiber

Did you make this recipe? Comment below!

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Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).



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