Name: Grasshopper Squares
Cook time: 1 hr
Total time: 5 hr
Yield: Makes about 6 dozen cookies
Ingredients: 1 1/2 sticks (3/4 cup) unsalted butter; 10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped; 1 1/2 cups packed light brown sugar; 3 large eggs, lightly beaten; 1 1/4 teaspoons vanilla; 3/4 cup all-purpose flour; 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder; 3/4 teaspoon salt; 1/2 cup heavy cream; 10 oz fine-quality white chocolate, chopped; 2 tablespoons green crème de menthe; 1 teaspoon peppermint extract; 1 cup heavy cream; 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; an offset spatula

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Grasshopper SquaresRomulo Yanes

These squares practically explode in the mouth with silky, fudgy chocolate and cool mint ganache.

Cooks'

· Squares keep, layered between sheets of wax paper or parchment, chilled in an airtight container 3 weeks. · We recommend Droste unsweetened cocoa and Lindt bittersweet chocolate for this particular recipe.

Recipe notes

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