In a large bowl mix sugar, butter, milk, creme de menthe and creme de cacao until creamy.
Spread over brownies.
Refrigerate for 15 minutes.
Melt chocolate (use the microwave for 1 minute on High, then stir).
Spread evenly over creme de menthe mixture. Chill for at least 3 hours.
Cut into 1-inch squares.
ugar and creme de menthe, mix well.
Spread over cooled brownies.
Cover
ith cooking spray.
Prepare brownies: In double boiler, melt baking
BROWNIES:
Preheat the oven to
Mix 1 stick of melted margarine with powdered sugar (sifted) and creme de menthe liqueur.
Follow instructions on brownie mix and bake in a greased 9 x 12-inch pan.
Cool.
Spread over cooled brownie.
Mix sugar, margarine and creme de menthe liqueur.
Cool until firm.
Mix 6 tablespoons melted margarine with chocolate chips.
Spread over top of brownies.
Refrigerate to cool.
Cut into squares.
Cook brownies as directed on box and cool.
Beat margarine, sugar and creme de menthe until smooth.
Spread over cooled brownies.
Cream 1/2 cup butter; gradually add 1 cup sugar and cream. Add eggs, one at a time.
Combine flour and salt.
Add to creamed mixture, alternating with chocolate syrup.
Begin and end with flour.
Stir in vanilla.
Pour into a greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 25 to 28 minutes.
Cool completely. Cream 1/4 cup butter.
Add cups of confectioners sugar and creme de menthe; mix well.
Spread evenly over brownies.
Chill 1 hour.
Cream butter, sugar and vanilla; add eggs one at a time, beating well after each.
Add chocolate syrup, then flour.
Bake at 350\u00b0 in greased 9 x 13-inch pan for 30 minutes.
Set aside to cool.
Blend 1/2 cup butter, 2 tablespoons creme de menthe and 2 cups powdered sugar.
Mix until spreadable and spread over brownies.
Melt in double boiler 6 ounces chocolate chips and 6 tablespoons butter.
Let cool and spread over mint layer.
Store in refrigerator.
Mix sugar, margarine and creme de menthe.
Spread on cooled brownies.
Mix the first 5 ingredients together.
Add Hershey's syrup. Bake for 35 to 40 minutes at 350\u00b0.
Cool before frosting.
Mix the powdered sugar, butter and creme de menthe.
Spread over brownie layer.
Melt chocolate chips and butter; spread over frosting.
Beat together ingredients up to and including chocolate syrup. Grease and flour a 13 x 9-inch pan and bake at 350\u00b0 for 30 to 35 minutes.
Cool thoroughly.
Beat powdered sugar, creme de menthe and 1/2 cup butter.
Spread over cake and set 5 minutes.
Melt chocolate chips and 6 tablespoons butter.
Cool, then spread on cake.
nd 3/4 cup Creme de Menthe or Irish Creme. Beat for 5 minutes
Prepare cake mix as directed on box, replacing part of the water with 3 tablespoons creme de menthe.
Spread fudge icing while cake is slightly warm.
When completely cool, cover icing with Cool Whip mixed with 3 tablespoons creme de menthe.
he 2 tablespoons sugar and creme de cacao. Stir until sugar has
Mix cake mix and 1/3 cup creme de menthe, plus enough water to make the liquid requested on the cake box.
Add eggs and oil requested on box.
Bake and cool.
Spread Hershey's syrup over cake.
Mix 1/4 cup creme de menthe in Cool Whip; spread over top.
Mix cake according to directions on the box, adding 3 tablespoons of creme de menthe.
Bake at 350\u00b0 as suggested on box. Cool cake completely.
Spread fudge topping on top of cooled cake.
Add 1 tablespoon creme de menthe to Cool Whip, then spread on top of fudge topping.
Refrigerate until ready to serve.
Melt the marshmallows in 1/2 cup milk in a double boiler. Stir in the green creme de menthe and the white creme de menthe. Fold in whipped cream.
Crunch Oreos in blender.
Add melted butter.
Press into an 8-inch pie plate.
Add marshmallow mixture and freeze. Take out 20 minutes before serving.
Mix cake as package directs, using 1/2 cup creme de menthe as part of the liquid.
Bake and let cool.
Spread 1 can Hershey's fudge sauce over top of cake.
Mix 2 teaspoons creme de menthe with Cool Whip and spread over top.
Better made a day in advance.
Prepare the cake mix as directed on package, but replace 1/3 cup of water with 1/3 cup green creme de menthe.
Bake as directed in a 9 x 13-inch baking dish.
Upon removal from oven, spread with the fudge topping.
Cool.
While cooling, mix the Cool Whip with 1/3 cup green creme de menthe.
Spread on cooled cake and refrigerate.
Flavor is better after at least 8 hours in refrigerator.
Bake cake according to directions, adding the creme de menthe. Cool completely!
Spread jar of fudge topping over cooled cake. Over fudge spread Cool Whip to which 3 tablespoons of creme de menthe has been added.
Refrigerate.
Flavor improves if left in refrigerator for 10 to 12 hours before serving.