If heaven were a dessert, THIS is what it would look like. This was SOOOO good. Just look at it! How could any normal human being see something like that and turn it down? Well, the two boys I live with did just that. They both happen to despise mint. Oh well, their loss. It just meant more for me!
I actually got three things out of this one delicious dessert. Not only was the finished product amazing, but I had half a pan of mint brownies left over, so that was nice. Plus I got those adorable little mason jars...how cute are they?! Ashley, the woman over at Kitchen Meets Girl, who thought this tasty little treat up, is a hero in my book.
Even though Heath and Jesse turned their noses up at it, I absolutely loved it. And my sister was just green with envy when I told her I made it. I even sent her this pictures early just to torture her a little. I'm sure this will be one of the first things she requests when we move back up to CT, and I will happily oblige :)
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'Mint Brownie Grasshopper Pie in a Jar'
Source: Kitchen Meets Girl
Ingredients
1 box fudge brownie mix, plus ingredients on box
1/4 to 1/2 cup Andes Mints, chopped
1 container Cool-Whip
7 ounce jar marshmallow fluff
1 teaspoon peppermint extract
green food coloring
wide-mouthed canning jars, 1/2 pint size
Directions
1. Prepare brownies as instructed on package in a 9 x 13 baking dish, mixing in Andes mints.
2. After brownies have cooled completely, remove from pan and crumble into a large bowl (I only crumbled half the pan since I only made two jars. The rest of the brownies I ate on their own). Press the crumbled brownie mixture inside of your canning jars, along the bottom. Place in freezer for approximately 15 minutes.
3. In the meantime, mix together your marshmallow fluff, cool-whip and peppermint extract. Add green food color until desired shade is reached (I needed about 15-20 drops).
4. Spread filling mixture inside jars and freeze, approximately two hours.
5. Just before serving, top with whipped cream, chocolate syrup, and chopped Andes mints.
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