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Creme de Menthe Squares

Creme de Menthe Squares

Creme de Menthe Squares

5 from 1 vote
Creme de Menthe Squares
5.0 rating based on 12,345 ratings
5/5 (7)
Course: Bars, No-Bake CookiesDifficulty: Medium



A no-bake bar with chocolate crust, a creamy minty filling, topped with melted chocolate. The bottom crust is a cocoa-graham crust, topped with a mint-flavored buttercream-type filling. The top is melted chocolate. Canadians might remark that this is similar to a Nanaimo Bar, but it has some key differences.


  • For the crust:
  • 1/2 cup butter

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup powdered sugar

  • 1 pasteurized egg, beaten *

  • 1 teaspoon vanilla

  • 2 cups graham cracker crumbs

  • For the mint filling:
  • 1/2 cup butter

  • 1/3 cup crème de menthe liqueur **

  • green food coloring (optional) **

  • 3 cups powdered sugar, sifted

  • For the chocolate topping:
  • 1 1/2 cups semi-sweet chocolate chips

  • 1/4 cup butter


  • Make the crust:
  • In sauce pan combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended. Remove from heat; add 1/2 cup of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of an ungreased 13 x 9-inch baking pan.
  • Make the filling:
  • Melt another 1/2 cup of the butter. In small bowl combine the melted butter and creme de menthe. If your brand of crème de menthe is clear, and you want a green filling, add a few drops of green food coloring. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate crust. Chill 1 hour.
  • Make the topping:
  • In small sauce pan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted. Spread over middle layer. Chill 1 to 2 hours. Cut into small squares — the yield will of course depend on how big you cut these! The photo shows a bit of a larger bar because they are so yummy. Store in refrigerator.


  • * Because these are unbaked, for food safety you must used a pasteurized egg (now available in many grocery stores) or the equivalent of one 1 egg in a pasteurized liquid product such as Egg Beaters. It’s also possible to pasteurize your own eggs.
  • ** Crème de menthe comes in both green and clear varieties. The color of your mint filling depends on which kind of crème de menthe you have. It’s okay to simply have a white filling! But if you have clear crème de menthe and MUST have a green filling, then you can add the optional drops of green food coloring. For a truly mint color, you might add a single drop of blue as well.
  • These are unbaked and contain alcohol, so there will be an alcohol taste with no baking process to evaporate the alcohol from them. Be aware! These may be more of an adult dessert.


Name & Location
(example: Sue in LA)

Love the taste, excellent gift for the holidays. However, I seem to have trouble with the last layer. I have a hard time spreading as it becomes thick. Any tips would be appreiciated
- Cindi in VA
these squares have been a part of our Christmas traditional cookie making for over 40 years. Wouldn't dare forget to make them.
- carol
been making these for years as part of my cookie gifting. People rave and look forward to having them year after year. Easy no bake bar!!
- A Baker
This is a fantastic recipe. I have made some alterations, sometimes. I decorated them with a spot of red on each square, made it look real festive. Also I use this recipe for a chocolate graham cracker crust for other recipes. The best!
- ella nutter
I have made this recipe for years and it is requested at holiday time by everyone! It's a winner and tastes like gourmet candy shop candy.
- Sue
I have made Christmas cookie plates for years and added this recipe a couple of years back to rave reviews. It is the last cookie that I make as they are difficult to defend from the "cookie tasters" who raid my kitchen. For a nice pink contrast batch I substitute a deep red liquor like pomegranate for the creme de menthe and add a drop or two of peppermint extract to the filling.
- Ninabeth
I really liked this recipe. It is very pretty with the green layer between the chocolate layers. I did bake the bottom layer for a few minutes because of the raw egg before adding other two layers. Also, I found it necessary to add more powdered sugar to the creme de menthe layer so it was firm enough to cut.
- Ruth
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