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Raspberry Grasshopper Bars

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By Melinda Sekela
Updated Oct 4, 2024
Makers gonna make bake. Betty Crocker Maker Melinda taking a bite of chocolate frosted cake. 

Meet Melinda, a classic Betty Maker at heart

“I love referring to my vast collection of vintage cookbooks for both classic dishes and offbeat ideas, which I combine with my local and seasonal flair.”
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These Raspberry Grasshopper Bars are a thrillifying combination of flavors — the green minty cheesecake layer is sharp and complex, and the pink raspberry frosting layer is sweet and delicate. Remind you of two witches we know? These flavors perfectly pair with a decadent chocolate cookie base made from Betty Crocker™ Double Chocolate Chunk Cookie Mix, and the recipe easily comes together by using Betty Crocker™ Rich & Creamy Vanilla Frosting swirled with raspberry jam. 

Frequently Asked Questions

Can I substitute another flavor of jam for the raspberry jam?

Yes, strawberry and cherry jams or preserves taste great, too! 

How do I store leftovers?

Bars can be kept in the baking dish, covered in the refrigerator for 2 to 3 days.

Can this be made in advance?

The cookie base layer can be baked ahead, and the grasshopper layer made in advance. However, wait until the day of serving to make the raspberry frosting and assemble. 

Raspberry Grasshopper Bars

  • Prep Time 30 min
  • Total 2 hr 45 min
  • Servings 36
  • Ingredients 13
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Ingredients

Cookie Base

Grasshopper Filling

  • 3 cups powdered sugar
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons milk
  • 1/4 teaspoon mint extract
  • 3 to 4 drops green food color

Raspberry Frosting

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. In a large bowl, stir all the Cookie Base ingredients until soft dough forms. Press into pan; bake for 20 to 22 minutes. Cool for about 20 minutes
  • Step 
    2
    In a large bowl, stir all Grasshopper Filling ingredients until smooth. Spread over bars. Refrigerate 30 minutes or until set.
  • Step 
    3
    Using a stand mixer or hand mixer, whip the whipping cream until stiff peaks form. Set aside.
  • Step 
    4
    Next, whip the vanilla frosting until light and fluffy. Slowly fold whipped cream into frosting until combined.
  • Step 
    5
    Slowly fold raspberry jam into frosting mixture until fully combined and pink in color.
  • Step 
    6
    Spread over the bars on top of the grasshopper filling. Refrigerate another 60 minutes or until set. To serve, cut into 9 rows by 4 rows.

Nutrition

Nutrition Facts are not available for this recipe
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