Grasshopper tarts

Yield: 2 Servings

Measure Ingredient
1 pack (12 ounces) semi-sweet chocolate chips
2 tablespoons Shortening
32 larges Marshmallows
½ cup Milk
¼ cup Creme de menthe
3 tablespoons White creme de cacao
1½ cup Whipping cream

** %%%%% GRASSHOPPER TARTS %%%%% ** few drops green food coloring

Heat chocolate chips and shortening over meduim heat, stirring constantly, until chocolate is melted, 3 to 4 minutes. Line 12 medium muffing cups with paper baking cups. Swirl 1 tablespoon of the chocolate mixture in each cup with back of spoon to coat bottom and sides. Refrigerate until firm. Fill in with remaining chocolate.

Refrigerate until firm. Carefully remove paper baking cups from chocolate shells. Return shells to muffing cups. Heat marshmallows and milk. over meduim heat, stirring constantly, just until marshmallows are melted. Place in bowl of ice water or refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Stir in liquers. Beat whipping cream in chilled bowl until stiff. Fold marshmallow mixture into whipped cream, fold in food color. Divide filling among chocolate shells. Refrigerate until set, 2 to 3 hours. Garnish with whipped cream if desired.

12 servings, 370 calories each.

MICROWAVE TIPS: to melt marshmallows, place marshmallows and milk in a 3 quart microwavable casserole. Microwave uncovered on high, (100%) for 2 minutes, stir. Microwave until marshmallows are melted, 30 to 90 seconds. You can use the microwave to melt the chocolate, but be careful you don't crystalize it by using to high of a heat. (suggest using ½ power for 20

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