Mint Bars from: The Beekman 1802 Heirloom Dessert Cookbook

Reprinted with permission from The Beekman 1802 Heirloom Dessert Cookbook (Rodale, 2013).
Yield: 12 servings
2 cups milk
1 cup coarsely chopped fresh mint leaves
1/4 teaspoon salt
1/2 cup granulated sugar
1 envelope (1/4 ounce) plain unflavored gelatin
1/2 cup heavy cream
2 tablespoons crème de menthe
22 Famous Chocolate Wafers
1/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1 mint-flavored chocolate bar (about 1.6 ounces), thinly sliced
In a medium saucepan, combine milk, mint, and salt, and bring to a simmer over medium heat. Remove from heat, cover, and let steep for 30 minutes.
Strain milk into a bowl, pressing mint to release as much mint flavor as possible. Return milk to pan, add 1/2 cup sugar, and bring to a simmer. Meanwhile, in a small bowl,
sprinkle gelatin over cream and let stand for 5 minutes, or until swollen. Add softened gelatin to simmering milk and stir until dissolved. Remove from heat and
stir in crème de menthe. Transfer to a bowl set in a larger bowl of ice and water and stir occasionally for 20 to 30 minutes, or until it starts to thicken.
Meanwhile, preheat oven to 375 degrees. Line an 8 x 8-inch baking pan with a double layer of parchment or waxed paper, leaving an overhang on 2 sides.
In a food processor, pulse wafers and 1/4 cup sugar until finely ground. Add butter and pulse until well combined. Transfer mixture to pan, pressing to pack it down.
Bake for 8 minutes, or until set. Set pan on a wire rack to cool to room temperature.
Pour mint mixture over cooled crust. Scatter chocolate bar pieces over the top and refrigerate until chilled. Use the overhang to lift the bar onto a cutting surface and cut
into 12 pieces to serve. Store in the refrigerator.
Yield: 12 servings
2 cups milk
1 cup coarsely chopped fresh mint leaves
1/4 teaspoon salt
1/2 cup granulated sugar
1 envelope (1/4 ounce) plain unflavored gelatin
1/2 cup heavy cream
2 tablespoons crème de menthe
22 Famous Chocolate Wafers
1/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1 mint-flavored chocolate bar (about 1.6 ounces), thinly sliced
In a medium saucepan, combine milk, mint, and salt, and bring to a simmer over medium heat. Remove from heat, cover, and let steep for 30 minutes.
Strain milk into a bowl, pressing mint to release as much mint flavor as possible. Return milk to pan, add 1/2 cup sugar, and bring to a simmer. Meanwhile, in a small bowl,
sprinkle gelatin over cream and let stand for 5 minutes, or until swollen. Add softened gelatin to simmering milk and stir until dissolved. Remove from heat and
stir in crème de menthe. Transfer to a bowl set in a larger bowl of ice and water and stir occasionally for 20 to 30 minutes, or until it starts to thicken.
Meanwhile, preheat oven to 375 degrees. Line an 8 x 8-inch baking pan with a double layer of parchment or waxed paper, leaving an overhang on 2 sides.
In a food processor, pulse wafers and 1/4 cup sugar until finely ground. Add butter and pulse until well combined. Transfer mixture to pan, pressing to pack it down.
Bake for 8 minutes, or until set. Set pan on a wire rack to cool to room temperature.
Pour mint mixture over cooled crust. Scatter chocolate bar pieces over the top and refrigerate until chilled. Use the overhang to lift the bar onto a cutting surface and cut
into 12 pieces to serve. Store in the refrigerator.