Grasshopper Bars

1/2 c. milk

3 c. mini marshmallows

2 Tbsp. unsalted butter, cut into small pieces

2 Tbsp. plus 1 cup heavy cream

2 tsp. pure peppermint extract

1 tsp. pure vanilla extract

6 to 8 drops liquid green food coloring (optional)

34 chocolate wafer cookies

6 Tbsp. unsalted butter, melted

3/4 c. heavy cream

6 oz. bittersweet chocolate, finely chopped

In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour.

Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate.

Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.

Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.