The baked grasshopper bar was supposed to be a short-lived experiment, a quirky riff on the minty classic 1950s cocktail with which we are slightly obsessed. The impulse to make it came from a cookbook my mom had stashed away, an ancient tome with an emphasis on Midwestern cuisine. Unfortunately, the only thing it seemed to have going for it was page after page of hideous gelatin-infused recipes, each more gruesome than the one before. Still, something about the grasshopper pie was intriguing. Even though the original tastes like medicinal Jell-O, we persevered through countless iterations. And the bar, which was supposed to be just a jokey tongue-in-cheek confection, has endured. The layers work in perfect harmony: thick brownie base, light mint filling, and a dark ganache top. Interestingly enough, this sweet treat works equally well as a classy plated dessert and as an after-school snack.