You’re in luck! These Grasshopper Bars courtesy of Woman’s Day are easy to make and just in time for St. Patrick’s Day.

In a medium saucepan, heat 1/2 cup milk until hot. Add 3 cups mini marshmallows and 2 tablespoons unsalted butter (cut into small pieces) and stir to melt. Remove from heat and stir in 2 tablespoons heavy cream, 2 teaspoons pure peppermint extract and 1 teaspoon pure vanilla extract. Let cool to room temperature, approximately 1 hour.

Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on the 2 sides. In a food processor pulse 34 chocolate wafer cookies to fine crumbs. Add 6 tablespoons melted, unsalted butter and pulse to combine. Press evenly into the bottom of the prepared pan and refrigerate.

Once marshmallow mixture has cooled, beat 1 cup heavy cream until stiff peaks form. Fold into marshmallow mixture and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.

To make the topping, heat 3/4 cup heavy cream in a small pot until hot but not boiling. Remove from heat, add 6 ounces finely chopped bittersweet chocolate and let sit for 1 minute. Stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes. When ready to serve, use overhangs of parchment paper to transfer to cutting board to slice.