No-Bake Chocolate Mint Bars

SAVE FOR LATER

I love the combo of chocolate + mint (as evidenced by my Peppermint Patty Brownie Cupcakes, Andes Mint Chip Cookies, + Mint Chocolate Chip Cocktail) + with the hot weather we’re having here, the no-bake factor was a big bonus. Y’all, these bars are flippin’ delicious.

They’ve got a crisp chocolate cookie base topped with a creamy mint layer, then a rich, chocolate ganache-like layer. They taste just like Thin Mints, so if you love those Girl Scout Cookies as much I do, you’ve got to make these!

They were SO easy to make, taking a mere 15 minutes to put together. Delicious AND simple? Win!

No-Bake Chocolate Mint Bars

These no-bake chocolate mint bars have a crisp chocolate cookie base, a creamy mint layer, and a rich chocolate ganache topping. They taste just like Thin Mints and are incredibly easy to make, taking only 15 minutes of active prep time.

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Prep Time 15 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 25 bars

Course: Dessert

Ingredients Method

Ingredients

  

• 2 cups 12-oz. pkg. Semi-Sweet Chocolate Morsels/Chips, divided
• 1 cup 2 sticks unsalted butter, softened and divided
• 1 3/4 cups about 30 cookies finely crushed chocolate wafer cookies
• 2 tablespoons milk
• 1 teaspoon peppermint extract divided
• 1/2 teaspoon vanilla extract
• 2 to 4 drops green food coloring
• 2 1/2 cups powdered sugar

Method

 

1. Grease a 9-inch-square baking pan + set aside.
2. Microwave 1/3 cup chocolate chips/morsels + 1/3 cup butter in small, uncovered, microwave-safe bowl on medium-high (70%) power for 30 seconds; Stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chocolate is melted.
3. Stir crushed cookies into melted chocolate mixture. Press onto bottom of prepared pan.
4. Refrigerate for 10 minutes or until firm.
5. Meanwhile, beat 1/3 cup butter, milk, 1/2 teaspoon peppermint extract + vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth + creamy. Add food coloring, 1 drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
6. Microwave remaining 1 2/3 cups chocolate chips/morsels, 1/3 cup butter + 1/2 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on medium-high (70%) power for 30 seconds; Stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chocolate is melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture.
7. Refrigerate for at least 2 hours.
8. For easier cutting, allow bars to sit at room temperature for 10 minutes.