When you want a dessert that looks like it came from a fancy bakery but actually takes minimal effort to make, these Layered Chocolate Mint Bars are your answer. Imagine biting through a crispy chocolate cookie base, a thick layer of cool, creamy mint filling that tastes just like your favorite thin mint cookies, and a glossy chocolate topping that snaps when you bite into it. These no-bake bars are incredibly easy to make because each layer comes together quickly and you just stack them up, chill them, and slice them into perfect squares. The combination of chocolate and mint is classic for a reason, and these bars deliver that flavor combination in the most satisfying way possible. They’re perfect for holiday parties, potlucks, bake sales, or just keeping in your freezer for whenever a chocolate mint craving hits. Kids love them because they taste like candy, and adults appreciate the sophisticated balance of flavors and textures. The best part is that they look absolutely stunning with their distinct green mint layer sandwiched between dark chocolate, making them as impressive to look at as they are to eat.
Serving Quantity: Makes 24-36 bars depending on size
Cooking Time:
- Prep time: 25 minutes
- Chilling time: 3 hours
- Total time: 3 hours 25 minutes
Nutrition Information (per bar, based on 30 bars):
- Calories: 185
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 15mg
- Sodium: 95mg
- Total Carbohydrates: 21g
- Fiber: 1g
- Sugars: 17g
- Protein: 2g
- Iron: 4% of daily value
- Calcium: 2% of daily value
Ingredients
- One 16-ounce package of chocolate sandwich cookies (like Oreos)
- 6 tablespoons of unsalted butter melted
- 4 cups of powdered sugar
- Half cup of unsalted butter at room temperature
- Quarter cup of heavy cream
- 1 and a half teaspoons of peppermint extract
- Half teaspoon of vanilla extract
- Green gel food coloring
- 2 cups of semi-sweet chocolate chips
- Quarter cup of coconut oil or vegetable oil
- Pinch of salt
- Crushed candy canes for garnish (optional)
- Mini chocolate chips for garnish (optional)
Making the Cookie Crust
Line a 9 by 13 inch baking pan with parchment paper, leaving some hanging over the edges like handles so you can lift the whole thing out later. You can also use aluminum foil if you don’t have parchment. Spray it lightly with cooking spray. Put the entire package of chocolate sandwich cookies, cream filling and all, into a food processor. Pulse until the cookies are fine crumbs with no big chunks remaining. It should look like dark chocolate sand. If you don’t have a food processor, put the cookies in a large ziplock bag, seal it, and crush them with a rolling pin until they’re fine crumbs. This takes more elbow grease but works just fine. Pour the cookie crumbs into a large bowl. Drizzle the 6 tablespoons of melted butter over the crumbs. Use a fork or your hands to mix everything together until all the crumbs are moistened and the mixture looks like wet sand that holds together when you squeeze it.
Pressing the Base Layer
Dump the cookie mixture into your prepared pan. Use your hands to spread it out evenly across the bottom. Then use the bottom of a measuring cup or glass to press the crumbs down firmly and evenly into a compact layer. Really press hard, especially in the corners and along the edges. You want this base to be solid and packed down so it doesn’t crumble when you cut the bars later. The more you compact it, the better it will hold together. Once you have an even, firmly packed layer, put the pan in the refrigerator to chill while you make the mint layer. This helps the base set and makes it easier to spread the mint filling on top without disturbing it.
Creating the Mint Filling Layer
In a large mixing bowl, beat the half cup of room temperature butter with an electric mixer on medium speed until it’s light and fluffy, about 2 minutes. Make sure your butter is truly at room temperature because cold butter won’t mix properly and you’ll have lumps. Add the powdered sugar one cup at a time, beating well after each addition. The mixture will be very thick and crumbly at first. Once all the sugar is incorporated, pour in the heavy cream, peppermint extract, vanilla extract, and a pinch of salt. Beat everything on low speed first to avoid a sugar cloud, then increase to high speed and beat for about 3 minutes. The mixture should be smooth, fluffy, and spreadable, like thick frosting. Taste it at this point. If you want a stronger mint flavor, add another quarter teaspoon of peppermint extract. Be careful though because peppermint extract is very potent and too much can taste medicinal.
Adding the Green Color
Add just a tiny drop of green gel food coloring to your mint filling. Gel food coloring is much more concentrated than liquid, so you need very little. Start with just one tiny drop and beat it in. Check the color. You’re going for a soft mint green, not bright neon green. Add more color one tiny drop at a time until you reach your desired shade. If you only have liquid food coloring, you’ll need more drops but be careful not to add too much liquid or the filling will be too soft. Some people prefer to leave the filling white, which is also beautiful and lets people be surprised by the mint flavor. The choice is yours.
Spreading the Mint Layer
Take your pan with the chilled cookie base out of the refrigerator. Use an offset spatula or the back of a large spoon to spread the mint filling over the cookie base. Start in the center and work your way out to the edges. Try to make it as even as possible so every bar has the same amount of mint filling. The layer should be thick, about half an inch. Take your time with this step because a smooth mint layer makes for prettier bars. Once you have it spread evenly, use your spatula to smooth the top as much as possible. Put the pan back in the refrigerator and chill for at least 1 hour. The mint layer needs to firm up before you add the chocolate topping or the chocolate will sink into it and the layers will blend together.
Making the Chocolate Topping
After your mint layer has chilled for an hour and is firm to the touch, it’s time for the final chocolate layer. Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. This usually takes about 90 seconds total. The coconut oil helps thin the chocolate slightly so it spreads more easily and gives the finished topping a nice shiny appearance. You can also melt the chocolate in a double boiler if you prefer. Just make sure no water gets into the chocolate or it will seize up and become grainy. Let the melted chocolate cool for about 5 minutes. You want it warm but not hot. If it’s too hot, it will melt your mint layer.
Adding the Final Layer
Pour the melted chocolate over the chilled mint layer. Use an offset spatula to spread it evenly all the way to the edges and into the corners. The chocolate should completely cover the mint layer with no green peeking through. Work relatively quickly because the cold mint layer will start to set the chocolate. Tap the pan gently on the counter a few times to release any air bubbles and help the chocolate settle into an even layer. If you’re using crushed candy canes or mini chocolate chips as garnish, sprinkle them over the top now before the chocolate sets. Press them in gently so they stick. Put the pan back in the refrigerator and chill for at least 2 hours, or until the chocolate is completely set and firm. Overnight is even better if you have the time.
Cutting Perfect Bars
Once everything is completely set and firm, use the parchment paper handles to lift the whole thing out of the pan and onto a cutting board. If it’s stuck, let it sit at room temperature for about 5 minutes to loosen up slightly. Use a large sharp knife to cut the bars. For the cleanest cuts, run your knife under hot water, dry it off, then make one cut. Wipe the knife clean, run it under hot water again, dry it, and make the next cut. This hot knife method gives you those beautiful clean edges with distinct layers visible. Cut the bars into whatever size you prefer. Small one-inch squares are perfect for parties because they’re rich. Larger 2-inch squares work well for dessert portions. You should get 24 to 36 bars depending on how you cut them.
Storing the Bars
These bars need to stay cold or the layers will soften and get messy. Store them in an airtight container in the refrigerator for up to one week. Layer parchment paper or wax paper between the layers if you’re stacking them so they don’t stick together. For longer storage, you can freeze these bars for up to 3 months. Wrap them individually in plastic wrap or layer them with parchment in a freezer-safe container. They’re actually delicious eaten straight from the freezer when they’re super firm and cold. Let them sit at room temperature for about 5 minutes before serving if you prefer them slightly softer.
Presentation Ideas
Arrange the bars on a pretty serving platter in neat rows so the layers show. Dust them lightly with cocoa powder or powdered sugar for an elegant look. Drizzle extra melted chocolate over the tops in decorative patterns. For the holidays, use red and white striped candy canes as garnish. Place each bar in a mini cupcake liner for easy serving at parties. Stack them in a clear glass container so the pretty layers are visible. Add a few fresh mint leaves to the serving platter for a pop of color and to hint at the flavor.
Flavor Variations
Make them double chocolate by using chocolate cookie crumbs mixed into the mint layer. Create orange chocolate bars by using orange extract instead of peppermint and orange food coloring. Make raspberry chocolate bars with raspberry extract and pink coloring. For mocha mint bars, add a tablespoon of instant espresso powder to the mint layer. Create peanut butter chocolate bars by making the middle layer with peanut butter instead of butter and skipping the mint flavoring. Make cookies and cream bars by folding crushed Oreos into a vanilla middle layer. For a sophisticated version, add a tablespoon of crème de menthe liqueur to the mint layer.
Tips for Perfect Layered Bars
Room temperature butter is crucial for the mint layer. Cold butter creates lumps that won’t mix out. Conversely, butter that’s too soft will make the filling too loose. Use pure peppermint extract, not imitation. The flavor is much better and more authentic. Crush your cookies as finely as possible for the best base. Larger chunks make the base crumbly and hard to cut cleanly. Press the cookie base really firmly. This is the most important step for bars that hold together. Don’t skip the chilling time between layers. Each layer needs to be firm before adding the next one. If you’re in a hurry, you can put the pan in the freezer for 30 minutes instead of the fridge for an hour. Coconut oil in the chocolate topping creates a thinner, glossier finish that’s easier to cut through. Vegetable oil works too but coconut oil tastes better. If your chocolate layer cracks when you cut it, let the bars sit at room temperature for 5 to 10 minutes before cutting. Make sure you’re using gel food coloring for the best color with the least amount of liquid. Liquid food coloring can make the filling too soft. If your mint layer is too soft and won’t firm up, add more powdered sugar a quarter cup at a time until it reaches a thicker consistency. Use a bench scraper or large chef’s knife for the straightest cuts. Wipe it clean between each cut. These bars are very rich, so smaller portions are better. People can always come back for seconds. Make a double batch because these disappear fast. You can assemble them in two separate pans or one large sheet pan. For gift giving, cut them into squares and place each one in a small cellophane bag tied with ribbon.
