Description
A delicious no-bake dessert inspired by the classic Thin Mint cookies, featuring a chocolatey crust, minty filling, and a smooth chocolate topping. Perfect for mint chocolate lovers!
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the mint layer:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 1/2 teaspoons peppermint extract
- 1–2 drops green food coloring (optional)
- 2 tablespoons heavy cream
- For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- 1. Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- 2. In a medium bowl, mix the chocolate cookie crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of the prepared dish. Chill for 15 minutes.
- 3. For the mint layer, beat the softened butter and powdered sugar until smooth. Add the peppermint extract, food coloring (if using), and heavy cream. Mix until fluffy and spreadable.
- 4. Spread the mint layer evenly over the chilled crust. Return to the fridge for 30 minutes to set.
- 5. For the chocolate topping, heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Stir in the vanilla extract.
- 6. Pour the chocolate topping over the mint layer and spread evenly. Chill for at least 2 hours or until fully set.
- 7. Use the parchment overhang to lift the bars out of the dish. Cut into squares and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For a stronger mint flavor, add an extra 1/2 teaspoon of peppermint extract to the mint layer.