These Chocolate Mint Dream Bars are layer upon layer of goodness! They begin with a Mint Oreo crust, are topped with chopped Andes Mints, a sweet peppermint cream cheese layer, chocolate fudge pudding, and then whipped topping. This NO-Bake dessert is a winner!
Want to make a dessert that receives rave reviews from everyone who’s tried it?
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You know you do!
Everyone will be asking you for the recipe and/or want you to make it for every party you’re invited to.
What special occasion do you think you’d serve these for?
Or maybe you don’t even NEED a special occasion!
These Chocolate Mind Dream Bars are going to be perfect to serve over the holidays, for St. Patrick’s Day or just because.
Trust me. I make them all year long because they are just. that. good.
The chocolate mint lover in your life will beg you to make these again and again. The flavor combination is just fantastic.
AND…
SAVE THESE CHOCOLATE MINT DREAM BARS TO YOUR FAVORITE PINTEREST BOARD!
If you don’t want to use that non-dairy whipped topping in the tub with the blue label (you KNOW the one I’m talking ’bout!) then you can use this great recipe for my Stabilized Whipped Cream.
It makes just the perfect amount for each of my Dream Bar Recipes. The recipe is made without gelatin (because I know some people don’t like to use that either), tastes really, REALLY delicious and can even be piped for other recipes!
Pretty great, hunh?
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I love to search for No-Bake recipes like my Chocolate Mint Dream Bars. They just make life so much easier, don’t you think?
Coconut lovers rejoice! This No-Bake Coconut Cream Lush Dessert from Amy at BellyFull has your name all over it! There’s so much delicious flavor in every single bite.
If you have cookie monsters in your house, make them these Monster Cookie NoBake Bars. Erin at Dinners, Dishes & Desserts made this delicious recipe and I’m practically licking my monitor because they look so gosh darn good!
I love individual desserts because they’re just the right size. Rachel at Rachel Cooks made these No Bake Lemon Berry Cheesecakes are really delicious looking! And they’re so cute I might just eat more than one.
What you’ll need to make your Chocolate Mint Dream Bars
- I made the original recipes with an 8 X 8 -inch baking dish like this one. I love that it comes with a cover because it makes it easy to transport it to potlucks and parties.
- You can definitely double this recipe! Just make it in a 9 X 13-inch baking dish. Friends and family will certainly be happy you did! 😉
- For the cookie crust, I use Mint Oreos, but you can use the regular if you prefer or can’t find the Mint. Be sure to use the WHOLE cookie when you put them into the food processor. You want to use the filling as well.
- Use chopped Andes Mints over the cookie layer and on top for more flavor and decoration, too. Extra chocolate mint flavor in every bite is always a good thing, I think.
- In ALL of the Dream Bar recipes, only use the 1 1/2 cups milk, called for in the recipe, NOT the 2 cups called for on the box. We want the pudding to be a bit thicker so it sets up well in the dessert.
- 15.25 ounce package Mint Oreo cookies divided
- 5 tablespoons unsalted butter
- 1 lb. package Andes Mints chopped, divided
- 4 ounces cream cheese room temperature
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon peppermint extract
- 5 - 7 drops green food coloring
- 1 cup of Cool Whip below or Stabilized Whipped Cream
- 3.9 ounce box chocolate fudge pudding
- 1 1/2 cups milk
- 8 ounce container Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
- Hershey’s chocolate bar shavings
- Prepare an 8 X 8-inch baking ban by lining it with parchment so that the edges come up on the sides, enabling you to easily remove the bars from the pan to slice before serving.
- Place 24 Mint Oreos into a food processor and pulse to finely ground into crumbs.
- In a medium microwavable bowl, melt butter for 20 - 30 seconds.
- Pour the cookie crumbs into the butter and mix well.
- Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges.
- Put the pan into the freezer to set for a minimum of 30 minutes.
- In a mixing bowl, beat the cream cheese until soft.
- Add the confectioners’ sugar, peppermint extract and 5 drops of green food coloring.
- Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl.
- If desired, add more green food coloring until desired hue is reached.
- Fold in one cup of Cool Whip until well mixed.
- In a medium bowl, whisk together the chocolate fudge pudding and milk.
- Place into refrigerator to set.
- Chop 30 of the Andes Mints and evenly distribute them on top of the crust.
- Place dollops of the peppermint cream cheese on top of the chopped mints and gently spread to the edges of the pan.
- Place dollops of pudding on top of the cream cheese and gently spread.
- Evenly (spread) the remaining Cool Whip over the pudding.
- Place pan into the refrigerator for a minimum of two hours.
- A half hour before serving, place pan into freezer. This will allow it to be sliced easily.
- Chop the remaining Andes Mints.
- Make chocolate curls by making thin slices along the side of the Hershey bar.
- When ready to serve, lift bars out of the pan by the parchment.
- Sprinkle the chopped Andes Mints and chocolate curls on top.
- Peel the parchment away from the sides and slice with a large knife. I find it easiest to slice them when the knife has been placed under some warm running water and then dried.
If you like this Chocolate Mint Dream Bar recipe, you’ll enjoy…
Chocolate Peanut Butter Dream Bars
Peanut Butter Cookie Dough Dream Bars
Strawberry Cheesecake Dream Bars
You can find EVEN MORE great Dream Bar recipes when you type “Dream Bars” into the search located in the top left here on 365 Days of Baking and More. Hope you enjoy them as much as we do!
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Help, please help . . . . Biscoff White Chocolate Dream Bars and now Chocolate Mint Dream Bars with STRAWBERRY CHEESECAKE DREAM BARS to follow. All these Dream Bars . . . .!!! It’s a crime because why. . . . I cannot stop dreaming, commanding my wife to produce!!!! Ha Ha This is nuts! Thank you mamma for a great page!!
That recipe. Chocolate peanut butter dream bars
Looks scrumptious!!
Have you ever doubled this?
I have Michelle and use a 13 X 9-inch pan.
The recipe says that there are andes mints in the crust in the ingredients, but they don’t seem to show up in the instructions. Am I missing something?
Whoops! I figured it out. 🙂
Made this today. Turned out great. What about freezing leftovers?
Please let us know if this dessert freezes and for how long will it keep?
Freezing???
To clarify, the instructions say to fold 1 cup Cool Whip into the cream cheese layer, but it is not mentioned in the ingredients for the Peppermint Layer. So use 1 cup Cool Whip in the cream cheese layer with the remainder of the 8 oz. carton for the top layer, correct? Thank you, this sounds so good!
Yes, Carolyn, that is absolutely correct! 1 cup of the Cool Whip or Stabilized Whipped Cream will be mixed in the Peppermint Cream Cheese layer and the rest is to be spread on top.
Thank you for asking and I hope you enjoy them!
Not a real fan of the artificial taste of Cool Whip…. have you ever subbed freshly-whipped heavy cream?
Chocolate Mint Dream Bars what a joke, Andes are not sold in 1lb packs anywhere, To boot if you can find them there like $16 A bit pricey for 1 ingredient in a dessert !
The ingredients call for 1 package of Mint Oreo Cookies-DIVIDED. I see where it says to use 24 of them for the crust, but not where it says what to do with the rest of them.
Or, am I confused about what “divided” means in a recipe?
Can the leftovers be frozen?
Can the stabilized whip cream be frozen?
Can you freeze choc mint bars leftover?
Can you freeze stabilized whipped cream?
For how long?
Putting the cool whip in the cream cheese layer ingredients would help a lot. Didn’t see in the directions so I missed it.
I made this and loved the deliciousness flavor. I would have given it five stars, but the bottom crust was so thick and dense it was hard to cut through with a fork while eating. I will make this again, but will try about half of the crust ingredients. The layers on top we’re delicious!