Chocolate Mint Dream Bars – a Mint Oreo crust, chopped Andes Mints, a sweet peppermint cream cheese layer, chocolate fudge pudding, and whipped topping make this NO-Bake dessert a winner! It will be perfect to serve over the holidays, for St. Patrick’s Day or just because. The chocolate mint lover in your life will beg you to make these again and again.
I’m keeping it short today.
As I type this, I’m on a blogger retreat in Kauai.
It’s a pretty tough life, but someone’s got to do it, right? 😉
This morning we’re off on a kayak/hiking trip here on the island. It’s been absolutely beautiful so far, so I’m really excited about our adventure today.
You can be sure that I’ll be sharing all about my trip in a post in the next few weeks.
In the mean time, I’ve come up with another dream bar dessert that I think you’ll especially love if you’re a chocolate and mint lover!
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Chocolate Mint Dream Bars
These Chocolate Mint Dream Bars are the perfect No-Bake dessert. The cookie crust, chopped Andes Mints, peppermint, pudding and whipped topping will have everyone swooning!
Ingredients
Crust
- 1 15.25 package Mint Oreo cookies divided
- 5 tablespoons unsalted butter
- 1 1- lb. package Andes Mints chopped, divided
Peppermint Layer
- 4 ounces cream cheese room temperature
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon peppermint extract
- 5 - 7 drops green food coloring
Pudding Layer
- 1 3.9- ounce box chocolate fudge pudding
- 1 1/2 cups milk
- 1 8- ounce container Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
- Hershey’s chocolate bar shavings
Instructions
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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.
Crust
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Place 24 Mint Oreos into a food processor and pulse to finely ground into crumbs.
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In a medium microwavable bowl, melt butter for 20 - 30 seconds.
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Pour the cookie crumbs into the butter and mix well.
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Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges.
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Put the pan into the freezer to set for a minimum of 30 minutes.
Peppermint Cream Cheese
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In a mixing bowl, beat the cream cheese until soft.
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Add the confectioners’ sugar, peppermint extract and 5 drops of green food coloring.
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Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl.
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If desired, add more green food coloring until desired hue is reached.
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Fold in one cup of Cool Whip until well mixed.
Pudding
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In a medium bowl, whisk together the chocolate fudge pudding and milk.
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Place into refrigerator to set.
Assembly
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Chop 30 of the Andes Mints and evenly distribute them on top of the crust.
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Place dollops of the peppermint cream cheese on top of the chopped mints and gently spread to the edges of the pan.
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Place dollops of pudding on top of the cream cheese and gently spread.
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Evenly (spread) the remaining Cool Whip over the pudding.
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Place pan into the refrigerator for a minimum of two hours.
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A half hour before serving, place pan into freezer. This will allow it to be sliced easily.
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Chop the remaining Andes Mints.
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Make chocolate curls by making thin slices along the side of the Hershey bar.
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When ready to serve, lift bars out of the pan by the parchment.
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Sprinkle the chopped Andes Mints and chocolate curls on top.
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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
Take a look at these kitchen tips to help you out:
Enjoy your weekend!
I give you BIG baking hugs and muffins!!
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?
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!