4.2 from 5 votes
Chocolate Mint Dream Bars
Prep Time
45 mins
Refrigeration
2 hrs 30 mins
Total Time
3 hrs 15 mins
 
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!
Course: Dessert
Cuisine: American
Keyword: Chocolate Mint Dream Bars
Servings: 9 people
Calories: 734 kcal
Author: Lynne
Ingredients
Crust
  • 15.25 ounce package Mint Oreo cookies divided
  • 5 tablespoons unsalted butter
  • 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
  • 1 cup of Cool Whip below or Stabilized Whipped Cream
Pudding Layer
  • 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
Instructions
  1. 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
  1. Place 24 Mint Oreos into a food processor and pulse to finely ground into crumbs.
  2. In a medium microwavable bowl, melt butter for 20 - 30 seconds.
  3. Pour the cookie crumbs into the butter and mix well.
  4. Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges.
  5. Put the pan into the freezer to set for a minimum of 30 minutes.
Peppermint Cream Cheese
  1. In a mixing bowl, beat the cream cheese until soft.
  2. Add the confectioners’ sugar, peppermint extract and 5 drops of green food coloring.
  3. Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl.
  4. If desired, add more green food coloring until desired hue is reached.
  5. Fold in one cup of Cool Whip until well mixed.
Pudding
  1. In a medium bowl, whisk together the chocolate fudge pudding and milk.
  2. Place into refrigerator to set.
Assembly
  1. Chop 30 of the Andes Mints and evenly distribute them on top of the crust.
  2. Place dollops of the peppermint cream cheese on top of the chopped mints and gently spread to the edges of the pan.
  3. Place dollops of pudding on top of the cream cheese and gently spread.
  4. Evenly (spread) the remaining Cool Whip over the pudding.
  5. Place pan into the refrigerator for a minimum of two hours.
  6. A half hour before serving, place pan into freezer. This will allow it to be sliced easily.
  7. Chop the remaining Andes Mints.
  8. Make chocolate curls by making thin slices along the side of the Hershey bar.
  9. When ready to serve, lift bars out of the pan by the parchment.
  10. Sprinkle the chopped Andes Mints and chocolate curls on top.
  11. 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.
Nutrition Facts
Chocolate Mint Dream Bars
Amount Per Serving (1 g)
Calories 734 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 26g163%
Cholesterol 40mg13%
Sodium 506mg22%
Potassium 240mg7%
Carbohydrates 91g30%
Fiber 3g13%
Sugar 69g77%
Protein 9g18%
Vitamin A 488IU10%
Calcium 114mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.