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Chocolate Mint Dream Bars are perfect for celebrating Saint Patrick’s Day or Christmas. They have the most beautiful green color and taste of peppermint and chocolate!
They come together in about 30 minutes of prep time, and your chocolate-loving family will devour them in no time!
Ingredients for Chocolate Mint Dream Bars
- Mint Oreo cookies
- Butter
- Andes Mint candies
- Cream cheese
- Powdered sugar
- Peppermint extract
- Green coloring
- Cool Whip
- Chocolate pudding
- Milk
How to Make Chocolate Mint Dream Bars
1. Line an 8×8-inch baking dish with parchment paper for easy removal and slicing.
2. Make the crust: combine the crushed Mint Oreos with the melted butter in a medium-sized bowl and press this mixture into the bottom of the baking dish to cover all the surface. Place in the freezer for 30 minutes to harden.
3. Make the peppermint cream cheese mixture: using a hand-held or stand mixer, beat the cream cheese until smooth. Add the sugar, peppermint extract, and green food coloring and beat until well combined. Making sure to scrape the sides and bottom of the bowl. Using a rubber spatula, gently fold in one cup of Cool Whip until well combined.
4. Make the chocolate pudding: whisk together the instant pudding and 1 ½ cups milk until well combined. Place in the fridge to set.
5. Assemble the bars: remove the cookie crust from the freezer and sprinkle about 26 chopped Andes mints evenly over the cookie crust.
6. Place dollops of the cream cheese mixture over the crust and candies, and spread them in an even layer using an offset spatula.
7. Remove the pudding from the fridge and place dollops of it over the cream cheese mixture. Using the offset spatula, spread to create an even layer.
8. Spread the remaining 8 oz of Cool Whip evenly over the chocolate pudding layer and top with chopped Andes mints and Mint Oreos. Place in the fridge or freezer for at least 3 hours to set.
9. To serve, remove from the pan using the parchment paper and cut with a sharp knife.
Can I Freeze Chocolate Mint Dream Bars?
Yes, you can! Wrap the pan twice with plastic wrap and once with foil, and freeze for up to 3 months. To serve, remove from the pan using the parchment paper while still frozen, and slice into squares. These bars thaw quickly, so if you feel they are too hard to slice, just let them stand at room temperature for a few minutes before slicing them.
SAVE THIS CHOCOLATE MINT DREAM BARS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
What if I Don’t Have Green Food Coloring?
This doesn’t affect the flavor. You don’t have to add it if you don’t have any. If you still want to have some green on your bars, remove the top from a few of the Mint Oreos, break them into small pieces, and place them on top of the bars. They will look as beautiful and taste just as delicious!
The chocolate and mint combination on these bars make them fresh and irresistible!
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No Bake Chocolate Mint Dream Bars
Chocolate Mint Dream Bars are perfect for celebrating Saint Patrick’s Day or Christmas. They have the most beautiful green color and taste of peppermint and chocolate!
Ingredients
For the cookie crust:
- 1 (15.25) oz package Mint Oreo cookies (24 cookies for the crust, the rest for topping)
- 5 tbsp unsalted butter, melted
- 1 (4.6 oz) package Mint Andes candies, divided (26 for the crust, the rest for topping)
For the cream cheese layer:
- 8 oz cream cheese
- ½ cup powdered sugar
- ¼ tsp peppermint extract
- 5-10 drops green food coloring (use as much as you need until you love the color)
- 1 cup Cool Whip
For the pudding layer:
- 1 (3.9 oz) box instant chocolate pudding
- 1 ½ cups milk
For the whipped cream layer:
- 8 oz Cool Whip
- Chopped Andes Mint candies for topping
- Chocolate Mint Oreos broken into pieces for topping
Instructions
- Line an 8x8-inch baking dish with parchment paper for easy removal and slicing.
- Make the crust: combine the crushed Mint Oreos with the melted butter in a medium-sized bowl and press this mixture into the bottom of the baking dish to cover all the surface. Place in the freezer for 30 minutes to harden.
- Make the peppermint cream cheese mixture: using a hand-held or stand mixer, beat the cream cheese until smooth. Add the sugar, peppermint extract, and green food coloring and beat until well combined. Making sure to scrape the sides and bottom of the bowl. Using a rubber spatula, gently fold in one cup of Cool Whip until well combined.
- Make the chocolate pudding: whisk together the instant pudding and 1 ½ cups milk until well combined. Place in the fridge to set.
- Assemble the bars: remove the cookie crust from the freezer and sprinkle about 26 chopped Andes mints evenly over the cookie crust.
- Place dollops of the cream cheese mixture over the crust and candies, and spread them in an even layer using an offset spatula.
- Remove the pudding from the fridge and place dollops of it over the cream cheese mixture. Using the offset spatula, spread to create an even layer.
- Spread the remaining 8 oz of Cool Whip evenly over the chocolate pudding layer and top with chopped Andes mints and Mint Oreos. Place in the fridge or freezer for at least 3 hours to set.
- To serve, remove from the pan using the parchment paper and cut with a sharp knife.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 2g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.