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No-Bake Chocolate Mint Oreo Icebox Bars

A rich slice of No-Bake Chocolate Mint Icebox Bars showing a dark crust, mint layer, and chocolate topping.
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Make these easy, layered icebox bars using a crushed Oreo crust, a creamy mint filling, and a simple chocolate topping. These bars set in the refrigerator.

Ingredients

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  • 1 1/2 cups crushed Oreo cookies (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon green food coloring (optional)
  • 1 cup heavy whipping cream, cold
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy whipping cream (for ganache)

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Combine the crushed Oreos and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust. Place the pan in the freezer while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, peppermint extract, and green food coloring, if using. Beat until fully combined and creamy.
  4. In a separate bowl, whip the 1 cup of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Spread the mint filling evenly over the chilled Oreo crust. Return the pan to the refrigerator to set for at least 1 hour.
  6. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the remaining 1/2 cup of heavy whipping cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth.
  7. Pour the chocolate ganache over the chilled mint layer. Spread evenly.
  8. Refrigerate the bars for at least 4 hours, or until the topping is firm.
  9. Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares before serving.

Notes

  • For a richer chocolate flavor, use dark chocolate in the ganache.
  • If you prefer a firmer bar, you can freeze these instead of refrigerating them for the final set.
  • You can substitute the Oreo crust with 1 1/2 cups of graham cracker crumbs mixed with the butter.

Nutrition

Find it online: https://cookifyme.com/nobakechocolateminticeboxbars/