Today, i’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?
I was assigned Lavender and Lovage, a gorgeously-photographed blog full of amazing recipes. After looking through a bunch of recipes, I decided on No-Bake Chocolate Mint Bars. I love the combo of chocolate + mint (as evidenced by my Peppermint Patty Brownie Cupcakes, Andes Mint Chip Cookies, + Mint Chocolate Chip Cocktail) + with the hot weather we’re having here, the no-bake factor was a big bonus. Y’all, these bars are flippin’ delicious. They’ve got a crisp chocolate cookie base topped with a creamy mint layer, then a rich, chocolate ganache-like layer. They taste just like Thin Mints, so if you love those Girl Scout Cookies as much I do, you’ve got to make these! They were SO easy to make, taking a mere 15 minutes to put together. Delicious AND simple? Win!
No-Bake Chocolate Mint Bars
makes 25 bars, adapted from Lavendar and Lovage and VeryBestBaking
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels/Chips, divided
1 cup (2 sticks) unsalted butter, softened and divided
1 3/4 cups (about 30 cookies) finely crushed chocolate wafer cookies
2 tablespoons milk
1 teaspoon peppermint extract, divided
1/2 teaspoon vanilla extract
2 to 4 drops green food coloring
2 1/2 cups powdered sugar
Grease a 9-inch-square baking pan + set aside.
Microwave 1/3 cup chocolate chips/morsels + 1/3 cup butter in small, uncovered, microwave-safe bowl on medium-high (70%) power for 30 seconds; Stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chocolate is melted. Stir crushed cookies into melted chocoalte mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm.
Meanwhile, beat 1/3 cup butter, milk, 1/2 teaspoon peppermint extract + vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth + creamy. Add food coloring, 1 drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
Microwave remaining 1 2/3 cups chocolate chips/morsels, 1/3 cup butter + 1/2 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on medium-high (70%) power for 30 seconds; Stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chocolate is melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes.print this recipe