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Easy No Bake Mint Chocolate Bars photo

No Bake Mint Chocolate Bars

These No Bake Mint Chocolate Bars are a delightful treat! With layers of chocolate and mint, they’re easy to make and irresistibly delicious.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Base:
  • 1 cup butter (1 stick, melted)
  • 1 cup granulated white sugar
  • 1 cup unsweetened cocoa powder
  • 1 large egg
  • 1 cup shredded coconut
  • 2 cups graham cracker crumbs
For the Mint Layer:
  • ½ cup butter (½ stick, melted)
  • 2 cups powdered sugar
  • 2 to 3 tablespoons milk (to adjust consistency)
  • 1 teaspoon peppermint extract
  • to taste green food coloring (optional)
For the Chocolate Topping:
  • 1 cup chocolate chips or chopped chocolate
  • 2 tablespoons butter (for melting)

Equipment

  • Mixing bowls
  • Spatula
  • 9x9-inch baking dish
  • Double boiler or microwave-safe bowl

Method
 

Directions:
  1. In a large mixing bowl, melt 1 cup (1 stick) of butter. Once melted, mix in 1 cup of granulated white sugar and 1 cup of unsweetened cocoa powder until well combined. Add in 1 large egg and stir until smooth.
  2. Next, fold in 1 cup of shredded coconut and 2 cups of graham cracker crumbs. Mix until everything is evenly combined.
  3. Pour the chocolate mixture into a greased 9x9-inch baking dish and press it down evenly with a spatula to form a solid base.
  4. In another mixing bowl, melt ½ cup (½ stick) of butter. Slowly add 2 cups of powdered sugar, 2 to 3 tablespoons of milk, and 1 teaspoon of peppermint extract. If you want a vibrant green color, add a few drops of green food coloring until you achieve your desired shade.
  5. Once the mint mixture is smooth, spread it evenly over the chocolate base in the baking dish.
  6. In a double boiler or microwave-safe bowl, melt 1 cup of chocolate chips or chopped chocolate with 2 tablespoons of butter until smooth. Stir well to combine.
  7. Pour the melted chocolate over the mint layer and use a spatula to spread it evenly.
  8. Refrigerate the bars for at least 2 hours, or until completely set. Once chilled, cut into squares or bars.

Notes

  • Store in an airtight container in the refrigerator for up to a week.
  • These bars can be frozen for up to 3 months; layer with parchment paper to prevent sticking.
  • For a vegan option, substitute the egg with a flax egg and use vegan butter.