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No-Bake Chocolate Mint Icebox Bars

A square slice of No-Bake Chocolate Mint Icebox Bars showing chocolate crust, mint layer, and ganache topping.
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Make these simple, layered chocolate mint icebox bars without using your oven. They feature a crisp crust, a cool mint filling, and a rich chocolate topping.

Ingredients

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  • 1 1/2 cups chocolate wafer cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cups heavy whipping cream, cold
  • 1/4 cup granulated sugar (for whipped cream)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (for ganache)
  • Green food coloring (optional)

Instructions

  1. Combine the chocolate wafer crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of an 8×8 inch baking pan lined with parchment paper, leaving an overhang for easy removal. Chill the crust for 15 minutes.
  2. In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth.
  3. In a separate bowl, whip the 2 cups of cold heavy cream with 1/4 cup of granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Add a few drops of green food coloring if desired.
  4. Spread the mint filling evenly over the chilled crust. Return the pan to the refrigerator to chill for at least 2 hours, or until the filling is firm.
  5. Prepare the topping: Place the chocolate chips in a heatproof bowl. Heat the 1/2 cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
  6. Pour the chocolate ganache over the chilled mint layer. Spread evenly.
  7. Refrigerate the bars for at least 4 hours, or preferably overnight, until the topping is set.
  8. Use the parchment paper overhang to lift the bars from the pan. Cut into squares before serving.

Notes

  • For a firmer crust, you can bake the crust at 350 degrees Fahrenheit for 8 minutes, but this recipe is designed to be no-bake.
  • Store leftover bars tightly covered in the refrigerator for up to 5 days.
  • If you prefer a stronger mint flavor, increase the peppermint extract to 3/4 teaspoon.

Nutrition

Find it online: https://savorsensations.com/no-bake-chocolate-mint-icebox-bars/