Connie’s Mom’s Mint Bars

Sometimes, even bakers do not want to turn the oven on. Maybe it’s because you baked 22 dozen cookies the weekend before and gave away your half, forgetting you had a cookie swap in seven days. (Guilty.)

This no bake mint bars recipe is for those times. Or, really, any time you have a mint craving.

The bottom layer is a mixture of chocolate, coconut, nuts and sweetened condensed milk. The cool minty part (my favorite) makes up the middle. It’s topped with chocolate mixture that’s as intense as ganache, but not as firm.

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Layered mint bars, aerial shot

The first time I ate these, I was smitten. Sorry peppermint patties, we need to take a break.

This recipe is courtesy of my friend Connie’s mom. Connie tucked them into my goody bag after the aforementioned cookie-making marathon. I ate one and immediately wanted the recipe. They’re a welcome addition to this baking blog.

Thanks, Connie’s mom!

Connie’s Mom’s Mint Bars

Ingredients

Crust

  • 2 ounces unsweetened chocolate
  • 2/3 cup sweetened condensed milk
  • ¼ cup unsalted butter
  • 1 ½ cups graham cracker crumbs
  • 1 cup sweetened coconut
  • ½ cup chopped walnuts or pecans

Mint Layer

  • 2 cups powdered sugar
  • 3 ounces cream cheese
  • 2 tablespoons margarine or butter
  • 1 teaspoon peppermint extract
  • red or green food coloring (optional)

Ganache

  • 2 ounces unsweetened chocolate
  • remainder of can of sweetened condensed milk

 Instructions

  1. For the crust: melt unsweetened chocolate, sweetened condensed milk and butter together. Stir in graham cracker crumbs, coconut and chopped walnuts or pecans. Press firmly in bottom of a 9-inch square baking dish. Chill 15 minutes.
  2. For the mint layer: beat powdered sugar, cream cheese and butter together until smooth; stir in peppermint extract and a few drops of food coloring (optional). Spread over chilled crust and chill 45 minutes.
  3. For the ganache: melt chocolate with remainder of the 14 oz. can of sweetened condensed milk. Spread over chilled mint layer and chill 1-2 hours. Cut into small bars and keep refrigerated.
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All the pretty layers of mint bars