Mint and Chocolate Fudge Oreo Bars

Happy Saint Paddy’s Day! 13 days early. It falls on Sunday, March 17 this year.

You have almost 2 weeks to make these and I highly recommend them.

Mint and Chocolate Fudge Oreo Bars averiecooks.com

I almost didn’t make the bars and they only came about because of multiple caketastrophes last week. I was trialing a chocolate-mint loafcake-bread and it kept failing. It tasted great, but it wasn’t pretty. I almost made cupcakes, but was already inundated with cake, nor did I want to pipe frosting. So, I made layered bars. Pans of bars are nearly foolproof, and aside from a ten-minute baking session to set the crust, they’re nearly no-bake and come together in under a half hour.

For St. Paddy’s Day last year, I made Triple Layer Fudgy Mint Oreo Brownies and in the last year, they’ve been pinned over 200,000 times. Suffice to say, they’ve been popular. Other extremely popular recipes include Homemade Thin Mints (no-bake, vegan) and Old-Fashioned Butter Mints (no-bake, gluten-free). They were both in the Top 10 Most Viewed Recipes of 2012. You all love your mint and I wanted to make something you’d like.

Mint and Chocolate Fudge Oreo Bars averiecooks.com

For the crust, I used Chocolate-Filled Oreos and ground them in my food processor with melted Kerrygold Unsalted Butter. It’s basically the same crust used in Marshmallow Oreo Cookie S’mores Bars and I loved that crust. I used chocolate-filled Oreos because I wanted extra chocolaty-ness, but original white-filled Oreos are fine. I’d be careful about using the mint-filled because they could make the bars overly minty.

Press the buttery crumbs into a foil lined 8-by-8-inch baking pan, and bake for 10 to 12 minutes, or until the crust sets up a bit. Because the crust is so dark, it’s hard to tell set from not set, but it will start drying out and getting lighter in color around the perimeter of the pan after about 10 minutes. That’s all you’re looking for. Don’t bake longer than 12 minutes or crust will be prone to cracking and crumbling when slicing the bars.

Mint and Chocolate Fudge Oreo Bars averiecooks.com

For the next layers, I took my love of Creme de Menthe Bars (no-bake, vegan, gluten-free) and made cheater’s fudge in the microwave in one minute for both the mint and chocolate fudge layer. The layers are firmer, denser, and more fudge-like than creme de menthe bars, but similar in flavor.

Don’t start these layers until your crust is out of the oven. They go fast, literally in 1 minute, and you don’t want them to set up until the pan is right there and you can pour the hot mixture over the crust. Work quickly through these layers. Focus and don’t stop to text your friends or put Barbie’s dress on.

In one small bowl, add one heaping cup of white chocolate chips. In another small bowl, add one heaping cup of semi-sweet chocolate chips. When I say ‘heaping cup’, that’s somewhere in between 1 and 1.25 cups, but I dislike saying 1 cup plus 2 tablespoons chips. If you have a few extra chips in the end of a bag and it’ll use up the whole bag, then use 1.25 cups.

Mint and Chocolate Fudge Oreo Bars averiecooks.com

Take one can (14 ounces) of sweetened condensed milk and pour half over the white chips, and half over the semi-sweet. You don’t have to measure, just eyeball it. Microwave the white chip bowl for 30 seconds, and stop to stir to combine. Heat in 10-second bursts until it can be stirred smooth. White chocolate is notorious for scorching, seizing up, and being finicky. Heat until just melted, no more. Mine took 45 seconds. If it’s easier for you to melt over a double-boiler, do so.

After mixture is smooth, add the peppermint extract, food coloring, and stir to combine. Work quickly because it’ll start setting up very quickly. Pour mixture over crust layer; smooth it with an offset knife; set pan aside.

As I always do every time I post a mint recipe, my caveats about peppermint extract. Do not be tempted to add more than 1/2 teaspoon. It’s very powerful and potent; far more than vanilla extract or other extracts. A little goes a very, very long way. If you add too much, your bars will taste like mouthwash or be inedible. If you like desserts that are along the barely-there-hint-of-mint side, you may wish to start with 1/4 teaspoon mint extract, and add more to taste. I find 1/2 teaspoon to be perfect and the mint intensity resembles a standard creme de menthe or grasshopper bar.

Mint and Chocolate Fudge Oreo Bars averiecooks.com

I use a grocery store brand of peppermint extract, sold in the baking aisle for $2.99 There are a variety of extracts with similar names: peppermint, mint, and spearmint extract; and there’s peppermint oil. Do not confuse peppermint extract and oil; oil is far stronger and not recommended.

What I use can be seen in the photo below from the Thin Mints post.

Thin Mints averiecooks.com

Heat the semi-sweet chips and sweetened condensed milk the same way as the white chips, stir until smooth, and pour over the mint layer. The semi-sweet chocolate may take slightly longer to melt than the white. It may seem like chocolate is a little skimpy and doesn’t fully cover the mint layer, but when it sets up, it’s fine.

If desired, make a swirled or marbled pattern over the top surface of the chocolate with the tip of the knife, zig-zagging back and forth very lightly, not going very deep to avoid blurring the mint and chocolate layers. You’re just making a design on the superficial surface layer for cosmetic appeal. This is your safety valve in case your chocolate work was less than perfect and your fudge was setting up before you planned and got a little funny-looking. It’s a nice camouflage. You planned it that way, right? Sprinkle sanding sugar or sprinkles over the top if desired before the chocolate sets up completely.

Place pan in the refrigerator for at least 4 hours, or overnight, before slicing and serving. Don’t slice these too early; have some patience or you’ll end up with a mess.

Mint and Chocolate Fudge Oreo Bars averiecooks.com

The photos show the pieces as 2-inch squares (a yield of 16 bars). However, they are very rich and half that size is likely more appropriate, sliced into one-inch squares (a yield of 32 small bars). It’s a royal pain photographing things that are one-inch big, which is why I sliced them as I did, but unless you want to do extra cardio, slicing them on the smaller side is recommended. To prevent the crust from crumbling as much, allow the bars to come to room temp for 10 minutes prior to slicing.

I am the queen of ‘nothing is ever too rich’, and these are rich, courtesy of the three layers. The cookie crust adds tons of crunchy texture and makes two layers of decadent fudge do-able. On it’s own, traditional fudge isn’t really my thing. It’s too uniform, homogenous, and usually it’s too sweet. The cookie crust breaks up that monotony.

Unlike traditional fudge where tons of granulated sugar is added, the sweetness for the entire recipe comes from one can of sweetened condensed milk, which lends a creamy sweetness rather than a toothache, cloyingly-sweet sweetness. Don’t get me wrong, they’re sweet, but they’re more rich than sweet.

Mint and Chocolate Fudge Oreo Bars averiecooks.com

The semi-sweet chocolate used and the chocolate-filled Oreos also help the chocolate intensity stay strong, but it’s mint that dominates. They’re definitely mint-chocolate bars, rather than chocolate-mint bars, but the mint isn’t overpowering in the least. I find York Peppermint Patties to have more of a throat-cutting mint quality. These are smoother, like a perfect creme de menthe bar.

The fudge is solid and firm rather than being oozing or squishy. You can really take a nice chomp-down before hitting the cookie crust. When you get all the flavors and textures in one big bite, it’s a chocolate-mint, crunchy-smooth, firm-soft-dense party going on.

Mint and Chocolate Fudge Oreo Bars averiecooks.com

I’ll be breaking this recipe out pre-Christmas too, when the easy, fast, almost no-bake recipes are so welcome in a sea of fussy and time-consuming rollout cookies.

For now, I need to wash this down with a glass of green milk. Happy St. Paddy’s Day!

Mint and Chocolate Fudge Oreo Bars averiecooks.com

Mint and Chocolate Fudge Oreo Bars - Fudge-topped mint bars with an Oreo crust! You can't go wrong with mint & chocolate! Perfect for St. Paddy's Day!

Print Print Save Save

Mint and Chocolate Fudge Oreo Bars

These three-layered bars are easy to make and are almost no-bake. Aside from baking the crust for 10 minutes, the remaining layers are stirred together by melting chocolate in the microwave. The bars are full of mint flavor, a perfect complement for the chocolate fudge and the chocolate-filled Oreo cookie crust. The bars are similar in flavor to creme de menthe bars, but they're fudgier, denser, and have more texture from the crunchy cookie crust. For those who like mint, chocolate, and easy-but-decadent desserts, this is for you. Especially perfect for St. Patrick's Day, Christmas cookie exchanges, and holiday entertaining.

Yield: one 8-by-8-inch pan, 16 to 32 small bars

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: about 1 hour, for cooling

Ingredients:

For the Crust

30 Oreo cookies (I used chocolate-filled; original/white-filled may be substituted; Mint-filled could cause bars to become overly minty)
6 tablespoons unsalted butter, melted (3/4 of one stick)

For the Mint and Chocolate Fudge Layers

1 heaping cup white chocolate chips (or about 7 ounces white chocolate, chopped)
1 heaping cup semi-sweet chocolate chips (or about 7 ounces semi-sweet or dark chocolate, chopped)
one 14-ounce can sweetened condensed milk, divided
1/2 teaspoon peppermint extract, or to taste* (make sure to read caveat below)
about 5 drops green food coloring, or as desired
sanding sugar or sprinkles for dusting top, optional

Directions:

  1. Preheat oven to 350F, line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aide.
  2. For the Crust - Place Oreos in a food processor with melted butter, and process until very fine. (This can be done by hand by placing Oreos in a large ziplock and rolling over it with a rolling pin or similar heavy object like a coffee can. Transfer crumbs into large mixing bowl, add the butter, and stir until combined) Transfer buttery crumbs to prepared pan, and pack them down using your hands or a spatula. Bake for 10 to 12 minutes, or until just set. The crust is dark and it's hard to determine set from not set, but it will start drying out and getting lighter in color around the perimeter of the pan after about 10 minutes. That's all you're looking for; don't bake longer than 12 minutes or crust will be prone to cracking and crumbling when slicing the bars. Set pan aside.

For the Mint and Chocolate Fudge Layers

  1.  Do not start this until crust is out of the oven because it goes fast and you don't want fudge to set up until pan is out of the oven. Work quickly when preparing these layers.
  2. Place white chocolate chips in a small, microwave-safe bowl. Place semi-sweet chocolate chips in another small, microwave-safe bowl. Pour half the sweetened condensed milk over the white chips, and the remaining half over the semi-sweet chips; set chocolate bowl aside. Just eyeball dividing the milk, you don't have to measure.
  3. Mint Layer - Heat white chocolate mixture on high power for 30 seconds to melt, stop to stir. Heat in 10-second bursts until mixture can be stirred smooth. Note - white chocolate is notorious for scorching, seizing up, and being finicky. Heat until just melted, no more. Mine took 45 seconds. If it's easier for you to melt over a double-boiler, do so. After mixture is smooth, add the peppermint extract, food coloring, and stir to combine. Work quickly because fudge will start setting up very quickly. Pour mixture over crust layer; smooth it with an offset knife; set pan aside.
  4. *Caveat about peppermint extract - Do not be tempted to add more than 1/2 teaspoon peppermint extract. It's very powerful; far more powerful than vanilla extract or other extracts, and a little goes a very, very long way. If you add too much, your bars will taste like mouthwash or be overpowering and edible. Do not confuse peppermint extract with peppermint oil. If you like desserts that are more of a hint-of-mint, you may wish to start with 1/4 teaspoon mint extract, and add more to taste, remembering that when tasting, it's going to have lots of strong chocolate to compete with. I find 1/2 teaspoon to be perfect, resembling standard creme de menthe bar intensity.
  5. Chocolate Fudge Layer - Heat chocolate and sweet milk mixture on high power for 30 seconds to melt, stop to stir. Heat in 10-second bursts until mixture can be stirred smooth. Semi-sweet chocolate may take slightly longer to melt than the white, about 1 minute total. Pour chocolate over mint layer, smooth with an offset knife. It may seem like chocolate is a little skimpy and doesn't fully cover the mint layer, but when it sets up, it will be fine. If desired, make a swirled or marbled pattern by zigzagging very lightly over the top surface of the chocolate with the tip of the knife, taking care not to go very deep and not to blur the mint and chocolate layers together; just make a design in the superficial surface layer for cosmetic appeal (In case your chocolate work was less than perfect, this is a nice camouflage). Sprinkle sanding sugar or sprinkles over the top, as desired, before chocolate fully sets up.
  6. Cover pan with aluminum foil to prevent it from taking on fridge smells, and place in the refrigerator for at least 4 hours, or overnight, before slicing and serving; do not slice too early or bars will be a mess. The photos show the pieces as 2-inch squares (a yield of 16 bars). However, they are very rich and half that size is likely more appropriate, cut into one-inch squares (a yield of 32 small bars). Bars will keep in an airtight container in the refrigerator for at least 2 weeks, but likely, up to one month; of course, use your judgment.

Related Recipes:

Triple Layer Fudgy Mint Oreo Brownies – This post has been repinned 200,ooo+ times in the last year. I posted it almost a year ago to the date (Feb 27, 2012). When I posted it, I had no idea it would catch on like it did and although it didn’t make my Top 10 Most Viewed Recipes of 2012 list, it was close. This photo sums up what’s going on in all the layers. Definitely minty brownies whereas today’s recipe is minty chocolate bars

Homemade Thin Mints (no-bake, vegan) – Made the Top 10 Most Viewed Recipes list and they’re so easy, authentic, and almost too good to be true

Old-Fashioned Butter Mints (no-bake, gluten-free) – Also made the Top 10 Most Viewed Recipes list and if you enjoy creamy, smooth, old-fashioned mints, they’re so easy to make at home

Creme de Menthe Bars (No-Bake, Vegan, GF) – An oldie but a goodie. A vegan and gluten-free recipe for the classic minty bars

 

Nutella Brownie Truffle Bites (no-bake with vegan and GF options) – A cross between fudge and slice-able truffles. Because they’re made in a pan, there’s no rolling into balls like with most truffles, making these no-bake, ultra-fudgy and rich little squares even faster to make

Peppermint White Hot Chocolate -Creamy white hot chocolate that’s spiked with a bit of mint. Soothing, warm and comforting, easy and can be made in about 5 minutes in the microwave

Chocolate Peanut Butter Fudge – Foolproof fudge that’s made in the microwave in under 3 minutes,  uses 3 ingredients, with no white sugar added. Curious?

Marshmallow Oreo Cookie S’mores Bars – The crust from these bars is what inspired the crust for today’s recipe. Between the Oreo crust, the gooey marshmallows, and creamy caramels, they’re an easy but very satisfying treat

Are you a fan of mint? Mint + chocolate? Oreos?

St. Paddy’s Day plans?

Thanks for the Mountain or Cruiser Bike and Dasani Water Giveaway and Gourmet Hot Chocolate and Handmade Marshmallows Giveaway entries!

   

118 Responses to “Mint and Chocolate Fudge Oreo Bars”

  1. #
    1
    Antonia @ Health Inspirations — March 4, 2013 at 12:16 am

    These look incredible! I’m sending the recipe to my mom, she loves the combination of chocolate and mint and the oreos are just an added bonus. Have a great week, Averie :)

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 12:36 am

      Have a great week & thanks for thinking of you mom with the recipe. I bet she’ll love them!

      Reply

  2. #
    2
    Alice @ Nom Nom Cat — March 4, 2013 at 12:21 am

    Wow!! Those minty fudge bars look amazing. What a beautiful color – super festive! :3 Happy early St. Paddy’s Day!

    Reply

  3. #
    3
    Ellen — March 4, 2013 at 12:33 am

    There are very few tastes I think chocolate should be paired with and mint is one of them! Peanut butter, almond/amaretto, and coffee are the others:)
    And I love oreos. Ate some last night, dipped in iced coffee.
    These bars are gorgeous!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 12:35 am

      I agree with you on the chocolate/flavor pairings. I actually cringe when I see chocolate + raspberry in a fancy truffle. I am not big into fruit and chocolate, but mint, or PB (or caramel) – yes! Thanks for the compliments on them!

      Reply

  4. #
    4
    Diane @ Vintage Zest — March 4, 2013 at 1:06 am

    These look great! I was just having a conversation with my family about how I am the only one that likes the mint & chocolate combination. We never had it growing up, but I love it now! Maybe this will be the recipe to change their minds!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 1:54 am

      You’re the only one in your family who likes mint + choc? Just means more for you then!

      Reply

  5. #
    5
    Gourmantine — March 4, 2013 at 1:42 am

    I must admit, I’m not much into St. Patrick’s day celebrations, but does one need an occasion to enjoy a gorgeous chocolate treat? Don’t think so :)

    Reply

  6. #
    6
    Lisatberry — March 4, 2013 at 2:58 am

    I love peppermint patties they are my favorite so I definitely can’t wait to try this mint chocolate combo.

    Reply

  7. #
    7
    sally @ sallys baking addiction — March 4, 2013 at 3:26 am

    I love these bars Averie!! I love practically anything with an Oreo crust layer. They remind me of my Andes mint fudge (but more solid) with that gorgeous mint green layer. And even your mint oreo brownies from last year. I am all about mint and chocolate right now and had a HUGE craving for it over the weekend. I made the cupcakes and a new swirly brownie recipe that I took to a get together. I have a feeling these bars would DISAPPEAR at a St Patty’s Day or Christmas party. Or any party for that matter. :) I love the festive green plate too!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 3:31 am

      At least you had a get together to take things…I had a few mishaps and plenty of things that stayed here. ha! And the plate is from Anthro. Get this…I bought it about 6 weeks ago to photograph spring salads on. So far..that hasn’t happened :)

      Reply

  8. #
    8
    Little Kitchie — March 4, 2013 at 4:11 am

    Averie, these are the most perfect St. Paddy’s treat ever! They looks absolutely delicious and your layers look beautiful and the flavor combo is awesome. Pictures are gorgeous, too – love all that green!! :)

    Reply

  9. #
    9
    Heather @ Sugar Dish Me — March 4, 2013 at 4:46 am

    I adore mint + chocolate. These are gorgeous! So glad the loaf failed. Thrilled, actually.

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 9:01 am

      I was so ticked when it happened (twice!) but in the end, a blessing :)

      Reply

  10. #
    10
    marla — March 4, 2013 at 5:25 am

    These bars are so pretty and great for St. Patty’s day and any time at all!

    Reply

  11. #
    11
    Anne @The Cooking Campaign — March 4, 2013 at 5:36 am

    I’m not a mint person, but I would definitely try these with almond or coffee extract!

    Reply

  12. #
    12
    Laura Dembowski — March 4, 2013 at 5:45 am

    Those look incredible! What a great rich treat. You could serve them at the holidays too. How do you know how many times something has been pinned. I hear people talking about it, but I have no idea how to find out. Some days I feel like I just started my blog yesterday!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 8:59 am

      There’s usually a numeric value next to the “Pin It” button I have on my site at the top of the page by the recipe title that indicates it. Now, there’s more than 1 way or source for the pin. I have recipes I know have been pinned a ton, like probably a million times, but their ‘stat count’ is lower b/c the pins come from sooooooo many sources. However, for the mint brownies, there is 1 singular pin/link that has been repinned that many times. Crazy.

      And yes on the holidays. Definitely remaking/reposting these :)

      Reply

  13. #
    13
    Eva @ Eva Bakes — March 4, 2013 at 5:52 am

    Chocolate and mint is my ultimate (favorite) flavor combination. These look like they were made just for me!

    Reply

  14. #
    14
    Erin|The Law Students Wife — March 4, 2013 at 6:03 am

    These are GORGEOUS! I’d almost feel bad eating them…almost. Thanks for a fun St. Patty’s day treat!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 9:00 am

      I felt bad (for a second) even disturbing them during the photo shoot with teeth marks. But I got over that :)

      Reply

  15. #
    15
    Valerie — March 4, 2013 at 6:07 am

    Chocolate and mint are quite the dynamic duo (especially this time of year!). I’m glad you persevered through the loaf cake. Sometimes mistakes lead to unexpected surprises. :D

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 8:56 am

      I was sooo ticked because I had like $20 worth of ingredients and about 10 hours tied up in 2 cakes I couldn’t even post about. At least the leftovers were good. But oh my, we really didn’t need it ALL, all at once :)

      Thanks for the pin on the bars!

      Reply

  16. #
    16
    Erika — March 4, 2013 at 6:19 am

    Oh My!! These look Amazing!!

    Reply

  17. #
    17
    Paula — March 4, 2013 at 6:25 am

    I remember how good the fudgy mint Oreo brownies were last year and I have no doubt these are delicious! They do sound rich…but that never scares me!!! The layers remind me of a mint ice cream pie I made a few years ago. I love an Oreo crust for bars and cheesecake..and I definitely enjoy mint with chocolate. I also grow it during the summer so I’m anxious for planting season to get here. We are supposed to get several inches of snow starting tomorrow so I really hope that is the last of it!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 8:54 am

      I didn’t even remember that you made those! Not surprised though b/c you make so much of what I post (and thank you!). Growing your own mint (and that ice cream pie) both sound so good! And more snow….ugh! Stay warm. This is the time of year when living in the midwest, that winter just seems to linger…forever!

      Reply

  18. #
    18
    Hannah @ CleanEatingVeggieGirl — March 4, 2013 at 6:26 am

    Wow! What a beautiful green color these have. These would definitely be so perfect for St. Patty’s Day!

    Reply

  19. #
    19
    Anna {Herbivore Triathlete} — March 4, 2013 at 6:30 am

    I love chocolate and mint together! Oreos are awesome as well. These look delightful Averie! I am always impressed by the clean edges you manage when slicing bars. Mine always look crumbly, lol.

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 8:52 am

      Just take your time, that’s my #1 piece of advice when slicing!

      Reply

  20. #
    20
    Jocelyn @BruCrew Life — March 4, 2013 at 6:33 am

    I am with you…nothing can ever be too sweet!! I love the layers of mint and chocolate sitting on that crazy good Oreo crust! I’m sorry to hear about the caketastrophies, but can I say I am glad it worked out this way because these are so good looking!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 8:52 am

      For me, nothing can ever be too rich (every once in awhile, there is too sweet – rare, but it can happen…like if I accidentally dump one too many packets of stevia in my coffee..LOL) but yeah, these babies are rich!

      Reply

  21. #
    21
    Joanne — March 4, 2013 at 7:01 am

    I’ve decided to make the next few weeks about all St. Paddy’s day treats all the time…and these are certainly going to have to go into the rotation! Love those layers of awesome.

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 8:50 am

      Glad they’re going into rotation! LMK how they turn out for you!

      Reply

  22. #
    22
    marcie@flavorthemoments — March 4, 2013 at 7:21 am

    These look insane! Insane in the best way, of course! These look like a huge dose of chocolate and mint, which is completely necessary this time of year especially. Nice job!

    Reply

  23. #
    23
    Joanne @ Fifteen Spatulas — March 4, 2013 at 8:07 am

    Layered things are just the greatest. It’s like hey, let’s take a bunch of delicious things, put them together and make an EPIC delicious thing (which is what you’ve done here).

    Reply

  24. #
    24
    Anna @ Crunchy Creamy Sweet — March 4, 2013 at 8:22 am

    Wow! These not only look incredible but sound out of this world! SO many pretty layers of deliciousness!

    Reply

  25. #
    25
    Kelly @ Hidden Fruits and Veggies — March 4, 2013 at 8:28 am

    These sound AMAZING! I’ve also never seen oreos filled with chocolate (and I hate that nasty, weird white filling), so you just double made my day :)

    Reply

  26. #
    26
    Heather (Where's the Beach) — March 4, 2013 at 8:52 am

    Talk about the perfect St. Patty’s Day treat. They look fantastic. I’m imagining those mint cookies – grasshoppers?

    Reply

  27. #
    27
    Regina @ SpecialtyCakeCreations — March 4, 2013 at 8:55 am

    I love these layered fudge bars. Perfect for St. Patricks Day. I wanted to make layered chocolate mint fudge this year, alas I have found neither green food coloring nor mint extract here in Vietnam yet. So I’ll enjoy vicariously through your amazing bars :)

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 9:04 am

      I know how it is when traveling that even fairly simple things are totally elusive. I can imagine your mint dreams & recipes will be on hold for awhile :)

      Reply

  28. #
    28
    Sydney @ Crepes of Wrath — March 4, 2013 at 9:01 am

    I totally forgot about St. Patty’s Day – these are a beautiful reminder! They look so fudgey and rich…please mail me one! :P

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 9:03 am

      I’ve love to – between these and two failed cakes, we had/have soooo much mint + chocolate around here!

      Reply

  29. #
    29
    Katrina @ Warm Vanilla Sugar — March 4, 2013 at 9:02 am

    These are so colourful and pretty! So festive for St. Patrick’s day!

    Reply

  30. #
    30
    Elaine @ Cooking to Perfection — March 4, 2013 at 9:06 am

    Averie, your pictures are stunning! You make these bars look too pretty to eat!! I’m loving the green layer and chocolate and mint combo. I had planned on making a similar bar for St. Patrick’s day, but might try your recipe with the Oreo crust instead!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 9:09 am

      Thanks for the compliments, Elaine! And if you try them, LMK! They were so easy!

      Reply

  31. #
    31
    Sophie @ The Spotty Teapot — March 4, 2013 at 9:20 am

    My mouth is seriously watering at the sight of these goodies, I just wish I had them all in front of me right now! They just look so delicious!

    x

    Reply

  32. #
    32
    amy — March 4, 2013 at 10:21 am

    Cakeastrophe! I love it and will be adopting this new word! I hope not to have to use it too often though! I am a big fan of mint and chocolate.

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 10:55 am

      I hate the word but it plagues me, every 6 mos or so, I end up with a couple doosies. Usually the 1st one, then the 2nd one that I try to solve it; sometimes it works, sometimes not. Haha!

      Reply

  33. #
    33
    Laura (Tutti Dolci) — March 4, 2013 at 10:23 am

    You can’t get more festive than these bars! I love any excuse for mint and chocolate!

    Reply

  34. #
    34
    Christy Landry — March 4, 2013 at 10:49 am

    The recipe sounds amazing, presentation is awesome and they came out looking excellent! Great work! seriously!

    Reply

  35. #
    35
    Amy @ Fun With Family And Fitness — March 4, 2013 at 10:59 am

    All I can say is………..WOW!!!!!!!!!!
    These look INCREDIBLE!!!!!!! I’m not Irish, but I think I’ll celebrate St. Paddy’s day with these this year!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 11:05 am

      Thanks! I’m not Irish either but was feeling in the spirit after a few of these!

      Reply

  36. #
    36
    Jennie @themessybakerblog — March 4, 2013 at 11:25 am

    These look like the perfect festive treat. All of that chocolate and oreo cookies- yum!

    Reply

  37. #
    37
    Elizabeth @ Confessions of a Baking Queen — March 4, 2013 at 2:22 pm

    These bars look rich! I absolutely love oreo crust. I actually am working on a baileys pie with an oreo crust! And this weekend I made triple chocolate mint cookies and used 1/2 tsp of peppermint extract in them and wrote the same thing, it is so potent! You really do not need anymore! So festive these bars are beautiful :)

    Reply

  38. #
    38
    Dorothy @ Crazy for Crust — March 4, 2013 at 2:27 pm

    Holy cow Averie! You’re amazing. These…these are crazy amazing! I love all the layers – so pretty!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 2:54 pm

      Thanks, Dorothy. We both made lots of layers today for our posts…except you made more than me!

      Reply

  39. #
    39
    Laura (Blogging Over Thyme) — March 4, 2013 at 2:31 pm

    So festive and fun, love it! :)

    Reply

  40. #
    40
    Ari @ Ari's Menu — March 4, 2013 at 2:33 pm

    THAT CRUST!!!! OMG. I just want to eat the entire crust by itself. I mean, the whole thing look amazing, but I have a weakness for an oreo crust. I always save it for last, and I will eat every bite no matter how full I am. Also, that photo with the piece taken off with the fork–you can see all the ridges–they are soooo sharp!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 2:53 pm

      Thanks for noticing those ridges. I am all about tack sharp images. I hate blur. Composition and everything else can be great but if there’s any blur, meh, I hate it and I’ll delete it. Some shoots, no matter what I did, it’s all blur and bokeh. Some like this though, it was nice and sharp!

      Reply

  41. #
    41
    carrian — March 4, 2013 at 2:40 pm

    These look unreal!!!

    Reply

  42. #
    42
    tracy {pale yellow} — March 4, 2013 at 4:56 pm

    These are so lovely and minty green. I love mint chocolate bars, there is nothing better!

    Reply

  43. #
    43
    luv what you do — March 4, 2013 at 6:33 pm

    Wow, these look so amazing! All of that St Pattys Day cheer makes me want to go out for a Shamrock Shake!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 7:19 pm

      And all that GREEN in Chicago used to be so fun to see! (I think you live there, right?)

      Reply

  44. #
    44
    Kare @ Kitchen Treaty — March 4, 2013 at 6:48 pm

    Gah, look at those perfect layers! These look so dangerously delicious.

    As far as the chocolate mint loaf cake goes, I think you should just use the word “ugly” in the title and go with it, because regardless of looks, that sounds amazing too! ;)

    Reply

  45. #
    45
    uma — March 4, 2013 at 6:48 pm

    These look amazing! :D I love all things mint. luckily in my group of friends, all of the ladies love mint and the husbands hate it, so it means more dessert for us! ;D I want to make this for our next get together, but curious to know something. Can i use store bought crushed oreo cookie crumb? or does it have to be the full cookie to enjoy the cream filling? Can’t wait to try making it!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 7:21 pm

      You could use storebought pre-crushed if you want. I never do because it’s cheaper to just grind them myself and I think the precrushed are just the cookies (not the cookies + filling) so you’re missing out a little there. I used 6 tbsp butter (3/4 of one stick) – not sure if you’ll need more or less if you use the premade. LMK how it goes for you!

      Reply

  46. #
    46
    Stephanie @ Eat. Drink. Love. — March 4, 2013 at 7:03 pm

    I love the color of these! I’m picky about mint, but with the fudge and oreo, you might have won me over!

    Reply

  47. #
    47
    A farmer in the dell — March 4, 2013 at 7:11 pm

    You had me at”almost no bake” I think even I could handle making these!!! They look delicious and so festive!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 7:18 pm

      They’re soooo easy. They look more challenging than they are. Truly, ‘almost’ no-bake. :)

      Reply

  48. #
    48
    Lindsay @ VeganYumminess — March 4, 2013 at 7:44 pm

    Oh Averie! These look divine! Do you ship? ;) Btw, I think you need to make a photography how-to book. LOVE these pics!

    Reply

    • Averie @ Averie Cooks replied: — March 4th, 2013 at 8:18 pm

      God I’d love to ship. I have so.much.food here at all times with writing cookbooks and my blog, I wish I could sell it and ship it off!

      And thanks for the photography compliments. A photog how-to book…well, I don’t consider myself to be an expert. Just lots of practice. I do have links in my photography tab but mostly, just practice! http://www.loveveggiesandyoga.com/photography

      Reply

  49. #
    49
    Rachel @ Bakerita — March 4, 2013 at 7:50 pm

    These look so easy, festive and delicious!! Yummy :) definitely want to try for St. Patty’s Day!

    Reply

  50. #
    50
    Jocelyn (Grandbaby Cakes) — March 4, 2013 at 7:54 pm

    These look so delightful!! Gosh I think these are so festive for St. Patty’s!

    Reply

Leave a Comment





Current ye@r *