Mint Chocolate Oreo Bars — These three-layered Oreo bars are easy to make and are almost no-bake! The bars are full of mint flavor, a perfect complement for the chocolate fudge and the chocolate-filled Oreo cookie crust.
Layered Mint Oreo Bars Recipe
I almost didn’t make these Oreo bars. They only came about because of multiple caketastrophes last week.
I was trialing a chocolate-mint loaf cake 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 10-minute baking session to set the crust, they’re nearly no-bake and come together in under a half hour.
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.
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.
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.
What’s in the Mint Chocolate Oreo Bars?
To make this easy Oreo cookie dessert, you’ll need:
- Oreo cookies
- Unsalted butter
- White chocolate chips
- Semi-sweet chocolate chips
- Sweetened condensed milk
- Peppermint extract
- Green food coloring (optional)
- Sanding sugar (optional)
How to Make Mint Chocolate Oreo Bars
For the Oreo cookie crust, I used Chocolate-Filled Oreos and ground them in my food processor with melted unsalted butter. It’s basically the same crust used in Marshmallow Oreo Cookie S’mores Bars and I loved that crust.
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.
For the next layers, I took my love of Creme de Menthe Bars and made cheater’s fudge in the microwave in 1 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.
In one small bowl, add 1 heaping cup of white chocolate chips. In another small bowl, add 1 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.
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.
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.
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.
What Type of Peppermint Extract Should I Use?
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.
Can I Use Peppermint Oil?
No! Do not confuse peppermint extract and oil; oil is far stronger and not recommended.
A Few Tips for Slicing the Bars
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.
Tips for Making Mint Chocolate Oreo Bars
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.
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.
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.
Pin This Recipe
Mint Chocolate Oreo Bars
These three-layered Oreo bars are easy to make and are almost no-bake! The bars are full of mint flavor, a perfect complement for the chocolate fudge and the chocolate-filled Oreo cookie crust.
For the Crust
- 30 Oreo cookies - I used Oreo chocolate-filled; original/white-filled may be substituted; Mint-filled could cause bars to become overly minty
- 6 tablespoons unsalted butter
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)
- 5 drops green food coloring, or as desired
- sanding sugar or sprinkles for dusting top, optional
For the Crust:
- Preheat oven to 350F, line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aide.
- 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:
- 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.
- 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.
- 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.
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.
- 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.
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.
Slicing the bars: 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).
Storage: 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.
More Holiday Desserts and Desserts with Oreos:
Loaded Mint Chocolate Chip Cookie Bars — These bars are a mint twist on the classic Seven Layer Bars many grew up with! Made with Ghirardelli Mint Chocolates, Andes Mints, and Mint Oreos on a chocolate chip cookie base. White chocolate chips, chocolate chunks, and a layer of sweetened condensed milk that caramelizes as it bakes provide a true Magic Bar experience!
Andes Mint Brownies – Super fudgy brownies loaded with Andes! Chocolate + mint is the best! Meet your new favorite brownies and so easy!!
Irish Chocolate Guinness Cupcakes — A tender chocolate cupcake made from scratch with batter that’s spiked with Guinness, along with a hint of Jameson Irish whiskey in the chocolate ganache filling. The cupcakes are frosted with a silky smooth Baileys buttercream frosting!! Not too boozy and not too sweet!
Chocolate Chip Andes Mint Cookies — These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.
Loaded Oreo Cream Cheese Brownies — If you’re looking for an over-the-top decadent brownie recipe, look no further. Ultra fudgy, rich brownies are topped with a layer of cream cheese spiked with white chocolate chips, before sprinkling Oreos and semi-sweet chocolate chips on top!
Loaded Holiday M&M’s Cookie Bars — These M&M’s cookie bars are packed with holiday M&M’s and crushed Oreos. This is an easy, one-bowl holiday dessert your family will love!
Chocolate-Covered Oreos — Oreo cookies dipped in chocolate and loaded with sprinkles are an irresistible holiday treat! Fast, EASY, no-bake, can be made in advance! Perfect for cookie exchanges and hostess gifts.
Oreo Brownie Lush — A rich and decadent brownie pudding dessert made with fudgy brownies, cream cheese, chocolate pudding, whipped topping, and Oreo cookies!! EASY, great for parties, and it’s a chocoholic’s dream!!
Death by Chocolate No-Bake Cheesecake Bars — Only for serious chocoholics because they’re rich, creamy, decadent, and loaded with chocolate!! NO-BAKE and an easy MAKE-AHEAD dessert!!
Cookies and Cream Cake – Soft, tender cake loaded with chunks of Oreos in every bite with more Oreos on top!! Easy and a crowd favorite!!
OMG Averie! From the descriptive text to the gorgeous photos, I think I need these. Like 10 minutes ago already! At least.
Going to have to wait ’til I go shopping again & buy the Oreos. Bummer 😖
Hope your days are getting better with each one that goes by. xo
I made this for a group. I topped the bars off with roughly chopped Andes Mint. I have received praises from everyone about the incredible taste. Thank you!
Thanks for the 5 star review and glad the group praised your efforts!
I made these to bring into work today in spirit of our Dayton Flyers basketball team playing in the Sweet 16 tonight vs. Stanford. Instead of using green food coloring and sprinkles, I used red for the team colors. They are DELICIOUS
I did have a slight issue unrelated to taste: the oreo crust was crumbly and did not hold together when we served them. The oreos became a “topping” for it, instead. Still tasted great, of course, but was wondering what I could’ve done incorrectly?
I did not slice them until they had been in the fridge overnight. However, I DID slice them right when I took them OUT of the fridge. Upon reading your post more thoroughly than when I made the recipe, I discovered that could’ve been the problem: not letting them warm up to room temp before slicing.
Any other thoughts on where I went wrong with crust? Thanks for the GREAT and easy recipe!
Either add another tbsp of butter next time, slightly less crumbs, or just wait til they come up to room temp. I think that was your biggest issue, but sounds like it all worked out just fine :) Thanks for trying the recipe!
Oh my word these look divine. They look so dense – mint and chocolate heaven. I also love how thick the crust is. Just perfection!
Thanks for the compliments!
I am in my infancy with blogging…and loving it! I blog for my company who manufactures pool and spa cartridges. I plan to try this recipe this weekend and would love to share it with my readers after. Would you mind if I reposted your recipe…in all of its descriptiveness? Could I also use one of your beautiful images of the oreo bars? I would give you full credit on my blog. Here’s the link to my blog: http://blog.filburmfg.com/
Thank you for your consideration in advance. And…beautiful blog, by the way.
Replied to you on email!
These are so easy! And I’ve hands down never read such a descriptive recipe. Love this.
I’ve learned with blogging to be as SPECIFIC as possible. In the end, it saves me time from answering questions and saves my readers from a possible kitchenfail! :)
Hello beautiful! These look AMAZING. I love the mint chocolate combo and the bars look so colorful and well, perfect! Definitely need to try these (and some of your other mint chocolate recipes)!
Yum! The green is so vibrant :)!
These look amazing! I love mint and chocolate together and these look divine :D
Girl – your pictures BLOW MY MIND! Incredible.
thank you :)
oh my gosh these mint bars look perfect…those layers..i will take the rich tasting of these bars over sweet…richy goodness and mint…ahhhh c’mon St Patty’s day ;-)
thankfully they turned out rich rather than that overly sweet fudge taste which isn’t my fave!
These are perfect for st patricks day!!
Oh my heavens I’ve got to try these!! They look PERFECT!
I like the way you think – when all is failing, make bars!! These look so good – perfect for St. Patrick’s day, or any day for that matter!
These are some gorgeous bars. I love the layers and textures and colors. Talk about a fun thing to eat! I so hear you on being minimal on the peppermint extract. A little DEFINITELY
Not sure what happened there…anyway – a little DEFINITELY goes a long way. :-D
We have a school party to attend for St. Patrick’s Day…I think I will make these! YUM!
What an amazing color!
And I could have gone nuts in LR. This is the type of stuff that I could have made almost 3D or fake looking, very easily. Black and green, so forgiving. Unlike tan/beige colors, i.e. cookie dough. Which turns orange w/ over-editing. I actually didn’t go too crazy with these but wanted to!
Averie, thank you for sharing this recipe early. I need to make these a.s.a.p! I love how you described the texture of the cookie crust….yum!
It’ll be here before you know it!
These look so delightful!! Gosh I think these are so festive for St. Patty’s!
These look so easy, festive and delicious!! Yummy :) definitely want to try for St. Patty’s Day!
I want to swap you these, for your PB :)
Oh Averie! These look divine! Do you ship? ;) Btw, I think you need to make a photography how-to book. LOVE these pics!
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
You had me at”almost no bake” I think even I could handle making these!!! They look delicious and so festive!
They’re soooo easy. They look more challenging than they are. Truly, ‘almost’ no-bake. :)
I love the color of these! I’m picky about mint, but with the fudge and oreo, you might have won me over!
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!
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!
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! ;)
You crack me up :)
Wow, these look so amazing! All of that St Pattys Day cheer makes me want to go out for a Shamrock Shake!
And all that GREEN in Chicago used to be so fun to see! (I think you live there, right?)
These are so lovely and minty green. I love mint chocolate bars, there is nothing better!
These look unreal!!!
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!
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!
So festive and fun, love it! :)
Holy cow Averie! You’re amazing. These…these are crazy amazing! I love all the layers – so pretty!
Thanks, Dorothy. We both made lots of layers today for our posts…except you made more than me!
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 :)
These look like the perfect festive treat. All of that chocolate and oreo cookies- yum!
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!
Thanks! I’m not Irish either but was feeling in the spirit after a few of these!
The recipe sounds amazing, presentation is awesome and they came out looking excellent! Great work! seriously!
You can’t get more festive than these bars! I love any excuse for mint and chocolate!
and your bars were perfect!
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.
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!
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!
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!
Thanks for the compliments, Elaine! And if you try them, LMK! They were so easy!
These are so colourful and pretty! So festive for St. Patrick’s day!
I totally forgot about St. Patty’s Day – these are a beautiful reminder! They look so fudgey and rich…please mail me one! :P
I’ve love to – between these and two failed cakes, we had/have soooo much mint + chocolate around here!
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 :)
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 :)
Talk about the perfect St. Patty’s Day treat. They look fantastic. I’m imagining those mint cookies – grasshoppers?
Yes, I loved those things!
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 :)
Wow! These not only look incredible but sound out of this world! SO many pretty layers of deliciousness!
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).
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!
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.
Glad they’re going into rotation! LMK how they turn out for you!
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!
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!
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.
Just take your time, that’s my #1 piece of advice when slicing!
Wow! What a beautiful green color these have. These would definitely be so perfect for St. Patty’s Day!
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!
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!
Oh My!! These look Amazing!!
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
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!
These are GORGEOUS! I’d almost feel bad eating them…almost. Thanks for a fun St. Patty’s day treat!
I felt bad (for a second) even disturbing them during the photo shoot with teeth marks. But I got over that :)
Chocolate and mint is my ultimate (favorite) flavor combination. These look like they were made just for me!
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!
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 :)
I’m not a mint person, but I would definitely try these with almond or coffee extract!
These bars are so pretty and great for St. Patty’s day and any time at all!
Thanks, Marla! :)
I adore mint + chocolate. These are gorgeous! So glad the loaf failed. Thrilled, actually.
I was so ticked when it happened (twice!) but in the end, a blessing :)
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!! :)
Thanks for the super sweet compliments!
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!
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 :)
I love peppermint patties they are my favorite so I definitely can’t wait to try this mint chocolate combo.
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 :)
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!
You’re the only one in your family who likes mint + choc? Just means more for you then!
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!
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!
Wow!! Those minty fudge bars look amazing. What a beautiful color – super festive! :3 Happy early St. Paddy’s Day!
Thanks, Alice, & same to you!
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 :)
Have a great week & thanks for thinking of you mom with the recipe. I bet she’ll love them!