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Chocolate Mint Dream Bars

Indulge in these creamy, chocolate-mint layered bars that offer a refreshing twist on desserts, perfect for any occasion.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 24 pieces Mint Oreo cookies Divided into 24 for crust preparation.
  • 5 tablespoons unsalted butter Melted.
Peppermint Layer
  • 8 ounces cream cheese At room temperature.
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon peppermint extract
  • 7-10 drops green food coloring Add until desired hue is reached.
  • 1 cup Cool Whip Or Stabilized Whipped Cream.
Pudding Layer
  • 3.9 ounces instant chocolate fudge pudding
  • 1 1/2 cups milk
Topping
  • 8 ounces Cool Whip Or 1 recipe of Stabilized Whipped Cream, divided.
  • Hershey's chocolate bar shavings If desired.
Andes Mints
  • 4.6 ounces Andes Mint candies Chopped, divided (about 26 candies).

Method
 

Prepare Crust
  1. Line an 8x8 inch baking pan with parchment paper.
  2. In a food processor, pulse 24 Mint Oreos until crumbly.
  3. Mix with melted butter and press firmly into the pan.
  4. Freeze for 30 minutes.
Make Peppermint Layer
  1. In a mixing bowl, beat cream cheese until fluffy.
  2. Add confectioners’ sugar, peppermint extract, and green food coloring.
  3. Gently fold in Cool Whip.
Make Pudding Layer
  1. Whisk together chocolate fudge pudding mix and milk in a separate bowl.
  2. Let set in the fridge.
Assemble Bars
  1. Sprinkle chopped Andes Mints over the frozen crust.
  2. Spread peppermint mixture over the mints.
  3. Layer on the pudding mixture and top with remaining Cool Whip.
  4. Chill for at least 2 hours, then freeze for another 30 minutes.
  5. Garnish with Andes gems and chocolate curls before serving.

Notes

Store leftovers covered in plastic wrap in the fridge for about a week. Don't skip the freezing steps for better texture!