Mint Chocolate Chip Bars (Printable Version)
Creamy mint filling atop a chocolate cookie crust, studded with mini chips for a cool treat.
# What You'll Need:
→ Crust
01 - 20 chocolate sandwich cookies (Oreos), crushed
02 - 1/4 cup unsalted butter, melted
→ Cheesecake Filling
03 - 16 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1/3 cup sour cream
06 - 2 large eggs
07 - 1/2 tsp pure peppermint extract
08 - 1/2 tsp pure vanilla extract
09 - Green food coloring (optional, a few drops)
10 - 3/4 cup mini chocolate chips
→ Garnish (optional)
11 - Additional mini chocolate chips
12 - Fresh mint leaves
# Directions:
01 - Preheat your oven to 325°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine crushed chocolate cookies and melted butter. Mix until well combined. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, eggs, peppermint extract, vanilla extract, and food coloring (if using). Mix until fully combined and smooth.
04 - Fold in the mini chocolate chips.
05 - Pour the cheesecake mixture over the prepared crust and smooth the top. Bake for 30–32 minutes, or until the center is just set and still slightly jiggly. Do not overbake.
06 - Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours until fully chilled.
07 - Lift the bars out of the pan using the parchment overhang. Cut into 16 squares. Garnish with extra mini chocolate chips and mint leaves, if desired.
# Expert Tips:
01 -
- The texture is impossibly creamy, like a chilled cloud that somehow holds its shape when you cut it
- They strike that perfect balance between refreshing mint and rich chocolate, leaving you satisfied but not heavy
02 -
- I once skipped the room temperature step and ended up with tiny flecks of cream cheese throughout, took me three tries to learn this lesson properly
- Overbaking creates a dry, crumbly texture, pull them out when that center still wobbles slightly, they continue cooking as they cool
03 -
- Run a knife around the edges of the pan immediately after baking to prevent cracking as it cools
- Use an offset spatula to smooth the top for that professional finish