Mint Chocolate Chip Bars

The winter my sister decided she was going to be a food blogger, she made seven different cheesecakes in three weeks. These mint chocolate chip bars were the only thing I actually asked her to recreate, and now they are the first dessert to disappear at every gathering.

I brought these to a summer potluck last year, and my friend Sarah literally hid the last two bars in her purse to take home. People get oddly protective about mint desserts, and these bars seem to bring that out in everyone.

Ingredients

• Chocolate sandwich cookies: Crushing these yourself creates the most rustic, textured crust that holds up beautifully against the creamy filling
• Unsalted butter: Melted butter binds the cookie crumbs together without making the crust soggy or greasy
• Cream cheese: Room temperature cream cheese is nonnegotiable here, cold cream cheese creates lumps that never fully disappear
• Granulated sugar: This amount sweetens perfectly without overpowering the mint or making the filling cloyingly sweet
• Egg and egg yolk: The extra yolk adds richness and helps create that silky smooth cheesecake texture
• Peppermint extract: Start with half a teaspoon and taste, you can always add more but you cannot take it back
• Sour cream: This is the secret ingredient that makes the filling tangy, light, and prevents it from becoming too dense
• Mini chocolate chips: Mini chips distribute evenly throughout the batter so every bite has chocolate

Instructions

Prepare your pan and crust:

Crush those chocolate sandwich cookies until they are fine crumbs, melt your butter, and press the mixture firmly into the bottom of your lined pan. Bake for 8 minutes to set the crust, then let it cool while you make the filling.

Beat the cream cheese base:

Beat your softened cream cheese and sugar until completely smooth, scraping down the sides of the bowl to catch any pockets of unincorporated cream cheese.

Add the flavorings:

Add the egg, egg yolk, both extracts, and salt, beating until everything is fully combined and the mixture is silky smooth.

Fold in the good stuff:

Gently fold in the sour cream and food coloring until evenly colored, then add those mini chocolate chips last so they do not break apart.

Bake until just set:

Pour the filling over your cooled crust, smooth the top, and bake for 30 to 32 minutes until the center is just set and the edges look slightly puffed.

Chill completely before slicing:

Cool completely at room temperature, then refrigerate for at least 2 hours until fully chilled and firm enough to cut clean bars.

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My neighbor asked for the recipe after trying these at a block party, and she texted me the next day saying her family had already finished the entire pan. Something about the mint chocolate combination just makes people lose all self control.

Making Ahead

These bars actually improve with a day in the fridge, which makes them perfect for makeahead desserts. The flavors meld together and the texture becomes even creamier.

Serving Suggestions

A light dusting of cocoa powder or crushed candy canes makes these look extra festive. They pair beautifully with coffee or a glass of cold milk.

Storage Tips

Store these in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months if you somehow manage to have leftovers.

• Place parchment paper between layers if stacking them
• Let frozen bars thaw in the refrigerator for best texture
• Room temperature bars soften more quickly than you might expect

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There is something genuinely satisfying about cutting into these chilled bars and seeing that perfect green layer studded with chocolate chips. They are the kind of dessert that makes people ask, Are you sure you made these yourself

Questions & Answers

→ How do I make the crust crisp?

Mix crushed chocolate sandwich cookies with melted butter and press firmly into the pan before baking for 8 minutes to achieve a crisp base.

→ Can I adjust the mint flavor intensity?

Yes, modify the amount of peppermint extract according to your taste preference for a subtle or stronger mint flavor.

→ What is the best way to chill the bars?

After baking, cool at room temperature, then refrigerate the bars for at least 2 hours to ensure proper setting and texture.

→ Are there alternative cookie options for the crust?

Gluten-free chocolate sandwich cookies can replace regular ones for a gluten-free option without compromising flavor.

→ How do mini chocolate chips affect texture?

Folding mini chocolate chips into the filling adds small bursts of chocolate and pleasant texture contrasts throughout the bars.