These No Bake Mint Chocolate Bars are made with a no bake graham cracker crust and topped with a creamy mint filling and chocolate ganache! See the step by step video down in the recipe card.
Love Mint Chocolate? You might also like this Mint Chocolate Lasagna and this No Bake Peppermint Bark Cheesecake!
Table of Contents
I want to see hands from all my mint chocolate lovers! Where are you?
The husband and I love the mint chocolate combo. We disagree on our share of things, but generally dessert is not one of those things. Unless it’s pumpkin — then he’s all in and I’m on the edge somewhere.
But mint and chocolate? There’s never been any question.
These Mint Bars are the perfect combination of a chocolatey, chewy crust, creamy mint filling and rich chocolate ganache. The cool mint and decadent chocolate balance each other out perfectly!
If you love the chocolate mint combo as much as we do, you’ll also enjoy these Mint Cream Cheese Brownies and these Mint Chocolate No Bake Cookies!
Tips for making these Mint Chocolate Bars:
- Line your pan: I always line my pan with foil (don’t worry, it’s not going to be baked) so that once the bars are chilled I can easily remove them and slice. It’s one quick step that makes a big difference!
- Yes, you really need the egg (it’s a similar crust to these Nanaimo Bars, which also requires eggs). I promise it’ll be okay — it’s not raw, the egg cooks in the hot cocoa mixture and it binds everything so well that it can’t be left out.
- Yes, you really need to chill it: unless you don’t care about being able to cut nice slices!
Variations on these No Bake Bars:
- You can make these bars with almost any flavor — choose your favorite extract or even use just vanilla!
- You can use any color of food coloring, or none at all, if you want to color them for a special occasion
- Stir in some finely chopped candy canes or sprinkle on top of the chocolate before it sets for a Christmas-y treat
The filling is a perfectly cool and creamy mint buttercream frosting, and the chocolate ganache, well, it’s more chocolate and I think that’s saying enough.
More No Bake Christmas Treats!
More bars for baking!
No Bake Mint Chocolate Bars
written by Ashley Fehr
Ingredients
Base
- 1/2 cup butter
- 1/3 cup cocoa
- 1/4 cup sugar
- 1 egg
- 2 cups graham cracker crumbs
- 3/4 cup shredded coconut
Filling:
- 1/4 cup butter
- 2 cups powdered icing sugar
- 2-3 tablespoons milk
- 1 teaspoon mint extract
- green food coloring
Ganache
- 2/3 cup chocolate chips or chopped chocolate
- 2 tablespoons butter
Instructions
- BaseLine an 8×8″ pan with tin foil.
- In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
- Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
- Filling:With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
- Add mint extract and green food coloring (as desired). Spread over base in pan.
- Ganache:In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
- Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.
Nutrition Information
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Dawn K says
Our oven died yesterday so was looking for a no bake treat for my teens. These were great (or so I’m told…I don’t like mint) The only thing I did differently was to use coconut oil vs butter in the ganache…it makes it smoother and won’t crack when cutting (needed a little more chocolate as well…not sure if it was because of the coconut oil)
The Recipe Rebel says
Hi Dawn! So glad you enjoyed the recipe! Thank you for this kind review!
Adrienne Watkin says
This is virtually identical to my mother’s recipe from 50 years ago, but I’m glad to see a simpler version that doesn’t involve using a double boiler on the stove! Thank you for this!!
The Recipe Rebel says
You’re welcome Adrienne!
Ann says
Unsweetened baking cocoa or hot chocolate cocoa?
The Recipe Rebel says
Hi Ann, it’s Unsweetened baking cocoa.
Donna Leigh says
Would this work without the ganache topping?
Thinking of making them into little Frankenstens for Halloween
The Recipe Rebel says
Hi Donna, maybe? The filling might be slightly sticky on top. If you give it a try, I’d love to know how it comes out!
Olivia says
Do they need to be refrigerated after being cut? I’m making them in the morning for an evening event.
Ashley Fehr says
I like to use, just so they stay nice and firm
Rebecca Flynn says
The recipe looks delicious!!! Do we use unsalted or salted butter for each section?
Ashley Fehr says
Unsalted
Trudy Mintun says
I can not wait to try this recipe. I’m always looking for no bake recipes. This one sounds delicious, but will look pretty also. Thank you!
Cindy says
Do they taste coconuty? Hubby loves mint & choc but is not a fan of coconut. Thanks!
Ashley Fehr says
They are not overly coconut-y, but we love coconut so I don’t know if I’m the best judge 🙂
rosanne s loffredo says
Can coconut shreds be replaced or omitted?
Ashley Fehr says
I’ve never tried without, but you could probably use additional graham crumbs or quick oats
Ashley Fehr says
Thanks Trudy!
Mary says
What about using raw egg in base? Is it safe if it’s not cooked?
Ashley Fehr says
The egg is cooked in the heat from the microwave
Ava says
Are the coconut shreds optional? It’s not my favourite…
Ashley Fehr says
You could substitute for additional graham cracker crumbs
Amy says
What kind of chocolate do you use for topping? I would like to find a way to have the chocolate topping not crack when you cut it after its set.
Ashley Fehr says
You can really use any chocolate but I always use semisweet. If you want the chocolate topping not to crack, you may want to add a tiny bit more butter or a tiny bit of cream. It will make the top softer but you don’t want it too soft. I also recommend popping them into the freezer for a couple hours before slicing for nice clean slices.
Krista says
The recipe looks delicious! Could you tell me if you use sweetened or unsweetened shredded coconut? Thank you!
Ashley Fehr says
I would probably use unsweetened because they are pretty sweet to begin with!
Circle Bars says
Beautiful recipe. Thanks again for sharing this mouth watering recipe! Will try my best to make them. 🙂
Ashley Fehr says
Thanks!
Dorothy Dunton says
Hi Ashley! I have a real weakness for coconut, so I love that you put in the base! If i make all the wonderful holiday treats I’ve seen lately I will be “rolling” instead of ringing in the New Year!
Ashley Fehr says
Haha! I think I will too! It is hard to resist all the sweets and treats this time of year!
Gayle @ Pumpkin 'N Spice says
Chocolate and mint is the BEST combo! My husband and I don’t disagree on that one, either. What a perfect dessert for the holidays. No-bake has my name written all over it! 🙂
Ashley Fehr says
Thanks Gayle! It’s a good thing because it is the BEST! I don’t get people who don’t mint mint and chocolate. Lol