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No-Bake Chocolate Mint Icebox Bars

Two stacked squares of No-Bake Chocolate Mint Icebox Bars showing the chocolate crust, mint layer, and chocolate topping.
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Make these simple, layered chocolate and mint bars without using your oven. They feature a crisp crust, a creamy mint filling, and a rich chocolate topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/2 teaspoon green food coloring (optional)
  • 1 cup heavy whipping cream, cold
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream (for topping)

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Combine graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Place the crust in the freezer while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla extract, and peppermint extract until combined.
  5. Add the green food coloring, if using, and mix until the color is uniform.
  6. In a separate bowl, whip the 1 cup of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  7. Spread the mint filling evenly over the chilled crust. Return the pan to the freezer for 30 minutes to firm up slightly.
  8. Prepare the topping: Place the chocolate chips in a heatproof bowl. Heat the remaining 1/2 cup of heavy whipping cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
  9. Pour the chocolate topping over the set mint layer. Spread evenly.
  10. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or until the bars are completely firm.
  11. Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares before serving.

Notes

  • For a firmer crust, you can bake the crust at 350 degrees Fahrenheit for 8 minutes, then cool completely before adding the filling.
  • If you do not have peppermint extract, you can substitute with 1/4 teaspoon of pure mint extract, but use sparingly as it is stronger.
  • Store leftovers tightly covered in the refrigerator for up to 4 days.

Nutrition

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