Christmas Bar Cookies: Chocolate Mint Layer Bars
Chocolate Mint Layer Bars bring together the luscious
combination of chocolate and mint, popular because many cookie aficionados find
the pairing both enticing and refreshing. These Christmas bar cookies are
especially attractive at the holidays because of their visual appeal,
reflecting the green of the Christmas season.
Prep time: 15 minutes
Bake time: 25-30 minutes
Makes 24-36 bars
¼ cup (½ stick) butter or margarine
2 cups (about 24-30) crème-filled chocolate sandwich cookies
1 ½ cups chopped nuts
1 cup sweet flaked coconut
1 (14 ounce) can sweetened condensed milk
1 2/3 cups (10-ounce bag) dark chocolate and mint morsels, like Andes chips
- Preheat oven to 350º F (325º F for a glass dish).
- Place the chocolate sandwich cookies in a food processor.
Using a steel blade, pulse the cookies until they are finely ground. Or place
the cookies in a plastic bag and use a rolling pin to crush them.
- Spray the sides of a 13 x 9 baking pan with baking spray.
(This will prevent bars from sticking to the sides of the pan.) Cut margarine
into the pan. Set the pan in the heated oven to melt.
- Remove the pan from the oven. Sprinkle the cookie crumbs
over melted margarine. With a spoon, combine margarine and crumbs until they
are well mixed. Use the back of the spoon to press the mixture evenly into the
bottom of the pan.
- Sprinkle chopped nuts and coconut evenly over crust.
- Pour sweetened condensed milk evenly over bars. Sprinkle
- Bake bars 25-30 minutes until coconut is lightly browned.
Remove the pan from the oven. Allow bars to cool completely on a wire rack.
Chill if desired. Cut into bars.
- Store bars loosely covered at room temperature.
A special tip from
Dark chocolate and mint morsels are often only available
seasonally in stores. Buy an extra bag or two to keep in the freezer to use in Chocolate
Mint Layer Bars and other recipes during the year.
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