Chocolate and peppermint are a classic combination, and these little homemade treats bring them together with an oat-based layer, chocolate, and a creamy peppermint topping.
Discover Minted Dark Chocolate Snack Bars; they’re seriously good
At a glance
- Prep time: About 20 minutes
- Chill time: At least 1 hour
- Total time: About 1 hour 20 minutes
- Makes: About 16–20 small bars
Ingredients
Oat and chocolate base
- 1 cup uncooked quick-cooking oatmeal
- 2/3 cup dark chocolate chips
- 1/3 cup unsalted butter
- 1 cup chocolate wafers
- 1 tbsp unsweetened cocoa powder
- 1 cup powdered sugar
- 1 tsp shortening
Peppermint layer
- 2 tbsp cream cheese, softened
- 1 tbsp milk
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- Optional: green food colouring
How to make the chocolate snack bars
1. Prepare the pan
Use an 8 x 8 x 2-inch pan.
Line it with aluminium foil, leaving enough foil over the edges to lift the finished mixture out later.
Lightly coat the foil with non-stick spray.
2. Grind the oats
Place the uncooked oatmeal in a food processor.
Process until the oats are finely ground.
3. Melt part of the chocolate
Place 1/2 cup of the dark chocolate chips in a small saucepan over medium heat with the unsalted butter.
Heat gently, stirring continuously, until melted and combined.
Do not allow the chocolate to burn.
4. Make the base
Place the chocolate wafers in a separate bowl and crush them.
Add the ground oats, crushed wafers, cocoa powder and 1/2 cup of the melted chocolate mixture.
Mix until combined.
5. Press into the pan
Press the mixture evenly into the prepared pan to form the base.
Refrigerate for about 15 minutes to chill.
6. Finish melting the chocolate
Add the shortening to the remaining melted chocolate mixture.
Stir until combined and set aside.
7. Make the peppermint layer
In another bowl, combine the powdered sugar, softened cream cheese, milk, peppermint extract and vanilla extract.
Add one or two drops of green food colouring if you want a peppermint-coloured layer.
Mix until smooth and evenly combined.
8. Add the peppermint layer
Spread the peppermint mixture evenly over the chilled chocolate-and-oat base.
9. Finish with chocolate
Drizzle the remaining melted chocolate over the top.
Refrigerate for at least 1 hour, or until firm.
Lift the chilled slab out using the foil, place it on a board and cut into small pieces.
Cutting the bars
These are intended to be small treats.
For neat pieces, use a sharp knife and cut the chilled mixture into bite-sized bars or squares.
If the chocolate layer cracks while cutting, allow the bars to sit at room temperature for a few minutes before trying again.
A little peppermint goes a long way
Peppermint extract has a strong flavour, so the original recipe uses only 1/2 teaspoon.
That gives the chocolate a noticeable mint flavour without overwhelming it.
You can also leave out the green colouring. It changes the appearance, not the flavour.
Make-ahead and storage
These treats are designed to be chilled, so you can make them ahead of time.
Keep them covered and refrigerated until serving.
Because the recipe contains cream cheese and milk, keep the finished bars chilled and follow normal food-safety guidance for dairy-containing foods.
Easy variations
More chocolate: Add a little extra melted dark chocolate over the top.
Less mint: Reduce the peppermint extract slightly for a gentler flavour.
No colouring: Simply leave out the green food colouring.
Different topping: A light dusting of cocoa powder can replace the final chocolate drizzle.
Serving ideas
These little bars work well:
- with coffee or tea
- as a small after-dinner treat
- on a dessert platter
- for parties and family gatherings
- as a make-ahead snack for the refrigerator
The bottom line
These minted dark chocolate snack bars combine chocolate, oats and peppermint in a chilled layered treat.
They are simple to prepare, easy to portion and can be made ahead.
Chocolate and mint don’t need a health claim. They just need to taste good.