There’s something about the classic combination of cool mint and rich chocolate that always hits the spot every time! These Grasshopper Bars are an easy, family-friendly treat that look impressive but come together with simple ingredients and minimal effort. With a chocolate cookie crust, a creamy mint layer, and a smooth chocolate topping, every bite is cool, sweet, and completely irresistible. Whether you’re making them for a holiday gathering, potluck, or just a fun weekend dessert with the kids, these mint chocolate bars are guaranteed to disappear fast!
💕 Why You’ll Love This Recipe:
- No oven required
- Cool, creamy mint layer that tastes like a thin mint in bar form
- Rich chocolate topping that snaps when you slice it
- Perfect make-ahead dessert
- Gorgeous green layers for holidays or spring
Ingredients:
Jump to:
Easy No Bake Grasshopper Bars Oreo Cookie Base:
If you don't have a food processor to make the cookie crumbs, no worries! A zip lock baggie and a rolling pin work great! (It can also be kind of therapeutic)
Instructions:
Step 1: Make the Crust:
Crush cookies into fine crumbs (food processor works best).
Mix with melted butter until evenly combined.
Press firmly into a parchment-lined 8x8 pan.
Chill for about 15 minutes to firm up.
Step 2: Make the Mint Layer:
Refrigerate 30–45 minutes.
Beat cream cheese until smooth.
Add powdered sugar and peppermint extract.
Mix in heavy cream until fluffy and spreadable.
Add a few drops of green coloring if desired.
Spread evenly over chilled crust.
Step 3: Add the Chocolate Topping:
- Melt chocolate wafers and butter together in 20-second microwave intervals.
- Stir until smooth.
- Pour over mint layer and spread evenly.
- Chill 1–2 hours until fully set.
Step 4: Slice & Serve:
Let sit at room temp 5–10 minutes before slicing for clean cuts.
Helpful Tips & Tricks:
1. Use room temperature cream cheese.
Cold cream cheese creates tiny lumps that are hard to beat out. Let it sit out for about 30 minutes so your mint layer turns out silky smooth.
2. Start with less peppermint extract.
Peppermint is powerful. Begin with about ¾ teaspoon and taste the filling before adding more. It’s easier to add than to fix an overly minty dessert.
3. Let the chocolate topping cool slightly before pouring.
If it’s too hot, it can melt into the mint layer instead of sitting cleanly on top.
4. Line your pan with parchment “handles.”
Leave parchment hanging over the sides of the pan so you can lift the entire dessert out before slicing. This makes cutting much easier.
5. Freeze briefly before slicing.
If the bars are very soft, place them in the freezer for 15–20 minutes. This firms everything up and makes slicing much cleaner.
6. Garnish right before serving.
A sprinkle of crushed chocolate cookies, chocolate shavings, or chopped mint candies on top gives the bars a beautiful bakery-style finish.
Make-Ahead and Storage Tips:
Best made a day ahead. The flavors deepen beautifully.
Store covered in refrigerator up to 5 days.
Freeze up to 2 months (slice first for easy individual dessert).
FAQ's:
Can I make these without food coloring?
Absolutely! They’ll taste the same.
Can I bake the crust?
You can bake at 350°F for 8 minutes for a firmer base, but it’s optional.
Can I use mint extract instead of peppermint?
Peppermint gives the cleanest flavor. Mint extract can taste herbal.
Recent Recipes:
Easy No Bake Grasshopper Bars
Equipment
- 8x8 Baking Pan This size pan creates perfectly thick bars with defined layers. You can also use a 9x9 pan for slightly thinner bars.
- Parchment Paper: Lining the pan with parchment (with extra hanging over the sides) makes it easy to lift the bars out of the pan for clean slicing.
- Food Processor or Blender The easiest way to crush the chocolate cookies into fine crumbs for the crust. If you don’t have one, a zip-top bag and rolling pin work too.
- Hand Mixer or Stand Mixer Helps create a smooth, fluffy mint filling and prevents lumps in the cream cheese mixture.
Ingredients
For the Crust:
- 24 chocolate sandwich cookies (Oreos-style)
- 5 tablespoon melted butter
For the Creamy Mint Layer:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon 1 teaspoon peppermint extract
- 3 tablespoon heavy cream
- Green food coloring
For the Chocolate Topping:
- 1½ cups semi-sweet chocolate wafers
- 1 tablespoon butter
Instructions
Make the Crust:
- Crush cookies into fine crumbs (food processor works best).
- Mix with melted butter until evenly combined.
- Press firmly into a parchment-lined 8x8 pan.
- Chill for 15 minutes.
Make the Mint Layer:
- Beat cream cheese until smooth.
- Add powdered sugar and peppermint extract.
- Mix in heavy cream until fluffy and spreadable.
- Add a few drops of green coloring if desired.
- Spread evenly over chilled crust.
- Refrigerate 30–45 minutes.
Add the Chocolate Topping:
- Melt chocolate wafers and butter together in 20-second microwave intervals.
- Stir until smooth.
- Pour over mint layer and spread evenly.Chill 1–2 hours until firm.Let sit at room temp 5–10 minutes before slicing for clean cuts.
Notes
- Use gel food coloring for vibrant green without thinning filling.
- Don’t overdo peppermint! start small!
- Run knife under hot water between slices.
- Be Patient! Don't slice to early!
