Mint Magic Bars
These Mint Magic Bars are a minty dream! Combining chocolate chip cookie dough, Mint Oreos, and Andes Mints, they’re irresistibly delicious!
Servings: 16 servings
Ingredients
- 16 ounces refrigerated chocolate chip cookie dough
- 16 Mint Oreos divided and coarsely chopped
- 1 cup chocolate chunks divided
- 14 Andes Mints coarsely chopped
- 14 ounces sweetened condensed milk
- 10 Ghirardelli Mint Chocolates
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line your 9x13 inch baking pan with parchment paper.
- Press the refrigerated chocolate chip cookie dough evenly into the bottom of the prepared baking pan.
- Coarsely chop 8 of the Mint Oreos and sprinkle them over the cookie dough layer.
- Sprinkle half of the chocolate chunks (1/2 cup) over the Oreos.
- In a microwave-safe bowl, combine the sweetened condensed milk with the coarsely chopped Andes Mints. Microwave until melted and smooth, then pour over the chocolate chunks and Oreos.
- Sprinkle the remaining chocolate chunks and chopped Mint Oreos over the melted Andes mixture, then pour sweetened condensed milk over the top.
- Bake for about 25-30 minutes, or until the top is bubbly and lightly golden.
- Once baked, let it cool completely in the pan before cutting into squares or rectangles.
Equipment
- Mixing Bowl
- 9x13 inch Baking Pan
- Parchment Paper
- Spatula
- Oven
Notes
- Store bars in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 2 weeks for longer freshness.
- Freeze wrapped tightly for up to 3 months; thaw in the refrigerator.