Mint Magic Bars
Layered mint-flavored bars made with refrigerated chocolate chip cookie dough, Mint Oreos, Andes Mints, sweetened condensed milk, and assorted mint chocolates.
Servings: 18 servings
Ingredients
Ingredients
- 16 ouncesrefrigerated chocolate chip cookie dough
- 16 Mint Oreos divided and coarsely chopped
- 1 cupchocolate chunks divided
- 14 Andes Mints coarsely chopped
- 14 ouncessweetened condensed milk
- 10 Ghirardelli Mint Chocolates
- 1/2 cupwhite chocolate chips
Instructions
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with nonstick foil or parchment paper and spray the lining with cooking spray; set the pan aside.
- Press 16 ounces refrigerated chocolate chip cookie dough evenly into the bottom of the prepared pan, using your hands or a spatula to create an even layer.
- Bake the cookie-dough layer for 15 minutes, or until the edges are set and the top is slightly golden. Remove from the oven.
- Immediately and evenly sprinkle half of the chopped Mint Oreos (8 cookies, coarsely chopped), ½ cup of the chocolate chunks, and all 14 coarsely chopped Andes Mints over the warm cookie base.
- Evenly drizzle all 14 ounces of the sweetened condensed milk over the toppings; it does not need to perfectly cover the surface.
- Sprinkle the remaining 8 chopped Mint Oreos and the remaining ½ cup chocolate chunks over the condensed milk, then add all 10 Ghirardelli Mint Chocolates and ½ cup white chocolate chips evenly across the top.
- Return the pan to the oven and bake an additional 25 minutes, or until the sweetened condensed milk is a light caramel color and the top is set.
- Allow the bars to cool in the pan for at least 2 hours before lifting them out on the foil/parchment and slicing. Store airtight at room temperature up to 1 week or freeze up to 3 months.
Equipment
- 9x13 inch Baking Pan
- nonstick foil or parchment paper
- Cooking spray
- Oven
- Spatula
- hands
Notes
Notes
I prefer using the flat packages of
refrigerated cookie dough
for this recipe, rather than the tubes of dough, since it’s easier to smoosh the flat packages but technically either will work. If you don’t have refrigerated cookie dough in your area, you could try making a half batch of my
Best Soft and Chewy Cookies
recipe and trying that. However, I haven’t personally tested this recipe this way.
**Mint magic bars will be very gooey immediately after removing them from the oven so I recommend giving them about 2 hours to cool before slicing into them. If you’re in a hurry, you could try speeding this process up by placing them in the refrigerator for an hour.
I prefer using the flat packages of
refrigerated cookie dough
for this recipe, rather than the tubes of dough, since it’s easier to smoosh the flat packages but technically either will work. If you don’t have refrigerated cookie dough in your area, you could try making a half batch of my
Best Soft and Chewy Cookies
recipe and trying that. However, I haven’t personally tested this recipe this way.
**Mint magic bars will be very gooey immediately after removing them from the oven so I recommend giving them about 2 hours to cool before slicing into them. If you’re in a hurry, you could try speeding this process up by placing them in the refrigerator for an hour.