Really Good Chocolate Mint Parfait Bars
Indulge in the decadence of Really Good Chocolate Mint Parfait Bars—a layered masterpiece that blends creamy peppermint filling with rich chocolate ganache, all atop a buttery chocolate cookie crust. Perfect for holiday gatherings or any time you're craving a refreshing yet indulgent dessert, these bars feature a no-bake mint cream layer made with whipped cream and cream cheese, beautifully complemented by a silky ganache made from semi-sweet chocolate. With optional green food coloring for a festive touch and crushed peppermint candies or shaved chocolate for extra flair, this recipe combines eye-catching presentation with irresistible flavor. Ready in under 30 minutes of prep time and yielding 12 servings, these chilled bars are as easy to make as they are delightful to enjoy. With keywords like "chocolate mint dessert," "parfait bars," and "holiday treats," this recipe is a standout addition to your dessert repertoire.
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Ingredients
- 2 cups Crushed chocolate wafer cookies
- 0.5 cup Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Peppermint extract
- 4 drops Green food coloring (optional)
- 1 cup Heavy whipping cream, chilled
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream (for chocolate ganache)
- 0.25 cup Crushed peppermint candies or shaved chocolate (optional, for topping)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
Step 2
In a medium bowl, mix the crushed chocolate wafer cookies with the melted butter until the crumbs are evenly coated.
Step 3
Press the cookie mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 5 minutes, then remove from the oven and set aside to cool completely.
Step 4
In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Step 5
Add the peppermint extract and green food coloring (if using) to the cream cheese mixture, mixing until evenly combined.
Step 6
In a separate bowl, whip the chilled heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
Step 7
Spread the mint cream layer evenly over the cooled crust, ensuring it is smooth and level. Chill in the refrigerator for at least 1 hour to set.
Step 8
To make the chocolate ganache, heat the 1/2 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl.
Step 9
Let the chocolate and cream sit for 1-2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the mint layer.
Step 10
Spread the ganache evenly over the mint layer. If desired, sprinkle crushed peppermint candies or shaved chocolate on top for decoration.
Step 11
Refrigerate the entire dessert for at least 2 hours (or overnight) to fully set before slicing into bars.
Step 12
Using the parchment paper overhang, lift the dessert out of the pan. Slice into 12 even bars and serve chilled. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
| Serving size | (1533.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6790.4 |
| Total Fat 461.8g | 0% |
| Saturated Fat 266.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 910.8mg | 0% |
| Sodium 2305.9mg | 0% |
| Total Carbohydrate 670.5g | 0% |
| Dietary Fiber 27.3g | 0% |
| Total Sugars 480.5g | |
| Protein 66.0g | 0% |
| Vitamin D 31.4IU | 0% |
| Calcium 649.1mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 1172.2mg | 0% |
Source of Calories