Yield: 24 -36 squares

Triple-Layer Mint Chocolate Cookie Bars | The Secret Recipe Club

Triple-Layer Mint Chocolate Cookie Bars | The Secret Recipe Club

Ingredients

Mint Oreo Layer:

  • 2 cups finely crushed Mint Oreo cookie crumbs
  • 6 Tbl. butter, melted
  • 1 Tbl. Creme de Menthe Liqueur (or 1 tsp. mint extract)

Cookie Layer:

  • 2 1/4 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup butter (1 stick)
  • 1/2 cup shortening (I used butter-flavored Crisco)
  • 3/4 cup sugar
  • 3/4 cup brown sugar (I used dark brown)
  • 2 eggs
  • 1 Tbl. Creme de Cacao (I used Godiva White Chocolate Liqueur)
  • 1 tsp. vanilla

Mint Chocolate Layer:

  • 1 (10 oz.) bag Nestles Chocolate and Mint Morsels (I used half of a 10 oz. bag Andes Creme de Menthe Baking Chips)

Crème de Menthe Glaze:

  • 1 cup powdered sugar
  • 2 1/2 Tbl. Creme de Menthe liqueur (or 1 tsp. mint extract)
  • 2 Tbl. milk (*omit if using the liqueur)
  • *only add 2-4 drops green food coloring if not using liqueur, the liqueur turns it very green on it's own
  • (*I garnished with more Andes Creme de Menthe Baking Chips)

Instructions

  • Preheat oven to 350º F.
  • Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Stream in the melted butter and liqueur (or mint extract). Press mixture into a foil-lined 13" x 9" baking pan. *The foil will make these easier to cut later.
  • In a stand mixer, combine the butter, shortening, and sugars, and cream together until light and fluffy. Add the eggs, crème de cacao liquor and vanilla, and mix well.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Beat this into the butter and sugar mixture.
  • Carefully spoon the mixture onto the Oreo crust being careful not to disturb the Oreo crust. Using a rubber spatula or greased fingers press the cookie batter onto the crust.
  • Sprinkle the chocolate and mint chips on top of the cookie batter layer evenly.
  • Bake for 30 - 35 minutes until golden brown on top and cookie bar is puffed.
  • Cool slightly before drizzling with icing.
  • For the Icing: Whisk together 1 cup sifted powdered sugar and *2 1/2 tablespoons crème de menthe liqueur. (*Or 1 teaspoon mint extract, plus 2 tablespoons milk and optional green food coloring.) Mix until smooth. Drizzle over top of cookie bars. Garnish with more Andes baking chips if desired. (If icing is too thin, add more powdered sugar. If too thick, add more liqueur or milk in small amounts at a time.)
  • Cool completely at room temperature or chill in refrigerator 2 hours or overnight before cutting into bars.
  • To easily cut the cookies into bars, lift out by foil and transfer to cutting a board. Peel back the foil, and using a sharp knife, cut straight down to make 24 - 36 squares, or into as many bars as desired.
  • Store airtight for up to 2 weeks.

    • Notes

    *These are wonderful warmed in the microwave and served with vanilla bean or mint chocolate chip ice cream!