Triple Layer Mint Chocolate Cookie Bars

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I have decided someone needs to schedule an intervention for me. I have an addiction. It contains a unique ratio of a chocolate crunchy cookie and a creamy mint center. It is a mint Oreo. I could practically polish off an entire bag of these in one sitting – especially if they are cold.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

It’s no surprise that when I decided to make the cookie for this month’s Fill the Cookie Jar, I decided to make something out of my craving. Something of mint and chocolate. I scanned Pinterest for some recipes and came across a mint and chocolate gooey bar and inspiration struck.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

I decided to make a mint Oreo crust and spike it with a little bit of liquor. Then I added a chocolate chip cookie middle, but instead of stirring in the chips, I sprinkled them on top. And to polish it off, I drizzled crème de menthe liquor icing on top.

Triple Layer Mint Chocolate Cookie Bars (3)

These cookie bars are seriously addicting. And of course they’re super delicious served cold. I was too nervous to cut these while they were warm (don’t get me wrong, I wanted to dig in), so I chilled them overnight and they sliced very easily the next day.

 Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Triple Layer Mint Chocolate Cookie Bars
Ingredients:
Mint Oreo Layer:
2 cups mint Oreo cookie crumbs
6 Tb butter, melted
1 Tb creme de menthe liquor or 1 tsp mint extract

Cookie Layer:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 Tb creme de cacao liquor or 1 tsp vanilla

Mint Chocolate Layer:
1 10 oz bag Nestle dark chocolate and mint morsels

Crème de Menthe Glaze:
1 cup powdered sugar
2 1/2 Tb creme de menthe liquor OR 1 tsp mint extract, 2 Tb milk, and 3 drops green food coloring

Directions:
Preheat oven to 350 F.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

In a stand mixer combine the butter, shortening, and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

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.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Using a rubber spatula or greased fingers press the cookie batter onto the Oreo crust.
Sprinkle the chocolate and mint chips on top of the cookie batter layer.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool completely at room temperature or chill in refrigerator two hours or overnight before cutting into bars. To easily cut the cookies into bars, lift out by foil and transfer to cutting board, and using a sharp knife cut straight down to make 48 or 56 squares.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Store in an airtight container in the refrigerator up to two weeks.

*Inspired by this recipe on Back to the Cutting Board found on Pinterest.

Triple Layer Mint Chocolate Cookie Bars

Prep Time: 2 hours, 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 50 minutes

Number of servings: 48

Per Serving 122 calories

Fat 6 g

Carbs 16 g

Protein 1 g

48


Triple Layer Mint Chocolate Cookie Bars

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Mint Oreo Layer

  • 2 cups mint Oreo cookie crumbs
  • 6 Tb butter, melted
  • 1 Tb creme de menthe liquor or 1 tsp mint extract
  • For the Cookie Layer

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 Tb creme de cacao liquor or 1 tsp vanilla
  • Mint Chocolate Layer

  • 1 - 10 oz bag Nestle dark chocolate and mint morsels
  • For the Crème de Menthe Glaze

  • 1 cup powdered sugar
  • 2 1/2 Tb creme de menthe liquor or 1 tsp mint extract plus 2 Tb milk and 3 drops green food coloring

Instructions

  1. Preheat oven to 350 F.
  2. Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter. Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.
  3. In a stand mixer combine the butter shortening and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well. In a separate bowl whisk together the flour baking soda and salt. Beat this into the butter and sugar mixture.
  4. 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 Oreo crust.
  5. Sprinkle the chocolate and mint chips on top of the cookie batter layer.
  6. Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.
  7. Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.
  8. 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 board, and using a sharp knife cut straight down to make 48 or 56 squares.

Notes

Store in an airtight container in the refrigerator up to two weeks.