Chocolate Mint Cookie Bars

5 stars (2 ratings)

A double chocolate shortbread cookie base, layered with whipped mint ganache & drizzled with dark chocolate glaze. A cool & refreshing dessert that's bursting with fresh, herbal mint from your garden!

Prep Time40

Cook Time45

Chill Time2 15

Total Time3 40

Course: Dessert, Snack

Cuisine: American, bar

Keyword: chocolate mint cookie bars

Servings: bars

Calories: 571kcal

Ingredients

For the Double Chocolate Shortbread:

1/2 cup unsalted butter (1 stick)
2 tablespoons vegetable shortening
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2/3 cup granulated sugar
1 egg (large)
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 cup mini chocolate chips

For the Whipped Mint Ganache:

6 ounces white chocolate, finely chopped
1/2 cup heavy cream
1 large bunch fresh mint

For the Dark Chocolate Glaze

3 ounces semisweet chocolate
1/4 cup heavy cream
2 tablespoons light corn syrup

Instructions

To Make the Double Chocolate Shortbread:

Preheat the oven to 350 degrees F.
Beat the butter, shortening, vanilla, and salt in a mixer until creamy and well-combined.
Mix in the sugar.
Add the egg, and blend until incorporated.
Scrape down the sides and bottom of the bowl, add the cocoa, flour, and cornstarch, and mix.
Fold in the mini chocolate chips and press the dough into a lightly greased 9x9" baking dish.
Bake for 30 minutes; cool completely.

Whipped Mint Ganache:

Place the cream and the fresh mint in a small pot, and heat on medium, just until small bubbles begin to form around the edge.
Turn the heat down to low, and keep warm (without boiling), for 10 minutes.
Pour the cream and mint through a fine mesh strainer, over the chopped chocolate.
Stir the mixture until smooth and refrigerate for two hours or overnight.
When well-chilled and solid, place in the bowl of a mixer and whip until fluffy and smooth.

Dark Chocolate Glaze:

Gently heat the chocolate and cream in a small pot, stirring, until smooth and well-combined.
Stir in the corn syrup, pour into a glass measuring cup, and refrigerate for 15 minutes.

Assemble the Chocolate Mint Cookie Bars:

Run a thin knife around the edge of the double chocolate shortbread, and carefully flip out onto a serving platter.
Spread an even layer of the whipped mint ganache over the surface.
Drizzle the dark chocolate glaze on top, and refrigerate.
Cut into bars and serve.

Notes

Chocolate shortbread recipe adapted from Lila Loa

Nutrition