Introduction

These Mint Chocolate Bars with Mascarpone Whipped Cream combine a rich chocolate crust with a creamy peppermint filling and a light, luscious topping. Perfect for mint and chocolate lovers, this dessert is refreshing and indulgent in every bite.

The image shows a square multi-layered dessert on a white plate, placed on a white marble surface. The bottom layer is dark brown, thick, and looks like a dense chocolate base. On top of this is a light green, creamy layer that is smooth and even. Above the green layer is a thinner dark brown layer that looks like chocolate sauce or syrup, slightly spread out. The top layer is thick white cream, fluffy and soft with small green and brown pieces sprinkled on it, adding texture and color. A woman's hand gently holds the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

55 chocolate sandwich cookies (about 400 grams)
8 Tbsp (1 stick) unsalted butter, melted
2 Tbsp granulated sugar
½ tsp kosher salt
1 lb semisweet chocolate, finely chopped
3 cups cold heavy cream, divided
1 tsp peppermint extract
½ tsp kosher salt
1 Tbsp pure vanilla extract
2 cups cold heavy cream
1 cup mascarpone cheese
Mint chocolate candies, chopped or shaved for serving

Instructions

Step 1: Line a 9″x13″ baking pan with parchment paper, leaving a 2-inch overhang on the two longer sides.
Step 2: Crush the chocolate cookies into fine crumbs using a food processor or a resealable plastic bag and rolling pin, but avoid turning them into dust.
Step 3: In a medium bowl, combine the cookie crumbs with melted butter, sugar, and ½ teaspoon kosher salt. Stir until evenly moistened.
Step 4: Press the crumb mixture firmly into the prepared pan using the back of a measuring cup to create an even layer. Transfer to the freezer while you prepare the filling.
Step 5: Place the finely chopped semisweet chocolate in a medium bowl. In a small saucepan, heat 1 cup of heavy cream with ½ teaspoon kosher salt until hot but not boiling. Pour the hot cream over the chocolate and let it stand for two minutes.
Step 6: Add the peppermint extract to the chocolate mixture and whisk gently until smooth. Set aside to cool completely.
Step 7: In a large bowl or stand mixer, whisk the remaining 2 cups cold heavy cream with the vanilla extract until stiff peaks form.
Step 8: Gently fold the cooled chocolate mixture into the whipped cream until combined.
Step 9: Pour the filling over the chilled crust and spread it into an even layer. Cover with plastic wrap and refrigerate until firm, at least two hours.
Step 10: For the topping, beat 2 cups cold heavy cream and mascarpone cheese together with an electric hand mixer on medium speed until stiff peaks form, about four minutes.
Step 11: Dollop the mascarpone whipped cream evenly over the set filling and sprinkle with chopped or shaved mint chocolate candies.
Step 12: To serve, loosen the edges of the bars with a sharp knife. Use the parchment overhang to lift the bars out of the pan onto a cutting board. Cut into squares and enjoy.

Tips & Variations

For a stronger mint flavor, increase the peppermint extract slightly, but add it gradually to avoid overpowering the chocolate.
Use gluten-free chocolate sandwich cookies for a gluten-free version.
Try substituting dark chocolate for semisweet if you prefer a richer, less sweet filling.
Chill the bars overnight to make cutting easier and the bars firmer.

Storage

Store the mint chocolate bars in an airtight container in the refrigerator for up to 4 days. The mascarpone whipped cream topping is best fresh but can be gently re-whipped if it loses volume. To reheat, allow the bars to come to room temperature for a few minutes before serving; do not microwave.

How to Serve

The image shows a three-layer dessert square on a white plate sitting on a white marbled surface. The bottom layer is thick and dark brown, looking like a soft chocolate brownie. On top of that is a lighter green layer with a smooth, creamy texture, topped by a thick, fluffy white whipped cream layer. The dessert is sprinkled with small light green and dark brown chocolate chips scattered over the whipped cream. The background is softly blurred green and white, making the dessert the clear focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and refrigerated. This allows the filling to fully set and the flavors to meld beautifully.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with cream cheese for a slightly tangier flavor, but mix it well with the cream to keep the topping smooth and light.

Mint Chocolate Bars with Mascarpone Whipped Cream Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

These Mint Chocolate Bars feature a rich chocolate crust topped with a luscious peppermint-infused chocolate cream filling and finished with a fluffy mascarpone whipped cream topping. Perfect for mint and chocolate lovers, these bars are chilled until firm and garnished with chopped mint chocolate candies for an elegant and refreshing dessert.

Author: Lena
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes (including chilling time)
Yield: 12 large bars 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

For the Crust:

55 chocolate sandwich cookies (about 400 grams)
8 Tbsp (1 stick) unsalted butter, melted
2 Tbsp granulated sugar
½ tsp kosher salt

For the Filling:

1 lb semisweet chocolate, finely chopped
3 cups cold heavy cream, divided
1 tsp peppermint extract
½ tsp kosher salt
1 Tbsp pure vanilla extract

To Finish:

2 cups cold heavy cream
1 cup mascarpone cheese
Mint chocolate candies, chopped or shaved for serving

Instructions

Prepare the crust: Line a 9″x13″ baking pan with parchment paper, leaving a 2″ overhang on the two longer sides for easy removal. In a food processor or a resealable plastic bag, crush the chocolate sandwich cookies into fine crumbs, taking care not to pulverize them into dust. Transfer the crumbs into a medium bowl and mix in the melted butter, granulated sugar, and kosher salt until all crumbs are evenly moistened. Press the crumb mixture firmly into an even layer in the prepared pan using the back of a measuring cup. Place this crust in the freezer while you prepare the filling.
Make the filling: Place the chopped semisweet chocolate into a medium bowl. Heat 1 cup of the heavy cream and the kosher salt in a small saucepan over medium heat until hot but not boiling. Pour the hot cream over the chocolate and let it sit undisturbed for two minutes to melt the chocolate. Add the peppermint extract and whisk the mixture until smooth and glossy. Set this chocolate ganache mixture aside to cool completely. In a separate large bowl or stand mixer bowl, whisk the remaining 2 cups of heavy cream and vanilla extract until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream, combining thoroughly without deflating it. Pour this filling evenly over the frozen crust and spread into a smooth layer. Cover with plastic wrap and refrigerate until firm, at least two hours.
Prepare the topping: In a large bowl, combine the cold heavy cream and mascarpone cheese. Using an electric hand mixer, beat on medium speed until stiff peaks form, approximately four minutes. Spoon or dollop the mascarpone whipped cream evenly over the chilled bars. Sprinkle generously with chopped or shaved mint chocolate candies for an attractive and flavorful finish.
Serve: To serve, run a sharp knife around the edges of the bars where parchment paper does not cover to loosen them. Use the parchment paper overhang to carefully lift the bars out of the pan and place on a cutting board. Cut into squares, noting that the recipe makes extra-large bars for indulgence. Enjoy chilled.

Notes

Ensure the cream used in the filling and topping is cold for better whipping results.
You can substitute peppermint extract with fresh mint finely chopped for a fresher flavor, but reduce the quantity to avoid overpowering.
For a gluten-free option, use gluten-free chocolate sandwich cookies for the crust.
Chilling the crust before adding the filling helps to maintain a firm and stable base.
Use high-quality semisweet chocolate for best flavor and texture.
The mascarpone whipped cream topping can be prepared a few hours ahead and refrigerated to save time.

Keywords: Mint Chocolate Bars, Peppermint Chocolate Dessert, No-Bake Bars, Mascarpone Whipped Cream, Chocolate Crust Dessert