No bake chocolate mint bars always make the list when it comes to my holiday baking. There are few things that make me think of Christmas more than mint or gingerbread; and I love both of them!

No bake rich chocolate mint bars in the back ground and a plate with two cut cars on a white and gold plate in the foreground.

These chocolate mint squares are super rich and packed with holiday flavour. They are kind of like a Christmas version of Nanaimo bars.

So, break out your apron and get some Christmas baking underway!

Assembly for No bake chocolate mint bars

To make these simple no-bake chocolate mint bars, we need to make 3 different layers. The soft cookie layer, the icing layer, and the chocolate drizzle layer.

Where to buy chocolate mint

This can be hard to come by, I know. I have searched the shelves at the grocery store throughout the year, and for some reason mint chocolate chips do not exist until Christmas. At least where I live. There seems to only be a very short window of time, near Christmas, where you can actually find this. If you have missed your opportunity, you will have to make your own by combining semi-sweet chocolate and mint extract. A 200g bag melted with ¼-½ teaspoon of mint extract, depending of how intense you like your mint flavour. Another option is to buy good quality mint flavoured candy bars.

A white and gold plate with two no-bake chocolate mint bars. On a wooden table with a candle in the background.

Substitutions For No bake chocolate mint bars

Mint is not everyone’s cup of tea. My youngest daughter detests mint! We can still use this basic recipe and change up the flavourings! Some suggestions for substitutions are:

Orange

Orange and chocolate at Christmas time? Of course, who hasn’t indulged in one of those wrapped chocolate oranges that you smash and pull the segments apart? A Christmas classic.

For the base: Melt a chocolate orange, instead of the chocolate mint chips in the original recipe; or even more affordable, substitute semi-sweet chocolate and add ¼ teaspoon of orange extract to the chocolate while melting.

For the filling: Substitute orange food colouring for the green and add ¼ tsp of orange extract.

Butterscotch/Caramel

Butterscotch and caramel both have similar flavours, I find; and both pair wonderfully with chocolate!

For the base: In the original recipe substitute butterscotch or caramel chips. If you cannot find this you can substitute white chocolate chips and add ¼ tsp of butterscotch or caramel extract, while melting.

For the filling: To the original recipe add 1 Tablespoon of fancy molasses. Molasses has a stronger flavour than sugar and adds a slightly bitter caramel flavour, and brown colouring to the filling.

Cream cheese and berries

To the original recipe, substitute Hershey’s cream cheese flavoured chips. Yes, that’s right, there is an amazing array of flavoured melting chocolates now! Amazing!

For the Filling: This is were you get to pick your favourite berry! My choice would be raspberry. Or maybe cranberry, to be festive. If you are using frozen berries, thaw 1/3 of a cup and remove excess liquid. Add this along with an extra ½ cup of icing sugar. If you are using a more solid berry, like strawberry or blueberries, you will need to mash them first. Raspberries will be perfect as is. If you have leftover cranberry sauce from thanksgiving, this would be a great way to use up leftovers! Since the berry juice is so colourful, no need to add any extra food colouring here!

Storage

Cover with cling-film, or an air-tight container, and store in the refrigerator. For longer storage, store in an air-tight container in the freezer. When you are ready to serve, remove to the refrigerator to defrost the day before.

Ingredients for No-Bake Chocolate Mint bars

Base

1 200g bag chocolate mint chips

¼ cup butter

1 egg

¼ cup icing sugar

1 ½ cups graham cracker crumbs

½ cup shredded coconut

A white bowl with melting chocolate chips and a white and red spatula.

A large bowl with melted chocolate, icing sugar, and an egg.

Filling

¼ cup butter, softened

2 cups icing sugar

3 Tablespoons milk

Green food colouring

A metal bowl with butter and icing sugar in it.

Method

To a double boiler, add the mint chips and ¼ cup of butter. Stir and melt together.
Remove from heat and set aside 1/8 of a cup of chocolate to a piping bag, for the chocolate drizzle topping.
To the remainder of the melted chocolate, add the egg and icing sugar. Mix well to combine.
Stir in the graham cracker crumbs and the coconut.
Place the mixture into a square 8 in. square baking dish and press the mixture out evenly on all sides. (If the mixture is sticking to your fingers, wet them lightly with water and continue to press out the chocolate base.)
Place the base into the refrigerator to chill.
Meanwhile, cream ¼ cup of softened butter with the icing sugar.
Add in the milk and a few drops of food colouring. Continue to beat until you have a smooth spreadable consistency.
Spread the mixture on top of the base.
Drizzle the reserved mint chocolate over top of the icing.
Return to the refrigerator to chill.
Slice into squares and serve!