Mint Chocolate Chip Bars (Printable Version)

Creamy mint-flavored bars with chocolate chips and a crisp chocolate cookie base for a refreshing indulgence.

# What You Need:

→ Crust

01 - 20 chocolate sandwich cookies, crushed
02 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 16 ounces cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 large egg
06 - 1 large egg yolk
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon peppermint extract
09 - 1/4 teaspoon fine salt
10 - 1/2 cup sour cream
11 - 2-3 drops green food coloring (optional)
12 - 2/3 cup mini chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine crushed chocolate cookies and melted butter in a medium bowl. Mix until evenly moistened.
03 - Press mixture firmly into bottom of prepared pan to form even crust. Bake for 8 minutes. Remove from oven and set aside.
04 - Beat cream cheese and sugar in a large bowl until smooth and creamy.
05 - Add egg, egg yolk, vanilla extract, peppermint extract, and salt. Beat until fully combined.
06 - Mix in sour cream and food coloring (if using) until mixture is smooth and evenly colored.
07 - Gently fold in mini chocolate chips.
08 - Pour cheesecake filling over pre-baked crust and smooth top. Bake for 30-32 minutes until center is just set and edges look slightly puffed.
09 - Cool completely at room temperature. Refrigerate for at least 2 hours until fully chilled.
10 - Lift cheesecake out of pan using parchment overhang. Cut into 16 bars and serve.

# Expert Advice:

01 -
  • The combination of cool mint and rich chocolate creates that perfect ice cream shop flavor we all crave
  • These bars are incredibly portable and actually travel better than full cheesecakes
  • You get that crispy chocolate cookie crust plus creamy cheesecake in every single bite
02 -
  • Room temperature ingredients are non negotiable here, cold cream cheese will leave you with a lumpy filling
  • The center should still have a slight wiggle when you take it out of the oven, it firms up as it cools
  • Overbaking causes cracks, so pull them out when the edges are set but the center still jiggles slightly
03 -
  • Run a thin knife around the edges of the pan immediately after baking to prevent sticking as it cools
  • If you don't have mini chips, regular chocolate chips chopped into smaller pieces work perfectly well

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