Introduction

These Mint Chocolate Bars with Mascarpone Whipped Cream offer a delightful blend of refreshing peppermint and rich chocolate flavors. The creamy filling atop a crunchy cookie crust makes for an irresistible treat perfect for any occasion.

Two small square chocolate mousse cakes are placed on patterned white plates on a white marbled surface. Each cake has three layers: a dark chocolate base layer at the bottom, a thick middle layer of smooth milk chocolate mousse, and a thick top layer of white whipped cream. The whipped cream is decorated with dark chocolate shavings scattered on top and around the cakes. The background is softly blurred white tiled wall. 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
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″ overhang on the two longer sides.
Step 2: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a resealable plastic bag and crushing with a rolling pin, stopping before you have dust.
Step 3: Transfer the cookie crumbs to a medium bowl. Add melted butter, granulated sugar, and kosher salt, then stir until the crumbs are evenly moistened.
Step 4: Pour the crumb mixture into the prepared pan and press into an even layer using the back of a measuring cup. Place the crust in the freezer while preparing the filling.
Step 5: In a small saucepan, heat 1 cup of cold heavy cream with ½ tsp kosher salt until hot but not boiling. Pour the hot cream over the chopped semisweet chocolate in a medium bowl and let sit for two minutes.
Step 6: Add the peppermint extract to the chocolate and cream mixture, then whisk gently until smooth. Set this mixture aside to cool completely.
Step 7: In a large bowl or stand mixer, whip the remaining 2 cups of cold heavy cream with the vanilla extract until stiff peaks form.
Step 8: Gently fold the cooled chocolate mixture into the whipped cream until fully combined.
Step 9: Pour the filling over the chilled crust and spread into an even layer. Cover with plastic wrap and refrigerate until firm, at least two hours.
Step 10: To make the topping, beat the cold heavy cream and mascarpone cheese in a large bowl with an electric mixer on medium speed until stiff peaks form, about four minutes.
Step 11: Dollop the mascarpone whipped cream evenly over the chilled bars and sprinkle with chopped or shaved mint chocolate candies.
Step 12: To serve, run a sharp knife around the edges to loosen the bars without disturbing the parchment. Use the parchment overhang to lift the bars onto a cutting board. Cut into squares and enjoy.

Tips & Variations

For an extra minty kick, add a few drops more peppermint extract to the filling—just be careful not to overpower the chocolate.
Use gluten-free sandwich cookies if a gluten-free dessert is needed.
Try topping with fresh mint leaves for a bright contrast and added aroma.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. They taste best chilled but can be brought to room temperature for about 15 minutes before serving to soften the cream. Avoid freezing as the texture of the mascarpone cream may change.

How to Serve

A small chocolate cake sits on a white patterned plate placed on a white marbled surface. The cake has two layers; the bottom layer is thick, dark brown, and dense, while the top layer is a lighter brown cream. On top of the cream layer, there is a generous dollop of white whipped cream sprinkled with small chocolate shavings. A woman's hand is holding a silver spoon above the cake, about to take a bite, while another woman's hand steadies the plate from the side. 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 prepared a day in advance and kept refrigerated. Just add the mascarpone whipped cream topping right before serving for the freshest look and texture.

Can I substitute mascarpone cheese with cream cheese?

You can substitute cream cheese for mascarpone in the whipped cream topping, but the flavor and texture will be slightly tangier and less rich. Soften the cream cheese before whipping for best results.