No Bake Mint Chocolate Bars

Prep Time 20 minutes
Total Time 20 minutes
Servings 16 bars

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These No Bake Mint Chocolate Bars are made with a no bake graham cracker crust and topped with a creamy mint filling and chocolate ganache! See the step by step video down in the recipe card.

Love Mint Chocolate? You might also like this Mint Chocolate Lasagna and this No Bake Peppermint Bark Cheesecake!

overhead image of mint chocolate bars cut into squares

I want to see hands from all my mint chocolate lovers! Where are you?

The husband and I love the mint chocolate combo. We disagree on our share of things, but generally dessert is not one of those things. Unless it’s pumpkin — then he’s all in and I’m on the edge somewhere.

But mint and chocolate? There’s never been any question.

These Mint Bars are the perfect combination of a chocolatey, chewy crust, creamy mint filling and rich chocolate ganache. The cool mint and decadent chocolate balance each other out perfectly!

squares of mint chocolate bars with chocolate ganache

If you love the chocolate mint combo as much as we do, you’ll also enjoy these Mint Cream Cheese Brownies and these Mint Chocolate No Bake Cookies!

Tips for making these Mint Chocolate Bars:

  • Line your pan: I always line my pan with foil (don’t worry, it’s not going to be baked) so that once the bars are chilled I can easily remove them and slice. It’s one quick step that makes a big difference!
  • Yes, you really need the egg (it’s a similar crust to these Nanaimo Bars, which also requires eggs). I promise it’ll be okay — it’s not raw, the egg cooks in the hot cocoa mixture and it binds everything so well that it can’t be left out.
  • Yes, you really need to chill it: unless you don’t care about being able to cut nice slices!
close up of mint chocolate bars on wax paper
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Variations on these No Bake Bars:

  • You can make these bars with almost any flavor — choose your favorite extract or even use just vanilla!
  • You can use any color of food coloring, or none at all, if you want to color them for a special occasion
  • Stir in some finely chopped candy canes or sprinkle on top of the chocolate before it sets for a Christmas-y treat
two mint bars stacked with a bite taken out of the top bar

The filling is a perfectly cool and creamy mint buttercream frosting, and the chocolate ganache, well, it’s more chocolate and I think that’s saying enough.

More No Bake Christmas Treats!

More bars for baking!

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No Bake Mint Chocolate Bars

4.88 from 16 votes
These No Bake Mint Chocolate Bars are one of my ALL-TIME favorites! Made up of a no bake graham cracker crust and topped with a creamy mint frosting and chocolate ganache!
Prep Time 20 minutes
Total Time 20 minutes
Cuisine American
Course Dessert
Servings 16 bars
Calories 278cal



  • 1/2 cup butter
  • 1/3 cup cocoa
  • 1/4 cup sugar
  • 1 egg
  • 2 cups graham cracker crumbs
  • 3/4 cup shredded coconut


  • 1/4 cup butter
  • 2 cups powdered icing sugar
  • 2-3 tablespoons milk
  • 1 teaspoon mint extract
  • green food coloring


  • 2/3 cup chocolate chips or chopped chocolate
  • 2 tablespoons butter


  • BaseLine an 8×8″ pan with tin foil.
  • In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
  • Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
  • Filling:With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
  • Add mint extract and green food coloring (as desired). Spread over base in pan.
  • Ganache:In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
  • Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.

Nutrition Information

Calories: 278cal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 174mg | Potassium: 108mg | Fiber: 1g | Sugar: 24g | Vitamin A: 330IU | Calcium: 22mg | Iron: 1.3mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Dawn K says

    Our oven died yesterday so was looking for a no bake treat for my teens. These were great (or so I’m told…I don’t like mint) The only thing I did differently was to use coconut oil vs butter in the ganache…it makes it smoother and won’t crack when cutting (needed a little more chocolate as well…not sure if it was because of the coconut oil)

  2. Adrienne Watkin says

    This is virtually identical to my mother’s recipe from 50 years ago, but I’m glad to see a simpler version that doesn’t involve using a double boiler on the stove! Thank you for this!!

  3. Donna Leigh says

    Would this work without the ganache topping?

    Thinking of making them into little Frankenstens for Halloween

    • The Recipe Rebel says

      Hi Donna, maybe? The filling might be slightly sticky on top. If you give it a try, I’d love to know how it comes out!

  4. Trudy Mintun says

    I can not wait to try this recipe. I’m always looking for no bake recipes. This one sounds delicious, but will look pretty also. Thank you!

  5. Amy says

    What kind of chocolate do you use for topping? I would like to find a way to have the chocolate topping not crack when you cut it after its set.

    • Ashley Fehr says

      You can really use any chocolate but I always use semisweet. If you want the chocolate topping not to crack, you may want to add a tiny bit more butter or a tiny bit of cream. It will make the top softer but you don’t want it too soft. I also recommend popping them into the freezer for a couple hours before slicing for nice clean slices.

  6. Dorothy Dunton says

    Hi Ashley! I have a real weakness for coconut, so I love that you put in the base! If i make all the wonderful holiday treats I’ve seen lately I will be “rolling” instead of ringing in the New Year!

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