Best No Bake Chocolate Mint Balls Recipes

NO BAKE CHOCOLATE MINT BALLS

No Bake Chocolate Mint Balls image

These are Delicious and so easy!!

Provided by pam manzo

Number Of Ingredients 4

Ingredients

1 pkg mint double stuff oreos
1 pkg cream cheese
1 pkg andes candies
1 pkg chocolate chips

Steps:

1. Grind up the Oreo's and 1/2 bag of Ande's Mints I used my food processor, then add cream cheese mix thoroughly (I just added it to the ground up oreo's mixture in the food processor and continued to mix)
2. Scoop out into even "balls" I used a melon scooper. Then freeze until hard
3. Melt the remaining 1/2 bag of Andes mints and the bag of chocolate chips, to do this I just place in microwave with about 2 tablespoons of oil for 30 second, stir and repeat until melted usually will be melted with in 1 1/2 minutes, coat frozen balls with the chocolate mixture and freeze, if you like you can top with a touch of green for decoration

NO-BAKE CHOCOLATE MINT BARS

No-Bake Chocolate Mint Bars image

Make an extra batch of these impossibly good layered bars--they won't last long. Chocoholics take note: you get the double-whammy of melted chocolate chips and chocolate cookies in these treats.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 25

Number Of Ingredients 10

Ingredients

1/2 cup butter
1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 drop green food color
2 cups powdered sugar
1/3 cup butter

Steps:

Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.

Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 1 g