Instructions
1. **Prepare the Base:** In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Press this mixture firmly into an 8×8 inch square baking dish lined with parchment paper, leaving an overhang on the sides for easy lifting. Place in the freezer while you prepare the mint layer.
2. **Make the Mint Layer:** In a large bowl, using an electric mixer, beat together the powdered sugar, softened butter, milk, and peppermint extract until smooth and creamy. If using, mix in the green food coloring until evenly distributed.
3. **Assemble the Bars:** Spread the mint layer evenly over the chilled cookie base. Return the dish to the freezer for at least 15-20 minutes to firm up.
4. **Create the Chocolate Topping:** In a microwave-safe bowl, combine the chocolate chips, butter, and vegetable oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
5. **Finish and Chill:** Pour the melted chocolate topping over the firm mint layer, spreading it evenly. Return the dish to the refrigerator for at least 1-2 hours, or until completely set.
6. **Cut and Serve:** Once firm, use the parchment paper overhang to lift the bars out of the dish. Cut into squares or rectangles using a sharp knife. Enjoy!
Short Tips:
* For an extra intense mint flavor, you can add a tiny bit more peppermint extract, but be careful not to overpower the chocolate.
* If your mint layer is too stiff to spread easily, add a tiny bit more milk, one teaspoon at a time, until it reaches a spreadable consistency.
* To make cutting easier and cleaner, briefly run your knife under hot water and wipe it dry before each cut.
* Store any leftover bars in an airtight container in the refrigerator for up to a week. They’re also delicious straight from the freezer for a firmer treat!
