Nutty/Mint Cookies and Cream Bars

Hey, you! If you read the title and decided these weren’t for you, hold on just a minute. Or maybe longer if you need longer to read this. First, you can make these bars without mint. It’s a small amount and you don’t need to substitute anything in for it…just don’t use it. For the “nutty” part, you can use different nuts. I used walnuts, and you could maaaaaybe even do without the nuts. Just make sure you use extra Oreo cookies. I actually think the nuts make it a bit more unusual because they add a nice texture and salty/creamy vibe (since nuts have oil in them). And if you looked and realized you need to chop them, here is another reason to not shy away: use a food processor. I did the cookies and walnuts in it, and it was fast, easy, and made the Fudgelet laugh (I make funny faces for him when I use the food processor so that the loud noise is amusing rather than scary). As far as the coffee goes, you really don’t taste it much. I say “much” just because it is there a bit. Maybe you could just use water? Or add a bit of cocoa powder instead of instant coffee to the water? Could be fun to try.

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These are a bit cheesecake-like, with a nice crust. Even though it is heavy on the Oreos, you might taste the walnuts just as much. I had just watched a video on someone making cheesecake, and I made sure to really beat the cream cheese, along with the other filling ingredients for awhile. Except the flour…that one just gets a light stir.

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Tasty-looking, yes?

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Let’s look at it from all of the angles.

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Now….here is how to make it!

Directions for Nutty/Mint Cookies and Cream Bars

Slightly adapted from Taste of Home Baking

  • 2.5 cups finely crushed Oreo cookies (about 15-20 cookies)
  • 1.5 cups finely chopped walnuts
  • 1/2 teaspoon kosher salt
  • 2 cups semisweet chocolate chips
  • 6 Tablespoons butter, cut into Tablespoon-sized pieces
  • 1/2 teaspoon mint extract
  • 2 packages (8 ounces each) cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 4 eggs, room temperature
  • 2 Tablespoons cold coffee (I used instant coffee in cold water)
  • 1/4 cup flour

Preheat the oven to 350 degrees F and line a 9×13 inch baking dish with foil, then grease the foil. Whisk together the ground cookies, walnuts, and salt in a large bowl.

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Then, melt together the chocolate chips and butter in the microwave until smooth.

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When ready, stir the mint extract into the melted chocolate/butter, and then pour that mixture into the cookie/walnut bowl.

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When well-combined, set aside 1.5 cups for the topping and press the rest of it into the bottom of the baking dish. Use an offset spatula to help spread it evenly into all 4 corners.

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Then, bake for 10-12 minutes until it becomes set and firm. Allow to cool while you continue.

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Beat the cream cheese on medium speed for 2-3 minutes until fluffy, scraping down the sides as needed.

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Then add in the sugar, beating again on medium speed for 2-3 minutes until smooth.

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Add the eggs, beating 30 seconds after each one. Again, scrape down the sides of the bowl as needed.

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Beat in the coffee, and then stir in the flour until just combined.

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Pour into the baking dish, then sprinkle with the reserved walnut/chocolate mixture.

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Bake for 25-27 minutes until set. Cool completely before serving. You might wish to refrigerate the bars if you enjoy cheesecake cold.

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Directions for Nutty/Mint Cookies and Cream Bars (without pictures)

Slightly adapted from Taste of Home Baking

  • 2.5 cups finely crushed Oreo cookies (about 15-20 cookies)
  • 1.5 cups finely chopped walnuts
  • 1/2 teaspoon kosher salt
  • 2 cups semisweet chocolate chips
  • 6 Tablespoons butter, cut into Tablespoon-sized pieces
  • 1/2 teaspoon mint extract
  • 2 packages (8 ounces each) cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 4 eggs, room temperature
  • 2 Tablespoons cold coffee (I used instant coffee in cold water)
  • 1/4 cup flour

Preheat the oven to 350 degrees F and line a 9×13 inch baking dish with foil, then grease the foil. Whisk together the ground cookies, walnuts, and salt in a large bowl. Then, melt together the chocolate chips and butter in the microwave until smooth. When ready, stir the mint extract into the melted chocolate/butter, and then pour that mixture into the cookie/walnut bowl. When well-combined, set aside 1.5 cups for the topping and press the rest of it into the bottom of the baking dish. Use an offset spatula to help spread it evenly into all 4 corners. Then, bake for 10-12 minutes until it becomes set and firm. Allow to cool while you continue.

Beat the cream cheese on medium speed for 2-3 minutes until fluffy, scraping down the sides as needed. Then add in the sugar, beating again on medium speed for 2-3 minutes until smooth. Add the eggs, beating 30 seconds after each one. Again, scrape down the sides of the bowl as needed. Beat in the coffee, and then stir in the flour until just combined. Pour into the baking dish, then sprinkle with the reserved walnut/chocolate mixture. Bake for 25-27 minutes until set. Cool completely before serving. You might wish to refrigerate the bars if you enjoy cheesecake cold.

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