Ooey Gooey Green Slime Bars

These bars are fun. Fun to make and even more fun to eat. They’re messy but kids love them (at least my 3 year old does) and I bet they’d be fun for a birthday party. I originally wanted to make a mint ganache brownie, but when I was playing around with some recipes I found online, I couldn’t get the consistency to harden the way I wanted, so I decided to go with it and turn the bars into “slime bars”. They’re basically a mint chocolate bar with a cookie bottom crust, mint filling and a hardened chocolate ganache-like shell. The best part about these bars is they don’t require cooking or baking (just using the microwave and refrigeration). Hope you guys like it!

Ooey Gooey Green Slime Bars


2 cups semi-sweet chocolate chips

1 cup butter, softened

1 3/4 cups crushed chocolate wafer cookies

3 tbsp. milk

1 1/4 tsp. peppermint extract, divided

1 tsp. vanilla extract

green food coloring, to preference

2 1/2 cups powdered sugar

Grease 9 inch square pan and set aside.

Microwave 1/3 cup chocolate chips and 1/3 cup butter in a microwave safe bowl. Check every 30 seconds and when melted, add in the crushed chocolate wafers. Stir the mixture and press it into the bottom of the greased pan. Refrigerate for about 15 mins or until firm.







While it’s refrigerating, beat together 1/3 cup butter, the milk, 3/4 tsp. peppermint extract and all of the vanilla in a stand mixer. Beat in the powdered sugar 1/2 cup at a time until creamy, then add in your food coloring. I use Wilton gel coloring, and I just used the tip of a steak knife’s worth, but use enough to turn the mixture slime green. Pour it over the cookie crust.







After pouring the “slime” mint filling, make the chocolate covering layer. Microwave 1 2/3 cups chocolate chips, 1/3 cup butter and the remaining peppermint extract (3/4 tsp.) and stir every 30 seconds. Once smooth and melted, let stand for 5 minutes. Pour the chocolate into the mint filling mixture and swirl the two together so that it looks like this:







The chocolate is thicker and harder to swirl but that’s ok. Stick the bar mixture into the refrigerator and let it chill for about 3 hours. When you take it out to cut the bars, the chocolate will be firm and the mint filling will still be only  semi-set. That’s fine.  For easier cutting, let it sit on the counter for about 10 minutes. Cut it the best you can into bars or small blocks (it will be rich so I wouldn’t make the bars too big). Assemble on a plate and that’s it!




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