You’re going to go crazy for these decadent Andes mint bars. They feature rich, gooey layers of Andes mints, shredded coconut, and pecans. I’m obsessed!

Andes Mint Bars

Getting a few Andes mints after a meal at The Olive Garden was one of my favorite treats as a kid.

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I’m a huge fan of the mint chocolate flavor profile, and mint chocolate chip ice cream is still an all-time favorite.

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It’s no wonder that I’m in love with these ooey-gooey mint chocolate magic bars!

My Andes mint bars offer a little twist on the traditional coconut magic bars.

The difference is, you just swap regular chocolate chips for some coarsely chopped Andes mints.

Have I mentioned that when it comes to sweets, I am in love with brownies and bars? In fact, if you love old-fashioned recipes, be sure to our lunch lady brownies.

Pouring sweetened condensed milk on magic bars

Fun Fact: Did you know that Andes mints are actually called Andes Creme De Menthe Thins?

They’ll always be those mints you get at Olive Garden to me. ?

These iconic mint candies make the perfect creamy addition to these coconut bars!

Love chocolate? Then don’t miss my amazing buckeyes.

Andes Mint Bars

Are These The Same As Magic Bars or 7 Layer Bars?

Yes, and the magic is in the layering.

The sweetened condensed milk filters through the layers of ingredients and sinks down to the bottom.

You end up with an amazing bar that has a sweet and chewy dulce de leche style crust around the edges

Quick Tips

If you’re not a fan of mint, you can substitute the 3/4 cup Andes for 1 cup of chocolate chips.

Be sure to let your mint chocolate magic bars cool completely before cutting. They will seem very melty at first but will set up.

Choose quality shredded sweetened coconut. I like Baker’s brand and have found that a store-brand equivalent doesn’t work as well.

Just look at how gorgeous these Andes mint bars are from the side. This is a mint, chocolate, and coconut-lover’s DREAM DESSERT, Y’all. ?

I hope you love my mint chocolate magic bars recipe!

close up of dessert bar on a cutting board

More Yummy Recipes

Ingredients

½ cup unsalted butter
¼ cup light brown sugar packed
2 cups graham cracker crumbs approximately 15 to 16 full sheets
3/4 cup coarsely-chopped Andes mints about 28 pieces
1 cup shredded sweetened coconut
¾ cup pecans coarsely chopped
1 ⅔ cups sweetened condensed milk

Instructions

Preheat oven to 350 degrees.
Crush graham the crackers. Stir the brown sugar into the graham crackers; set aside.
Put the ½ cup butter into a 9×9 pan; heat in the oven until butter is completely melted.
Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.
In layers, alternate the Andes chocolates, coconut, and the pecans. Evenly pour the sweetened condensed milk over the top. Bake for 30 minutes or until the coconut is lightly browned. Cool completely before cutting.

Notes

While I cut my bars into 9 large servings for photos, you can also cut 12 smaller bars. They are quite rich! 🙂

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Brownies & Bars

Cuisine: American

Keyword: andes mint bars, coconut bars, dessert, magic bars, mint chocolate magic bars

Did you make this?

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12 Comments

This recipe looks scrumptious and sounds super easy! I will be adding this to my recipe notebook for later.

Hi Judy, I don’t think it would be a good idea to take out the coconut in this particular recipe since it adds so much of the bulk and texture to the bars. Stay tuned, though, I’ll be posting plenty of coconut-free bars soon. 🙂

LOL….These magic bars where truly magical, the complete plate just….disappeared. I can personally say I do not know how they tasted. Except my hubby and our neighbor said “they were great”. Next batch I’m hiding, until I get to enjoy one of the magic bars.

Crissy Page says:

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Charlee, that made me laugh! Isn’t that the way it is with husbands and good desserts? Glad he loved them, though! 🙂

Reply

You used pecans in your recipe for the “Mint Chocolate Magic Bars” and I was wondering if it would matter if I used walnuts? I am allergic to almonds and pecans but can eat walnuts, Cashews and peanuts (go figure that one out). and I would like to make them for my family but I would not be able to eat them as the recipe is stated..

Thanks for your help.

Crissy Page says:

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Hi Jackie, if you like walnuts, they should work just fine! 🙂 Another possible option would be to make layers of those waffle-shaped pretzels. Let me know how it turns out for you. Thanks! 🙂

Reply

Yum, these look very good! Thanks for sharing the recipe.

Crissy Page says:

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They are yummy, Joy! Thanks for visiting! 🙂

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I’m totally drooling right now! Thanks for sharing!

These were FANTASTIC! To die for!…I’ve always made the Majic Bar recipe as is on chocolate chip package…But “you “Had me at HELLO”, when I saw “Mint”…So good!
Thank you!

Can something be substituted for the coconut? I’ve got quite a few non-coconut fans in my camp. I don’t need to be tempted to eat more than my share. 😬

Will try these for holiday gifts along with my ‘famous” homemade breads which are always requested. These bars should be safe because hubby says he hates coconut but does eat it if I do not tell him it is in what is made. Have made bread since I asked Santa for a bread maker in late 1990’s. Didn’t buy bread for almost 10 years and fellow workers requested favorites for their ‘surprise’ gifts.

5 from 6 votes (6 ratings without comment)