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© Meredith Corporation. All rights reserved. Used with permission.
Lightly coat an 8-inch-square baking pan with cooking spray. Set aside.
For crust, place oats in a food processor; cover and pulse several times until finely ground. In a medium saucepan, combine 1/4 cup chocolate chips and butter; heat and stir over low heat until melted. Stir in oats, crushed wafers, cocoa powder, milk and salt. Press crust mixture into prepared pan. Chill for 15 minutes.
In the same saucepan, combine the remaining 1/4 cup chocolate chips and shortening. Heat and stir over low heat until melted. Set aside.
In a medium bowl, combine powdered sugar, cream cheese and peppermint extract; stir until smooth. Spread evenly over crust. Drizzle with the melted chocolate mixture.
Chill about 1 hour or until chocolate drizzle is set (cream cheese layer will remain soft). If desired, sprinkle with fresh mint. Cut into 24 bars.