Mint Nanaimo Bar Recipe

This chocolatey Mint Nanaimo Bar recipe is to die for! It's a no bake sweet treat that combines different yummy flavors and textures.

Course Dessert

Cuisine American

Keyword mint nanaimo bar recipe

Prep Time 30

Cook Time 0

Refridgeration 2

Total Time 2 30

Servings Servings

Calories 337kcal

Author Lauren

Ingredients

For the first layer:

1/2 cup butter
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa powder
1 egg beaten
2 cups graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup chopped nuts optional

For the second layer:

1/4 cup butter softened
3 tablespoons milk
1 teaspoon peppermint extract
2 cups powdered sugar
green food coloring

For the third layer:

1 cup semi sweet chocolate chips
3 tablespoons butter

US Customary - Metric

Instructions

Generously grease 8x8 square baking dish. You could also line the dish with waxed paper.
In large bowl, combine graham cracker crumbs, coconut and nuts. Set aside. In small pot, boil butter, sugar and cocoa for 30 seconds while stirring. Temper egg into cocoa mixture by first pouring some of the hot mixture into the egg while stirring and then pouring that mixture into the rest of the pot while stirring. Once egg is tempered, pour entire contents of pot into dry ingredients. Stir until everything is combined and moist. Press firmly into prepared dish set in fridge and make 2nd layer.
for the 2nd layer: Whip all ingredients together until smooth. Pour onto first layer and smooth evenly. Refrigerate. Make 3rd layer.
for 3rd layer: Microwave chocolate with butter until completely melted and smooth. Spread over second layer evenly. Refrigerate until completely set. Cut into squares.

Video

Notes

-I have found that it is best to wait at least 30 minutes in between making the 2nd and 3rd layer because it is very difficult to spread thick melted chocolate onto the minty cream layer when it hasn't firmed up enough. The two layers seem to mix together instead of being two distinct layers.-If you want things to go quickly, put your pan into the freezer in between layers so it hardens faster, although beware! The chocolate layer won't cut too easily/prettily. If you're going for looks, use a sharp knife and store in the fridge/on the counter until the chocolate has set.

Nutrition