Mint Nanaimo Bars

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Mint Nanaimo Bars

Yield: 24

Author: Jennifer Cartier

Prep time: 20 MinInactive time: 3 HourTotal time: 3 H & 20 M

Nanaimo Bars are a Canadian classic, known for their decadent layers of chocolate, custard, and crunchy goodness. This version adds a refreshing minty twist to the traditional recipe, making it perfect for the holidays or any time you want a minty, chocolatey indulgence.

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Ingredients

Base Layer

• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 large egg, beaten
• 1 teaspoon pure vanilla extract
• 1 3/4 cups graham cracker crumbs (about 15 graham crackers, crushed)
• 1 cup shredded unsweetened coconut
• 1/2 cup chopped walnuts or pecans (optional)

Mint Cream Layer

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar (icing sugar)
• 2 tablespoons vanilla custard powder (or vanilla pudding mix)
• 2 tablespoons milk
• 1 teaspoon peppermint extract
• 1-2 drops green food colouring (optional, for that minty green colour)

Top Layer (Chocolate)

• 4 oz semisweet or bittersweet chocolate, chopped
• 2 tablespoons unsalted butter

Instructions

Make the Base Layer

1. In a medium-sized bowl, combine the melted butter, granulated sugar, cocoa powder, and beaten egg. Stir everything together until smooth and fully combined.
2. Add the vanilla extract, graham cracker crumbs, shredded coconut, and chopped nuts (if using). Mix well until everything is evenly incorporated.
3. Press the mixture firmly into the bottom of an ungreased 9-inch square baking pan. Use the back of a spoon or your fingers to make sure it’s compact and even. Place the pan in the fridge to set while you prepare the mint cream layer.

Make the Mint Cream Layer

1. In a medium bowl, beat the softened butter, powdered sugar, and custard powder (or vanilla pudding mix) together until smooth and creamy.
2. Add the milk, peppermint extract, and a few drops of green food colouring (if desired). Beat until fully combined and the mixture has a smooth, spreadable consistency.
3. Spread this minty cream layer evenly over the chilled base layer. You may want to use a spatula or back of a spoon to smooth it out evenly. Return the pan to the fridge to set while you make the chocolate topping.

Make the Chocolate Layer

1. In a small saucepan over low heat, melt the semisweet chocolate and butter together, stirring occasionally until smooth and fully melted. Alternatively, you can melt them in a microwave-safe bowl in 20-second intervals, stirring in between, until the chocolate is melted.
2. Pour the melted chocolate over the chilled mint layer. Use a spatula or the back of a spoon to spread the chocolate evenly across the surface.
3. Allow the chocolate layer to set slightly (it should still be a bit shiny) before refrigerating the bars to fully set.

Chill and Set

1. Refrigerate the bars for at least 2-3 hours, or until all layers are firm and set. For easier cutting, you can place the pan in the freezer for about 30 minutes before slicing.

Slice and Serve

1. Once set, cut the bars into squares (about 16-24, depending on how big you want them). For cleaner cuts, use a sharp knife and wipe the blade between cuts.

Set the Pretzels

1. Allow the chocolate and caramel to cool and harden at room temperature, which will take about 15-30 minutes. If you’re in a hurry, you can place them in the refrigerator to speed up the process, but be sure to keep an eye on them so the chocolate doesn’t become too hard.

Notes

Tips for Perfect Mint Nanaimo Bars:

• Custard Powder Substitute: If you can't find vanilla custard powder, you can use vanilla pudding mix instead. Custard powder is commonly used in Canada and some parts of the UK and is slightly different from regular pudding mix, giving a subtle vanilla flavour to the bars.

• Crust Texture* Press the base layer firmly into the pan to ensure it holds together once chilled. You want a sturdy base for the mint and chocolate layers on top.

• Chill Between Layers: If you want each layer to stay distinct, chill the bars briefly between adding each layer (about 20-30 minutes). This ensures the layers don’t mix or seep into each other.

• Chocolate Tip: To avoid the chocolate cracking when you cut the bars, make sure it’s not too thick. A thin, even layer works best for a smooth finish.

• Storage: These bars can be stored in an airtight container in the fridge for up to a week, or frozen for up to 3 months. Just be sure to layer them with parchment paper to prevent sticking.

Enjoy!

Recommended Products

SENSARTE Nonstick Sauce Pan with Lid

Metallic Professional Non-Stick 9" Square Cake Pan

Nutrition Facts

Calories

230

Fat

16 g

Sat. Fat

9 g

Carbs

22 g

Fiber

2 g

Net carbs

20 g

Sugar

15 g

Protein

2 g

Sodium

51 mg

Cholesterol

34 mg

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These Mint Nanaimo Bars are a delicious, minty twist on the traditional classic, with layers of chocolate, custard, and a buttery graham cracker crust. Perfect for mint lovers, these bars make a festive treat for any holiday or a sweet, refreshing snack anytime. Enjoy!