Chocolate Mint Nanaimo Bars

Chocolate Mint Nanaimo Bars

There are many chocolate-mint lovers out there and here in Canada an entire nation of Nanaimo Bar lovers so the marriage of these two delicious concepts is a natural. While perfect for the Christmas freezer at this time of year, a Nanaimo Bar of any description is going to be a year round favorite in my neck of the woods. Serve these on a mixed platter of homemade cookies and see which ones will disappear first. I'm taking bets. ;)

Base Layer

Melt together over low heat

• 1/2 cup butter
• 1/4 cup sugar
• 5 tbsp cocoa

Add 

• one beaten egg

continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture. Add

• 
  
• 1 3/4 cups graham cracker crumbs
• 3/4 cup fine or medium unsweetened coconut
• 1/2 cup finely chopped walnuts 

Mix together until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan.

Mint Frosting Filling

With an electric mixer, beat together until smooth

• 1/2 cup butter
• 2 tsp pure mint extract
• 2 cups icing sugar (i.e., powdered sugar or confectioners sugar)

This frosting should be very stiff but spreadable. If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency. Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.

Chocolate Topping

• 1 cup chocolate chips
• 2 tbsp butter
• 1/2 tsp pure mint extract

Melt together over low heat, just until the chocolate is melted, don't over heat it.

Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets. Cut into squares or bars. These freeze very well.

Chocolate Mint Nanaimo Bars

There are many chocolate-mint lovers out there and here in Canada an entire nation of Nanaimo Bar lovers so the marriage of these two delicious concepts is a natural. While perfect for the Christmas freezer at this time of year, a Nanaimo Bar of any description is going to be a year round favorite in my neck of the woods. Serve these on a mixed platter of homemade cookies and see which ones will disappear first. I'm taking bets. ;)

Base Layer

Melt together over low heat

• 1/2 cup butter
• 1/4 cup sugar
• 5 tbsp cocoa

Add 

• one beaten egg

continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture. Add

• 
  
• 1 3/4 cups graham cracker crumbs
• 3/4 cup fine or medium unsweetened coconut
• 1/2 cup finely chopped walnuts 

Mix together until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan.

Mint Frosting Filling

With an electric mixer, beat together until smooth

• 1/2 cup butter
• 2 tsp pure mint extract
• 2 cups icing sugar (i.e., powdered sugar or confectioners sugar)

This frosting should be very stiff but spreadable. If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency. Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.

Chocolate Topping

• 1 cup chocolate chips
• 2 tbsp butter
• 1/2 tsp pure mint extract

Melt together over low heat, just until the chocolate is melted, don't over heat it.

Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets. Cut into squares or bars. These freeze very well.