Holiday Mint Nanaimo Bars
- Anthology of Crumbs
- Oct 4
- 1 min read
1
Searing the Beef
The green filling makes the bars festive, but you can leave it white for a nod to the traditional version.
Keep refrigerated in an airtight container for up to 5 days.
Best served slightly chilled for clean slices and crisp layers.
Notes
1
Butter and line a 9x9-inch pan with parchment, leaving an overhang to lift the bars out later.
2
In a large bowl, stir together the graham crumbs and coconut.
3
In a saucepan over low heat, melt ½ cup butter with the sugar and cocoa until smooth. Remove from heat, let cool slightly, then whisk in the egg and vanilla until glossy.
4
Pour the mixture into the graham and coconut, stir well, and press into the prepared pan.
5
For the filling: Beat the butter and icing sugar until pale and fluffy. Add cream, mint extract, and food colouring. Spread evenly over the cooled base.
6
For the topping: Melt the chocolate chips and 2 tablespoons butter over simmering water until smooth. Pour over the filling and smooth the top.
7
Crush the candy canes and scatter them over the chocolate. Refrigerate at least 1 hour, until set.
8
Lift the slab from the pan with the parchment and cut into neat squares with a long, sharp knife.
Instructions
2 cups (200 g) graham crumbs
1 cup (90 g) unsweetened shredded coconut
½ cup (115 g) unsalted butter
⅓ cup (65 g) granulated sugar
⅓ cup (35 g) dark cocoa powder
1 large egg
1 teaspoon pure vanilla extract
½ cup (115 g) unsalted butter (room temperature)
2 cups (240 g) icing sugar (sifted)
3 tablespoons (45 ml) heavy cream
1 teaspoon mint extract
¾ cup (130 g) dark chocolate chips
2 tablespoons (30 g) unsalted butter
2–3 candy canes (crushed)
Holiday Mint Nanaimo Bars
Anthology of Crumbs
Rooted in Canada’s beloved Nanaimo bar tradition, this holiday version layers a chewy graham, cocoa, and coconut base with a cool peppermint cream filling. A glossy chocolate topping finishes the bars, scattered with crushed candy canes for a festive sparkle.
Servings :
16
Calories:
Prep Time
25 min
Cooking Time
5 min
Rest Time
1 hr (chilling)
Total Time
1 hr 30 min
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