Peppermint Nanaimo Bars

Are you even Canadian if you don’t make these?

Add a twist with peppermint in time for the holidays.

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Peppermint Nanaimo Bars

Yield: 16

Author: Butter Celebrates

Prep time: 30 MinTotal time: 30 Min

I love taking the classics we make every day and giving them a little holiday makeover.

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Ingredients

Base

• 2 cups graham crumbs
• 1 cups unsweetened shredded coconut
• ½ cup butter
• ¼ granulated sugar
• ¼ dark cocoa
• 1 large egg
• 1 teaspoon vanilla

Filling

• ½ cup butter, room temperature
• 2 cups icing sugar
• 2 tablespoons heavy cream
• 1 teaspoon mint extract
• 1 to 2 drops red food coloring

Topping

• ¾ cup dark chocolate chips
• 2 tablespoons butter
• 2 to 3 candy canes

Instructions

For the Base

1. Butter and line one (9 x 9 inch) baking pan. Set aside.
2. In a large bowl, combine the graham crumbs and coconut.
3. Line a medium pot over. medium heat, warm ½ cup butter with the sugar and cocoa until the butter is melted and the sugar has dissolved. Remove from the heat. Allow to cool for a couple of minutes and the add the egg and vanilla whisk to combine.
4. Pour the melted mixture over the graham crumb mixture and stir until well combined. Press into the prepared pan firmly and evenly. Set aside.

For the Filling

1. In a stand mixture fitted with a paddle attachment, cream the butter and icing sugar on medium speed until pale. Scrape down the sides of the bowl and add the cream, mint extract and food colouring. Resume mixing on low speed until the food colouring has been dispersed so it doesn't spatter back at you and then turn the mixer speed to medium and mix until the filling is light and fluffy.
2. Use a small offset spatula to spread the filling across the top of the graham crumb base smoothly and evenly. Set aside.

For the Topping

1. In a double boiler over medium heat, or a heatproof bowl set over a pot of simmering water, melt the chocolate chips and 2 tablespoons of butter. Pour over the filling and spread it evenly with the back of a spoon or the small offset spatula. Tap the pan on the countertop to help smooth the chocolate layer. Set aside.
2. Place the candy canes in a small resealable plastic bag, seal the bag and give it a few good whacks with a rolling pin to crush the candy canes. Sprinkle the sand cane bits over the chocolate layer.
3. Place the pan in the refrigerator for a least 1 hour, or until the chocolate topping has set.
4. Run a small knife along the sides of the pan that do not have parchment and then carefully remove the slab from the pan. Cut the slabs into sixteen bars. Make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars. It is also helpful to wipe the blade between cuts to ensure and clean cut.

Notes

*These bars will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

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Desserts, Baking & Bites, Bars & Slices