Refreshing After-Dinner Nanaimo Bars
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 195195 cal |
| pro | 1 g1g pro |
| total fat | 12 g12g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 23 g23g carb |
| fibre | 1 g1g fibre |
| chol | 29 mg29mg chol |
| sodium | 135 mg135mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 55 iron |
| vit A | 77 vit A |
| folate | 11 folate |
Forget store-bought mints: refresh guests with these peppy mint-and-chocolate bars.
Ingredients
- 1 cup butter , melted1 cup butter, melted
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 2 eggs 2 eggs
- 3 cups chocolate cookie crumbs 3 cups chocolate cookie crumbs
- 1 pkg (200 g) sweetened desiccated coconut 1 pkg (200 g) sweetened desiccated coconut
- Filling:
- 1/3 cup butter , melted1/3 cup butter, melted
- 1/4 cup milk 1/4 cup milk
- 1 tbsp peppermint extract 1 tbsp peppermint extract
- 4 cups icing sugar 4 cups icing sugar
- Green food colouring Green food colouring
- Topping:
- 8 oz semisweet chocolate , chopped8 oz semisweet chocolate, chopped
- 2 tbsp butter 2 tbsp butter
Preparation
Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In large bowl, whisk butter, sugar and eggs; stir in cookie crumbs and coconut. Press into prepared pan. Bake in centre of 350°F (180°C) oven until firm, about 20 minutes. Let cool completely in pan on rack.
Filling: Meanwhile, in bowl, stir butter, milk and peppermint extract; beat in sugar until smooth. Beat in food colouring to desired shade. Spread evenly over base. Refrigerate until firm, about 45 minutes.
Topping: In bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Let stand for 5 minutes. Score top to form 40 bars; refrigerate until set. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
Source : Canadian Living Holiday Best: 2001
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