Tested till perfect Chocolate Mint Nanaimo Bars

Chocolate Mint Nanaimo Bars

Refresh your guests with this version of a perennial favourite.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2009

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 40 bars


  • 1 cup 1cupbutter, melted
  • 2 tbsp 2tbspgranulated sugar
  • 2 2eggeggs
  • 3 cups 3cupschocolate cookie crumbs
  • 1 pkg (200 g) 1pkg (200 g)sweetened desiccated coconut


  • 1/3 cup 1/3cupbutter, melted
  • 1/4 cup 1/4cupmilk
  • 1 tbsp 1tbsppeppermint extract
  • 4 cups 4cupsicing sugar
  • 1 1green food colouring


  • 8 oz 8ozsemisweet chocolate, chopped
  • 2 tbsp 2tbspbutter
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In large bowl, whisk together butter, sugar and eggs; stir in cookie crumbs and coconut. Press into greased and parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan.

Bake in 350°F (180°C) oven until firm, about 20 minutes. Let cool completely in pan on rack.

Filling: Meanwhile, in bowl, stir together 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: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per bar: about

cal 195 pro 1g total fat 12g sat. fat 7g
carb 23g fibre 1g chol 29mg sodium 135mg

% RDI:

calcium 1 iron 5 vit A 7 folate 1
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