Chocolate Mint Nanaimo Bars
This recipe makes 40 servings
|Per bar: about||-|
|total fat||12 g|
|sat. fat||7 g|
- Portion size: 40 bars
Refresh your guests with this version of a perennial favourite.
- 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 Filling:
- 1/3 cup 1/3cupbutter, melted
- 1/4 cup 1/4cupmilk
- 1 tbsp 1tbsppeppermint extract
- 4 cups 4cupsicing sugar
- 1 1green food colouring Topping:
- 8 oz 8ozsemisweet chocolate, chopped
- 2 tbsp 2tbspbutter
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.)
Source : Canadian Living Magazine: January 2009