Chocolate Mint Nanaimo Bars
106 people added this to their Recipe Box
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 195 |
| pro | 1 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 29 mg |
| sodium | 135 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit A | 7 |
| folate | 1 |
Refresh your guests with this version of a perennial favourite.
Ingredients
- 1 cup butter, melted
- 2 tbsp granulated sugar
- 2 eggs
- 3 cups chocolate cookie crumbs
- 1 pkg (200 g) sweetened desiccated coconut
- Filling:
- 1/3 cup butter, melted
- 1/4 cup milk
- 1 tbsp peppermint extract
- 4 cups icing sugar
- 1 green food colouring
- Topping:
- 8 oz semisweet chocolate, chopped
- 2 tbsp butter
Preparation
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.)
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
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