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This Mint Nanaimo Bars are a refreshing twist on a classic Canadian dessert! Mint Nanaimo bars consist of three layers: a crumbly chocolate and graham cracker base, a creamy GREEN mint pudding filling, and a layer of chocolate ganache on top. Make these for a fun St. Patrick’s Day treat! Need another no-bake treat? Try my Nutter Butter Butterfinger Cheesecake Bars – omergawd, they’re a masterpiece too.
But wait, what is a Nanaimo bar anyway?
Mint Nanaimo bars are a popular treat during the holiday season in Canada, but they can be enjoyed any time of year by those who love the combination of chocolate and mint flavors.
This mint version is a family favorite and so easy to make! Mint brings a refreshing twist to the classic recipe by incorporating peppermint extract into the custard filling and topping it with a layer of chocolate ganache. This gives the dessert a cool, minty flavor to die for! It really is the perfect dessert combination, in my opinion.
How to Make Mint Nanaimo Bars
This is an easy dessert with minimal prep time. I have found that chilling each layer in the fridge while you make the next layer works very well! For full recipe details, including required ingredients and measurements, see the printable recipe card below. Here’s what to expect when preparing this recipe:
Prepare baking pan
Grease generously 8×8 square casserole dish. You can also line the bowl with wax paper. Put aside.
Create a graham cracker layer
Combine in a large bowl graham breadcrumbs, coconut And nuts. Put aside.
Boil in a small saucepan butter, sugar And cocoa 30 seconds with stirring. temperament egg in cocoa mix by first pouring some of the hot mixture into the egg while stirring and then pouring that mixture into the rest of the pot while stirring.
Once the egg is tempered, pour the entire contents of the saucepan into the dry ingredients. Stir until everything is combined and moist.
Press the mixture firmly into the prepared form put something into the fridge while making the 2nd layer.
Create fill layer
Combine Butter, Milk, Peppermint Extract, Powdered Sugar And green food coloring in a bowl. Beat until smooth. Pour over the 1st layer and spread evenly. Put back in the fridge.
I have found it to be the best wait at least 30 minutes make the 2nd and 3rd layers in between, as it is very difficult to spread thick melted chocolate on top of the mint cream layer if it is not firm enough. The two layers appear to blend together rather than being two separate layers. – If you’re in a hurry, put your pan in the freezer between layers to help it harden faster, but be careful! The chocolate layer doesn’t cut too easily/nicely. If you’re after looks, use a sharp knife and store in the fridge/counter until the chocolate has set.
make chocolate layer
microwave Chocolate with butter until completely melted and smooth. Spread evenly on the second layer. Refrigerate until fully set. Cut into squares.
Storage of Nanaimo bars
Place the squares in a single layer in an airtight container. You can separate the layers with parchment paper or wax paper. Place the container in the refrigerator and save the bars up to 1 week.
Freeze: Wrap each square tightly in plastic wrap, then place in an airtight container. Freeze for up to 2-3 months.
Thawing: Remove the bars from the freezer and let them come to room temperature for about 30 minutes before serving.
More easy no-bake treats to try!
I hope you love these as much as we do! The printable recipe card is below! Have a nice day, friends!
Mint Nanaimo Bar Recipe
This chocolatey mint nanaimo bar recipe is to die for! It’s a no-bake sweet treat that combines different delicious flavors and textures.
– I’ve found that it’s best to wait at least 30 minutes between making the 2nd and 3rd layers as it’s very difficult to spread thick melted chocolate onto the mint cream layer if it’s not firm enough. The two layers appear to blend together rather than being two separate layers. – If you’re in a hurry, put your pan in the freezer between layers to help it harden faster, but be careful! The chocolate layer doesn’t cut too easily/nicely. If you’re after looks, use a sharp knife and store in the fridge/counter until the chocolate has set.
Calories: 337kcal | Carbohydrates: 36G | Protein: 3G | Fat: 21G | Saturated Fatty Acids: 12G | Cholesterol: 40mg | Sodium: 186mg | Potassium: 149mg | Fiber: 2G | Sugar: 27G | Vitamin A: 357ie | Calcium: 30mg | Iron: 2mg