Just in time for the holidays, we’ve taken the traditional Canadian treat and dressed it up with an extra festive twist. We’ve kept the Nanaimo bar‘s classic, with a chewy base and creamy custard filling, but added a splash of peppermint to the chocolate glaze. Who doesn’t love mint and chocolate together? A quick sprinkling of crushed peppermint candies fancies up this simple yet nostalgic treat — perfect for any holiday dessert buffet!
Peppermint Nanaimo Bars
Cook Time: 30 minutes
Total Time: 80 minutes
3/4 cup graham cracker crumbs
1/2 cup shredded unsweetened coconut
1/2 cup walnuts, finely chopped
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
6 Tbsp unsalted butter, melted
1 egg, lightly whisked
6 Tbsp unsalted butter, softened
2 Tbsp custard powder
1/2 tsp vanilla extract
1 1/2 to 2 cups confectioner’s sugar
2 to 4 Tbsp milk
4 oz semi-sweet chocolate
1 Tbsp butter
1 Tbsp coconut oil
1/2 to 1 tsp peppermint extract, or to taste
Crushed peppermint candies
1. Pre-heat oven to 350°F. Line an 8-inch square baking pan with parchment paper and set aside.
2. In a mixing bowl, combine graham cracker crumbs, coconut, walnuts, cocoa, sugar and salt. Stir in melted butter and egg. Mix until evenly combined.
3. Dump the mixture into the prepared pan. Press/smooth into an even layer using an offset spatula or the back of a spoon.
4. Bake for 10 to 14 minutes, or until the top feels slightly firm. Allow to completely cool on a wire rack before adding the next layer.
For the Filling:
1. Using an electric mixer, beat the butter until smooth. Gradually add in the remaining ingredients until incorporated. Turn the mixer up to medium and mix until smooth and creamy. Add a bit more milk and/or sugar as needed until the filling is a spreadable consistency.
2. Spread on top of cooled base with an offset spatula. Chill in refrigerator until slightly firm, about 20 minutes.
For the Topping:
1. Once the custard base has chilled, place chocolate, butter and coconut oil in the top portion of a double-boil. Melt over simmering water and stir until smooth. Add peppermint extract to taste.
2. Spread melted chocolate over chilled custard layer. Sprinkle with crushed peppermint candies and refrigerate until chocolate sets.
3. Once set, run a thin knife around the edges of the pan and pull out the squares using the parchment paper. Slice into 12 even bars using a large, sharp knife. Enjoy!
Looking for more tasty recipes? Try these 10 Tasty Nanaimo Bar Recipes.