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A chocolate-coconut base, mint custard filling and thin chocolate topping form these chilled bars. Each layer has its own measured chocolate or butter portion.
Ingredients and measurements
- 1 3/4 cups mint chocolate chips, divided
- 1/2 cup butter for base
- 1 1/4 cups graham crumbs; 1 cup flaked coconut
- 1/2 cup finely chopped walnuts or pecans
- 2 cups icing sugar
- 1/4 cup softened butter for filling; 3 tablespoons milk
- 2 tablespoons custard powder
- 1 teaspoon mint extract
- Optional green coloring; 2 teaspoons vegetable oil for topping
Preparation and baking
- Stage 1
Melt one cup chips with base butter; mix in crumbs, coconut and nuts. Press into a nine-inch square pan and chill thirty minutes.
- Stage 2
Beat filling sugar, softened butter, milk, custard powder and extract smooth; tint if desired. Spread over the firm base.
- Stage 3
Melt the remaining three-quarter cup chips with oil and spread over filling.
- Stage 4
Refrigerate until all layers are firm, then portion.
Set three bowls on the counter before measuring. Label them base, filling and topping. Set aside the topping chips immediately so they cannot accidentally go into the first saucepan. The soft butter for the middle layer is also a separate quantity from the butter melted into the base.
How do I avoid mixing up the layers?
Use a commercial custard powder intended for this style of filling and check its ingredient and allergen label. Plain cornstarch does not reproduce the flavor or formulation. Do not substitute prepared liquid custard, which would introduce considerably more moisture.
Which custard powder belongs here?
Press the crumbs across the corners with a flat-bottomed measure, without grinding them into a greasy paste. Spread filling in small dollops so the spatula does not drag up the base. Let very hot melted topping lose its heat before spreading it over the butter filling.
How can the surface stay even?
Chill until the slab supports itself. Mark portions first and use a clean sharp knife, wiping it between cuts. If the chocolate cracks badly, let it stand briefly to become less brittle rather than sawing hard through the cold slab. Keep the remaining bars chilled.
How should the bars be cut?
Refrigerate leftovers within two hours and use within three days. Keep covered and follow any shorter ingredient-label limit.
Storage and serving
For more recipes to serve alongside, see christmas cracker candy or chocolate peanut butter snowballs caramel drizzle. Use that recipe’s own quantities rather than mixing formulas.
The ingredient proportions and core method are adapted from Hershey Kitchens, replacing the archived draft that allocated the same chocolate twice. Preparation notes are original editorial guidance. A Pinch Of Lemon has not kitchen-tested this version. Existing photographs are illustrative. Hershey Kitchens Chocolate Mint Nanaimo Bars.
Common Questions About This Recipe
- How do I avoid mixing up the layers?
Set three bowls on the counter before measuring. Label them base, filling and topping. Set aside the topping chips immediately so they cannot accidentally go into the first saucepan. The soft butter for the middle layer is also a separate quantity from the butter melted into the base.
- Which custard powder belongs here?
Use a commercial custard powder intended for this style of filling and check its ingredient and allergen label. Plain cornstarch does not reproduce the flavor or formulation. Do not substitute prepared liquid custard, which would introduce considerably more moisture.
- How can the surface stay even?
Press the crumbs across the corners with a flat-bottomed measure, without grinding them into a greasy paste. Spread filling in small dollops so the spatula does not drag up the base. Let very hot melted topping lose its heat before spreading it over the butter filling.
- How should the bars be cut?
Chill until the slab supports itself. Mark portions first and use a clean sharp knife, wiping it between cuts. If the chocolate cracks badly, let it stand briefly to become less brittle rather than sawing hard through the cold slab. Keep the remaining bars chilled.