Chocolate Mint Nanaimo Bars with Three Separate Layers (Print-Friendly Version)
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.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 3/4 cups mint chocolate chips, divided
02 - 1/2 cup butter for base
03 - 1 1/4 cups graham crumbs
04 - 1 cup flaked coconut
05 - 1/2 cup finely chopped walnuts or pecans
06 - 2 cups icing sugar
07 - 1/4 cup softened butter for filling
08 - 3 tablespoons milk
09 - 2 tablespoons custard powder
10 - 1 teaspoon mint extract
11 - Optional green coloring
12 - 2 teaspoons vegetable oil for topping
# How to Make It:
01 - Melt one cup chips with base butter; mix in crumbs, coconut and nuts. Press into a nine-inch square pan and chill thirty minutes.
02 - Beat filling sugar, softened butter, milk, custard powder and extract smooth; tint if desired. Spread over the firm base.
03 - Melt the remaining three-quarter cup chips with oil and spread over filling.
04 - Refrigerate until all layers are firm, then portion.
# Extra Suggestions:
01 - 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.
02 - 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.
03 - 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.
04 - 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.