MINT NANAIMO BARS
An easy dessert!
Provided by hackwell
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 1h50m
Yield 16
Number Of Ingredients 11
Steps:
- Melt 1 cup of mint chocolate chips and 1/4 cup of butter in the top of a double boiler over hot water, stirring to melt the chips and butter together into a smooth mixture. Remove from heat, and beat in 1/4 cup of confectioners' sugar and egg; beat well. Stir in graham cracker crumbs until well combined, and press the mixture into an 8x8-inch dish. Chill the crust in refrigerator for about 1 hour.
- In a mixing bowl, beat 1/4 cup of butter, 2 cups of confectioners' sugar, and milk with an electric mixer until the mixture is smooth and fluffy. Beat in green food coloring, 1 drop at a time, until filling reaches the desired color. Spread the filling over the chilled crust, and return to refrigerator for 30 minutes.
- Melt 1 cup of mint chocolate chips with 1/4 cup of butter in the top of a double boiler over hot water, stirring until the mixture is warm (not hot), smooth, and spreadable. Spread the topping in an even layer over the filling, and return the dish to the refrigerator. Chill until the topping is firm but not hard, about 15 minutes, cut into squares, and return to refrigerator for about 15 more minutes. Serve cold.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 37.1 g, Cholesterol 34.7 mg, Fat 15.7 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 9.4 g, Sodium 114.3 mg, Sugar 31.7 g
MINTY NANAIMO BARS
Finally found my copy of this; it's so easy to make!
Provided by Diane Renwick
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 13
Steps:
- Melt 1 cup of mint chocolate chips with 1/2 cup butter in a large saucepan over very low heat, and stir to combine. Mix in the chocolate wafer crumbs, coconut, and walnuts, and press the mixture into the bottom of an 8x8-inch square pan. Chill until the crust is set, at least 30 minutes.
- Place 1/4 cup of softened butter into a mixing bowl, and beat in confectioners' sugar, milk, custard powder, and peppermint extract until the filling is smooth and thick. Beat in green food coloring, 1 drop at a time, to reach desired green color. Spread the filling on the crust in a smooth layer; refrigerate until set, at least 30 minutes.
- Melt together 3/4 cup of mint chocolate chips with 1 tablespoon butter in a small saucepan over very low heat, and stir to mix thoroughly. Allow the mixture to cool for several minutes, then spread on chilled mint filling layer. Return the dish to refrigerator, chill until set, at least 1 hour, and cut into squares to serve.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 37.6 g, Cholesterol 25.2 mg, Fat 19.5 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 11 g, Sodium 131.7 mg, Sugar 30.2 g
MINT NANAIMO BARS
Make and share this Mint Nanaimo Bars recipe from Food.com.
Provided by dev_carlsen
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Bottom Layer: Combine first amount of butter, first amount of sugar and cocoa to saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat and stir in graham crumbs, coconut and walnuts. Pack very firmly into a greased 9x9" pan. (Do NOT, I repeat, NOT, dump a beaten egg into a pot of boiling liquid. Unless you like scrambled eggs in your pastry. Instead, beat the egg in a small bowl and then add a tablespoon or two of the cocoa mixture to the egg and whisk well, then add the egg mixture into the chocolate mix and stir. Also, once this mixture is in the pan, chill it for about half an hour before making the middle layer - this will prevent the bottom layer from blending with the frosting and making it all lumpy.).
- Middle Layer: Combine second amount of butter, milk, flavouring and icing sugar in a bowl. Beat together well. Tint a pretty shade of green. Spread over first layer. (Regular Nanaimo bars call for the same amounts of milk, butter and sugar, but omit the [liquid] colouring and flavouring, and have the addition of 2 tablespoons of vanilla custard powder. This means that the mint filling is considerably softer than the regular. To prevent this, add an additional 1/4 cup of icing sugar, otherwise this layer may never firm up and will squish and ooze when the squares are cut. And as with the first layer, chill this before you add the top layer or the mint layer will melt and blend with the chocolate topping.).
- Top layer: Melt chips and third amount of butter in a saucepan over low heat. Spread over second layer. Chill and store in refrigerator. (This amount of chocolate IN NO WAY makes enough to properly cover a 9" square pan. It creates a thin, miserly little layer that doesn't look anything at all like the amount there should be based on the accompanying photographs. I'd go for a cup of chocolate, possibly double the original amount. Also - let the chocolate firm up at room temperature and cut as soon as it's firm. If you chill this first, and then try to cut it, the chocolate will get hard and crack and you'll have an ugly ol' mess like I did.).
Nutrition Facts : Calories 305.6, Fat 19.4, SaturatedFat 8.6, Cholesterol 28.9, Sodium 180.2, Carbohydrate 32.5, Fiber 2.1, Sugar 25.1, Protein 3.1
CHOCOLATE MINT NANAIMO BARS
An old favorite my mom used to make then passed the wooden spoon unto me. These are sooo tasty, just the right combination of mint and chocolate, they melt in your mouth. I have to make three batches at Christmas to cover demand! Plus they look so festive cause they're green. I usually platter them with Cherry Almond Nanaimo Bars because they're pinkish red, for Christmas Note: Time includes setting times.
Provided by LuckyMomof3
Categories Bar Cookie
Time 2h20m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Base:
- Melt mint chips and margarine over hot water.
- Reserve 1/4 cup for drizzle.
- Add icing sugar, egg, and beat well.
- Stir in wafer crumbs.
- Press into 8" square pan and chill for about an hour.
- Topping:
- Cream margarine, icing sugar and milk until smooth and fluffy. Add drops of green food color to desired color is reached.
- Spread over base.
- Drizzle reserved chocolate over top.
- Chill until firm.
- With a medium short knife cut into bars by pressing down firmly. Try not to saw or drag so as not to disturb drizzle pattern.
Nutrition Facts : Calories 91.2, Fat 4.4, SaturatedFat 1.4, Cholesterol 5.3, Sodium 53.4, Carbohydrate 13.2, Fiber 0.4, Sugar 11, Protein 0.7
CHOCOLATE MINT NANAIMO BARS
These bars are a tasty dessert or snack to have. Cut them in small pieces and serve them right after dinner for a tasty little treat!
Provided by Francine Lizotte
Categories Other Snacks
Time 30m
Number Of Ingredients 19
Steps:
- 1. Lightly grease 8 x 8 dish and set aside. In the top of a double boiler, melt chocolate chips with butter into smooth. Remove from the heat and add graham crumbs, coconut flakes and walnuts; stir until well blended. Transfer mixture to prepared dish, pressing down to the bottom. Chill bottom layer for 30 minutes.
- 2. In a large bowl, combine sugar, butter, cornstarch, peppermint extract, sea salt, milk and food coloring. Beat ingredients until smooth. Add more natural green food coloring until desired color; process until completely combined. Spread evenly over the cooled base and refrigerate for 30 minutes.
- 3. In the top of a bain-marie, add dark chocolate chips & mint chocolate &, butter and vanilla extract. Stir until mixture is melted and smooth - DON'T make it hot. Spread evenly topping over mint layer. Cool for about 15 minutes and cut into squares. Makes 12 bars
- 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=wJYoqgAnMm8
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