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Chocolate Mint Nanaimo Bars

Chocolate Mint Nanaimo Bars. These delectable, no-bake Chocolate Mint Nanaimo Bars are a twist on a classic Canadian treat that originated in its namesake town in British Columbia.

Chocolate Mint Nanaimo Bars

Chocolate Mint Nanaimo Bars

Chocolate Mint Nanaimo Bars – There are many chocolate-mint lovers out there, and here in Canada an entire nation of Nanaimo Bar lovers. So needless to say, the marriage of these two delicious concepts is a natural.

While perfect for the Christmas freezer at this time of year, a Nanaimo Bar of any description is going to be a year round favorite in my neck of the woods. Serve these on a mixed platter of homemade cookies and see which ones will disappear first. I’m taking bets. 😉

Be sure to check out these 3 Nanaimo Bar recipes as well. Chocolate Orange Nanaimo Bars, Raspberry Nanaimo Bars and our new and improved take on the Classic Nanaimo Bars.

Even more Nanaimo Bars

If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.

No Bake Cookies

No Bake Cookies

Originally published Dec 20 2012. Updated November 2017 to update printable receipe, metric measurements and Nutritional information.

Be sure to check out all the other flavours in our Nanaimo Bars Collection!

The Nanaimo Bar Recipe Collection

The Nanaimo Bar Recipe Collection

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Chocolate Mint Nanaimo Bars with title text

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Chocolate Mint Nanaimo Bars
Yield: 24 cookie bars

Chocolate Mint Nanaimo Bars

Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

These delectable, no-bake Chocolate Mint Nanaimo Bars are a twist on a classic Canadian treat that originated in its namesake town in British Columbia.


For the base layer

  • 1/2 cup butter
  • 1/4 cup sugar
  • 5 tbsp cocoa
  • one beaten egg
  • 1 3/4 cups graham cracker crumbs
  • 3/4 cup fine or medium unsweetened coconut
  • 1/2 cup finely chopped walnuts

For the Mint Frosting Filling

  • 1/2 cup butter
  • 2 tsp pure mint extract
  • 2 cups icing sugar, i.e., powdered sugar or confectioners sugar

For the Chocolate Topping

  • 1 cup chocolate chips
  • 2 tbsp butter
  • 1/2 tsp pure mint extract


To prepare the Base Layer

  1. Melt together the butter, sugar and cocoa over low heat.
  2. Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
  3. Add the graham crumbs, coconut and walnuts.
  4. Mix together until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan.

To prepare the Mint Frosting Filling

  1. With an electric mixer, beat together the butter, mint extract and icing sugar until smooth.
  2. This frosting should be very stiff but spreadable. ( Much thicker than you would use to frost a cake for example) If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency.
  3. Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.

To prepare the Chocolate Topping

  1. Melt together the chocolate chips, mint extract and butter over low heat, just until the chocolate is melted, don't over heat it.
  2. Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets. Cut into squares or bars. These freeze very well.


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information



Serving Size

1 cookie bar

Amount Per Serving Calories 227Total Fat 14gSaturated Fat 8gUnsaturated Fat 0gCholesterol 30mgSodium 125mgCarbohydrates 23gFiber 1gSugar 18gProtein 1g

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William Hopkins

Friday 21st of December 2018

What species of mint does this recipe call for? I personally don't like peppermint. There are at least 13 different species of mint.

Chef Lynne Pelletier

Tuesday 28th of November 2017

Hey, Barry First off, I'm a mint nut and would make anything that has mint flavor.....not peppermint but real mint. I've been a Chef forever, now retired and love making special homemade gifts for Christmas as you do. I think people don't cook anymore like we used to so they appreciate when I make a fuss and share my goodies. The only thing I added was a tad of green food coloring so that it looks more like my favorite mint flavor! These are truly amazing.....thanks for sharing! Chef Red


Tuesday 16th of December 2014

Hi Barry, I just finished step 2 in this recipe & I had a terrible time getting the "frosting" spread even after adding a little milk. It kept picking up the base layer. I finally managed to get enough of it on & spread that I hope it will be OK... I love mint & chocolate! I went back & checked the instructions & I did everything as written. Any suggestions for if I try them again? Just wish these hadn't given me so much grief! I will make sure they are really well chilled before I add the chocolate topping... keeping my fingers crossed they will be OK! I also made your coconut shortbread which are to die for!


Thursday 4th of December 2014

What percentage of chocolate do you recommend for this recipe?

Barry C. Parsons

Wednesday 24th of December 2014

I generally use 50% chocolate for most things I bake.

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