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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.

Ingredients

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

Instructions

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.

Notes

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

Yield

24

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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Canadian Food: Top 10 Iconic Foods of British Columbia

Monday 10th of August 2020

[…] Photo Courtesy of Rock Recipes […]

Kristin

Wednesday 29th of July 2020

I've made several of your Nanaimo bar recipes, and they're very yummy. I liked these mint ones, but I felt they tasted a little toothpaste-y. IMO, I felt 2 tsp of mint extract was too much, and mint extract just wasn't the right kind of mint. I experimented today, and I think 1 tsp of PEPPERMINT extract was much better, and I also didn't add any extract to the top chocolate layer. (My family agreed that today's changes made these bars much better.) The filling has a perfect texture. After chilling, it has a nice stiff texture, so when cutting, the filling doesn't squish out the sides. The crust is also perfection, although I prefer using Blue Diamond's roasted, salted almonds the best for Nanaimo bars. I also prefer a 6 oz chocolate to 3 Tbsp butter ratio better for the top layer, and I prefer using bittersweet chocolate chips. This is a keeper. Thanks for a good recipe!

Canadà – Travelling across the world

Thursday 21st of May 2020

[…] Font: Lloc web […]

Liz Dundas

Tuesday 17th of December 2019

The recipe I have from my Mum calls for vanilla iinstant pudding mix, a small amt in the filling. I wonder why. Necessary? Or maybe an Ontario twist!

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.

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