Mint Nanaimo bars — wow!

Ingredients

• 170 gbutter
• 50 gsugar
• 90 mlcocoa powder
• 1egg
• 15 mlmilk
• 5 mlvanilla
• 200 gGraham cracker crumbs
• 80 gdesiccated coconut
• 5 ml, or more to tastepure peppermint extract
• 113 g, meltedbutter
• 90 ml15% cream
• 60 mlcustard powder
• 480 gicing sugar
• 227 gsemi-sweet chocolate
• 15 mlbutter

Instructions

1. 1

   Make the base

   Melt 170 g butter in a small saucepan over medium-low heat. Stir in the sugar, cocoa powder, egg, milk and vanilla until combined, then take the pan off the heat. Mix in the Graham cracker crumbs and coconut. Press the mixture firmly into a 33 × 23 cm baking dish and refrigerate.

2. 2

   Mix the filling

   In a separate bowl, combine the peppermint extract, 113 g melted butter, cream, custard powder and icing sugar. Mix until smooth and uniform, adding more peppermint extract to suit your taste.

3. 3

   Chill the filling

   Spread the filling over the chilled base and refrigerate for 45–60 minutes.

4. 4

   Add the topping

   Once the layers are thoroughly chilled, melt the chocolate with 15 ml butter and mix well. Pour it over the second layer and spread evenly with a spatula. If you like, score shallow lines in the chocolate before it sets to make the bars easier to cut without cracking.

5. 5

   Chill and cut

   Refrigerate the bars for 4 hours before cutting. The bars can also be frozen.

What are Nanaimo bars?

Nanaimo bars are a Canadian no-bake layered square, named after the city of Nanaimo in British Columbia. Their familiar combination is a crumbly chocolate base, a sweet custard-style centre and a chocolate topping.

This version adds peppermint to the middle layer, giving the rich chocolate and coconut base a cool, minty contrast. Chilling each layer helps the squares hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 231 calories, 3g protein, 29g carbs, 13g fat.

The Graham cracker crumbs, icing sugar and chocolate provide most of the carbohydrates, while the butter and chocolate contribute much of the fat. The egg, dairy and custard powder add some protein, but these bars are mainly a sweet treat rather than a protein-rich dish. Pair a small square with fresh fruit to balance the plate.

Building the biscuit base

Warm mixture: stir the egg into the melted butter mixture thoroughly, then remove the pan from the heat before adding the crumbs and coconut.

Firm press: pack the mixture tightly into the dish so the base holds together when sliced. An even layer also makes it easier to spread the filling.

Getting the mint layer right

Peppermint extract: start with the stated 5 ml, then taste and add more if you want a stronger mint flavour. Extracts vary in intensity, so add extra gradually.

Smooth filling: mix until the icing sugar and custard powder are evenly incorporated. Spread the layer over the base without disturbing the crumbs.

Chilling between layers

First chill: refrigerate the base before spreading on the filling so it is firm enough to support it.

Second chill: allow 45–60 minutes for the filling to set before adding the chocolate. The final 4-hour chill gives the whole slab time to firm up for cutting.

Slicing the chocolate topping

Score lines: while the chocolate is still soft, make shallow guide lines where you plan to cut. This helps prevent the set topping from cracking.

Clean cuts: use a sharp knife and wipe it between slices for neater edges. If the chocolate is very firm, let the slab stand briefly before cutting.

Serving and pairing

These bars are rich and sweet, so small squares work well on a festive dessert platter. Their mint and chocolate flavours pair nicely with coffee or tea.

For a more balanced dessert plate, serve a bar with fresh berries or sliced fruit. Keep the bars chilled until just before serving so the layers stay tidy.

Recipe notes & tips

• Measure the peppermint extract carefully, then add extra a little at a time to suit your taste.
• Press the base firmly into the dish so it is less likely to crumble when sliced.
• Chill the base before spreading the filling over it.
• Wait until the filling is set before pouring on the chocolate topping.
• Score the chocolate topping while it is still soft for easier slicing later.
• Use a sharp knife and wipe it clean between cuts for neater bars.

Variations

• Stronger mint: add peppermint extract gradually until the filling has the flavour you want.
• Dark topping: use a darker chocolate for a more pronounced cocoa flavour.
• Nutty base: replace some of the coconut with finely chopped nuts.
• Coconut finish: sprinkle a little extra desiccated coconut over the chocolate before it sets.
• Small squares: cut the chilled slab into bite-sized pieces for a dessert platter.

Common mistakes to avoid

• Loose base: press the crumb mixture firmly into the dish so the bars hold together.
• Uneven layers: spread each layer right to the edges for consistent squares.
• Too much mint at once: add extra extract gradually and taste as you go.
• Warm filling layer: chill the base first so it does not soften or shift as you spread the filling.
• Cracked chocolate: score guide lines before the topping sets completely.
• Rushing the chill: allow the full 4 hours in the refrigerator before cutting.

How to store

Keep the bars covered in the refrigerator and serve them chilled. They can also be frozen; thaw them in the refrigerator before serving.

Frequently asked questions