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Pat Doucet

Midnight Mint Squares

A festive mint-chocolate take on a classic nanaimo bar
Print Recipe
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Base Layer
  • 1/2 cup butter
  • 1/4 cup white sugar
  • 3 tbsp cocoa
  • 1 egg
  • 1 tsp vanilla
  • graham wafer crumbs desired quantity... add a little at a time
  • shredded coconut desired quantity... add a little at a time
Filling (Middle Layer)
  • 1/4 cup butter
  • 2 cups icing sugar
  • 2 tbsp milk
  • peppermint flavour to your liking
  • green food coloring to your desired shade
Top Layer
  • 2 squares semi-sweet chocolate
  • 2 tbsp milk

Equipment

  • 8" x 8" pan

Method
 

Base Layer
  1. Add butter, white sugar, cocoa, egg and vanilla in a saucepan and bring to a boil.
  2. Remove from heat
  3. Stir in graham wafer crumbs and coconut
  4. Press mixture into a buttered 8"x 8" pan as the base layer and set aside.
Filling (Middle Layer)
  1. Mix second set of ingredients together; make sure this mixture is not watery
  2. Add extra icing sugar if desired for a thicker filling
  3. Use as much peppermint and green food coloring as desired
  4. Spread mixture on base layer
Top Layer
  1. Melt third set of ingredients
  2. Pour melted chocolate over prepared base and filling layers
  3. Shift pan from side to side along a counter top in order to spread the chocolate. Do not use a spoon or knife to spread the top layer
  4. Refrigerate for a few hours before serving