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Midnight Mint Squares

Pat Doucet
A festive mint-chocolate take on a classic nanaimo bar
Course Dessert

Equipment

  • 8" x 8" pan

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

Instructions
 

Base Layer

  • Add butter, white sugar, cocoa, egg and vanilla in a saucepan and bring to a boil.
  • Remove from heat
  • Stir in graham wafer crumbs and coconut
  • Press mixture into a buttered 8"x 8" pan as the base layer and set aside.

Filling (Middle Layer)

  • Mix second set of ingredients together; make sure this mixture is not watery
  • Add extra icing sugar if desired for a thicker filling
  • Use as much peppermint and green food coloring as desired
  • Spread mixture on base layer

Top Layer

  • Melt third set of ingredients
  • Pour melted chocolate over prepared base and filling layers
  • 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
  • Refrigerate for a few hours before serving