Best 3 Minty Nanaimo Bars Recipes
Embark on a delectable journey with Minty Nanaimo Bars, a symphony of flavors and textures that will tantalize your taste buds. These irresistible treats, hailing from the charming city of Nanaimo on Vancouver Island, British Columbia, are a delightful blend of chocolate, mint, and coconut, encased in a crisp graham cracker crust.
This beloved Canadian dessert comes in three delectable variations: the classic Minty Nanaimo Bars, the gluten-free version for those with dietary restrictions, and the vegan rendition that caters to plant-based preferences. Regardless of your dietary choices, each variation promises an explosion of flavors and a satisfying crunch that will leave you craving more.
The classic Minty Nanaimo Bars embody the traditional recipe, featuring a rich chocolate ganache layer sandwiched between a coconut-pecan filling and a graham cracker crust. The gluten-free version stays true to the classic flavors while accommodating those with gluten sensitivities, utilizing a combination of almond flour, coconut flour, and oats to create a delectable crust.
For those embracing a vegan lifestyle, the vegan Minty Nanaimo Bars offer a delightful alternative, using coconut oil, maple syrup, and almond milk to create a luscious ganache layer, while maintaining the signature coconut-pecan filling and graham cracker crust.
Indulge in the delightful harmony of mint, chocolate, and coconut with these Minty Nanaimo Bars. Whether you prefer the classic, gluten-free, or vegan variation, these treats are sure to captivate your senses and leave you with a lasting impression.
NANAIMO BARS III
Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.
Provided by MARTHA J PAUL
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 13
Steps:
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g
MINT NANAIMO BARS
Make and share this Mint Nanaimo Bars recipe from Food.com.
Provided by dev_carlsen
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Bottom Layer: Combine first amount of butter, first amount of sugar and cocoa to saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat and stir in graham crumbs, coconut and walnuts. Pack very firmly into a greased 9x9" pan. (Do NOT, I repeat, NOT, dump a beaten egg into a pot of boiling liquid. Unless you like scrambled eggs in your pastry. Instead, beat the egg in a small bowl and then add a tablespoon or two of the cocoa mixture to the egg and whisk well, then add the egg mixture into the chocolate mix and stir. Also, once this mixture is in the pan, chill it for about half an hour before making the middle layer - this will prevent the bottom layer from blending with the frosting and making it all lumpy.).
- Middle Layer: Combine second amount of butter, milk, flavouring and icing sugar in a bowl. Beat together well. Tint a pretty shade of green. Spread over first layer. (Regular Nanaimo bars call for the same amounts of milk, butter and sugar, but omit the [liquid] colouring and flavouring, and have the addition of 2 tablespoons of vanilla custard powder. This means that the mint filling is considerably softer than the regular. To prevent this, add an additional 1/4 cup of icing sugar, otherwise this layer may never firm up and will squish and ooze when the squares are cut. And as with the first layer, chill this before you add the top layer or the mint layer will melt and blend with the chocolate topping.).
- Top layer: Melt chips and third amount of butter in a saucepan over low heat. Spread over second layer. Chill and store in refrigerator. (This amount of chocolate IN NO WAY makes enough to properly cover a 9" square pan. It creates a thin, miserly little layer that doesn't look anything at all like the amount there should be based on the accompanying photographs. I'd go for a cup of chocolate, possibly double the original amount. Also - let the chocolate firm up at room temperature and cut as soon as it's firm. If you chill this first, and then try to cut it, the chocolate will get hard and crack and you'll have an ugly ol' mess like I did.).
Nutrition Facts : Calories 305.6, Fat 19.4, SaturatedFat 8.6, Cholesterol 28.9, Sodium 180.2, Carbohydrate 32.5, Fiber 2.1, Sugar 25.1, Protein 3.1
CHOCOLATE MINT NANAIMO BARS
An old favorite my mom used to make then passed the wooden spoon unto me. These are sooo tasty, just the right combination of mint and chocolate, they melt in your mouth. I have to make three batches at Christmas to cover demand! Plus they look so festive cause they're green. I usually platter them with Cherry Almond Nanaimo Bars because they're pinkish red, for Christmas Note: Time includes setting times.
Provided by LuckyMomof3
Categories Bar Cookie
Time 2h20m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Base:
- Melt mint chips and margarine over hot water.
- Reserve 1/4 cup for drizzle.
- Add icing sugar, egg, and beat well.
- Stir in wafer crumbs.
- Press into 8" square pan and chill for about an hour.
- Topping:
- Cream margarine, icing sugar and milk until smooth and fluffy. Add drops of green food color to desired color is reached.
- Spread over base.
- Drizzle reserved chocolate over top.
- Chill until firm.
- With a medium short knife cut into bars by pressing down firmly. Try not to saw or drag so as not to disturb drizzle pattern.
Nutrition Facts : Calories 91.2, Fat 4.4, SaturatedFat 1.4, Cholesterol 5.3, Sodium 53.4, Carbohydrate 13.2, Fiber 0.4, Sugar 11, Protein 0.7
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and ensure that you don't miss anything important.
- Use High-Quality Ingredients: The quality of your ingredients will directly impact the taste of your Nanaimo bars. Use good-quality chocolate, butter, and graham crackers.
- Chill the Bars Thoroughly: After you've made the bars, chill them thoroughly before cutting them. This will help them set properly and make them easier to cut.
- Decorate with Mint: To add a festive touch to your Nanaimo bars, you can decorate them with mint leaves or crushed candy canes.
Conclusion:
Minty Nanaimo bars are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With their minty flavor and chocolatey goodness, these bars are sure to be a hit with your friends and family. So, next time you're looking for a sweet treat, give these Minty Nanaimo bars a try!
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