Chocolate Mint Nanaimo Bars – Lauren’s Latest -

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These Mint Nanaimo Bars are a refreshing twist to a classic Canadian dessert! Mint Nanaimo Bars are made of three layers: a crumbly chocolate and graham cracker base, a creamy GREEN mint custard filling, and a layer of chocolate ganache on top. Make these for a fun St. Patrick’s Day treat! Need another no-bake treat? Try my Nutter Butter Butterfinger Cheesecake Bars – omergawd they are a masterpiece as well.

But Wait, What is a Nanaimo Bar Anyway?

Mint Nanaimo Bars are a popular treat during the holiday season in Canada, but they can be enjoyed any time of the year by those who love the combination of chocolate and mint flavors.

This mint version is a family favorite and so simple to make! Mint adds a refreshing twist to the classic recipe by incorporating peppermint extract into the custard filling and topping it with a layer of chocolate ganache. This gives the dessert a cool, minty flavor that is to die for! It’s really the perfect dessert combo, in my opinion.

mint nanaimo bars stacked with a bite taken out of the top bar

How To Make Mint Nanaimo Bars

This is a simple dessert with minimal prep time. I have found that allowing each layer to chill in the fridge while you are making the next layer works really well! For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here’s what to expect when making this recipe:

Prep Baking Dish

Generously grease 8×8 square baking dish. You could also line the dish with waxed paper. Set aside.

Make Graham Cracker Layer

In large bowl, combine graham cracker crumbs, coconut and nuts. Set aside.

In small pot, boil butter, sugar and cocoa for 30 seconds while stirring. Temper egg into cocoa mixture by first pouring some of the hot mixture into the egg while stirring and then pouring that mixture into the rest of the pot while stirring.

butter cubes and cocoa powder in a pan on the stove

Once egg is tempered, pour entire contents of pot into dry ingredients. Stir until everything is combined and moist.

graham cracker mixture in a bowl, cocoa mixture in a pan

Press mixture firmly into prepared dish set in fridge while you make the 2nd layer.

Make Filling Layer

Combine butter, milk, peppermint extract, powdered sugar and green food coloring in a bowl. Whip until smooth. Pour over 1st layer and spread evenly. Place back into the fridge.

Quick Tip:

I have found that it is best to wait at least 30 minutes in between making the 2nd and 3rd layer because it is very difficult to spread thick melted chocolate onto the minty cream layer when it hasn’t firmed up enough. The two layers seem to mix together instead of being two distinct layers.-If you want things to go quickly, put your pan into the freezer in between layers so it hardens faster, although beware! The chocolate layer won’t cut too easily/prettily. If you’re going for looks, use a sharp knife and store in the fridge/on the counter until the chocolate has set.

spreading green filling layer over bottom chocolate graham mixture

Make Chocolate Layer

Microwave chocolate with butter until completely melted and smooth. Spread evenly over second layer. Refrigerate until completely set. Cut into squares.

spreading melted chocolate onto nanaimo bars in a pan

Storing Nanaimo Bars

Place the squares in a single layer in an airtight container. You can separate the layers with parchment paper or wax paper. Place the container in the refrigerator and store the bars for up to 1 week.

To Freeze: wrap each square tightly in plastic wrap and then place them in an airtight container. Freeze for up to 2-3 months.

To thaw: remove the bars from the freezer and let them come to room temperature for about 30 minutes before serving.

More Easy No Bake Treats to Try!

I hope you love these as much as we do! The printable recipe card is below! Have great day, friends!

Mint Nanaimo Bar Recipe

This chocolatey Mint Nanaimo Bar recipe is to die for! It’s a no bake sweet treat that combines different yummy flavors and textures.

Notes

-I have found that it is best to wait at least 30 minutes in between making the 2nd and 3rd layer because it is very difficult to spread thick melted chocolate onto the minty cream layer when it hasn’t firmed up enough. The two layers seem to mix together instead of being two distinct layers.-If you want things to go quickly, put your pan into the freezer in between layers so it hardens faster, although beware! The chocolate layer won’t cut too easily/prettily. If you’re going for looks, use a sharp knife and store in the fridge/on the counter until the chocolate has set.