Peppermint Nanaimo Bars

I have been waiting to make these bars for a very long time. I pinned the recipe and then the URL of the post changed so I had to look again and find a viable recipe. I found it and saved it again. I had planned to make these bars last year, I had even started the write-up, but then I ended up changing what I made. I kept the recipe, because I knew that I would eventually make these.

This was the year that I made these bars! I am so glad that I did as I love Nanaimo Bars, and a holiday variety is not to be missed. A few years ago, my husband and I traveled to Vancouver Island, and stayed a couple of days in Nanaimo. We went to the museum there and thought that we would find out the origin of the Nanaimo Bar. Unfortunately, no one really knows who created the Nanaimo Bar. That’s ok, I’m just glad that someone created these wonderful bar cookies and made a cookie that is so adaptable.

These no-bake cookies have a couple of layers, but they really don’t take long to make. I will admit that making a no-bake cookie in the winter, heating things up on the stove, is much better than making them in the summer. These are quite traditional, with the addition of peppermint extract and the topping. My only challenge was the topping, as the topping called for butter and that never works with chocolate! I substituted vegetable shortening and that was much better. These cookies have all the flavors of a Nanaimo Bar with the refreshing peppermint flavor!

Peppermint Nanaimo Bars
1/2 cup butter, cut into pieces
1/4 cup sugar
1/3 cup cocoa
1 egg, lightly beaten
1 cup graham cracker crumbs
1 cup shredded coconut
1/2 cup pecans, finely chopped

1/2 cup butter, at room temperature
3 tablespoons cream
2 tablespoons custard powder
2 cups powdered sugar
1 teaspoon peppermint extract

4 ounces chocolate, chopped
2 tablespoons vegetable shortening
2 ounces white chocolate
1 teaspoon vegetable shortening
Crushed peppermint candies

Line an 8” pan with foil and spray the foil with nonstick cooking spray.

In a medium saucepan, combine the butter, sugar, and cocoa. Heat over medium-high heat, whisking until the mixture is smooth. Add the egg, and quickly stir over the heat to set the egg. Remove from the heat and add the graham cracker crumbs, coconut, and pecans. Press into the base of the prepared pan.

In a large mixer bowl, beat the butter, cream, custard powder, powdered sugar, and peppermint extract. If needed add additional powdered sugar if too thin or extra cream if too thick. Spread over the graham cracker base and refrigerate for 30 minutes to an hour.

In a small microwave-safe bowl, melt the chocolate, stirring frequently. Pour the melted chocolate over the bars, smooth the top, and refrigerate until almost firm. Melt the white chocolate and then drizzle over the partially cooled chocolate. Sprinkle with crushed peppermint candies. Refrigerate overnight.

Remove the bars from the pan by lifting the foil. Cut into squares.

Recipe from Parents Canada