Ingredients: |
Ingredients: CRUST
2 cups graham cracker crumbs
1/2 cup shredded coconut
1/2 cup walnuts, finely chopped
4 tbsp cocoa powder
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 egg, beaten
1 tsp vanilla
MIDDLE LAYER
1/2 cup unsalted butter, room temperature
2 cups confectioners sugar
2 tbsp custard powder
2 tbsp milk
1/2 tsp peppermint extract
10 drops of green food colorings (if you are using food color paste, use less drops 4-5)
TOP LAYER
1 cup semi-sweet chocolate chips
2 tbsp unsalted butter
Crushed candy canes
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Directions: |
Directions:LINE a 9 x 9 inch baking pan with parchment paper.
STIR together graham crumbs, coconut, walnuts, cocoa powder and sugar in a large bowl. Add butter, egg and vanilla. Stir until combined.
PRESS crumb mixture into parchment paper–lined 9-inch (2.5 L) square baking pan. Bake in
350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
BEAT the butter, sugar and custard powder with a hand mixer until light and fluffy in a large bowl. Add the milk one tbsp at a time. Next, add the peppermint and food coloring and beat until light and fluffy. Spread evenly onto the graham crust and refrigerate for 20 minutes.
MELT the chocolate and butter in a double boiler. Pour on top of the middle layer, tipping the pan back and forth ensuring an even layer of chocolate. Sprinkle with crushed candy canes. Cover with plastic wrap and place in the fridge for 30 minutes.
REMOVE from the fridge and let sit until the chocolate is easy to cut. Cut the bars in into 25 small squares. Store in an airtight container in the fridge for 2 weeks or in the freezer for 6 months. |
This recipe for Mint Chocolate Nanaimo Bars is from