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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.
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.
Once egg is tempered, pour entire contents of pot into dry ingredients. Stir until everything is combined and moist.
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.
Make Chocolate Layer
Microwave chocolate with butter until completely melted and smooth. Spread evenly over second layer. Refrigerate until completely set. Cut into squares.
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!
- No Bake Blueberry Cheesecake
- No Bake Cookies
- No-Bake Nutter Butter Nutella Pie
- No-Bake Peanut Butter Granola Bars
I hope you love these as much as we do! The printable recipe card is below! Have great day, friends!
Mint Nanaimo Bar Recipe
Ingredients
For the first layer:
- 1/2 cup butter
- 1/4 cup granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 egg beaten
- 2 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup chopped nuts optional
For the second layer:
- 1/4 cup butter softened
- 3 tablespoons milk
- 1 teaspoon peppermint extract
- 2 cups powdered sugar
- green food coloring
For the third layer:
- 1 cup semi sweet chocolate chips
- 3 tablespoons butter
Instructions
- Generously grease 8×8 square baking dish. You could also line the dish with waxed paper.
- 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. Once egg is tempered, pour entire contents of pot into dry ingredients. Stir until everything is combined and moist. Press firmly into prepared dish set in fridge and make 2nd layer.
- for the 2nd layer: Whip all ingredients together until smooth. Pour onto first layer and smooth evenly. Refrigerate. Make 3rd layer.
- for 3rd layer: Microwave chocolate with butter until completely melted and smooth. Spread over second layer evenly. Refrigerate until completely set. Cut into squares.
Made for St. Patrick’s Day tea. Thank you 😊💚☘️
[…] be sharing at a later date!} and some are tried and true Lauren’s Latest favorites. First up: my Mom’s Minty Squares. These are no bake super easy bars to whip up and everyone loves them! Typically, the center is […]
Ohhhh don't hate me for keeps lolo! I'll find that darn recipe!
WOW. these look to die for. I just happen to love anything with mint and chocolate together. I also really love your food blog by the way, even though I don't comment much. I drool over the recipes and aspire to get organized and brave enough to make lots of them.