Peppermint Nanaimo Bars

Nanaimo bars are unbelievably rich, incredibly indulgent, and completely irresistible. This version embodies the festive flavors of the holiday season. The classic bar gets a minty makeover, yielding a rich, creamy, buttery and refreshing treat that is the kind of confection that peppermint patties hope to be when they grow up.

Yield: about 24 bars

Ingredients

Bottom Layer

• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 5 tablespoons cocoa
• 1 egg beaten
• 1 1/4 cups Graham cracker crumbs
• 1 cup coconut
• 1/2 cup finely chopped almonds

Middle Layer

• 1/2 cup unsalted butter
• 2 tablespoons heavy cream
• 2 tablespoons vanilla custard powder (instant vanilla pudding works in a pinch)
• 1 teaspoon peppermint extract
• 2 cups confectioners' sugar
• Several drops green food coloring (optional)

Top Layer

• 4 ounces good quality dark chocolate
• 1/2 teaspoon peppermint extract
• 2 tablespoons unsalted butter

Instructions

Bottom Layer

1. Melt butter, sugar and cocoa in top of double boiler.
2. Add egg and stir to cook and thicken.
3. Remove from heat. Stir in crumbs, coconut, and nuts.
4. Press firmly into an ungreased, parchment-lined 8-inch square pan.
5. Let chill in the refrigerator until cool to the touch.

Middle Layer

1. Cream butter, cream, custard powder, peppermint extract, and confectioners' sugar together well. Beat until light; it should be a thick consistency, but still spreadable.
2. If desired, stir in food coloring until completely mixed in.
3. Spread over bottom layer, making sure that it is as flat as possible (I use a metal spatula to quot;scrape" it into a flat top).
4. Return to the fridge until the middle layer is completely set. Sometimes I even put them in the freezer so that they will be extremely firm before adding the top layer.

Top Layer

1. Melt chocolate and butter over low heat. Add the peppermint extract and stir until incorporated. Cool. Once cool, but still liquid, pour over second layer, very gently spreading so that it covers the entire layer - you will need to do this fairly quickly so that the second layer doesn't start to melt or meld with the top layer.
2. Let chill in the refrigerator for at least 30 minutes.
3. Serve lightly chilled, or let come to room temperature.
4. When you're ready to serve, use a sharp knife to slice the bars, and keep a towel on hand to clean the knife frequently between cuts to ensure clean, good-looking bars which showcase the pretty layers.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

By Jessie Oleson, CakeSpy
Adapted from the Official City of Nanaimo recipe.