You’ll agree these mint Nanaimo bars are the best Nanaimo bar recipe once you try them. Mint and chocolate combine to create a family favorite and a fun twist on the classic Canadian dessert.
*Please note: this post was originally published in March 2017. Text and photos have been updated and headings added; the recipe is unchanged.
St. Patrick’s Day is coming up, and while I already have a green treat in the archives—hello, Green Monster Donuts—I wanted to share another festive option: mint Nanaimo bars.
The first thing that came to mind was these mint Nanaimo bars.
Have you been to Nanaimo? I have — even visited the Nanaimo Museum. We went while on Vancouver Island for a short family trip before our new baby arrived. It was chilly and windy but lovely, and we squeezed in a visit to the museum and nearby beaches. One rainy day we ducked into the museum to pass the time; Etienne loves museums and I loved reading about the origin of the Nanaimo bar. Naturally, I took a few snapshots along the way.
One exhibit included the history of the original Nanaimo bar — yes, it really did originate there. I admit my favorite part of that visit was the food-related displays. Here’s a photo I took at the museum:
What’s different about mint Nanaimo bars?
These mint Nanaimo bars follow the traditional three-layer structure but with two clear differences: a mint-flavored, green middle layer and chopped walnuts in the base instead of almonds. The mint version has been a favorite in my family for years—especially around the holidays. The bright green filling and peppermint flavor turn a classic into something lively and festive.
How do you make mint Nanaimo bars?
Begin with the bottom layer: combine chopped walnuts, shredded coconut and graham cracker crumbs, then mix with melted butter, sugar, vanilla and cocoa. Press this mixture firmly into a well-greased 8×8 pan (parchment paper works well too) and chill for about 30 minutes to set.
The middle layer is a fluffy peppermint filling. It uses custard powder (similar to instant vanilla pudding mix) to achieve the right texture and stability. For color, I use a natural spinach puree: blend a handful of spinach with 1/4 cup water to get a bright green tint without affecting the flavor. If you prefer, a few drops of green food coloring will work just as well.
Cream softened butter with icing sugar, custard powder and milk, then add spinach puree a little at a time until you reach your desired shade. Stir in peppermint extract to taste—about 1/2 to 1 teaspoon gives a pleasant mint kick. Spread the filling over the chilled base and refrigerate another 30 minutes.
The top layer is simply melted chocolate combined with a teaspoon of butter to give a glossy finish. Spread the melted chocolate over the set filling and chill once more for roughly 30 minutes until firm. Once the chocolate has hardened, cut into 16 squares and serve.
Storage and shelf life
Store these Nanaimo bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to two months. If you’re serving them on a holiday tray or at an event, they will be fine at room temperature for the day.
A few more brownies and bars you might like:
- Chocolate caramel shortbread bars
- Butterscotch brownies
- Chocolate caramel bliss bars
Mint Nanaimo Bars
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5 from 2 reviews
- Author: Katherine
- Total Time: 1 hours 30 minutes
- Yield: 16 bars
Description
These mint Nanaimo bars are a mint-chocolate twist on a Canadian classic. The three-layer combination of coconut and nut base, creamy mint filling and a chocolate topping makes them a festive favorite.
Ingredients
Bottom Layer
- 1/2 cup chopped walnuts
- 1 cup shredded coconut
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 1/4 cup coconut palm sugar*
- 3 tbsp cocoa powder
- 1 egg, beaten
- 1 tsp vanilla extract
Middle Layer – Filling
- 1/4 cup unsalted butter, softened
- 2 1/2 cups icing sugar* (see notes)
- 2 tbsp custard powder
- 2 tbsp milk, room temperature
- 2 tbsp spinach puree* or 2–3 drops green food coloring
- 1 tsp pure peppermint extract
Top Layer
- 4 oz chocolate, chopped
- 1 tsp unsalted butter
Instructions
- Generously grease an 8×8 pan or line it with parchment paper. In a medium bowl, combine the walnuts, coconut and graham cracker crumbs. Set aside.
- In a medium saucepan, melt the butter, sugar and cocoa powder together. Stir until smooth, then cool for 5 minutes before whisking in the vanilla and beaten egg.
- Combine the liquid mixture with the walnut and coconut mixture and stir until everything is coated. Press the mixture firmly into the bottom of the prepared pan and refrigerate for 30 minutes to set.
- Cream together the softened butter, icing sugar, custard powder and milk. If using spinach puree, add it a tablespoon at a time until you reach the desired green color. Add 1/2 to 1 tsp peppermint extract. If the filling seems too thin, add a little more icing sugar to thicken.
- Spread the filling evenly over the chilled base and refrigerate another 30 minutes. Melt the chopped chocolate with the teaspoon of butter in short bursts (or over a double boiler) to avoid seizing. Spread the melted chocolate over the filling and chill until set, about 30 minutes. Cut into 16 bars and serve.
Bars keep in an airtight container in the refrigerator for up to one week, or in the freezer for up to two months.
Notes
- Regular granulated sugar can be substituted for the coconut palm sugar.
- If not coloring the filling with spinach puree, start with 2 cups of powdered sugar and add more if needed to reach the right consistency.
- Spinach puree: blend a handful of spinach with 1/4 cup water until fully smooth. Add sparingly until you reach the desired green shade—the spinach flavor won’t be noticeable.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: desserts
- Method: no-bake assembly
- Cuisine: Canadian