I have always been a pretty big fan of the classic
nanaimo bar. I am not sure why the combination of a nutty, chewy base, a sweet,
creamy filling, and a rich chocolaty topping is so good, but it always seems to
be a hit! This is one of those cases where you hesitate to mess with a good
thing, but there are several yummy variations, usually involving a different
flavoring in the filling such as mint, cherry, or pineapple. I also made a
‘reverse’ nanaimo bar once, where the filling was chocolate and the base and
topping were vanilla. The filling can be died green to identify it as mint, if
desired, but I didn’t bother with the added dye. This version is extra minty
because the use of mint chocolate chips ensures a hint of mint in each layer.
BASE
1 cup mint chocolate chips
½ cup butter or hard margarine
1 ½ cups graham cracker crumbs
1 cup flakes coconut
FILLING
2 cups icing (confectioners’) sugar
¼ cup butter or hard margarine, softened
2 Tablespoons milk
1 teaspoon mint (peppermint) extract
green food coloring, optional
TOPPING
¾ cup mint chocolate chips
2 teaspoons oil
BASE: In a medium saucepan, melt the chocolate chips
and butter over medium heat. Stir in the crumbs and coconut. Press firmly into
a greased or lined 9x9 inch square pan. Chill.
FILLING: Beat all ingredients together until smooth.
Spread evenly over base. Chill.
TOPPING: Melt chips and oil together. Spread evenly
over filling. Chill until set but not too hard, then cut into bars.
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