You’ll agree these mint Nanaimo bars are the best Nanaimo bar recipe once you try them. Mint chocolate Nanaimo bars are a family favorite and a fun twist on a classic Canadian dessert.
*Note: This post was originally published in March 2017. Text and photos have been slightly updated but the recipe is unchanged.
St. Patrick’s Day is coming up, and while I already have a green treat on the list — hello, Green Monster Donuts — I wanted to share another green option: mint Nanaimo bars.
Have you ever visited Nanaimo? I have. We stopped at the Nanaimo Museum during a trip to Vancouver Island before our newest baby arrived. It was a chilly, windy visit but memorable — and yes, I always gravitate toward food exhibits. I snapped a few photos from that day while chasing a curious toddler around automatic doors.
What makes mint Nanaimo bars different?
These mint Nanaimo bars follow the traditional three-layer format but add peppermint flavor and a green filling. I swap chopped walnuts for almonds on the bottom layer, which gives a slightly different texture and a lovely nutty flavor.
They’ve been a family favorite for years. My mom made Nanaimo bars every Christmas, and the bright green mint filling always stood out. Chocolate and mint together elevate the familiar Nanaimo bar into something special.
How to make mint Nanaimo bars
The recipe builds in three layers. The base combines chopped walnuts, shredded coconut and graham cracker crumbs with melted butter, sugar, vanilla and cocoa. Press that mixture firmly into a greased 8×8 pan (or line with parchment) and chill for 30 minutes to set.
The middle layer is a light, minty filling. It uses custard powder (similar to instant vanilla pudding) to give the filling the right texture. For natural green coloring I puree a handful of spinach with 1/4 cup water and add it sparingly to the frosting so the flavor stays mint-forward — you won’t taste the spinach. If you prefer, use green food coloring instead.
Cream the softened butter with icing sugar, custard powder and a little milk, then add spinach puree (or a few drops of green food coloring) until you reach the shade you like. Stir in peppermint extract to taste — I use about 1 tsp for a pronounced mint flavor but reduce it if you want something subtler.
Spread the filling over the chilled base and refrigerate another 30 minutes so it firms up.
The final layer is simply chopped chocolate melted with a teaspoon of butter. Warm slowly (microwave in short bursts or melt over a double boiler) to avoid seizing, then spread evenly over the mint layer and chill until the chocolate is set.
Once the top is firm, slice into 16 squares and serve. These bars are rich, minty and perfectly balanced between the crunchy base, creamy mint filling and glossy chocolate top.
Storage and shelf life
Store the bars in an airtight container in the refrigerator for up to one week. They freeze well for up to two months—wrap individually or use a sealed container to protect them. If you’ll be serving them on a tray at an event, they’re fine at room temperature for the day.
Here are the ingredients and instructions to make 16 bars.
Mint Nanaimo Bars
5 from 2 reviews
- Author: Katherine
- Total Time: 1 hour 30 minutes
- Yield: 16 bars
Description
These mint Nanaimo bars are a refreshing twist on the classic Canadian treat — chocolaty, minty and perfect for holidays or any time you want a special bar cookie.
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 (or granulated 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 (or instant vanilla pudding mix)
- 2 tbsp milk, room temperature
- spinach puree (start with 1 tbsp at a time) or 2–3 drops green food coloring
- 1 tsp pure peppermint extract (adjust to taste)
Top Layer
- 4 oz chocolate, chopped
- 1 tsp unsalted butter
Instructions
- Grease an 8×8 pan or line it with parchment. In a medium bowl combine walnuts, coconut and graham cracker crumbs; set aside.
- In a saucepan, melt the butter with the sugar and cocoa powder, stirring until smooth. Allow to cool for about 5 minutes, then stir in the beaten egg and vanilla.
- Combine the liquid mixture with the dry mixture and mix until fully coated. Press the mixture firmly into the bottom of the prepared pan and refrigerate for 30 minutes to set.
- Cream together softened butter, icing sugar, custard powder and milk. Add spinach puree a little at a time (or green food coloring) until you reach the desired color. You may need more icing sugar if the filling is too thin. Stir in peppermint extract to taste.
- Spread the mint filling over the chilled base and refrigerate for another 30 minutes. Melt the chopped chocolate and butter together gently, then spread the melted chocolate over the filling. Chill until the chocolate is set, about 30 minutes. Cut into 16 bars and serve.
Store bars in an airtight container in the fridge for up to one week, or freeze for up to two months.
Notes
- You can substitute regular granulated sugar for the coconut palm sugar.
- If you skip the spinach puree for color, start with about 2 cups of powdered sugar and add more if needed to reach the right thickness.
- To make spinach puree: blend a handful of spinach with 1/4 cup water until completely smooth. Add sparingly to the filling until you achieve the desired green shade.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: desserts
- Method: no-bake assembly / stovetop for melting
- Cuisine: Canadian