Baking with B: 7 Days of Christmas Treats: Midnight Mints

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Someone just told me that Nanaimo Bars are a Canadian thing (supposedly they were originally named for the place where they were invented- Nanaimo, B.C.). Am I a bad baker for not knowing this? Or a bad Canadian? Is this actually true? (Someone on the Internets please confirm. I’m dying to know.)

I’ve also read that Nanaimo Bars may also be called Millionaire Bars in the U.K. Is this also true? Are they the same thing?

No matter. I’ve always loved nanaimo bars and I love this minty version even more, especially because it was the one my mom used to make for the holidays when I was younger. Chocolate and mint is definitely a winning combination, which is why these bars win the award for baked goods that flew out of my house the fastest. (Thank goodness for hungry neighbors! They were gone in less than an hour.)

It sparked an interesting conversation among a few of us in the building on which families grew up eating the minty kind, and which families veered towards the more traditional recipe. I think both taste great, but you be the judge. Obviously, in this case, I’m very biased.

Midnight Mints (makes 36)

Bottom Layer

1/2 c. butter or margarine

1/4 c. granulated sugar

5 tbsp cocoa

1 egg, beaten

1 3/4 c. graham cracker crumbs

1/2 c. chopped walnuts

3/4 c. fine coconut

 

Middle Layer

1/3 c. butter or margarine

3 tbsp milk

1 tsp peppermint flavoring

2 c icing sugar

green food coloring

 

Top Layer

2/3 c. semisweet chocolate chips

2 tbsp. butter or margarine

 

To make the bottom layer, combine butter, sugar and cocoa in saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat. Stir in crumbs, nuts and coconut. Pack very firmly into greased 9×9-inch pan.

To make the middle layer, combine butter, milk, flavoring and icing sugar in bowl. Beat together well. Tint a pretty green. Spread over first layer.

To make the top layer, melt chocolate chips and butter in saucepan over low heat or hot water. Spread over second layer. Chill and store covered in refrigerator. This will keep well and will also freeze well. Cut into squares.

B’s Tip: These bars keep up to a week in the fridge but are probably best eaten within 2-3 days (if there’s any leftover!)

Happy baking!

B

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Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

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