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A stack of 3 mint Nanaimo bars shot from the side to see the 3 layers.

Mint Nanaimo Bars

Course Dessert
Cuisine Canadian
Keyword Mint Nanaimo Bars
Prep Time 30 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings 16 bars
Calories 402kcal


Bottom Layer

  • 1 ¾ cup graham crumbs
  • ½ cup chopped walnuts
  • ½ cup shredded coconut
  • ½ cup unsalted butter
  • ¼ cup white sugar
  • 3 tablespoons cocoa powder
  • 1 large egg

Mint Filling

  • ½ cup unsalted butter softened
  • 2 - 2 ½ cups powdered sugar
  • 1 teaspoon peppermint extract
  • 2 tablespoons heavy cream
  • green food coloring

Chocolate Topping

  • 6 oz semi-sweet chocolate
  • 2 teaspoons vegetable oil


  • Line an 8x8 or 9x9 inch pan with parchment paper.

Base Layer

  • Add the graham crumbs, chopped walnuts and coconut to a large bowl and give them a stir.
  • Add about ½ inch water to a medium saucepan, and place a glass bowl overtop (ensure that the bottom of the glass bowl is not touching the water). Turn the burner to low heat.
  • Add the butter, cocoa and sugar to the glass bowl. Melt together until smooth.
  • Add in the egg and whisk vigorously (about 5 minutes) until the mixture is thick and glossy.
  • Pour the mixture over the dry ingredients and stir to combine.
  • Press the mixture into the bottom of the prepared pan and place in the fridge for 30 minutes.

Mint Buttercream

  • Beat the butter until soft.
  • With the mixer on low speed, beat in 2 cups powdered sugar and the mint extract.
  • Beat in the cream 1 tablespoon at a time, adding a little extra powdered sugar as needed until it reaches the desired thickness and sweetness.
  • Mix in the food coloring a few drops at a time.
  • Spread the frosting on top of the base layer and place in the fridge for 5-15 minutes.

Chocolate Topping

  • Finely chop the chocolate (if not using chocolate chips) and place in a heatproof bowl.
  • Microwave on medium power for 45 seconds (not high/regular power or it will burn). Remove from the microwave and stir. Repeat the process until melted.
  • Stir in the oil.
  • Spread the chocolate over top of the mint layer.
  • Let the chocolate harden fully (about 2 hours), then cut into bars. Once the chocolate is about 75% hardened - score the chocolate with a thin knife for easier cutting. Do not cut the bars when cold from the fridge, otherwise the chocolate will crack.


Store bars in an airtight contianer for up to 4 days, or inthe fridge  for 1 week. Bars can be frozen in an airtight container for up to 2 months, then thaw in the fridge. 


Calories: 402kcal | Carbohydrates: 52g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 77mg | Potassium: 121mg | Fiber: 2g | Sugar: 44g | Vitamin A: 407IU | Calcium: 25mg | Iron: 1mg