Mint Magic Nanaimo Bars
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Nutrition Facts Canadian
1 Portion 0g Total Servings:0
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% Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
1 Portion 0g Total Servings: 0
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Amount Per Serving |
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Vitamin A 0% |
• |
Vitamin C 0% |
Calcium 0% |
• |
Iron 0% |
Thiamine 0% |
• |
Riboflavin 0% |
Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
10 mins
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Total time
105 mins
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Ingredients
Cookie Base
1 package Kinnikinnick Mint Magic KinniTOOS®- crumbed (220 g) ¾ cup shredded coconut (75 g) ½ cup butter (113 g) 3 tbsp cocoa powder (18 g) ¼ cup granulated sugar (50 g) 1 large egg (56 g)
Mint Filling
½ cup butter (113 g) 2½ cups powdered sugar (400 g) ¼ cup milk (50 g) 1 tsp peppermint extract (3 g) Optional: green food colouring
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Chocolate Coating
200 g mint chocolate (gluten-free) 1 tbsp vegetable shortening (15 g)
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Directions
Cookie Base
- Line a shallow 9 x 13 pan with foil. Lightly spray. Set aside.
- Combine crumbed Kinnikinnick Mint Magic KinniTOOS® and coconut together in a bowl. Set aside.
- Using a bain-marie (pot of water with a snug fitting bowl). Combine butter, granulated sugar and cocoa powder.
- Heat over a bain-marie stirring continually until sugar has dissolved and butter has melted.
- Add egg to chocolate mixture while continuing to whisk. Whisk until egg is thoroughly mixed in and mixture is shinny. Remove from heat.
- Add chocolate egg mixture to coconut mixture. Mix until combined.
- Press into base of pan. Flatten with an off-set spatula to create an even layer.
- Refrigerate base for 30 minutes.
Mint Filling
- In a medium bowl mix softened butter until smooth.
- Slowly add sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
- Add peppermint extract and optional colour. Mix until combined.
- Spread Mint Filling evenly on top of Cookie Base.
- Return to refrigerator for 15 minutes.
Chocolate Coating
- Use a bain-marie (pot of water with a snug fitting bowl) combine mint chocolate and shortening.
- Mix continually over medium heat until chocolate melts and shortening is mixed in.
- Remove from heat. Remove bowl from pot and cool chocolate mixture slightly on the counter (approx. 15 - 20 minutes).
- Pour cooled Chocolate Coating over Mint Filling.
- Spread evenly with an off-set spatula.
- Return to the refrigerator to set up (approx. 30 minutes).
Slicing
- Remove Mint Magic Nanaimo Bar from refrigerator. Let sit at room temperature for 20 minutes.
- Carefully lift out of pan using foil to aid.
- Remove foil from base of bar.
- Using a sharp paring knife, score the top of the bar (1½ by 2 inch squares).
- To avoid Chocolate Coating from cracking, run your paring knife along the scored lines slightly deeper with each cut (keeping your knife blade clean).
- Once the knife blade is through the top layer of Coating Chocolate, use a chef knife to cut all the way through following your scored lines.
- Carefully remove squares using an off-set spatula. Place on a serving tray.
Yields 36 squares
Tips & Variations
- To avoid cracking the Coating Chocolate, score the Mint Magic Nanaimo Bars in stages, pushing your knife slightly farther through each cut.
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