Mint Magic Nanaimo Bars 

Directions

Cookie Base

1. Line a shallow 9 x 13 pan with foil. Lightly spray. Set aside.
2. Combine crumbed Kinnikinnick Mint Magic KinniTOOS® and coconut together in a bowl. Set aside.
3. Using a bain-marie (pot of water with a snug fitting bowl). Combine butter, granulated sugar and cocoa powder.
4. Heat over a bain-marie stirring continually until sugar has dissolved and butter has melted.
5. Add egg  to chocolate mixture while continuing to whisk. Whisk until egg is thoroughly mixed in and mixture is shinny. Remove from heat.
6. Add chocolate egg mixture to coconut mixture. Mix until combined.
7. Press into base of pan. Flatten with an off-set spatula to create an even layer.
8. Refrigerate base for 30 minutes.

 Mint Filling 

1. In a medium bowl mix softened butter until smooth.
2. Slowly add sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Add peppermint extract and optional colour. Mix until combined.
4. Spread Mint Filling  evenly on top of Cookie Base.
5. Return to refrigerator for 15 minutes.

Chocolate Coating

1. Use a bain-marie (pot of water with a snug fitting bowl) combine mint chocolate and shortening.
2. Mix continually over medium heat until chocolate melts and shortening is mixed in.
3. Remove from heat. Remove bowl from pot and cool chocolate mixture slightly on the counter (approx. 15 - 20 minutes).
4. Pour cooled Chocolate Coating over Mint Filling.
5. Spread evenly with an off-set spatula.
6. Return to the refrigerator to set up (approx. 30 minutes). 

Slicing 

1. Remove Mint Magic Nanaimo Bar from refrigerator. Let sit at room temperature for 20 minutes.
2. Carefully lift out of pan using foil to aid.  
3. Remove foil from base of bar.
4. Using a sharp paring knife, score the top of the bar (1½ by 2 inch squares).
5. To avoid Chocolate Coating from cracking, run your paring knife along the scored lines slightly deeper with each cut (keeping your knife blade clean).
6. 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.
7. Carefully remove squares using an off-set spatula. Place on a serving tray. 
   Yields 36 squares