These Mint Nanaimo Bars are a refreshing twist on the classic Canadian treat. Completely no-bake, they feature a chewy chocolate base, a creamy peppermint filling, and a smooth chocolate topping. 
Nanaimo bars are a beloved Canadian dessert named for Nanaimo, British Columbia. I recently shared a classic Nanaimo bar recipe, but this mint version was too good not to publish. The combination of mint and chocolate adds a bright, cool flavor while preserving the familiar layered texture that makes Nanaimo bars so satisfying.
Mint Nanaimo Bars
This is a fully no-bake recipe built from three distinct layers:
- A chewy chocolate base made with graham crumbs, chopped walnuts, and shredded coconut for texture.
- A thick mint buttercream that’s smooth, sweet, and peppermint-forward.
- A glossy layer of semi-sweet chocolate to finish.
The base is prepared in a traditional Nanaimo style by melting butter, sugar and cocoa over a double boiler, then whisking in an egg to thicken and glossy the mixture before combining it with the dry ingredients. The tempered egg cooks gently as you whisk, producing a safe-to-eat, velvety base. Press this into the pan, spread the mint buttercream on top, then finish with the chocolate layer.
Although the recipe has three layers, each step is straightforward and well worth the result: a perfectly balanced mint-chocolate bar with a variety of textures.
Tips & Tricks
- Line the pan with parchment paper, leaving an overhang so you can lift the bars out for easy slicing.
- This recipe doubles easily for a 9×13-inch pan.
- When adding the egg to the melted chocolate mixture, whisk vigorously and continuously. The mixture will look lumpy at first but will become thick and glossy after several minutes of whisking—stop early and you risk scrambled egg bits.
- Finely shredded coconut helps the bars cut more cleanly.
- Adjust the peppermint extract to taste—start small and add more until the flavor suits you.
- Green food coloring is optional; the bars taste the same without it.
- Stirring a little vegetable oil into the melted chocolate topping makes it easier to slice without cracking.
- When the top chocolate is about 75% set, score the surface where you plan to cut. This prevents cracking and gives cleaner slices. Avoid cutting when the chocolate is very cold straight from the fridge.
For more classic Canadian desserts, try other favorites on the site.
Mint Nanaimo Bars
Ingredients
Bottom Layer
- 1 3/4 cup graham crumbs
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter
- 1/4 cup white sugar
- 3 tablespoons cocoa powder
- 1 large egg
Mint Filling
- 1/2 cup unsalted butter, softened
- 2 – 2 1/2 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
Instructions
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Line an 8×8 or 9×9-inch pan with parchment paper.
Base Layer
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Combine graham crumbs, chopped walnuts and shredded coconut in a large bowl.
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Add about 1/2 inch of water to a medium saucepan and set a heatproof bowl over it, making sure the bowl bottom does not touch the water. Heat on low.
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Place butter, cocoa and sugar in the bowl and melt until smooth.
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Whisk in the egg vigorously for about 5 minutes until the mixture becomes thick, glossy and lump-free.
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Pour the chocolate mixture over the dry ingredients and stir to combine.
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Press the combined mixture into the prepared pan and chill in the refrigerator for 30 minutes.
Mint Buttercream
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Beat the softened butter until smooth.
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With the mixer on low, add 2 cups powdered sugar and the peppermint extract and beat until combined.
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Add the heavy cream one tablespoon at a time and, if needed, more powdered sugar until the frosting reaches the desired thickness and sweetness.
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Mix in green food coloring a few drops at a time until you achieve the color you want.
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Spread the frosting over the chilled base and return to the fridge for 5–15 minutes to firm the layer slightly.
Chocolate Topping
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Finely chop the chocolate (or use chips) and place in a heatproof bowl.
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Microwave on medium power for 45 seconds, stir, and repeat in short bursts until the chocolate is melted and smooth. Avoid high power to prevent burning.
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Stir in the vegetable oil to loosen the chocolate slightly for easier slicing.
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Pour or spread the chocolate over the mint layer and smooth it out.
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Allow the chocolate to fully harden (about 2 hours). When it is roughly 75% set, score the surface with a thin knife where you plan to cut, which helps produce clean slices. Do not cut while the bars are very cold from the fridge, as the chocolate may crack.
Notes
Nutrition
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