Candy Cane Nanaimo Bars
We've given our classic Nanaimo bars a festive twist. With a touch of peppermint extract and sprinkling of crushed candy canes, these Candy Cane Nanaimo Bars are perfect for holiday gift-giving.
Recipe - Save-on-Foods
Candy Cane Nanaimo Bars
Prep Time30 Minutes
Servings32
Cook Time210 Minutes
Calories160
Ingredients
6 oz. Baker's Semi-Sweet Chocolate, divided
3/4 cup plus 1 Tbsp. butter, softened, divided
1 egg
2 cups graham crumbs
1 cup flaked coconut
1/2 cup chopped walnuts
2 Tbsp. Bird's Custard Powder
3 Tbsp. milk
2 cups icing sugar
1 tsp. peppermint extract
8 to 10 drops red food colouring
2 Tbsp. crushed candy canes (about 2)
Directions
Crust:
- Heat oven to 350°F (175°C).
- Microwave 2 oz. chocolate and 1/2 cup (115g) butter in a large microwaveable bowl on MEDIUM for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Blend in egg. Stir in graham crumbs, coconut, and nuts. Press onto the bottom of a 9-inch square pan. Bake for 8 minutes; cool completely.
Custard Layer:
- Beat 1/4 cup (55g) of the remaining butter, custard powder, milk, sugar, peppermint extract, and food colouring with a mixer until well blended; spread onto the crust. Refrigerate for 15 minutes.
Topping:
- Microwave remaining 4 oz. chocolate and remaining 1/4 cup (55g) butter in a microwaveable bowl for 2 to 3 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over the custard layer; sprinkle with candy canes. Refrigerate for 3 hours before cutting into bars.
30 minutes
Prep Time
210 minutes
Cook Time
32
Servings
160
Calories
Directions
Crust:
- Heat oven to 350°F (175°C).
- Microwave 2 oz. chocolate and 1/2 cup (115g) butter in a large microwaveable bowl on MEDIUM for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Blend in egg. Stir in graham crumbs, coconut, and nuts. Press onto the bottom of a 9-inch square pan. Bake for 8 minutes; cool completely.
Custard Layer:
- Beat 1/4 cup (55g) of the remaining butter, custard powder, milk, sugar, peppermint extract, and food colouring with a mixer until well blended; spread onto the crust. Refrigerate for 15 minutes.
Topping:
- Microwave remaining 4 oz. chocolate and remaining 1/4 cup (55g) butter in a microwaveable bowl for 2 to 3 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over the custard layer; sprinkle with candy canes. Refrigerate for 3 hours before cutting into bars.
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