A Canadian Treat! These Midnight Bars are addictive. They come in two different styles Mint & Caramel Whipped Peanut Butter. They're also known as Nanaimo Bars.
Servings: 1 tray
Equipment
- 9x13 casserole dish
- Saucepot
Ingredients
First Layer
- 3 1/2 C Graham Crumbs
- 1/2 C Flaked Coconut
- 1 C Butter
- 2/3 C Cocoa
- 1/2 C Sugar
- 2 Beaten Egg
Second Layer
Mint
- 4 C Icing Sugar
- 2/3 C softened Butter
- 5-6 Tbl Milk - - add as needed
- 2 tsp Peppermint Extract
- Green Food Coloring as needed
Peanut Butter
- 1 C Peanut Butter
- 1 C Butter
- 1 C Brown Sugar
- 1 L Cool Whip
- optional Vanilla
Third Layer
- 1 C Semi Sweet Chocolate Chips or more
- 2 Tbl Butter
- 1 Tbl Milk more as needed
Instructions
First Layer
- Combine Butter, Cocoa, and Sugar over medium heat and keep mixing. Heat everything just until the sugar has dissolved and the butter just melted, remove from heat
- Add about 1 Tbl of the warm mixture into the egg while mixing. Add another Tbl of the warm mixture while mixing the eggs to bring the temperature of the eggs up.
- Add the egg mixture into the sauce pan and return to heat. Keep mixing with a steel whisk until mixture coats a metal spoon. Remove from heat.
- Stir in Graham Crumbs & Coconut. Press into a casserole pan. Place in freezer.
Second Layer Mint
- In a Mixer Combine all Ingredients except the milk and mix until smooth. Add the milk 1 Tbl at a time to achieve a thick filling. You want this thick enough to hold its shape well with the chocolate on top, so add more milk as needed. Spread over the filling and freeze
Second Layer Peanut Butter
- In a saucepot Combine Sugar and Butter over medium heat until the mixture is smooth constantly stirring it. Keep it there simmering for about 8 minutes or until thickened. Remove from the heat and allow to cool for 10 minutes.
- Add Peanut Butter and Vanilla. Mix until smooth. Let cool further for about 15 minutes. Fold in the Cool Whip until the mixture is smooth and creamy. Spread over the first layer and freeze.
Third Layer
- In a heavy saucepan over low heat combine Chocolate Chips and Butter and melt. Whisk until smooth. Add more butter or cream if needed to get a spreadable consistency. Pour over the frozen filling and quickly spread and shake the pan back and forth before it has time to harden.