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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Midnight Mints (Mint Nanaimo Bars) Recipe

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This recipe for Midnight Mints (Mint Nanaimo Bars) is from From Our House to Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Bottom Layer:
Margarine 1/2 cup
Sugar 1/4 cup
Cocoa 5 tbsp
Egg, beaten 1
Graham cracker crumbs 1 3/4 cup
Fine coconut (or medium) 3/4 cup

Second Layer:
Margarine, softened 1/3 cup
Milk 3 tbsp
Peppermint flavouring 1 tsp
Icing sugar 2 cups
Green food colouring or paste

Third Layer:
Semisweet chocolate chips (or 4 squares semisweet chocolate) 2/3 cup
Margarine 2 tbsp

Bottom Layer: Melt first 3 ingredients in top of double boiler or in heavy saucepan. Add beaten egg and stir to cook and thicken. The mixture should become smooth. Remove from heat. Stir in crumbs & coconut. Press firmly into ungreased 9x9 inch pan

Second Layer: Cream margarine, milk, peppermint flavouring and icing sugar together well. Add more milk or icing sugar as necessary until spreading consistency. Add food colouring until pale green. Spread evenly over bottom layer.

Third layer: Melt chips and margarine over low heat. Cool. When cool but still runny, spread over second layer. Let stand until firm. Use a sharp knife to cut ino 36 squares

Personal Notes:
Personal Notes:
I like to add a little more chocolate to the top layer, it makes it easier to spread. Also, if you double this recipe you can put into a small cookie sheet. Sometimes I use mint chocolate chipits for an even mintier bar.




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