MINT CHOCOLATE NANAIMO BARS. NUT & DYE FREE

Name: MINT CHOCOLATE NANAIMO BARS. NUT & DYE FREE
Total time: 3000 s
Yield: 20 servings
Cuisine: American
Ingredients: 1 cup CHIPITS Mint Chocolate Chips; 1/2 cup Butter Softened; 1 1/4 cup Graham Wafer Crumbs; 1 cup Flaked Coconut; 1/2 cup Finely Chopped Walnuts (THIS IS OPTIONAL. I DON'T ADD CAUSE OF ALLERGY TO NUTS); 2 cup Icing Sugar; 1/4 cup Softened Butter; 3 tbsp Milk; 2 tbsp Custard Powder; 1 tsp Mint Extract; 1 Several Drops Of Green Food Coloring (THIS IS OPTIONAL. I DON'T ADD CAUSE OF ALLERGY); 3/4 cup CHIPITS Mint Chocolate Chips; 2 tsp Vegetable Oil (I use canola or olive oil)

natalie.fortier.7 @cook_3677301

Lloydminster, Saskatchewan

MINT CHOCOLATE NANAIMO BARS. NUT & DYE FREE

natalie.fortier.7 @cook_3677301

Lloydminster, Saskatchewan

Saved

Ingredients

50 mins

20 servings

BASE:
1 cupCHIPITS Mint Chocolate Chips
1/2 cupButter Softened
1 1/4 cupGraham Wafer Crumbs
1 cupFlaked Coconut
1/2 cupFinely Chopped Walnuts (THIS IS OPTIONAL. I DON'T ADD CAUSE OF ALLERGY TO NUTS)
FILLING:
2 cupIcing Sugar
1/4 cupSoftened Butter
3 tbspMilk
2 tbspCustard Powder
1 tspMint Extract
1Several Drops Of Green Food Coloring (THIS IS OPTIONAL. I DON'T ADD CAUSE OF ALLERGY)
GLAZE:
3/4 cupCHIPITS Mint Chocolate Chips
2 tspVegetable Oil (I use canola or olive oil)

Saved

Steps

50 mins

1

BASE: Melt 1 cup mint chocolate chips with 1/2 cup butter in a saucepan over low heat. Stir in graham wafer crumbs & coconut. (You can add finely chopped walnuts if you want). Press evenly into 9-inch square pan. Chill for 30 minutes.
2

FILLING: Blend Icing sugar with 1/4 cup softened butter, milk, custard powder & mint extract. (You can add several drops of green food coloring if you want)
3

GLAZE: Melt remainder of mint chocolate chips with oil in a bowl set over simmering water. Spread evenly over filling. Chill until completely set. Makes 20 Bars (Suggested serving)