Nanaimo Bars - Revisionist

This revisionist take on the classic Canadian Nanaimo bar adds peppermint extract to the chocolate base layer, turning an already irresistible no-bake treat into something that tastes like a thin mint crossed with a truffle.

Three layers, no oven. The bottom is a cooked mixture of butter, sugar, cocoa, and mint pressed into crushed graham crackers. The middle is a creamy vanilla pudding buttercream made with icing sugar. The top is a thin, snappy shell of melted unsweetened chocolate and butter that cracks when you bite through it.

The egg in the base layer gets cooked right in the saucepan with the butter-cocoa mixture, stirred constantly until it thickens to a custard consistency. That is what binds the graham cracker crumbs into a firm, fudgy base instead of a loose, crumbly mess.

Chef Tips

• Press the base layer firmly and evenly into the pan. Thin spots crumble when you cut the bars; thick spots feel too dense.
• Chill the base for 15 minutes before spreading the middle layer. A cold base keeps the buttercream from mixing into the crumbs.
• Pour the melted chocolate layer while still warm and spreadable. Tilt the pan to coat evenly rather than spreading with a knife, which can pull up the buttercream.
• Score the top chocolate layer with a sharp knife after 10 minutes of chilling, before it sets rock-hard. This gives you clean cuts later.

Variations

• Skip the mint extract and add a teaspoon of vanilla to the base for a traditional Nanaimo bar.
• Use crushed Oreos instead of graham crackers for a cookies-and-cream base.
• Add a thin layer of peanut butter between the buttercream and chocolate for a Reese’s-style spin.