St. Patrick’s Day used to be a day of excessive drinking, carousing and carrying on – just like my ancestors wanted. But add kids to the mix and things change, big time. Today we’re hosting a St. Paddy’s Day dinner – at 4 p.m., I kid you not. A big sorry and thank you to my childless friends who put up with this.
I made our dessert yesterday, since they needed to chill overnight to set. These mint chocolate chip nanaimo bars look fun and taste awesome. I think the green colour is the exact colour I would use if I were making slime, but whatever. Points for effort on that one.
I always thought making Nanaimo bars was difficult, but apparently not if you use custard powder to make the filling. I’m not really sure what custard powder is, so I used instant pudding mix. I think that’s what it is? Anyway, it worked, so I’m happy. The recipe is found on the back of the mint chocolate Chipits bag – it just seemed too delicious a recipe to resist. My bars do not look really like the photo on the bag, but the taste is still there.
1 cup mint chocolate chips
1/2 cup butter
1 1/4 cups graham wafer crumbs
1 cup flaked coconut
1/2 cup finely chopped walnuts
2 cups icing sugar
1/4 cup butter, softened
3 tbsp milk
2 tbsp custard powder
1 tsp mint extract
Green food colouring
3/4 cup mint chocolate chips
2 tsp vegetable oil
- BASE: In medium saucepan over low heat (or in large bowl in microwave) melt mint chocolate chips and butter.
- Stir in graham wafer crumbs, coconut and nuts. Press evenly into 9-inch (23 cm) square pan. Chill in refrigerator about 30 minutes.
- FILLING: In small bowl, blend icing sugar, butter, milk, custard powder, mint extract and several drops of food colouring. Spread evenly over chilled base.
- GLAZE: Melt mint chocolate chips with vegetable oil over hot water (or in microwave). Spread evenly over filling. Chill. Cut into bars.
Word of the day:
Ceilidh: a traditional Gaelic social gathering