Peppermint Nanaimo Bars
Makes 18
  • ½ cup (113 grams) unsalted butter
  • 6 tablespoons (30 grams) unsweetened cocoa powder
  • ⅓ cup (67 grams) granulated sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • 1 large egg (50 grams), lightly beaten
  • ½ teaspoon (3 grams) vanilla bean paste
  • ¼ teaspoon (1 gram) peppermint extract
  • 1¾ cups (228 grams) shortbread cookie crumbs*
  • ¾ cup (85 grams) sweetened flaked coconut
  • ⅓ cup (38 grams) macadamia nuts, finely chopped
  • Cinnamon Custard Filling (recipe follows)
  • Espresso Ganache (recipe follows)
  • Garnish: crushed peppermints
  1. Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan. Spray with cooking spray.
  2. In the top of a double boiler, combine butter, cocoa, sugar, and salt. Cook over simmering water, stirring constantly, until butter is melted. Add egg, vanilla bean paste, and peppermint extract; cook, stirring constantly, until thickened and smooth, about 1 minute. Remove from heat; stir in cookie crumbs, coconut, and macadamia nuts. Press mixture into bottom of prepared pan.
  3. Spread Cinnamon Custard Filling onto prepared crust, smoothing top with an offset spatula. Spread Espresso Ganache on top of Cinnamon Custard Filling, smoothing top with an offset spatula. Refrigerate for at least 2 hours.
  4. Using excess parchment as handles, remove from pan, and cut into bars. Top with crushed peppermints, if desired. Serve at room temperature.
* We used Walkers Pure Butter Shortbread.
Recipe by Bake from Scratch at