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1 MINT CHOC-CHIP NANAIMO BARS

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MINT CHOC-CHIP NANAIMO BARS

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Ingredients

16 piece(s)

FOR THE BASE

  • 100 gram Desiccated Coconut
  • 50 gram almonds
  • 125 gram unsalted butter, plus extra for greasing
  • 50 gram caster sugar
  • 40 gram cocoa powder
  • 200 gram Digestive biscuits, broken
  • 1 medium egg

FOR THE MINT TOPPING

  • 250 gram icing sugar
  • 100 gram unsalted butter, softened
  • 2 tablespoons whole milk
  • Few drops Peppermint Extract
  • Few drops Green Food Colouring
  • 6 After dinner mints, roughly chopped or broken
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  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Line a 23cm square tin with baking paper and lightly grease.
  2. Place a bowl on mixing bowl lid and weigh 100g desiccated coconut into it. Set aside.
  3. Place 50g almonds in mixing bowl and chop 4 secs/speed 5. Transfer to bowl with coconut. Set aside.
  4. Place 125g butter, 50g caster sugar and 40g cocoa powder into mixing bowl. Melt 2 mins/100°C/speed 1.
  5. Add 200g digestives. Chop 10 secs/speed 7.
  6. Add reserved coconut and almond mixture. Mix 10 secs/speed 3. Scrape down sides of mixing bowl with spatula.
  7. Add egg. Mix 10 secs/speed 5.
  8. Place into lined tin and press into an even layer with the back of a metal spoon. Refrigerate for 30 minutes. Clean and dry mixing bowl.
  9. Place 250g icing sugar, 100g softened butter and 2 tablespoons milk into mixing bowl. Mix 1 min/speed 4.
  10. Add mint extract and food colouring to taste. Mix 20 secs/speed 4. Scrape down sides of bowl with spatula.
  11. Insert butterfly whisk. Mix 1 min/speed 3.
  12. Add after dinner mints and fold in with spatula. Spread the mint mixture on top of the chilled base and refrigerate for another 30 minutes. Once chilled, cut and enjoy 😊
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Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Tip

NOTE: contains uncooked egg
(from ‘Nadiya Bakes’ and converted by me to Thermomix)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • So yummy! Always loved Nanaimo bars and this mint...

    Submitted by Vikki P on 27. June 2021 - 22:11.

    So yummy! Always loved Nanaimo bars and this mint choc-chip variation is equally delicious 😋

    Easy to follow Closed lid instructions. Thank you for another great recipe, dawnmc29 😊

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