A mint-flavored Nanaimo-Bar type cookie with a chocolate-coconut base and creamy mint filling. The photo above is actually of our Creme de Menthe Squares which is practically identical. This recipe for Midnight Mints is for a smaller pan, and it contains coconut, which the other recipe does not. While the recipes are very close, I keep both because people search for it under both names.
There are variations for cherry and almond flavors as well.
Ingredients
- For the crust:
1/2 cup butter or margarine
5 tablespoons cocoa
1/4 cup sugar
1 large large egg, beaten
1-1/2 cup graham wafer crumbs
1/2 cup shredded coconut
- For the filling:
1/4 cup butter or margarine
3 tablespoons milk
1 teaspoon peppermint flavoring (or cherry or almond)
2 cups powdered sugar
2 drops green food coloring (or red if using cherry flavoring), or more to achieve the desired color
- For the topping:
2/3 cup chocolate chips
2 tablespoons butter or margarine
Directions
- Make the crust:
- Combine butter, cocoa and sugar in saucepan. Bring slowly to a boil. Whisk in egg to thicken. Remove from heat and add crumbs & coconut. Pack into greased 9 x 9-inch baking pan using the back of a spoon.
- Make the filling:
- Combine all ingredients in a bowl. Mix well adding a few more DROPS of milk if needed for easy spreading. Tint with a few drops of food coloring. Spread over first layer.
- Make the topping:
- Melt chips and butter in microwave, stir, then drop by spoonfuls over 2nd layer and spread all over to cover. Chill for about 15 minutes, then cut into squares. If chocolate is still too soft, chill a little longer but don’t let get too hard. If it does, cut with a hot knife.
- Store in the refrigerator. Freezes well.
Notes
- Adapted from a post by Dayle B.C. to the now-defunct Holiday Cookie Club forum at Epicurious.com. Dayle adds: “When I make these, I double the base, and make 2 pans at once, one green and one pink, then freeze them.”