Total Time
Prep 25 mins
Cook 0 mins

This recipe keeps well and also freezes well, so you can make this ahead for any occasion.

Ingredients Nutrition


  1. Bottom Layer: Combine butter, cocoa and sugar in saucepan.
  2. Bring slowly to a boil.
  3. Stir in egg to thicken.
  4. Remove from heat and add crumbs, nuts and coconut.
  5. Pack very firmly into greased 9x9 inch pan.
  6. Second Layer: Combine all ingredients in a bowl.
  7. Mix well adding a few drops more liquid if needed for easy spreading.
  8. Tint a pretty green.
  9. Spread over first layer.
  10. Third Layer: Melt chips and butter in saucepan over low heat or over hot water.
  11. Spread over second layer.
  12. Chill and store in refrigerator.
  13. Cut into 36 squares.


Most Helpful

Very rich and creamy flavor. They were more of a minty bar cookie than a "mint" I made a batch up to serve at a reception and they were the first thing to dissapear. Would definitely make them again.

Treenickel August 21, 2003

These didn't go over well at our party. Nobody seemed to like the second layer, which is a personal thing, not a flaw with the recipe. The third layer gave me fits. Every time I added butter to the chocolate, it seized up like cement. Like when water gets into chocolate when melting. After the third try, I decided to melt 3 squares of almond bark (no butter added) and spread that over the second layer. I really like the first layer, that could be used in different recipes, a pie crust comes to mind.

armymomx2 February 10, 2009

This is an awesome recipe that actually comes from "Company's Coming 150 Delicious Squares" book. It is a rich & decadent mint version of Nanaimo bars. I've been making this for several years. This year, I entered it in the County Fair unbaked squares category & won first place!!

Debbb November 09, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a