Peppermint Christmas Nanaimo Bars

1.In a medium mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

2.Sift in the cocoa powder and mix until combined.

3.Add the graham cracker crumbs, shredded coconut, and salt, stirring until the mixture is fully combined and crumbly.

4.Press the mixture evenly into the bottom of an 8x8-inch square baking dish lined with parchment paper, creating a firm base layer. Refrigerate while preparing the filling.

5.In a separate bowl, whisk together the powdered sugar, milk, peppermint extract, and vanilla extract until smooth and creamy. If the mixture is too thick, add a little more milk, one teaspoon at a time.

6.Spread the peppermint custard filling evenly over the chilled chocolate-coconut base, smoothing the top with a spatula. Return to the refrigerator to set for about 15 minutes.

7.In a small saucepan over low heat, melt the semisweet chocolate and 2 tablespoons of butter, stirring until smooth and glossy.

8.Pour the melted chocolate over the peppermint layer, spreading it evenly to cover the filling completely. Sprinkle the crushed candy canes over the top for a festive touch.

9.Refrigerate the bars for at least 30 minutes, or until the chocolate is firm. Once set, lift the bars out of the dish using the parchment paper and cut into squares.