Peppermint Nanaimo Bars

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December 9, 2010 Peppermint Nanaimo Bars By Jessie Oleson, CakeSpy Nanaimo bars are unbelievably rich, incredibly indulgent, and completely irresistible. This version embodies the festive flavors of the holiday season. The classic bar gets a minty makeover, yielding a rich, creamy, buttery and refreshing treat that is the kind of confection that peppermint patties hope to be when they grow up.      Makes about 24 bars Adapted from the Official City of Nanaimo recipe     Ingredients:  Bottom Layer:1/2 cup unsalted butter 1/4 cup sugar 5 tablespoons cocoa 1 egg beaten 1 1/4 cups graham wafer crumbs 1 cup coconut 1/2 cup finely chopped almonds Middle Layer:1/2 cup unsalted butter 2 tablespoons heavy cream 2 tablespoons vanilla custard powder (instant vanilla pudding works in a pinch) 1 teaspoon peppermint extract 2 cups confectioners' sugar several drops of green food coloring (optional) Top Layer:4 ounces good quality dark chocolate 1/2 teaspoon peppermint extract 2 tablespoons unsalted butter   Directions:  Prepare the bottom layer. Melt butter, sugar and cocoa in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased, parchment-lined 8" x 8" pan. Let chill in the refrigerator until cool to the touch.   To make the middle layer, cream butter, cream, custard powder, peppermint extract, and confectioners' sugar together well. Beat until light; it should be a thick consistency, but still spreadable. If desired, stir in food coloring until completely mixed in. Spread over bottom layer, making sure that it is as flat as possible (I use a metal spatula to "scrape" it into a flat top). Return to the fridge until the middle layer is completely set. Sometimes I even put them in the freezer so that they will be extremely firm before adding the top layer.   For the top layer, melt chocolate and butter over low heat. Add the peppermint extract and stir until incorporated. Cool. Once cool, but still liquid, pour over second layer, very gently spreading so that it covers the entire layer--you will need to do this fairly quickly so that the second layer doesn't start to melt or meld with the top layer. Let chill in the refrigerator for at least a half-hour. Serve lightly chilled, or let come to room temperature. When you're ready to serve, use a sharp knife to slice the bars, and keep a towel on hand to clean the knife frequently between cuts to ensure clean, good-looking bars which showcase the pretty layers.