Normally, I consider myself a relatively open-minded and somewhat trendy person. I won’t lie; I like to participate and bond with people over hip stuff. But there are just some trends I can’t get behind, no matter how cool they are, even if my popularity decreases exponentially for disliking said things.
Liiiike Taylor Swift. Okay, so I grow up in an anti-country-music household. It’d be totally taboo to listen to T-Swift, and when I first saw her, I thought OMG, she’s so cute, we could be like, BFFs in real life probably. But after reading about her in tabloids and interviews and hearing her music more times a day than I blink, I began to realize there’s no way in friggin’ hell TayTay and I would ever be friends. She’s a psycho. And her catchy songs are like my demise. Anytime I hear one, it infiltrates my brain like some poppy parasite and I justcan’ttakeitanymore.
Or flipflops. Duuude. I just cannot get behind these atrocious shoes no matter how hard I try. I own ZERO pair of flipflops and pledge to continue to own zero pair. They’re just so.. gross. It’s really no surprise why I love winter so much, even if flipflops are replaced by their ugly, hairy cousin, the Ugg boot. Still cuter than bare feet.
Or strawberry jelly. Call me cray-cray, but I hate the stuff. It’s seedy and weird tasting and OH MY GOD IT’S AWFUL. I mean, thank the good lord above that most places offer grape or strawberry, because if strawberry were the only option, I’d honestly rather starve. My tastebuds cannot handle the despair that is strawberry jelly.
Okay. So now that I proved I’m totally and utterly insane, how about I redirect your attention to these Peppermint Nanaimo Bars? For the longest time I had noooo idea how to pronounce “nanaimo” (okay, still don’t really know) but just because I couldn’t say it didn’t mean I couldn’t make it. So I made them and then, I knew.
Some may wag their finger that these aren’t “true” nanaimo bars. Nanaimo bars are typically no-bake with a custard-like filling in the center. My version, however, features a fudgy baked base and a smooth + creamy peppermint filling, similar to a thick frosting. Tomato, tomahto. They’re still amazeballs.
- For Base:
- 1 box chocolate cake mix
- 1 egg
- 1 stick butter, melted
- For Peppermint Filling:
- 1 pkt Duncan Hines Peppermint Stick Flavor Creations
- 1 stick butter, softened
- ¼ cup milk
- 4 & ½ cups powdered sugar
- For Topping:
- ½ pkg semi-sweet chocolate chips
- 1 Tbsp oil
- 1 cup crushed candy canes
- Preheat oven to 350 degrees F. Line a 13x9" pan with foil, extending sides of the foil over the edge of the pan. Spray the foil lightly with cooking spray.
- In a large bowl, combine the cake mix, egg and melted butter with a spoon. Press the mixture evenly into the prepared pan and bake for approx. 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- In the bowl of a stand mixer, beat together the softened butter, peppermint stick flavor packet, milk + powdered sugar until combined. Spread the filling mixture evenly over the cooled bars. Allow the filling to set, about 30 minutes-1 hour in the fridge.
- Melt the chocolate chips and Tablespoon of oil in the microwave until smooth. Spread the chocolate mixture evenly over the filling; sprinkle immediately with crushed candy canes. Allow the bars to set in the fridge for another hour or so before cutting into squares. These bars can be served up to 2 days later when stored in the fridge.
Chocolate and peppermint, to be specific, is one of my favorite flavor combinations. While I’m typically more of a white chocolate fiend, I love the rich, fudgy flavor of the milk chocolate base and creamy chocolate topping in contrast with the cool and dreamy peppermint filling. The added crunch from the crushed candy canes add a nice touch and bring out the peppermint filling flavor a bit more.. and more is always better when it comes to peppermint!
I know you’ll love these as much as I do. It’s a trend everyone can get behind