Give this distinctively Canadian dessert a bit of Christmas flair by adding some candy canes to the mix.

Yield: Makes 36.



  • ​1 1/2 cups chocolate wafer crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup salted butter, melted
  • 1/4 cup granulated sugar
  • 2 tbsp coarsely crushed peppermint candy canes
  • 1 large egg, lightly beaten
  • 1/4 cup salted butter, softened
  • 2 cups icing sugar
  • 2 tbsp custard powder
  • 2 tbsp milk (2%)
  • 1/2 tsp peppermint extract
  • 8 drops liquid red food colouring, optional*
  • 4 squares semi-sweet chocolate, chopped
  • 1 tbsp salted butter
  • 1 tbsp coarsely crushed peppermint candy canes


  1. Preheat oven to 350°F.
  2. To prepare crust, combine crumbs, coconut, 1/2 cup melted butter, sugar, 2 tbsp crushed candy canes and beaten egg in a bowl until blended.
  3. Press crumb mixture into a 9 inch square baking pan lined with non-stick foil or parchment paper that overhangs by 2 inches.
  4. Bake for 12 minutes.
  5. Cool crust completely in pan on a rack.
  6. To prepare custard filling, use medium speed of an electric mixer and beat 1/4 cup butter until creamy. Add one-third of icing sugar, custard powder, milk and peppermint extract; beat until combined. Gradually beat in remaining icing sugar until fluffy and smooth. Beat in food colouring just until blended.
  7. Spread filling over crust in pan. Cover and refrigerate for 2 hours or until filling is firm.
  8. Remove pan from refrigerator; set aside.
  9. To prepare chocolate topping, place chocolate and 1 tbsp butter in a small microwave-safe bowl.
  10. Microwave, uncovered, on high (100% power), stirring twice, for 30 seconds or until chocolate is about half melted.
  11. Remove bowl from microwave and stir until chocolate is melted and mixture is smooth.
  12. Spread topping over filling in pan. Sprinkle with 1 tbsp crushed candy canes. Refrigerate for 2 hours or until topping is firm.
  13. Cover and refrigerate for 24 hours. This helps soften the crust.
  14. Using foil as an aid, lift bar from pan and cut into bars with a hot wet knife.
  15. Store, layered with wax paper, in an airtight container in refrigerator for up to 1 week. May be frozen. Thaw in refrigerator
Nutritional analysis per bar:

119 calories, 6.8 g fat, 0.9 g protein, 14.4 g carbohydrate, 0.6 g fibre, 60 mg sodium