With three different layers of deliciousness these Nanaimo Bars are a fun recipe that is the perfect out of the box dessert that is irresistible and super fun to eat.
If you have never tried a Nanaimo Bar before, now is the time that you need to! They are absolutely delicious and one bar that you will wanting to make over and over again.
The crust is like a no bake cookie consisting of cocoa, graham cracker crumbs, nuts and coconut that is all pressed together. Then you have a tasty vanilla custard type filling that is all topped off with a white and regular chocolate ganache.
If that is not a triple threat that I do not know what is! These bars are just one of our family favorites and ones that we make more often than not!
Little portions are all that are needed to experience the real flavor of these. You can absolutely double this recipe to make more, trust me they are hard to stop eating!
I don’t remember when I first had these bars, but they have been ones that we have been making for such a long time now that they frequently get requested for gatherings.
These are actual bars that are popular in Canada but unfortunately cannot be found in the US, so making them homemade is the only option, so to all you Canadians…jealous!
Some of my favorite bar recipes we have on our site include: Chocolate Chunk Blondies, Snickerdoodle Bars and No Bake Peanut Butter Bars.
WHY THIS RECIPE WORKS:
- With three delicious layers, they all work perfectly together.
- This recipe can be doubled to make a larger batch.
- They are no bake, so no need to heat up your kitchen!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Unsalted butter
Granulated sugar
Cocoa powder
Egg
Graham cracker crumbs
Sweetened shredded coconut
Toasted pecans
Instant vanilla pudding mix
Powdered sugar
Half and half
White chocolate baking bar
Semi-sweet chocolate chips
Vegetable shortening
HOW TO MAKE NANAIMO BARS, STEP BY STEP:
- Line a 9x9x2 baking dish with parchment paper, set aside.
- Place the butter, sugar, and cocoa powder into a medium-sized saucepan over medium-low heat. Stirring constantly, melt the butter and mix until smooth. Take off the heat.
- In a small bowl beat the egg. Add about 1 tablespoon of the butter/chocolate mixture into the egg while whisking constantly. Once incorporated, stream this back into the pan, mixing constantly until combined. Return to the heat and cook, stirring constantly until thickened, 2-3 minutes. This mixture will coat the back of a spoon. Take off the heat.
- Stir in the graham crackers, toasted coconut, and pecans.
- Press this mixture firmly into the prepared baking dish. Place in the refrigerator for 30 minutes.
- Make the filling by beating the butter and pudding mix with an electric hand mixer in a large bowl until smooth.
- Add the powdered sugar and half and half, mix until smooth.
- Evenly spread the filling over the crust. Place in the refrigerator for 1 hour or until the filling is firm.
- Melt the white chocolate in the microwave in 15 second intervals, stirring in between. Place it into a piping bag or into a quart size baggie and press it into one corner, set aside.
- Add the chocolate chips and shortening to a small bowl, and microwave in 15 second intervals until melted and smooth, stirring in between.
- Smooth the chocolate on top of the filling. Immediately add parallel lines of the white chocolate.
- Take a toothpick and drag it back and forth through the white chocolate in opposite directions to make the design on top.
- Place back in the refrigerator until the chocolate is set on top but not hard, up to 10 minutes.
- Take the bars out of the pan by lifting the parchment out to make it easier. Cut into bars and serve immediately.
HOW DO I TOAST COCONUT?
To toast coconut, add shredded coconut to a dry non stick pan over medium-low heat, stirring every few seconds. Take the coconut off the heat, immediately pour it onto a plate just before it has reached the browning you prefer, the coconut will continue to cook and brown on the plate until cool.
DO I HAVE TO MAKE THE STRIPES IN THE TOP?
No, this is completely optional. We like to do it and always have just to dress them up a bit and make they a little prettier, but it is not necessary to do this.
WHAT CHOCOLATE IS BEST?
We use semi-sweet chocolate for this recipe. We feel that it complements the bar and doesn’t overpower the sweetness. You can however use any chocolate that you like.
We have used milk chocolate and dark chocolate for this and they both worked and tasted perfectly fine.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 5 days.
These can also be frozen. We like to cut and then individually wrap our bars in plastic wrap then place in a freezer container or bag where they will keep in the freezer for up to 3 months.
Let defrost in the refrigerator before consuming.
TIPS AND TRICKS:
- I like to use finely chopped toasted pecans that come in the package to make this recipe come together faster.
- The white chocolate decoration on top is completely optional.
- Coconut oil can be used in place of the vegetable shortening.
- These can be frozen, see my tips above.
- These are best served cold, the filling will soften and get a little messy when eating if they sit out.
If you are looking for something a little bit different, no bake and are absolutely to die for – then you need to make these Nanaimo Bars ASAP!
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Nanaimo Bars
Ingredients
For the crust:
- ½ cup unsalted butter sliced into tablespoons
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 large egg
- 1 ½ cups graham cracker crumbs
- 1 cup sweetened shredded coconut toasted
- ½ cup finely chopped toasted pecans
For the filling:
- ½ cup unsalted butter softened
- 2 tablespoons instant vanilla pudding mix
- 2 cups powdered sugar
- 3 tablespoons half and half
For the topping:
- 1 ounce white chocolate baking bar
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
Instructions
- Line a 9x9x2-inch baking dish with parchment paper, set aside.
- Place the butter, sugar, and cocoa powder into a medium-sized saucepan over medium-low heat. Stirring constantly, melt the butter and mix until smooth. Take off the heat.
- In a small bowl beat the egg. Add about 1 tablespoon of the butter/chocolate mixture into the egg while whisking constantly. Once incorporated, stream this back into the pan, mixing constantly until combined. Return to the heat and cook, stirring constantly until thickened, 2-3 minutes. This mixture will coat the back of a spoon. Take off the heat.
- Stir in the graham crackers, toasted coconut, and pecans.
- Press this mixture firmly into the prepared baking dish. Place in the refrigerator for 30 minutes.
- Make the filling by beating the butter and pudding mix with an electric hand mixer in a large bowl until smooth.
- Add the powdered sugar and half and half, mix until smooth.
- Evenly spread the filling over the crust. Place in the refrigerator for 1 hour or until the filling is firm.
- Melt the white chocolate in the microwave in 15 second intervals, stirring in between. Place it into a piping bag or into a quart size baggie and press it into one corner, set aside.
- Add the chocolate chips and shortening to a small bowl, and microwave in 15 second intervals until melted and smooth, stirring in between.
- Smooth the chocolate on top of the filling. Immediately add parallel lines of the white chocolate.
- Take a toothpick and drag it back and forth through the white chocolate in opposite directions to make the design on top.
- Place back in the refrigerator until the chocolate is set on top but not hard, up to 10 minutes.
- Take the bars out of the pan by lifting the parchment out to make it easier. Cut into bars and serve immediately.
Notes
- I like to use finely chopped toasted pecans that come in the package to make this recipe come together faster.
- The white chocolate decoration on top is completely optional.
- Coconut oil can be used in place of the vegetable shortening.
- These can be frozen, see my tips above.
- These are best served cold, the filling will soften and get a little messy when eating if they sit out.
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