Active: 25 mins | Inactive: 1 hr 30 mins | Serves: 16
These delicious bars are a Canadian classic dessert that is most popular during the holiday. These Nanaimo Bars are incredibly easy to whip up. This treat has three amazing sweet layers, and my favorite is the cream filling in the middle.
INGREDIENTS
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Bottom Layer:
⅓ c. brown sugar
1 stick unsalted butter, cubed
1 large egg, lightly beaten
3 tbsp unsweetened cocoa powder
1 tsp vanilla extract
8 ounces sweetened coconut, shredded
2 c Graham crackers, finely crushed
½ c. chopped nuts (walnuts, pecans, or almonds)
1 tsp kosher salt
Cream Filling:
¼ c. heavy cream
5 tbsp unsalted butter, room temperature
2 c. powdered sugar
2 tbsp white chocolate instant pudding mix
Chocolate Topping:
4 tbsp salted butter
Optional: ½ tsp kosher salt
1 c. semi-sweet chocolate chips
How to make Canadian Cookie – Nanaimo Bars
Step 1: Using the parchment paper, line an 8 x 8-inch baking dish and set it aside.
Step 2: In a saucepan, melt 1 stick of butter over medium heat. Once the butter has melted, add the cocoa powder, salt, and brown sugar to the pan. Take the pan off the heat and mix well until everything is combined.
Step 3: Gradually stir in the beaten egg until well blended. Place the pot back on the stovetop over medium heat and cook for about 2 minutes or until the chocolate mixture has thickened, stirring often. Then, whisk in the vanilla extract along with the shredded coconut, chopped nuts, and Graham cracker crumbs. Into the prepared baking dish, transfer the mixture. Tent with plastic and keep in the fridge for about 40 minutes.
Step 4: Mix 5 tbsp unsalted butter, heavy cream, and instant pudding powder until smooth. Whisk in the powdered sugar until you have a creamy mixture. On top of the chocolate base layer, spread the cream filling and tent with plastic wrap. Place the pan in the fridge for about 20 minutes.
Step 5: In a microwave-safe bowl, melt the chocolate chips with butter. Cook in short increments, stirring until completely melted and smooth. If using, add salt and stir well until incorporated. On top of the cream filling, spread the chocolate topping. Tent with plastic and place in the fridge to chill for about 30 minutes or until the chocolate is fully set.
Step 6: When ready to serve, cut into squares. Keep the bars in an airtight container. You can also stack the bars, simply put a layer of parchment paper in between the layers.
Ingredients
- Bottom Layer:
- ⅓ c. brown sugar
- 1 stick unsalted butter, cubed
- 1 large egg, lightly beaten
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 8 ounces sweetened coconut, shredded
- 2 c Graham crackers, finely crushed
- ½ c. chopped nuts (walnuts, pecans, or almonds)
- 1 tsp kosher salt
- Cream Filling:
- ¼ c. heavy cream
- 5 tbsp unsalted butter, room temperature
- 2 c. powdered sugar
- 2 tbsp white chocolate instant pudding mix
- Chocolate Topping:
- 4 tbsp salted butter
- Optional: ½ tsp kosher salt
- 1 c. semi-sweet chocolate chips
Instructions
Step 1: Using the parchment paper, line an 8 x 8-inch baking dish and set it aside.
Step 2: In a saucepan, melt 1 stick of butter over medium heat. Once the butter has melted, add the cocoa powder, salt, and brown sugar to the pan. Take the pan off the heat and mix well until everything is combined.
Step 3: Gradually stir in the beaten egg until well blended. Place the pot back on the stovetop over medium heat and cook for about 2 minutes or until the chocolate mixture has thickened, stirring often. Then, whisk in the vanilla extract along with the shredded coconut, chopped nuts, and Graham cracker crumbs. Into the prepared baking dish, transfer the mixture. Tent with plastic and keep in the fridge for about 40 minutes.
Step 4: Mix 5 tbsp unsalted butter, heavy cream, and instant pudding powder until smooth. Whisk in the powdered sugar until you have a creamy mixture. On top of the chocolate base layer, spread the cream filling and tent with plastic wrap. Place the pan in the fridge for about 20 minutes.
Step 5: In a microwave-safe bowl, melt the chocolate chips with butter. Cook in short increments, stirring until completely melted and smooth. If using, add salt and stir well until incorporated. On top of the cream filling, spread the chocolate topping. Tent with plastic and place in the fridge to chill for about 30 minutes or until the chocolate is fully set.
Step 6: When ready to serve, cut into squares. Keep the bars in an airtight container. You can also stack the bars, simply put a layer of parchment paper in between the layers.
