Wednesday, October 13, 2010

Nanaimo Bars

I had to make a dessert for a baby shower at work. I didn't have much time so I needed something quick and easy. This was a great hit as always. So rich but so delicious. No one will know that it took you less than 20 minutes to complete (minus fridge time).

Ingredients for the Crust

1/2 cup ( 1 stick) unsalted butter, melted
1/4 cup sugar
1/3 cup unsweetened cocoa powder, regular or dutch process
1 large egg
1 cup sweetened flaked coconut
1/2 cup chopped walnuts or pecans
1 tsp. vanilla
2 cups graham cracker crumbs

Ingredients for the Filling
1/2 cup ( 1 stick) unsalted butter
2 cups confectioners sugar
1/2 tsp. vanilla
2 tbsp. instant vanilla pudding mix
2 tbsp. milk

Ingredients for the Frosting
1 cup chopped semisweet chocolate or chocolate chips
2 tbsp. vegetable shortening, unsalted butter or heavy cream
(or you could use chocolate appeals instead for simplicity and look)

Directions for the Crust
1. Preheat oven to 350. Lightly grease a 9" x 9" pan.
2. In medium sized mixing bowl, combine butter, sugar and cocoa.
3. Mix in the egg, then stir in the coconut, walnuts, vanilla and crumbs.
4. Press the mixture into the prepared pan and bake 10 minutes.
5. Remove from oven and allow to cool completely.

Directions for the Filling:
1. In medium sized mixing bowl, cream butter, then add 1 cup confectioners sugar and the vanilla.
2. In a small bowl, stir the pudding into the milk and add to the butter mixture.
3. Add the remaining cup of confectioners sugar and beat til the filling is smooth.
4. Spread it over the cooled crust and refridgerate til cooled.

Directions for the Frosting:
1. Melt the chocolate and shortening in a small saucepan set over medium heat or in the microwave. ( I used the double boiler method). Stir til smooth.
2. Spread the frosting over the chilled bars and refridgerate til chocolate is set.
3. Cut into bars, using a very sharp knife.

Note: I would store in the fridge or on the counter in an air tight container. I prefer to eat them cold.


  1. Jackie took the words out of my mouth. Thanks for sharing...

    One question though, did you make these in the 8X8 or 11X7? I made mine in the later and was stretching for enough filling and topping. I think next time I'll make it in the 8X8

  2. I usually bake things in smaller pans if that is an option because I prefer thick bars to thin ones. Also, the filling is my favorite part and so on occasion, I will either 1.5 or double the filling recipe. I hope it was still tasty.