Best 6 Easy Nanaimo Bars Recipes
Nanaimo bars are a classic Canadian dessert bar, named after the city of Nanaimo, British Columbia, where they originated in the 1950s. These no-bake bars are made with a graham cracker crust, a custard-like filling, and a chocolate ganache topping. They are known for their rich, decadent flavor and beautiful appearance, making them a popular treat for potlucks, bake sales, and holiday gatherings.
There are many variations of the Nanaimo bar recipe, but the basic ingredients and steps remain the same. In this article, we will provide you with the classic Nanaimo bar recipe, as well as some variations that include gluten-free, vegan, and other special dietary needs. Whether you're a seasoned baker or a beginner, you'll be able to find a Nanaimo bar recipe that suits your taste and skill level. So gather your ingredients, preheat your oven, and let's get started on creating these iconic Canadian treats!
EASY NANAIMO BARS
This is a popular cookie bar in Canada. This is however only one of many variations on this recipe.
Provided by CINDERW
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 3h25m
Yield 16
Number Of Ingredients 13
Steps:
- Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
- Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
- Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 35.6 g, Cholesterol 34.7 mg, Fat 15.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 188 mg, Sugar 27.9 g
NANAIMO BARS
The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her "Canlit Foodbook," a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We've added a smidge more cocoa and the optional addition of salt - but leave it out for the true Nanaimo bar experience.
Provided by Sara Bonisteel
Categories cookies and bars, dessert
Time 2h
Yield 16 bars
Number Of Ingredients 15
Steps:
- Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.
- Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.
- Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.
- Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.
- Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners' sugar and mix on low until incorporated. Add remaining confectioners' sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.
- Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.
- Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.
- Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.
- To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 118 milligrams, Sugar 24 grams, TransFat 1 gram
NANAIMO BARS
My mother taught me to make these rich, delicious bar cookies when I was young. Though I've tried many variations, I always come back to this old favorite.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.
Nutrition Facts :
NANAIMO BARS III
Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.
Provided by MARTHA J PAUL
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 13
Steps:
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g
NANAIMO BARS
The Nanaimo bar is an easy, no-bake confection beloved by Canadians and perfect for potlucks and holiday parties.
Provided by Anthony Rose
Yield Makes 12 bars
Number Of Ingredients 14
Steps:
- For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
- In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
- Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
- Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
- For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
- Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it's evenly spread out, and refrigerate for about 2 hours.
- For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.
NANAIMO BARS I
These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!
Provided by Shealeen
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
- Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
- Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
- Refrigerate till hardened.
- Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 46.8 g, Cholesterol 48.9 mg, Fat 22.6 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 199 mg, Sugar 35.5 g
Tips:
- Use high-quality chocolate. This will make a big difference in the taste of your bars.
- Make sure your butter and cream cheese are at room temperature. This will help them to cream together smoothly.
- Don't overbeat the batter. Overbeating can make the bars tough.
- Chill the bars for at least 2 hours before serving. This will help them to set and firm up.
- Store the bars in the refrigerator for up to 3 days.
Conclusion:
Nanaimo bars are a classic Canadian dessert that is easy to make and always a hit. With their creamy filling, chocolate ganache, and graham cracker crust, these bars are sure to please everyone. So next time you're looking for a delicious and easy dessert, give Nanaimo bars a try!
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