Best 6 Nanaimo Bar Cookies Recipes

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Indulge in the delectable Nanaimo bar, a beloved Canadian dessert with a rich history dating back to the early 1950s. This iconic treat features three distinct layers: a chocolatey graham cracker crust, a creamy custard filling, and a decadent chocolate ganache topping. Nanaimo bars are not only a staple in Canadian kitchens but have also gained international recognition for their unique flavor profile and elegant appearance. Discover the secrets behind crafting this timeless dessert through our collection of carefully curated recipes. From classic variations to creative twists, these recipes cater to every palate and skill level. Embrace the nostalgia and charm of Nanaimo bars, and embark on a culinary journey that will leave you craving more.

Here are our top 6 tried and tested recipes!

NANAIMO BARS



Nanaimo Bars image

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

1/2 cup/115 grams unsalted butter (1 stick), cut into pieces
1/4 cup/50 grams granulated sugar
1 large egg
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups/235 grams graham cracker crumbs
1 cup/85 grams unsweetened shredded coconut
1/2 cup/50 grams finely chopped walnuts, almonds or pecans (or a mixture)
1/4 cup/60 grams unsalted butter (1/2 stick), at room temperature
3 tablespoons heavy cream
2 tablespoons custard powder, such as Bird's
2 cups/245 grams confectioners' (icing) sugar
4 ounces/115 grams semisweet chocolate, broken into 1/2-inch (1 1/4-centimeter) pieces
2 tablespoons unsalted butter
Flaky sea salt, for sprinkling (optional)

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 III



Nanaimo Bars III image

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

½ cup butter, softened
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 ¾ cups graham cracker crumbs
1 cup flaked coconut
½ cup finely chopped almonds
½ cup butter, softened
3 tablespoons heavy cream
2 tablespoons custard powder
2 cups confectioners' sugar
4 (1 ounce) squares semisweet baking chocolate
2 teaspoons butter

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

CHOCOLATE COOKIE NANAIMO BARS



Chocolate Cookie Nanaimo Bars image

No-bake, with three layers of yumminess: a somewhat chewy cookie bottom, vanilla frosting middle, and chocolate top layer. Everyone loves these.

Provided by KEDY

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 1h45m

Yield 16

Number Of Ingredients 11

½ cup butter
¼ cup white sugar
¼ cup cocoa powder
1 egg, beaten
1 ¼ cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)
½ cup butter
2 tablespoons instant vanilla pudding mix
3 tablespoons heavy cream
2 cups confectioners' sugar
1 cup semisweet chocolate chips
1 tablespoon vegetable oil

Steps:

  • Line a 9x9-inch square pan with parchment paper. Place 1/2 cup of butter into the top half of a double boiler, and melt over simmering water. Stir in the sugar and cocoa powder until the mixture is smooth and the sugar has dissolved. Whisk in the beaten egg and gently cook, whisking constantly, until the mixture thickens up, about 1 minute. Remove the double boiler top from the heat, and stir in the cookie crumbs until very well mixed. Press the crust into the prepared dish, and refrigerate until chilled, at least 30 minutes.
  • In a mixing bowl, beat together 1/2 cup of butter with the vanilla pudding powder and cream with an electric mixer until the mixture is fluffy. Slowly beat in the confectioners' sugar, and continue beating until the mixture is very creamy and pale yellow, about 2 minutes. Spread the filling over the crust, and return to the refrigerator for at least 30 more minutes.
  • Melt semisweet chocolate chips with vegetable oil in the top of a double boiler over hot water, and stir until the mixture is very smooth. Remove the chocolate mixture from the heat, allow to cool slightly, and pour over the vanilla layer. Use a spatula to spread the chocolate completely over the vanilla layer. Place the dish in the refrigerator to cool until the chocolate loses its gloss but is not completely hard, about 30 minutes.
  • With a sharp knife, cut into 5 rows by 5 rows (25 squares), return to refrigerator, and chill at least 15 minutes to overnight. Serve cold.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 32.3 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 10.4 g, Sodium 144.3 mg, Sugar 28.1 g

NANAIMO COOKIE BARS



Nanaimo Cookie Bars image

Prize-Winning Recipe 2009! Try this easier cookie-mix take on a classic layered chocolate and vanilla bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 36

Number Of Ingredients 12

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1 cup graham cracker crumbs
1/2 cup chopped nut topping or chopped walnuts
1/2 cup coconut
1 cup butter or margarine, melted
1 egg
4 cups powdered sugar
4 tablespoons vanilla instant pudding and pie filling mix
1/3 cup butter or margarine, softened
1/4 cup milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/4 cup butter or margarine

Steps:

  • Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, stir cookie base ingredients until well mixed. Spread into pan; press lightly. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
  • In another large bowl, stir together powdered sugar and pudding mix. Add 1/3 cup butter and the milk; beat with electric mixer on medium speed until smooth (filling will be very thick). Spoon over cookie base; press evenly to cover. Refrigerate while making topping.
  • In small microwaveable bowl, microwave topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Spread over filling. Refrigerate uncovered until set, about 30 minutes.
  • Use foil to lift bars from pan; pull foil from sides of bars. Cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 26 g, TransFat 0 g

NANAIMO BARS



Nanaimo Bars image

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

3/4 cup plus 1 tablespoon butter, divided
1/4 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla extract
1 egg
2 cups graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup chopped walnuts, optional
2 tablespoons instant vanilla pudding mix
3 tablespoons milk
2 cups confectioners' sugar
3 ounces semisweet chocolate

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 BAR COOKIES



Nanaimo Bar Cookies image

Named after the city of Nanaimo in British Columbia. Cooking time is time to chill. Posted for ZWT II '06

Provided by Cynna

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 14

2 ounces semisweet chocolate (1 oz squares)
2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup butter, softened
1/2 cup walnuts, chopped
2 tablespoons sugar
1 teaspoon vanilla
1 egg
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons instant vanilla pudding
2 cups confectioners' sugar
4 ounces semisweet chocolate
1 tablespoon butter

Steps:

  • Base.
  • Combine ingredients. Press into 9 inch square cake pan. Chill.
  • Filling.
  • Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.
  • Glaze.
  • Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.
  • Store in refrigerator, covered, up to 1 month. Makes 24 bars.
  • Serve chilled. They're rich, so small portions may be appropriate.
  • Variation: Add peppermint extract and green food coloring to the middle layer.

Nutrition Facts : Calories 203.3, Fat 13.9, SaturatedFat 7.8, Cholesterol 25.6, Sodium 102.5, Carbohydrate 20.8, Fiber 1.7, Sugar 14.9, Protein 2.3

Tips:

  • Make sure the butter and cream cheese are at room temperature before you start baking. This will help them cream together smoothly.
  • Use a food processor to finely chop the nuts. This will help them distribute evenly throughout the cookie bars.
  • Don't overmix the cookie dough. Overmixing will make the cookie bars tough.
  • Press the cookie dough into the pan firmly. This will help prevent the bars from crumbling when you cut them.
  • Bake the cookie bars until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookie bars cool completely before you cut them. This will help them hold their shape.

Conclusion:

Nanaimo bars are a delicious and easy-to-make treat that are perfect for any occasion. With a chocolate graham cracker crust, a creamy custard filling, and a chocolate ganache topping, these cookie bars are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give Nanaimo bars a try. You won't be disappointed.

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