Nanaimo Bars

Nanaimo BarsRecipe
Quentin Bacon
Named after a town in British Columbia, this popular Canadian bar cookie recipe has a creamy topping and a graham cracker-pecan crust. You can store the bars airtight for up to 3 days. Save this bar cookie recipe for your edible gifting recipe file.
Makes 25 bars


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1 cup (1/2 lb.) butter, at room temperature
2 1/4 cups powdered sugar
1 large egg
1 3/4 cups graham cracker crumbs
1 cup sweetened flaked dried coconut
1/2 cup finely chopped pecans
1/4 cup unsweetened cocoa powder
2 tablespoons milk
1 tablespoon vanilla
3 ounces unsweetened chocolate, chopped


Prep & Cook: 1 Hour, 30 Minutes
Chill: 2 Hours

1. In a 1- to 2-quart pan over low heat, melt 6 tablespoons butter; let cool. In a bowl, with an electric mixer on medium speed, beat melted butter, 1/4 cup powdered sugar, and the egg until well blended. Stir in graham cracker crumbs, coconut, pecans, and cocoa powder.

2. Press dough evenly into a buttered and floured 8-inch square baking pan. Bake in a 350° oven until slightly darker, about 20 minutes. Let cool completely.

3. Meanwhile, in a bowl, with an electric mixer on medium speed, beat 1/2 cup (1/4 lb.) butter, remaining 2 cups powdered sugar, the milk, and the vanilla until smooth. Spread mixture evenly over cooled crust.

4. In a 1- to 2-quart pan over very low heat, stir remaining 2 tablespoons butter and the chocolate until melted. Spread over filling. Cover and chill until the filling is firm enough to cut neatly, at least 2 hours. Cut into 25 squares.

Note: Nutritional analysis is per bar.

Created date

April 2006

Nutritional Information

Calories 196
Caloriesfromfat 60 %
Protein 1.7 g
Fat 13 g
Satfat 6.9 g
Carbohydrate 20 g
Fiber 1.4 g
Sodium 138 mg
Cholesterol 29 mg