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.
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
How to Make It
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.
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.
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.
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.
I have never had or made another version of Nanaimo Bars. That said, I really like this recipe as is. I first made it a couple years ago and have made the bars several times since. Everyone loves them! I cut them really small since they're so rich.
Wow! I was so disappointed in this recipe. I've made Nanaimo bars, but misplaced my original recipe. When I made the crust, I realized that this recipe is so far from the authentic Nanaimo bar, that I had to throw out the crust and start over-- it was bitter and just not right. I found the real recipe, which involves cooking the egg, butter, sugar and cocoa over a double boiler until thick-- then adding to the dry ingredients. Much better! Also, you have to use Custard Powder! Vanilla? No way! Sorry, but this recipe was just not up to par.
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