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Nanaimo Bars

Quentin Bacon
Prep & Cook time 1 hr, 30 mins
Chill time 2 hrs
Yield Makes 25 bars
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per bar.