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Quentin Bacon Photo by: Quentin Bacon

Nanaimo 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.

Sunset NOVEMBER 2003

  • Yield: Makes 25 bars
  • Prep & cook:1 Hour, 30 Minutes
  • Chill:2 Hours

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 60%
  • Protein: 1.7g
  • Fat: 13g
  • Saturated fat: 6.9g
  • Carbohydrate: 20g
  • Fiber: 1.4g
  • Sodium: 138mg
  • Cholesterol: 29mg
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Nanaimo Bars recipe

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