Nanaimo Treats

Adapted from Fresh Magazine

Yield: 18 servings
Community Recipe from


  • 1 stick(s) unsalted butter room temperature
  • 1/2 cup(s) sugar
  • 1 teaspoon(s) vanilla
  • 2 1/2 cup(s) graham cracker crumbs
  • 1 cup(s) wheat germ
  • 4 ounce(s) bittersweet chocolate melted and cooled slightly
  • 1/4 cup(s) unsalted butter room temperature
  • 1/2 cup(s) powdered sugar
  • 1 3.4 oz pkg instant vanilla pudding
  • 2 cup(s) whole milk
  • 6 ounce(s) bittersweet chocolate finely chopped
  • 2 tablespoon(s) evaporated milk


  1. 1. Line each mini muffin tin with paper liners. Spray with cooking spray.
  2. 2. BOTTOM LAYER: Cream 1 stick butter, sugar and vanilla in a stand mixer on medium-high. Add graham crackers and wheat germ and mix well. Add melted chocolate and mix well to distribute. Press 1-2 T of mixture in each muffin cup. Put in freezer while you prepare the middle layer.
  3. 3. MIDDLE LAYER: In large bowl, cream together 1/4 cup butter, powdered sugar, and instant pudding on medium-high until blended to smooth consistency. Mixing on high speed, add whole milk gradually and continue mixing until smooth and fluffy, about 2-3 minutes.
  4. 4. Remove muffin tin from freezer, and spread 3 T of middle layer over crumb layer. Refrigerate until set, about 2 hours.
  5. 5. When filling is set, prepare topping. In microwave safe bowl, mix 6 oz chocolate and evaporated milk. Microwave for 20-30 seconds, stir and contune if needed. Spread to the edges of the muffin paper. Chill until set.
  6. 6. Serve chilled or at room temperature.
January 2013

This recipe is a personal recipe added by ROBN4409 and has not been tested or endorsed by MyRecipes.

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