Quentin Bacon
Prep & Cook Time
1 Hour 30 Mins
Chill Time
2 Hours
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per bar.

Ratings & Reviews

janran's Review

janran
January 24, 2010
That must have been a mistake - unsweetened chocolate for the topping. Should be semi-sweet

AmysFavorites's Review

Foodiewife
January 07, 2010
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.

Foodiewife's Review

AmysFavorites
December 21, 2009
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.