Nanaimo Bars




Nanaimo bars are Canadian favorite and mine too. This non-traditional no bake recipe is a liberal version of the first one that, according to a reliable source, was printed in the 1952 Nanaimo Hospital Cookbook.





Granulated sugar ¼ cup
Unsweetened cocoa powder 5 Tbsp
Unsalted butter, softened 1 cup + 2 Tbsp
Egg, beaten 1 large
Graham cracker crumbs 1¼ cups
Pecans, walnuts, almonds, finely chopped ½ cup
Sweetened coconut flakes 1 cup
Milk 2½ Tbsp
Vanilla instant pudding or pie filling powder 2 Tbsp
Confectioners’ sugar 1 cup
semisweet baking chocolate 4 oz



•Preheat oven to 400 degrees Fahrenheit and line cookie sheets with parchment paper.



•Lightly spray an 8x8x2-inch baking pan with non stick cooking spray. Set aside.


•Combine granulated sugar, cocoa powder, and ½ cup softened butter in a glass or aluminum bowl and set it over a pot of simmering water. Make sure that the water level does not reach the bottom of bowl. Stir and cook until all is melted and well blended together.


•Add beaten egg. Continue to stir and cook for another minute or so before removing the bowl from heat.




•Stir in graham cracker crumbs, chopped nuts, and coconut flakes.




•Press mixture firmly into prepared pan. I used my fingers while wearing Latex gloves. Refrigerate for at least an hour.


•Beat milk, pudding or pie filling powder, confectioners' sugar, and ½ cup softened butter at low speed until light and well blended. Then spread the mixture over chilled base and refrigerate again for another 30 minutes.


•Melt semisweet chocolate squares and the remaining softened butter over low heat. Remove from heat and cool 5 minutes before spreading it over chilled bars. Refrigerate again for 30 minutes before cutting.


•Store Nanaimo bars in a covered container between layers of wax paper in the refrigerator.