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.

Some ingredients for Nanaimo bars

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

Nanaimo bars

  • 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.

    Bottom layer

  • 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.

    Middle layer
  • 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.

    Top layer
  • 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.

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