Nanaimo Bars

So what’s Christmas without Nanaimo bars? These delicious dessert bars are a super easy 3 layer batch of yumminess and are one of my favourite Christmas desserts. Ever.


Yield: Approximately 25 bars

Prep time: 30 minutes

Total time: 30 minutes



20 tablespoons unsalted butter, softened (2 1/2 sticks)

5 tablespoons cocoa powder

1/4 cup granulated sugar

1 large egg

1 1/4 cups graham cracker crumbs

1 cup sweetened shredded coconut flakes

1/2 cup almond flour (or heaping 1/2 cup almonds, ground) *I used ground almonds*

2 1/2 to 3 cups confectioners’ sugar

3 tablespoons cream or half-and-half

2 tablespoons dry powdered milk (or dry instant vanilla pudding mix) *I used instant vanilla pudding*

2 teaspoons vanilla extract

8 ounces dark or bittersweet chocolate (I used 6 ounces of 72% chocolate and 2 ounces of semi-sweet chocolate chips)


Prepare an 8-by-8-inch pan by lining with aluminum foil and spray with cooking spray (foil is highly recommend over parchment, which shifts around inside the pan too much); set pan aside

Base Layer – In a medium-sized saucepan over low heat, melt 8 tablespoons butter (1 stick). Remove pan from the heat and add the granulated sugar, cocoa powder, and whisk to combine. Whisk in the egg. Return pan to low heat and cook for about 90 seconds, stirring continuously, just until the mixture thickens slightly and this also gently heats and cooks the egg. Remove pan from heat and add graham cracker crumbs, coconut flakes, almonds, and stir to combine. Transfer mixture to prepared pan, pressing evenly into the bottom in a smooth flat layer; set aside.








Middle Layer – To the mixing bowl of a stand mixer fitted with the paddle attachment, combine 8 tablespoons butter (1 stick), confectioners’ sugar, cream, powdered milk, vanilla and beat for 3 to 5 minutes, or until smooth and fluffy, stopping to scrape down the sides of the bowl as necessary. Spread over chocolate base layer; set aside.




Top Layer – In a medium microwave-safe bowl, combine 4 tablespoons butter (1/2 stick) and chocolate and heat on high power to melt, about 1 minute and whisk to combine. Heat in 15-second increments until mixture can be whisked silky and smooth. Carefully spread over vanilla layer, taking your time and being very careful with your knife or spatula as not to muddle the layers. Place pan into refrigerator for at least 4 hours, or until set; overnight is fine. I would err on the side of longer as not to have a mess when you slice into them. Slice into modest squares, approximately 1 to 2-inches each, as bars are very rich.





I loved this recipe!! I think next time I make these I will only use 2 1/2 cups of confectioners sugar, as the 3 made the middle layer a little too hard for my liking.  The original posting of this recipe (which you can find on my top 10 Christmas baking recipes here) suggests using the 3 full cups, but the custard layer wasn’t as creamy as I would have hoped.


These were amazing! I absolutely loved them.  I found they were best served at room temperature, so I would definitely let them sit for a while before taking a bite!


One thought on “Nanaimo Bars

  1. Pingback: Nanaimo Bars with Ganache Topping | Kelsey Learns to Bake

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