Nanaimo Bars
Quentin Bacon
YieldsMakes 25 barsPrep & Cook Time1 hr 30 minsChill Time2 hrsTotal Time3 hrs 30 mins
Named after a town in British Columbia, this popular Canadian bar 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
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
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
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
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
5

Note: Nutritional analysis is per bar.

Ingredients

 1 cup (1/2 lb.) butter, at room temperature
 2 1/4 cups powdered sugar
 1 large egg
 1 3/4 cups graham cracker crumbs
 1 cup sweetened flaked dried coconut
 1/2 cup finely chopped pecans
 1/4 cup unsweetened cocoa powder
 2 tablespoons milk
 1 tablespoon vanilla
 3 ounces unsweetened chocolate, chopped

Directions

Step 1
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
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
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
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
5

Note: Nutritional analysis is per bar.

Nanaimo Bars

Subscribe & Save

Subscribe today for as little as $1.34 per issue!

Sign Up for our Newsletter

Get fresh recipes, wine pairings, weekend getaway ideas, regional gardening tips, home design inspiration, and more.
капельный полив

showroom-kiev.com.ua

подушки антиаллергенные купить