why make this recipe
This dessert is rich, sweet and easy to share. The bars have three layers: a chocolate coconut base, a creamy custard filling, and a chocolate top. You can make them ahead and freeze them. They please a crowd and store well.
introduction
Chocolate Nanaimo Bars are a classic no-bake treat with a crunchy base, a smooth middle, and a shiny chocolate top. If you like trying different bar desserts, also try this easy rhubarb bars recipe for a fruity change. These bars are good for parties, lunch boxes, or a sweet snack.
how to make Chocolate Nanaimo Bars
To prepare the Base Layer
Melt together the butter, sugar and cocoa over low heat.
Add the eggs and continue to cook, stirring constantly, until the egg is fully cooked to a soft scrambled texture.
Add the chocolate cookie crumbs, coconut and walnuts.
Mix until well combined, then press into the bottom of a parchment paper lined 9×9 inch baking pan.
To prepare Filling
With an electric mixer, beat together the butter, cocoa and icing sugar until it just starts to come together.
Add the vanilla and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.
This frosting should be very stiff but spreadable. Much thicker than cake frosting. If it seems too thick, add a few drops of milk at a time to reach the right consistency.
Spread evenly over the bottom layer.
Chill in the fridge for a couple of hours before adding the chocolate topping.
To prepare the Chocolate Topping
Melt together the chocolate chips and butter over low heat, just until the chocolate melts. Do not overheat.
Spread quickly over the chilled frosted layer.
Return to the fridge until the chocolate sets.
Cut into squares or bars. These freeze very well.
Ingredients :
- 3/4 cup butter
- 1/3 cup sugar
- 8 tbsp cocoa
- 2 eggs, beaten
- 2 1/4 cups chocolate cookie crumbs (Oreo crumbs work well)
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup chopped walnuts (or pecans), toasted
- 3 cups icing sugar
- 3 tbsp cocoa
- 2/3 cup butter at room temperature
- 3/4 cup chocolate chips, melted
- 1 tsp vanilla paste or extract
- 4 tbsp milk or whipping cream (approximately)
- 1 cup chocolate chips
- 2 tbsp butter
how to serve Chocolate Nanaimo Bars
Cut into small squares or bars. Serve chilled or at cool room temperature. They go well with coffee, tea, or milk. For a party, place on a tray and let guests pick pieces.
how to store Chocolate Nanaimo Bars
Keep in an airtight container in the fridge for up to 1 week. You can freeze them for up to 3 months. Thaw in the fridge before serving.
tips to make Chocolate Nanaimo Bars
- Toast the nuts for better flavor.
- Cook the eggs gently and stir constantly so they do not scramble into large curds.
- Press the base firmly into the pan so it holds together.
- Chill the filling well before adding the top layer to avoid melting.
- Use a sharp knife warmed under hot water and wiped dry for clean cuts.
variation (if any)
- Use pecans instead of walnuts.
- Add a teaspoon of instant coffee to the filling for a mocha flavor.
- Use dark chocolate chips for a richer top.
- Make mini squares in a small pan for bite-size treats.
FAQs
Q: Can I skip the eggs in the base?
A: The eggs help bind and set the base. If you prefer not to use eggs, try a recipe made for no eggs or use a pasteurized egg product that cooks to a safe texture.
Q: Can I make these ahead for a party?
A: Yes. You can make them a day or two ahead and keep them in the fridge. For longer storage, freeze them and thaw in the fridge before serving.
Q: Why is my filling too soft?
A: The filling should be very stiff. If it is too soft, add a little more icing sugar and chill before spreading. Make sure the butter was at room temperature, not too soft.
Q: Can I use other cookies for the crumbs?
A: Yes. Chocolate sandwich cookies work best, but you can try other chocolate cookies or graham crackers for a different taste.
Chocolate Nanaimo Bars
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Canadian
- Diet: Vegetarian
Description
Decadent chocolate Nanaimo Bars with a crunchy coconut base, creamy custard filling, and rich chocolate topping. Perfect for parties and easy to share!
Ingredients
- 3/4 cup butter
- 1/3 cup sugar
- 8 tbsp cocoa
- 2 eggs, beaten
- 2 1/4 cups chocolate cookie crumbs (Oreo crumbs work well)
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup chopped walnuts (or pecans), toasted
- 3 cups icing sugar
- 3 tbsp cocoa
- 2/3 cup butter at room temperature
- 3/4 cup chocolate chips, melted
- 1 tsp vanilla paste or extract
- 4 tbsp milk or whipping cream (approximately)
- 1 cup chocolate chips
- 2 tbsp butter
Instructions
- Melt together the butter, sugar and cocoa over low heat.
- Add the eggs and cook, stirring constantly, until fully cooked to a soft scrambled texture.
- Add the chocolate cookie crumbs, coconut and walnuts. Mix until well combined, then press into a lined 9×9 inch baking pan.
- In a separate bowl, beat together the butter, cocoa and icing sugar until it starts to come together. Add vanilla and melted chocolate chips, mixing with milk to achieve a stiff but spreadable consistency.
- Spread the filling evenly over the bottom layer and chill for a couple of hours.
- To prepare the topping, melt together chocolate chips and butter until just melted and spread quickly over the filling.
- Return to the fridge until the chocolate sets, then cut into squares or bars.
Notes
Toast the nuts for better flavor and ensure gentle cooking of the eggs to prevent scrambling. Chill the filling well before adding the topping.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 30g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
