Nanaimo Bars

Lisa Kaye


These are my daughter's favorite. On special occasions (all A's, an extra well cleaned room, asking me if I've lost weight), we make both versions.


★★★★★ 4 votes

20 Min
10 Min



  • 1/2 c
    unsalted butter
  • 1/2 c
  • 5 Tbsp
  • 1 large
    egg, beaten
  • 1 c
  • 1 3/4 c
    graham cracker crumbs
  • 1/2 c
    finely chopped slivered almonds

  • 1/2 c
    unsalted butter
  • 2 Tbsp
    heavy cream
  • 2 Tbsp
    instant vanilla pudding mix
  • 2 c
    powdered sugar

  • 1/3 c
    unsalted butter
  • 1/2 c
    powdered sugar
  • 1/3 c
    peanut butter

  • 4
    chocolate, semi sweet squares
  • 2 Tbsp
    unsalted butter

How to Make Nanaimo Bars


  1. BOTTOM LAYER: Melt butter, sugar and cocoa in the top of a double boiler. (Sometimes I cheat and use a microwave on high, checking and stirring every 30 seconds. Go ahead. I'm not the double boiler police.)
  2. Crack the egg into a small bowl and temper it by stirring in just a little of the melted butter mixture. (Otherwise you'll have scrambled egg pieces in your lovely butter mixture.) Stir in the egg then cook to thicken, stirring all the while, about 4-5 minutes.
  3. Remove from heat. Stir in graham cracker crumbs, coconut and chopped nuts. Press firmly into an ungreased 8"x8" square pan.
  4. SECOND LAYER: Cream butter, heavy cream, instant vanilla pudding mix and powdered sugar. Spread over bottom layer then lick your fingers. (Yes, I know you tasted it.)
  5. THIRD LAYER: Melt chocolate and butter over low heat. Cool slightly but don't let it harden. Pour over the second layer then put the pan in the in the fridge to chill as long as you can stand it before you pull up a chair and devour it with a spoon. (WHAT!? Don't tell me you've never done that.)

Printable Recipe Card

About Nanaimo Bars

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy

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