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Holiday desserts & cookies

Nanaimo Bars
1/2 cup (1 stick) unsalted butter, at room temperature (Bottom Layer)
1/4 cup sugar (Bottom Layer)
1 tsp. vanilla extract (Bottom Layer)
2 cups graham cracker crumbs (Bottom Layer)
1 cup sweetened shredded coconut (Bottom Layer)
1/2 cup finely chopped walnuts (Bottom Layer)
4 oz. bittersweet chocolate, melted and cooled slightly (Bottom Layer)
1/4 cup unsalted butter (Middle Layer)
1 cup confectioners sugar, sifted (Middle Layer)
1 (3.4 oz.) pkg. instant vanilla pudding (Middle Layer)
2 cups heavy cream or whipping cream (Middle Layer)
6 oz. bittersweet chocolate, finely chopped (Top Layer)
2 Tbsp. unsalted butter (Top Layer)
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Nanaimo Bars

Nanaimo Bars

Nanaimo Bars
  • Servings:Makes 2 Dozen
  • Prep Time:1 minutes
  • Cook Time:0 minutes
1. Line the bottom and sides of a 9-by-13- inch pan with foil. Spray with vegetable cooking spray.
2. Prepare the bottom layer. In a large bowl, cream the butter, sugar, and vanilla with an electric mixer on medium-high speed. Add graham cracker crumbs, coconut, and walnuts and mix well; mixture will be crumbly. Add the melted chocolate and mix well to distribute.
3. Spread the mixture in the pan, pressing to form a solid layer. Chill the dish in the freezer while preparing the next layer.
4. Prepare the middle layer. In a large bowl, cream together the butter, confectioners sugar, and instant pudding on medium-high until blended to a smooth consistency. Mixing on high speed, add the cream gradually and continue mixing until smooth and fluffy, about 2 to 3 minutes.
5. Remove pan from the freezer and spread filling over the crumb layer. Do this gently, so the crumbs don't get mixed up in the filling. Refrigerate until set, about 2 hours.
6. When filling is set, prepare the top layer. In the top of a double boiler, melt the chocolate with the butter. Stir until smooth. Let cool a few minutes, then pour over the custard layer, spreading to the corners. Chill for 5 minutes, then lightly score the chocolate surface into 24 pieces (this will make it easier to slice later). Refrigerate until fully set, about 1 hour.
7. Lift foil from pan to remove the bars. Cut along the score lines into 24 pieces. Serve chilled or at room temperature.
Source: Hannaford fresh Magazine, January - February 2013