Nanaimo Bars

Vancouver, BC, is one of our favorite cities! Angela works there often, and we love visiting with the kids—it feels like a second home. While filming in Vancouver, Angela discovered Nanaimo bars and immediately wanted me to recreate them. Named after the city of Nanaimo in British Columbia, these sweet, layered treats are now a family favorite. Here’s our easy version!

Nanaimo Bars
Servings 9 large bars
Author Joshua Snyder
Prep time
15 Min
Cook time
15 Min
Inactive time
2 Hour
Total time
2 H & 30 M

Nanaimo Bars

Vancouver, BC, is one of our favorite cities! Angela works there often, and we love visiting with the kids—it feels like a second home. While filming in Vancouver, Angela discovered Nanaimo bars and immediately wanted me to recreate them. Named after the city of Nanaimo in British Columbia, these sweet, layered treats are now a family favorite. Here’s our easy version!

Ingredients

Base Layer
  • 12 graham cracker sheets (around 1½ cups crushed)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup sliced raw almonds
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 large egg, beaten
Filling Layer
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons vanilla pudding mix
  • 3 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
Topping Layer
  • 1 cup semi-sweet chocolate chips or chunks
  • 2 tablespoons unsalted butter

Instructions

Base Layer
Filling Layer
Topping Layer

Notes

If you don’t have a food processor, you can still easily prepare your graham cracker mixture! Simply place the graham crackers in a resealable bag and crush them with a rolling pin until you reach a fine consistency. Chop the almonds separately and mix them into the bag along with shredded coconut. 


While we recommend using a double boiler for the best control, you can also use a microwave. Melt the butter in a microwave-safe bowl in 15-20 second intervals, stirring between each, until fully melted. Stir in the sugar and cocoa powder until smooth. In a separate bowl, lightly beat the egg, then gradually whisk it into the warm mixture, stirring constantly to prevent scrambling. Microwave in 10-15 second bursts, stirring after each, until thickened (about 30-45 seconds total). Mix with the graham cracker crumbs, press into the dish, and chill to set.


For the chocolate topping, while we recommend a double boiler, you can also melt the chocolate and butter in the microwave. Heat in 15-20 second intervals, stirring well between each, until fully melted and smooth. Spread evenly over the chilled filling, smoothing the top with a knife, spatula, or bench scraper. Chill until set, about 30 minutes.

Nutrition Facts

Calories

644

Fat (grams)

42 g

Sat. Fat (grams)

24 g

Carbs (grams)

64 g

Fiber (grams)

5 g

Net carbs

59 g

Sugar (grams)

47 g

Protein (grams)

6 g

Sodium (milligrams)

161 mg

Cholesterol (grams)

88 mg
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Directions

Base Layer

1. Line an 8 x 8-inch baking dish with parchment paper.

2. In a food processor, pulse the graham cracker sheets in short bursts until they reach a coarse, sandlike consistency. You should have 2 1/2 cups of crushed graham crackers. 

3. Add the coconut and almonds and pulse a few more times until blended.

4. Fill a medium saucepan with a couple inches of water and bring to a boil over high heat. Reduce heat to medium-low to maintain a slow boil, then place a medium glass bowl on top to create a double boiler.

5. Add the butter to the glass bowl and stir until completely melted.

6. Remove the bowl from heat and whisk in the sugar and cocoa powder until smooth.

7. Gradually whisk in the egg a little at a time until fully incorporated.

8. Return the bowl to heat for 1–2 minutes, whisking constantly, until the mixture thickens.

9. Remove from heat and pour the chocolate mixture over the graham cracker mixture. Stir until all pieces are coated.

10. Transfer the mixture to the prepared baking dish.

11. Use a piece of parchment paper to press it down firmly into an even layer. A small flat dish or baking pan can also be used to press it down.

12. Chill in the fridge for about 30 minutes to set.

Filling Layer

1. In a large bowl with a hand mixer, or the bowl of a stand mixer, beat the butter on medium speed until creamy.

2. Add 1 cup of powdered sugar and vanilla pudding mix.

3. Beat on medium speed until combined.

4. Add half of the heavy cream and vanilla extract and beat until combined.

5. Add remaining powdered sugar and heavy cream, then beat on medium-high for an additional 1–2 minutes until smooth. 

6. Spread the filling evenly over the chilled base. Chill for at least 1 hour or until firm.

Topping Layer

1. Using the same double boiler method from the base layer, add the chocolate and butter to the glass bowl.

2. Stir consistently with a small spatula for 2-3 minutes until butter and chocolate are melted and smooth.

3. Remove from heat and spread the melted chocolate evenly over the chilled filling layer.

4. Smooth the top with a knife, spatula, or bench scraper. Chill the bars until the chocolate is set, about 30 minutes.

 

5. Using a sharp knife, cut into squares or rectangles. For cleaner cuts, dip the knife in hot water and wipe it dry between slices.