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Recipes > No Bake Nanaimo Bars

No-Bake Nanaimo Bars

What is a nanaimo bar? Nanaimo bars are a three-layer classic dessert consisting of a coconut graham cracker crust, custard filling and a chocolate ganache topping. Travel to British Columbia, Canada, and you are certain to come across these decadent dessert bars, named after the city in which they began. Whip up a batch of these hand-held dessert bars in no time with this easy-to-make no-bake recipe!

Prep

20 mins

Bake

2 hrs

Total

2 hrs 20 mins

Yield

24 bars

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Ingredients

Coconut Crust

  • Butter – 3/4 cup
  • Cocoa Powder 66036 1/3 cup
  • Granulated Sugar 53572 1/4 cup
  • Salt – 1/4 teaspoon
  • Graham Cracker Crumbs – 1 1/2 cups
  • Sweetened Shredded Coconut – 3/4 cup
  • Toasted Almonds – 1/2 cup

Pudding Filling

  • Butter, softened – 2/3 cup
  • Instant Vanilla Pudding Mix – 3 tablespoons
  • Powdered Sugar (Confectioners’ Sugar), sifted – 3 cups
  • Heavy Whipping Cream – 2 tablespoons

Ganache Topping

  • Dark Chocolate, chopped – 4 oz.
  • Butter – 2 tablespoons

Featured Products

COCOA POWDER 200G (#66036)

COCOA POWDER 200G (#66036)

$8.00 $6.40

Instructions

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  1. Make the crust: In a large microwaveable bowl, combine butter, cocoa powder, sugar and salt. Microwave for 30 seconds or until butter has melted then stir until smooth.
  2. Add graham cracker crumbs, coconut, and almonds and stir until well coated. Press firmly into 9 in. square pan to make the bottom layer and cool completely.
  3. Make pudding filling: Beat butter with an electric mixer until smooth. Add pudding mix and powdered sugar 1 cup at a time, beating well after each addition.
  4. Add heavy whipping cream and beat for 4-5 minutes or until light and fluffy. Spread over the cooled crust to make the middle layer and refrigerate while preparing the next layer.
  5. Make the ganache topping: Combine chocolate and 2 tablespoons butter in a medium microwave-safe bowl. Microwave at half (50%) power 1 minute and stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate is almost melted. Stir thoroughly until mixture is smooth. Cool for 5 minutes.
  6. Spread the chocolate ganache for the top layer. Refrigerate about 20 minutes or until chocolate is set then cut into squares.

Tips

  1. To store: Store in the refrigerator for up to one week. Nanaimo bars are best eaten the week they are made and won’t freeze well.

Education

Baking School

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COCOA POWDER 200G (#66036)

8.00

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