Chocolate Cookie Nanaimo Bars Recipes

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NANAIMO COOKIE BARS



Nanaimo Cookie Bars image

Prize-Winning Recipe 2009! Try this easier cookie-mix take on a classic layered chocolate and vanilla bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 36

Number Of Ingredients 12

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1 cup graham cracker crumbs
1/2 cup chopped nut topping or chopped walnuts
1/2 cup coconut
1 cup butter or margarine, melted
1 egg
4 cups powdered sugar
4 tablespoons vanilla instant pudding and pie filling mix
1/3 cup butter or margarine, softened
1/4 cup milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/4 cup butter or margarine

Steps:

  • Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, stir cookie base ingredients until well mixed. Spread into pan; press lightly. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
  • In another large bowl, stir together powdered sugar and pudding mix. Add 1/3 cup butter and the milk; beat with electric mixer on medium speed until smooth (filling will be very thick). Spoon over cookie base; press evenly to cover. Refrigerate while making topping.
  • In small microwaveable bowl, microwave topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Spread over filling. Refrigerate uncovered until set, about 30 minutes.
  • Use foil to lift bars from pan; pull foil from sides of bars. Cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 26 g, TransFat 0 g

CHOCOLATY NANAIMO BARS



Chocolaty Nanaimo Bars image

If a pastry could be a friend, the Nanaimo bar would be my BFF. This version won Cookie of the Fair at the 2006 Iowa State Fair. -Kelly McCulley, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, cubed
1/4 cup sugar
1/4 cup baking cocoa
1 large egg, lightly beaten
1-1/2 cups graham cracker crumbs
1 cup sweetened shredded coconut, toasted
1/2 cup chopped pecans, toasted
FILLING:
1/2 cup butter, softened
2 tablespoons Bird's custard powder or instant vanilla pudding mix
2 cups confectioners' sugar
3 tablespoons half-and-half cream
TOPPING:
1 ounce white baking chocolate, melted
1 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Line bottom of a 9-in. square baking pan with parchment. In a small heavy saucepan, cook and stir butter, sugar and cocoa over medium-low heat until butter is melted. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Remove from heat., Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold., For filling, in a large bowl, beat butter and custard powder until blended. Beat in confectioners' sugar and half-and-half until smooth. Spread over crust. Refrigerate, covered, 1 hour or until firm., For topping, fill a small resealable bag with melted white chocolate; set aside, keeping warm. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over filling. , Cut a small corner in bag with white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in. apart. Working at right angles to the white chocolate lines, pull a toothpick back and forth across the pan, cutting through the piped lines to create a feather design. , Refrigerate 10 minutes or until topping is just set (do not allow the chocolate to harden completely). Cut into bars. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 343 calories, Fat 22g fat (12g saturated fat), Cholesterol 45mg cholesterol, Sodium 168mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

BEST NANAIMO BARS RECIPE



BEST Nanaimo Bars Recipe image

These classic Nanaimo bars have a fudgy chocolate and coconut cookie base, a creamy custard buttercream filling, and a smooth chocolate ganache on top. Every bite is like a taste of heaven that will keep you coming back for more!

Provided by Lily Ernst

Categories     dessert

Time 45m

Number Of Ingredients 15

½ cup (113g) unsalted butter
¼ cup (50g) sugar
5 tbsp (30g) unsweetened cocoa powder
¼ tsp salt
1 large egg, lightly beaten
1 ¾ cup (180g) graham cracker crumbs
½ cup (50g) pecans, finely chopped
1 cup (85g) unsweetened finely shredded coconut
½ cup unsalted butter, softened
3 tbsp custard powder
½ tsp vanilla
3 cups (375g) powdered sugar
3 tbsp heavy cream (plus 1-2 tsp only if needed)
6oz semi-sweet chocolate, chopped
3 tbsp heavy cream

Steps:

  • Butter and line a 9×9″ square pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Set aside.
  • Melt the butter in a large heatproof bowl over a saucepan of very gently simmering water. Whisk in the sugar, cocoa powder, and salt. Remove from heat and slowly add in the egg while whisking vigorously. Return to heat and cook for 1-2 more minutes until the mixture is smooth and resembles hot fudge.
  • Add in the graham cracker crumbs, shredded coconut, and chopped nuts.
  • Stir until well combined. The mixture might appear dry at first, but keep mixing and it will come together.
  • Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan and place in the fridge to chill while preparing the next layer.
  • In a large mixing bowl, beat the butter, custard powder, and vanilla until combined. Mix in 1 cup of powdered sugar along with 1 tablespoon of cream at a time, mixing in between until smooth. Add 1-2 more teaspoons of cream, ONLY if needed, to reach a thick and spreadable consistency.
  • Spread the buttercream evenly on top of the base layer using an offset spatula. Place in the freezer for 10-15 minutes to firm up while preparing the next layer.
  • Melt the chocolate with the cream in a medium heatproof bowl over a saucepan of very gently simmering water, stirring frequently, until completely melted and smooth.
  • Pour over the cold buttercream and quickly spread it all over using an offset spatula. Place back in the fridge until ready to cut into squares. See expert tips on how to cut below.

Nutrition Facts : Calories 206 calories, Sugar 16.4 g, Sodium 57.4 mg, Fat 11.6 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 25.7 g, Fiber 1.3 g, Protein 1.8 g, Cholesterol 43.2 mg

CHOCOLATE COOKIE NANAIMO BARS



Chocolate Cookie Nanaimo Bars image

No-bake, with three layers of yumminess: a somewhat chewy cookie bottom, vanilla frosting middle, and chocolate top layer. Everyone loves these.

Provided by KEDY

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 1h45m

Yield 16

Number Of Ingredients 11

½ cup butter
¼ cup white sugar
¼ cup cocoa powder
1 egg, beaten
1 ¼ cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)
½ cup butter
2 tablespoons instant vanilla pudding mix
3 tablespoons heavy cream
2 cups confectioners' sugar
1 cup semisweet chocolate chips
1 tablespoon vegetable oil

Steps:

  • Line a 9x9-inch square pan with parchment paper. Place 1/2 cup of butter into the top half of a double boiler, and melt over simmering water. Stir in the sugar and cocoa powder until the mixture is smooth and the sugar has dissolved. Whisk in the beaten egg and gently cook, whisking constantly, until the mixture thickens up, about 1 minute. Remove the double boiler top from the heat, and stir in the cookie crumbs until very well mixed. Press the crust into the prepared dish, and refrigerate until chilled, at least 30 minutes.
  • In a mixing bowl, beat together 1/2 cup of butter with the vanilla pudding powder and cream with an electric mixer until the mixture is fluffy. Slowly beat in the confectioners' sugar, and continue beating until the mixture is very creamy and pale yellow, about 2 minutes. Spread the filling over the crust, and return to the refrigerator for at least 30 more minutes.
  • Melt semisweet chocolate chips with vegetable oil in the top of a double boiler over hot water, and stir until the mixture is very smooth. Remove the chocolate mixture from the heat, allow to cool slightly, and pour over the vanilla layer. Use a spatula to spread the chocolate completely over the vanilla layer. Place the dish in the refrigerator to cool until the chocolate loses its gloss but is not completely hard, about 30 minutes.
  • With a sharp knife, cut into 5 rows by 5 rows (25 squares), return to refrigerator, and chill at least 15 minutes to overnight. Serve cold.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 32.3 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 10.4 g, Sodium 144.3 mg, Sugar 28.1 g

NANAIMO BAR COOKIES



Nanaimo Bar Cookies image

Named after the city of Nanaimo in British Columbia. Cooking time is time to chill. Posted for ZWT II '06

Provided by Cynna

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 14

2 ounces semisweet chocolate (1 oz squares)
2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup butter, softened
1/2 cup walnuts, chopped
2 tablespoons sugar
1 teaspoon vanilla
1 egg
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons instant vanilla pudding
2 cups confectioners' sugar
4 ounces semisweet chocolate
1 tablespoon butter

Steps:

  • Base.
  • Combine ingredients. Press into 9 inch square cake pan. Chill.
  • Filling.
  • Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.
  • Glaze.
  • Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.
  • Store in refrigerator, covered, up to 1 month. Makes 24 bars.
  • Serve chilled. They're rich, so small portions may be appropriate.
  • Variation: Add peppermint extract and green food coloring to the middle layer.

Nutrition Facts : Calories 203.3, Fat 13.9, SaturatedFat 7.8, Cholesterol 25.6, Sodium 102.5, Carbohydrate 20.8, Fiber 1.7, Sugar 14.9, Protein 2.3

NANAIMO BARS



Nanaimo Bars image

My mother taught me to make these rich, delicious bar cookies when I was young. Though I've tried many variations, I always come back to this old favorite.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 12

3/4 cup plus 1 tablespoon butter, divided
1/4 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla extract
1 egg
2 cups graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup chopped walnuts, optional
2 tablespoons instant vanilla pudding mix
3 tablespoons milk
2 cups confectioners' sugar
3 ounces semisweet chocolate

Steps:

  • In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.

Nutrition Facts :

EASY NANAIMO BARS



Easy Nanaimo Bars image

This is a popular cookie bar in Canada. This is however only one of many variations on this recipe.

Provided by CINDERW

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 3h25m

Yield 16

Number Of Ingredients 13

½ cup butter
2 (1 ounce) envelopes instant hot chocolate mix
1 teaspoon vanilla extract
1 egg, beaten
2 cups graham cracker crumbs
1 cup flaked coconut
½ cup chopped walnuts
¼ cup cream cheese, softened
¼ cup milk, or as needed
2 tablespoons instant vanilla pudding mix
2 cups confectioners' sugar
4 (1 ounce) squares milk chocolate
1 tablespoon butter

Steps:

  • Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
  • Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
  • Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 35.6 g, Cholesterol 34.7 mg, Fat 15.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 188 mg, Sugar 27.9 g

NANAIMO BARS



Nanaimo Bars image

The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her "Canlit Foodbook," a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We've added a smidge more cocoa and the optional addition of salt - but leave it out for the true Nanaimo bar experience.

Provided by Sara Bonisteel

Categories     cookies and bars, dessert

Time 2h

Yield 16 bars

Number Of Ingredients 15

1/2 cup/115 grams unsalted butter (1 stick), cut into pieces
1/4 cup/50 grams granulated sugar
1 large egg
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups/235 grams graham cracker crumbs
1 cup/85 grams unsweetened shredded coconut
1/2 cup/50 grams finely chopped walnuts, almonds or pecans (or a mixture)
1/4 cup/60 grams unsalted butter (1/2 stick), at room temperature
3 tablespoons heavy cream
2 tablespoons custard powder, such as Bird's
2 cups/245 grams confectioners' (icing) sugar
4 ounces/115 grams semisweet chocolate, broken into 1/2-inch (1 1/4-centimeter) pieces
2 tablespoons unsalted butter
Flaky sea salt, for sprinkling (optional)

Steps:

  • Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.
  • Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.
  • Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.
  • Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.
  • Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners' sugar and mix on low until incorporated. Add remaining confectioners' sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.
  • Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.
  • Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.
  • Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.
  • To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 118 milligrams, Sugar 24 grams, TransFat 1 gram

THE ORIGINAL NANAIMO BARS



The Original Nanaimo Bars image

Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. My Mom used to make these when I was a child. She was from Canada & this is not your normal desert! Very rich and wonderful!

Provided by Starfire aka Wendy

Categories     Bar Cookie

Time 30m

Yield 18 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa (Fry's Coco)
1 egg
1 3/4 cups graham wafer crumbs
1/2 cup almonds
1 cup coconut
1/2 cup unsalted butter
2 tablespoons milk
2 tablespoons bird's custard mix
2 cups icing sugar
4 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons unsalted butter

Steps:

  • BOTTOM LAYER: Melt first 3 ingredients in top of a double boiler.
  • Add egg and stir to cook and thicken Remove from heat.
  • Stir in crumbs, coconut and nuts.
  • Press firmly into an ungreased 8 X 8 pan.
  • SECOND LAYER: Cream butter, cream, custard powder and icing sugar together well.
  • Beat until light.
  • Spread over bottom layer.
  • THIRD LAYER: Melt chocolate and butter over low heat.
  • Cool
  • When cool, but still liquid, pour over second layer and chill in refrigerator.

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2019-08-17 Base Layer. Add about 1-2 cm (½ -1 inch) of water to the bottom of a medium saucepan over low heat. Place a glass bowl on top so that the bottom of the bowl doesn't touch the water. Add the butter, sugar, and cocoa powder to the glass bowl. Melt the ingredients together while stirring occasionally.
From justsotasty.com


CHOCOLATE NANAIMO BARS. A TRIPLE CHOCOLATE VERSION OF A CANADIAN ...
A triple chocolate version of the classic Canadian treat that may well be one of the best chocolate cookie bars you've ever tasted. Oct 13, 2019 - Chocolate Nanaimo Bars. A triple chocolate version of the classic Canadian treat that may well be one of the best chocolate cookie bars you've ever tasted. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.ca


NANAIMO BARS RECIPE (CANADIAN LAYERED CHOCOLATE AND CUSTARD …
Method. Crust: Put the butter, cocoa powder and sugar into a medium saucepan and place it over low flame. Stir until the butter is melted and all of the ingredients are mixed together and smooth. Stir in the beaten egg and continue to cook over heat, stirring constantly, until the mixture starts to thicken, around 2 to 3 minutes.
From whats4eats.com


NANAIMO BARS (FREEZER-FRIENDLY!) - SPEND WITH PENNIES
2015-12-10 Top Layer. Microwave chocolate and oil on 40% power about 45 seconds. Stir and continue to microwave at 15-second increments until smooth & melted. Spread over custard layer and refrigerate for about 5 minutes. Remove from fridge and score lines for cutting. Refrigerate 4 hours or overnight and cut into bars.
From spendwithpennies.com


ORIGINAL NANAIMO BAR RECIPE
2017-07-18 1 ¾ cups graham wafer crumbs. ½ cup finely chopped almonds. 1 cup coconut. Melt first three ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8″x8″ pan.
From tourismnanaimo.com


THIS MONTH'S RECIPES - ANNA OLSON
Preheat the oven to 325 °F. Grease and line an 8-inch square pan with parchment paper so that the paper comes up the sides. To prepare the base, stir the cookie crumbs, sugar, cocoa and coconut together. Stir in the melted butter, and then stir in the egg and vanilla. Add the peanuts and press the mixture into the bottom of the prepared pan.
From annaolson.ca


BEST CHOCOLATE NANAIMO BARS RECIPE - YUMMLY RECIPES
2021-09-25 Take off the heat. Add digestives, coconut, and cut almonds to the bowl of a food processor and combine until the mixture is totally fine. Pour the mixture into the chocolate mixture and mix using a spatula until well combined. Bring a square baking tin and line the sides and bottom with baking paper.
From ymmlyrecipes.com


SALTED CHOCOLATE CHEESECAKE BARS STORY - THE COOKIE ROOKIE®
Line a 8×8 baking pan with parchment paper. Set aside. Make the cheesecake crust. Crush the sandwich cookies in a food processor until fine crumbs form. In a small bowl, combine the cookie crumbs and melted butter. Press the crust mixture into the bottom of the prepared pan. Bake the crust for 10 minutes. Remove from the oven and cool while ...
From thecookierookie.com


ALMOST AUTHENTIC EASY NANAIMO BARS (NO-BAKE) - SCOTCH & SCONES
2018-01-12 1 Tablespoon unsalted butter. Spray an 8- x 8-inch baking pan with baking spray, then line the pan with parchment paper, leaving a 2-inch overhang. Lightly spray the parchment paper and the sides of the pan. Set aside. Make the chocolate graham cracker base: Melt the butter in a large microwave-safe bowl for 1 minute in 30 second intervals.
From scotchandscones.com


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