Nanaimo Bar Cookies
Indulge in the rich, no-fuss decadence of Nanaimo Bar Cookies, a Canadian classic reimagined into cookie form! These triple-layer treats start with a baked graham cracker crust infused with cocoa, shredded coconut, and optional crunchy nuts for a satisfying base. The velvety middle layer is a creamy custard filling, whipped to perfection with powdered sugar and custard powder for an authentic touch. Topped with a glossy layer of semi-sweet chocolate, these bars deliver the perfect balance of sweetness and texture. With just 30 minutes of prep and no fancy equipment required, this recipe is ideal for holiday gatherings, potlucks, or simply treating yourself to a homemade dessert that feels gourmet. Serve these chilled for the ultimate bite of indulgence!
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Recipe Information
Ingredients
- 0.5 cups Unsalted butter
- 0.25 cups Granulated sugar
- 0.25 cups Cocoa powder
- 1 item Large egg
- 1.75 cups Graham cracker crumbs
- 0.75 cups Shredded sweetened coconut
- 0.5 cups Chopped walnuts or pecans (optional)
- 0.5 cups Unsalted butter (for filling)
- 2 tablespoons Custard powder
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 cups Semi-sweet chocolate chips
- 2 tablespoons Unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a square 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt 1/2 cup unsalted butter. Once melted, stir in 1/4 cup granulated sugar and 1/4 cup cocoa powder until smooth.
Remove the saucepan from heat and quickly whisk in the beaten egg. The mixture should thicken slightly.
Stir in graham cracker crumbs, shredded coconut, and chopped nuts (if using). Mix until evenly combined and press the mixture firmly into the prepared pan to form the base layer. Bake for 10 minutes, then let cool completely.
To make the filling, beat together 1/2 cup unsalted butter, custard powder, powdered sugar, and heavy cream in a medium bowl until light and fluffy. Spread this custard layer evenly over the cooled base layer. Refrigerate for at least 30 minutes to firm up.
For the chocolate topping, melt the chocolate chips and 2 tablespoons butter together in a microwave-safe dish in 20-second intervals, stirring until smooth. Let cool slightly to avoid melting the filling.
Pour the chocolate mixture over the custard layer, spreading it evenly with an offset spatula. Refrigerate again for at least 30 minutes, or until set.
Using the parchment overhang, lift the bars out of the pan and place them on a cutting board. Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges.
Serve chilled and enjoy your decadent Nanaimo Bar Cookies!
Nutrition Facts
Calories |
5885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.8 g | 429% | |
| Saturated Fat | 187.6 g | 938% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 738.6 g | 269% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 517.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 275 mg | 21% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
