3-Layer Nanaimo Bars
- SERVES
- 10
- CHILL TIME
- 6 Hr 40 Min
These dessert bars may have gotten their start in Canada, but once folks in the U.S. got a taste of 'em, they were such a hit that they're now one of the most popular desserts in all of North America! Make a batch of these no-bake, 3-Layer Nanaimo Bars when you're craving creamy, coconutty, and chocolatey goodness!
What You'll Need
- CRUST
- 1/2 cup (1 stick) butter
- 1/4 cup granulated sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cup graham cracker crumbs
- 1 cup shredded coconut
- 1/2 cup chopped walnuts
- FILLING
- 6 tablespoons butter, softened
- 1 (3.4-ounce) package vanilla instant pudding mix
- 1/2 cup milk
- 3 cups confectioner's sugar
- TOPPING
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
What to Do
- In a medium saucepan over medium heat, melt butter for crust. Add sugar and stir until smooth. Stir in egg and vanilla, and remove from heat. Add graham cracker crumbs, coconut, and nuts; mix well. Press mixture evenly into an 8- x 8-inch baking dish and refrigerate until ready to fill.
- In a large bowl, beat butter for filling until creamy. Add pudding and milk, and mix until thickened. Slowly beat in confectioner's sugar until smooth. Evenly spread pudding mixture over bottom layer. Refrigerate about 30 minutes or until set.
- In a small saucepan over low heat, melt butter for topping and chocolate chips until smooth. Spread over pudding layer and refrigerate 10 minutes, or until chocolate begins to harden. Using a knife, score chocolate into 1-inch squares.
- Refrigerate 6 hours, or until set. Cut into squares, and store in refrigerator until ready to serve.
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Nutritional InformationShow More
Servings Per Recipe: 10
- Amount Per Serving % Daily Value *
- Calories 633
- Calories from Fat 324
- Total Fat 36g 55 %
- Saturated Fat 21g 104 %
- Trans Fat 0.8g 0 %
- Protein 3.3g 7 %
- Amount Per Serving % Daily Value *
- Cholesterol 68mg 23 %
- Sodium 300mg 12 %
- Total Carbohydrates 80g 27 %
- Dietary Fiber 1.2g 5 %
- Sugars 68g 0 %
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anitadee
Jul 14, 2019
I made the nanaimo bars after visitinf Ontario. They were not like the bars I had there. These are cloyingly sweet. Will not repeat
sanddc 8345325
May 28, 2018
I am not seeing the ingredients for the filling or top layer.
Test Kitchen Team
May 30, 2018
Hi there. We had an update to our site that caused some of the ingredients to be cut off in longer recipes. The issue has been resolved and you can view the full recipe now. Enjoy!
kramer144
May 28, 2018
I'm not seeing the ingredients for "Filling" or 'Crust".
Test Kitchen Team
May 30, 2018
Hi there. We had an update to our site that caused some of the ingredients to be cut off in longer recipes. The issue has been resolved and you can view the full recipe now. Enjoy!
grannytina1 272961 6
Aug 09, 2017
made this recipe exactly as written it came out Fantastic!!! love the walnuts in it and did some research there are many many Canadian variations and Yes Canucks DO use walnuts we live close to the Canadian border
grannytina1 272961 6
Aug 09, 2017
Need to add I have never heard of potato salad made with mashed potatoes always cubed potatoes but whatever floats your boat!
rac7431 2877525
Dec 26, 2018
You would be surprised at what I do to mashed potatoes. Bacon, scallions or red onions, sour cream, butter....if it tasts good I don't care what's in it or if it's mashed or cubed.
sandangel59 254737 8
Jul 11, 2017
Well, whatever it's called, this looks good and reminds of a dessert my mother used to make. I'll have to make this and then give it a rating. Thanks for sharing.
rabblrouzr 7265049
Sep 08, 2016
wcmundy...no need to get hysterical. I'm from Nanaimo, and I see many variations on our Canuk style of food preparation. Even here in Nanaimo, there are taste and styling Variations. I get bothered that U.S. style potato salad (Mashed potato rather than cubed/diced) is different... but I just flip the page and move along, knowing that what I like is what I like!. The World runs on variation and adaptation, don't ya' know! Relax, not worth a heart attack.... it's only a Dessert item!
sandangel59 254737 8
Jul 11, 2017
I'm just curious...where did you have mashed potatoes claiming to be potato salad? Perhaps it was overcooked and broke down in the mixing process or someone was sadly misinformed in calling it potato salad. I, as my mother and grandmothers, make mine with cubed, boiled potatoes and mayo and a variety of additions/spices (depends on what's on hand or my mood).
cooma40 7754235
Aug 30, 2017
rabblrouzer We make our potato salad with cubed potatoes here is the US LOL NOT mashed potatoes. whoever made them like that, certainly has their own style. Just had to respond )
wcmundy 6493360
Aug 05, 2016
Whatever this is - it is NOT a Nanaimo Bar We Canadians - especially those of us on the West Coast - would NEVER make them like this There should be Fry's Cocoa Powder in the crust layer as well as chopped almonds NOT walnuts The crust should be CHOCOLATE-y - NOT blonde-ish The centre should be made with Bird's Custard Powder - not Vanilla Pudding Leaving one ingredient out altogether - and substituting for two other ingredients that are completely different in taste and texture - make this recipe something completely OTHER than Nanaimo Bars Fry's Cocoa Powder and Bird's Custard Powder - can be found in almost ANY grocery store that has a half-decent baking section So to say that these two items - along with chopped almonds - are exotic - is just silly Even WalMart stocks BOTH those items The custard centre is a little less likely…Read More to wobble and smoosh when you try to cut the top chocolate layer - the only layer in the above recipe that is correct Its texture and taste is quite different from Vanilla Pudding Ditto the almonds - which are somewhat crunchier and far less acidic than walnuts Not to mention the entirely missing Cocoa Powder I'm sorry - but no matter how you look at it rationalise it whatever - this recipe is NOT Nanaimo Bars And it's an insult to we Canadians to be falsely represented with it
steinert 5714632
Sep 09, 2016
Copied from Wikipedia " Many varieties exist, consisting of different types of crumb, different flavours of icing (e.g., mint, peanut butter, coconut, mocha), and different types of chocolate."
wcmundy 6493360
May 18, 2016
Why were the two Canadian comment that challenged the veracity of this recipe removed ?!? This is NOT a "famous" Washington State recipe - this is a WORLD-renowned CANADIAN recipe from Nanaimo, BC. Do you think that be re-writing hitory - and changing the recipe - it will make it true ?!? The recipe you have posted above - is NOT the "Nanaimo Bar" recipe. AT ALL.
Test Kitchen Team
May 19, 2016
Hello! You are correct - these originate in Canada, as our recipe note states, but they are very popular in the states that border Canada, too. This is also not an exact duplicate of the original Nanaimo Bar. We simplify our recipes, so that any home cook can make them and still enjoy them. Although they may not be exactly the same as the Nanaimo Bars you grew up with, we think you'll still enjoy these as much as others have! We hope you'll give them a try. )
wcmundy 6493360
May 19, 2016
You are suggesting that the original recipe - which includes cocoa powder and almonds (rather than walnuts) in the base layer and Bird's Custard Powder in the middle layer - uses "exotic" items that a "home cook" would not be able to find at his/her grocery store ?!? Also - just because an item is "popular" in another country - that does NOT give that country the right to usurp or change a recipe - call it the same thing - and say it's a "Famous State Dessert" of said other country. Very disappointed in this. It now makes me question the veracity of ALL of the recipes as being authentic to the stated area . . . And the bottom line is that your recipe - whatEVER it could be called - is NOT a Nanaimo Bar.
wildwestpb
May 29, 2016
Fry's Cocoa Powder and Bird's Custard powder are not available everywhere. I have never seen it stocked in any of my local grocers. It is only available online for me. So yes, for some, these are exotic items that a home cook are not able to find in my local grocery store.
pattyharris1962 35 47472
Feb 03, 2017
Hear, hear! In the US, in the Midwest, certainly never saw or heard of Fry's or Bird's. Pudding suggestion is what I would need. Sorry to see you felt culturally attacked, but variations of standard recipes just allow for individuality (and availability!), and don't diminish the original.
61charlene
May 17, 2016
I love this recipe but I use banana pudding instead of vanilla, and dark chocolate for the topping. This makes it rich but sooo good.
crystal 8876955
Nov 02, 2015
I have made this for years, and the recipe I have calls for 1/4 c. cocoa in the bottom layer? It is better if you leave it a day in the refrigerator, it gives the sugars time to dissolve and flavor is way better.
wcmundy 6493360
May 17, 2016
You are right. The original recipe - from Nanaimo, BC (on Vancouver Island) - calls for 5 Tbsp of Fry's Cocoa Powder in the bottom layer. Also the finely chopped nuts should be almonds - not walnuts. And finally - the middle layer is a CUSTARD layer (Bird's) - not pudding.
Ladynightmare
May 29, 2017
You are an extremely rigid person who thinks the whole world has Fry's Bird's. You are mistaken very narrow minded. Have you never adapted a recipe to your liking....Sure you have. Foolish of you to act so insulted.
inaminutemom6 7599 760
Jun 19, 2015
Enjoyed the creamest of the filling. Wanted to make it as soon as saw the recipe but did not have grahm cracker crumbs. Subsituted butter cracit was so good.ker crumbs and
grannyblu
Jun 11, 2015
Ok while I have not made this recipe yet I am giving it 5 STARS it is a very good recipe for Nanaimo bars and uses easy to get ingredients I just don't think its fair to put down t a recipe just because someone forgot to type in a pan size which pretty easy to judge by the amount of ingredients
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