Nanaimo Bars | NO BAKE Recipe | BEST Canadian Dessert

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a rich texture while the milk + cornstarch mix is budget-friendly.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a deeper flavor.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are often lower in calories and pecans can be more affordable.

Line the bottom and sides of a 9 inch (23 cm) square pan with foil.

In a saucepan over medium low heat, melt the butter for the bottom layer. Remove from heat and whisk in the sugar and cocoa powder, then gradually whisk in the beaten egg. Return to low heat and cook, stirring constantly, until thickened (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press evenly onto the bottom of the prepared pan. Cover and refrigerate until firm (about one hour).

In an electric stand mixer, beat the butter for the middle layer until smooth and creamy. Add remaining ingredients and beat until smooth. If too thick, add a little more milk. Spread evenly over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Chop the chocolate for the top layer into small pieces. In a heatproof bowl over simmering water, melt the chocolate and butter. Spread evenly over the filling and refrigerate until set (about 10 minutes). Using a sharp knife, cut into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens