If you’ve heard of Nanaimo bars, it probably means one of two things. Either (a) you are Canadian or (b) you’ve heard about them through a Canadian. I certainly never heard of them before I met my favorite Canadian and had my first one from a small deli in Vancouver in 2007. It was love at first chocolatey, sugary bite.
These 1950s cookie bars originate from, you guessed it, Nanaimo, British Columbia. But spread in popularity all over the Great White North and today are considered “Canada’s Favourite Confection.” I’m not entirely sure why these rich, decadent dessert bars never really caught on in the States because they are certifiable amazing, full of butter and pretty much everything residents of the good ole US of A love.
The traditional Nanaimo bar consists of three layers. The bottom is a graham cracker, pecan, chocolate and coconut crust that reminds me of a souped-up cheesecake crust. The middle layer is pretty much just vanilla-flavored frosting (awesome, right?). And the top layer is a mixture of melted semisweet chocolate and butter. Amazing. So amazing in fact, that my classic Nanaimo bar recipe won Best in Show in my office cookie and bar contest a few years back. I also won Best in Show the following year for another recipe, but I wouldn’t want to brag or anything…
As you can probably tell, these bars are really, very rich. So rich in fact that Babyface never liked them as a kid (he’s learned to love them as an adult). I always cut these guys into small squares instead of the giant-sized beasts you’ll find on every street corner in Vancouver. It seems just a one inch 2.54 centimeter square piece will do the trick.
Instead of sharing with you the standard Nanaimo recipe, I decided to up the fun factor and go the mint chocolate chip route. The combo of mint and chocolate in this is spectacular! And the green food coloring is an added dose of festivity. I am in love with these bars. Good work, Canada. Good work.
mint chocolate chip nanaimo bars
Instead of sharing with you the standard Nanaimo recipe, I decided to up the fun factor and go the mint chocolate chip route. The combo of mint and chocolate in this is spectacular!
You might be offput by the seemingly raw egg in the bottom layer of the recipe. Don't be. The hot melted chocolate cooks the egg as you whisk it in, just make sure to not skip the tempering step. If you don't temper the egg, you'll end up with chocolate scrambled eggs. Not yum.
Ingredients
- 1 stick butter
- 1/4 cup granulated sugar
- 1/2 cup cocoa
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1 stick butter
- 2 cups confectioner's sugar
- 2 tablespoons milk
- 1/4 cup instant vanilla pudding powder OR vanilla custard powder
- 1/2 teaspoon peppermint extract
- 1/2 cup mini chocolate chips
- Green food coloring (optional)
- 2 tablespoons butter
- 3-1 ounce squares semisweet baking chocolate
Instructions
- Line an 8x8 square baking dish with parchment paper, set aside.
For the Bottom Layer
- Combine butter, sugar and cocoa in a large saucepan over low heat. Stir frequently until butter is melted and sugar and cocoa are dissolved. Remove from heat.
- Temper the egg by taking a few spoonfuls of the chocolate mixture and whisking it into the egg. Add the egg and vanilla to the remaining chocolate mixture in the saucepan, whisking quickly until egg is well-incorporated. Don't worry if the chocolate starts to seize up, just stop stirring when egg is mixed in.
- Add in the coconut, graham cracker crumbs and pecans. Stirring until all is coated in chocolate.
- Dump out mixture into prepared pan and press down firmly using damp hands to form a crust. Place in fridge while preparing middle layer.
For the Middle Layer
- In a stand mixer, cream butter on medium speed until smooth and pale yellow.
- Add in confectioner's sugar, one cup at a time, until well combined.
- Add milk and mix on medium until mixture is smooth. Add in vanilla pudding or custard powder and peppermint extract. Mix until smooth. Add in chocolate chips and food coloring (if using) and mix until evenly distributed.
- Spread middle layer on top of chilled bottom later evenly using a spatula. Place in fridge while preparing last layer.
For the Top Layer
- In a double broiler (or a heatproof bowl over 1" of simmering water in a saucepan) melt butter and chocolate squares until smooth. Remove from heat.
- Pour chocolate and butter mixture over top of middle layer and spread with a spatula. Return bars to fridge to cool completely. After cooled, use a sharp knife to cut into small squares.
This Canadian loves Nanaimo bars too! As a kid I used to eat them one layer at a time and always saved the middle for last 🙂 I’ve never made them though and prefer to wait until one shows up on a plate of cookies at Christmas time – then I snatch it up as quickly as possible!
Oooh! I’ve never eaten them one layer at a time. 🙂 Must try!
perhaps this is a ridiculous question….once this is cooled and cut into squares does it need to be stored in the fridge? just wondering if this would be appropriate for sitting out on a dessert buffet for a few hours or if it would get all melty and messy. thanks, as always, for the great recipes!
They do get a little soft, but not so much that they are inedible. I usually keep them in the fridge until time to serve, and then they can hang out on the buffet for a few hours.
Being Canadian, I have had my fair share of nanaimo bars…I didn’t even realize they were a distinctly Canadian food until a few years ago. One of my grandmothers was a master holiday baker and I LOVED her mint nanaimo bars. I missed them so much every Christmas after she was gone.
Aww, that’s such a sweet memory! I love food memories. 🙂
Hi! I’m a new reader (I linked over from Daily Garnish) and I’m loving your blog. As a Canadian, this post makes me especially happy. I grew up in Ottawa and I am currently living in Vancouver, so yes, I’ve had a nanaimo bar or two :). Love your take with the mint chocolate chip!
In the theme of sharing great Canadian desserts, how about a butter tart recipe sometime? 😉
You know, I’ve never made a butter tart! Actually, I’m not sure I’ve even ever had one. The Canadian husband tells me that they are almost exactly like pecan pies, but without the pecans. Definitely an awesome idea. 🙂
Oooh, you should definitely try one! I like them with raisins instead of nuts, so that makes them less like pecan pie. So good!
I have never had a Nanaimo Bar before – but it looks like something I would absolutely love. I really love the mint – chocolate combination and I think it’s definitely under appreciated during the holiday’s.
I’ve never met a single person that DIDN’T love Nanaimo bars. 🙂
Haha, yes I know these because I’m Canadian. Although, I never liked them as a kid either. I love them now, in small portions though. I love the mint chocolate chip variation, they look so yummy 😀
It’s so crazy how tastes change, isn’t it? I had that happen recently with sauerkraut! I hated it as a kid and just tried it again. I don’t love it, but I definitely can see it’s benefits in small amounts.
This Canadian lives in Nanaimo, and LOVES Nanaimo Bars!! They have been my favourite treat since I was a kid 😀 I love the minty ones!! Thank you for the recipe!
Are Nanaimo bars sold there at like every store ever? What kinds of flavors do they have? Share! Share!
haha, they ARE sold everywhere! At Starbucks, Tim Horton’s, and all raw/vegan restaurants nearby. (Unfortunately?), they seem to stick with just the one traditional flavour, but I love any Nanaimo bar 🙂 My mom makes the minty ones!
As I’m a Vancouverite Canadian living in California, you’re making me very homesick! How delicious. America is certainly missing out!
That and pierogies. I don’t know how those are not popular here either. Potatoes and cheese. Right??
Pierogies are popular in some places in the states (places with lots of Polish folks, obviously). In Northern Indiana, there is even a Pierogi Fest every year!
These look SO good. I need to move to Canada!
Or, you could just make them yourself. 😛
cass, i just made these – and they are B O M B BOMB! i am bringing them to our office “top chef” dessert contest tomorrow and i know that everyone will LOVE them. (and if they don’t then i’ll eat the rest !! )
YAY! I’m so glad they turned out well, Shann. I hope you kill it at the contest. 🙂
hi there! i’m going to be making these and i am pretty sure i am right but 1 stick of butter is 1/2 a cup of butter for us canadian measurers?
Sure is! 🙂
Being Canadian, I go to the site where the chocolate is made – Hershey Canada Inc. This is a recipe right on their package of Mint Chocolate Chipits. It is delicious!!! Been making them for a few years now with quite a few compliments….. Just copy and paste to word, or whatever format you are comfortable using 🙂
Chocolate Chip Nanaimo Bars
Yield: approx. 20 bars
Ingredients:
Base:
1 c Chipits Semi-Sweet Mint Chocolate Chips
½ c butter
1 ¼ c graham wafer crumbs
1 c flaked coconut
½ c finely chopped walnuts or pecans
Filling:
2 c icing sugar
¼ c butter (softened)
3 tbsp milk
2 tbsp custard powder
1 tsp mint extract
Several drops of green food colouring
Mint Chocolate Glaze:
¾ c Chipits Semi-Sweet Mint Chocolate Chips
2 tsp vegetable oil
Instructions:
1. BASE: In medium saucepan over low heat (or in large bowl in microwave), melt mint chipits and butter. Stir in graham wafer crumbs, coconut and nuts. Press evenly into 9’ square pan. Chill in refrigerator for about 30 mins.
2. FILLING: In small bowl, blend icing sugar, butter, milk, custard powder, mint extract and food colouring. Spread evenly over chilled base.
3. GLAZE: Melt mint chipits with vegetable oil over hot water (or in microwave). Spread evenly over filling. Chill. Cut into bars.