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Calgary Nanaimo Bars

 Calgary Nanaimo Bars
This version may claim roots in Alberta, but the original was said to be dreamed up in a Nanaimo, British Columbia kitchen. They're three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta
45 ServingsPrep: 25 min. + chilling


  • 1/4 cup sugar
  • 1/4 cup baking cocoa
  • 3/4 cup butter, cubed
  • 2 eggs, beaten
  • 2 cups graham cracker crumbs
  • 1 cup flaked coconut
  • 1/2 cup chopped almonds, optional
  • 2 cups confectioners' sugar
  • 2 tablespoons instant vanilla pudding mix
  • 1/4 cup butter, melted
  • 3 tablespoons 2% milk
  • GLAZE:
  • 3 ounces semisweet chocolate, chopped
  • 1 tablespoon butter


  • Line an 8-in.-square baking pan with foil, letting ends extend over
  • sides by 1 in. In a large heavy saucepan, combine sugar and cocoa;
  • add butter. Cook and stir over medium-low heat until butter is
  • melted. Whisk a small amount of hot mixture into eggs. Return all to
  • the pan, whisking constantly. Cook and stir until mixture reaches
  • 160°. Remove from heat.
  • Stir in cracker crumbs, coconut and, if desired, almonds. Press into
  • prepared pan. Refrigerate 30 minutes or until set.

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Calgary Nanaimo Bars (continued)

Directions (continued)

  • For filling, in a small bowl, beat confectioners' sugar, pudding mix,
  • butter and milk until smooth; spread over crust.
  • In a microwave, melt chocolate and butter; stir until smooth. Spread
  • over top. Refrigerate until set. Using foil, lift bars out of pan.
  • Discard foil; cut into bars. Yield: 3-1/2 dozen.