Calgary Nanaimo Bars Recipe
- 1/4 cup sugar
- 1/4 cup baking cocoa
- 3/4 cup butter, cubed
- 2 large 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
- 3 ounces semisweet chocolate, chopped
- 1 tablespoon butter
- 1. 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.
- 2. Stir in cracker crumbs, coconut and, if desired, almonds. Press into prepared pan. Refrigerate 30 minutes or until set.
- 3. For filling, in a small bowl, beat confectioners' sugar, pudding mix, butter and milk until smooth; spread over crust.
- 4. 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.
1 bar (calculated without almonds): 116 calories, 7g fat (4g saturated fat), 21mg cholesterol, 72mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 1g protein.
Reviews for Calgary Nanaimo Bars
"These were a childhood Christmas favorite made by my Austrian aunt they were called vermino bars"
"These bars have been part of my Minnesota family for over 50 years. Ours are named Dairy Bars due to all of the wonderful butter used in them. Growing up on a dairy farm and then marrying a farmer makes these extra special."
"These are excellent! I think the next time I make them, I will double the glaze on top."
"These are very rich but most loved them. I had a little trouble trying to figure out cooking crust (1st layer) to 160 degrees since I (& most?) do not have a candy/food thermometer. A better description of that part of the recipe should be noted. These bars are not for anyone watching the fats & sugars in their diet."
"What can I use in place of cocoanut .? Only thing I do not have on hand."
"Excuse me, please, but perhaps these should also be known as 'Saskatoon' bars as everybody back home seemed to make them...and jellied salads. My Mom made them with Custard Powder, too. I don't think it matters as custard powder and vanilla pudding powder are about the same. Lea (now in B.C for 37+ years)."
"I know these are delicious as I've had them before, but seriously, 45 servings? 42 bars? No way!"
"My mom got this recipe 40 or so years ago. We call it Napoleon Creams. I've loved them since I was a little kid. Now I have to make some. Delicious!!"
"Ummm this should be British Columbia not Calgary. We use Custard Powder instead of pudding interesting mix on this one"
"I grew up in Canada.. My mum made these but instead of vanilla pudding, she did an icing of icing sugar butter and milk.. At Christmas she would add peppermint to icing.. So delish!!!"
"DELICIOUS, and, I am very glad to have something that doesn't call for cream cheese, EVERYTHING has cream cheese in it, so this is really nice, and TASTY"
"These are almost identical to what my mother has made for forty-some years. They've always been "Fudge Meltaways". However ours have cream cheese in the middle layer instead of vanilla pudding, which is much better, I think!"
"These bars get fantastic reviews every time I make them. So delicious."
"The one person who tried them before I left brunch thought they were delicious. Unfortunately no one else tried them so I can't give them a higher star recipe, very easy to make though."
"Another winner! Everyone loves these bars. There is a lot of butter in the recipe so you should cut the bars small (as the recipe calls) because they are so rich. I've used pecans instead of almonds and semi-sweet chocolate chips. Very good."