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Calgary Nanaimo Bars Recipe
Calgary Nanaimo Bars Recipe photo by Taste of Home
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Calgary Nanaimo Bars Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:42 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 42 servings

Ingredients

  • 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
  • FILLING:
  • 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

Nutritional Facts

1 bar (calculated without almonds): 116 calories, 7g fat (4g saturated fat), 21mg cholesterol, 72mg sodium, 14g carbohydrate (11g sugars, 0g fiber), 1g protein .

Directions

  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.
Originally published as Calgary Nanaimo Bars in Simple & Delicious October/November 2013, p55


Reviews for Calgary Nanaimo Bars

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
55322 116691
Reviewed Oct. 22, 2014

"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."

MY REVIEW
ranson 181864
Reviewed Aug. 4, 2014

"Great"

MY REVIEW
Mom4food 139095
Reviewed Jul. 11, 2014

"These are excellent! I think the next time I make them, I will double the glaze on top."

MY REVIEW
klamgs 123243
Reviewed Jul. 10, 2014

"Awesome"

MY REVIEW
Maluhiamoni 123242
Reviewed Jul. 4, 2014

"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."

MY REVIEW
SrSuzy 197985
Reviewed Jul. 2, 2014

"What can I use in place of cocoanut .? Only thing I do not have on hand."

MY REVIEW
B.C.MOM 121617
Reviewed Jul. 2, 2014 Edited Jul. 3, 2014

"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)."

MY REVIEW
3judewalls 152122
Reviewed Jul. 1, 2014

"I know these are delicious as I've had them before, but seriously, 45 servings? 42 bars? No way!"

MY REVIEW
kskmama 121616
Reviewed Jul. 1, 2014

"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!!"

MY REVIEW
rubydoo008 138110
Reviewed Jul. 1, 2014

"Ummm this should be British Columbia not Calgary. We use Custard Powder instead of pudding interesting mix on this one"

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