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

Decadent Nanaimo Bars Recipe

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There are few things as Canadian or as addictive as no-bake Nanaimo bars (named for the town in British Columbia that made them famous). For festive flair, add candied fruit and ginger.—Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep: 40 min. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 36 servings

Ingredients

  • 2 tablespoons finely chopped crystallized ginger
  • 1 tablespoon rum
  • 3/4 cup butter, cubed
  • 1/3 cup baking cocoa
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups graham cracker crumbs
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup finely chopped red and green candied cherries
  • FILLING:
  • 1/4 cup butter, softened
  • 3 tablespoons 2% milk
  • 2 tablespoons instant vanilla pudding mix
  • 2-1/2 cups confectioners' sugar
  • TOPPING:
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon butter
  • 1/2 cup confectioners' sugar
  • 2 teaspoons 2% milk

Directions

  1. In a small bowl, combine ginger and rum; set aside.
  2. In a large heavy saucepan, combine the butter, cocoa and sugar. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°.
  3. Remove from the heat and stir in vanilla. Stir in the cracker crumbs, coconut, walnuts, cherries and ginger mixture. Press into a foil-lined 9-in. square baking pan.
  4. For filling, in a large bowl, beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar until smooth; spread over crust. Freeze for 15 minutes or until set.
  5. In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Combine confectioners' sugar and milk; drizzle over top. Refrigerate for 1 hour or until set. Cut into bars. Yield: 3 dozen.
Originally published as Decadent Nanaimo Bars in Country Woman December/January 2013, p26

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