Nanaimo Bars are a popular Canadian treat that are absolutely delicious. Creamy and chocolately and coconutty (is that a word?).
These are a great thing to made for the upcoming holidays. They are sweet and rich and oh so decadent. And I’ve yet to meet someone who hasn’t love this recipe. Even non-coconut lovers like my cousin Al have been known to dive in for seconds.
However, they are often made with crushed almonds or walnuts, which means that nut-allergy people such as myself have to suffer watching others savour them. And oh how we suffer.
So my Sis and I came up with a nut-free version, which tastes even better than the nut version. It was lots of fun to make together, and even more fun to gobble it up. Enjoy!
- ½ cup unsalted butter
- ¼ cup sugar
- 5 tbsp cocoa
- 1 egg, beaten
- 1¾ cup graham cracker crumbs
- 1 cup coconut
- ¼ cup unsalted butter
- 2 tbsp + 2 tsp cream
- 2 tbsp instant vanilla pudding mix
- 2 tsp pure vanilla extract
- 2 cup icing sugar
- 4 squares semi-sweet chocolate (1 oz each)
- 2 tsp unsalted butter
- Mix first 3 ingredients in top of double boiler. Add egg to cook and thicken. Remove from heat. Stir in crumbs and coconut. Press firmly into an ungreased 8' x 8" pan. Place in the freezer as you make the next layer.
- Cream all together well. Beat until light. Remove pan from freezer and spread mixture over the first layer.
- Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in the refrigerator until set.