Nanaimo Bars II

Nanaimo Bars II

Shirly M 0

"A no-bake square, that freezes well. I make these during the year, but they are a must on my Christmas baking list as family and friends look for them. My parents live just outside of Nanaimo, B.C. Canada."

Ingredients 7 h 10 m {{adjustedServings}} servings 266 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a saucepan, melt 1/2 cup butter or margarine with 2 squares chocolate. Remove from the heat, and stir in white sugar, egg, rolled oats, coconut, chopped nuts, and 1 teaspoon vanilla extract. Press mixture into a greased 9 inch square pan, and chill for 1 hour.
  2. Combine confectioners' sugar with 3 tablespoons softened butter, 1/2 teaspoon of the vanilla, and milk. Mix until it has an icing-like consistency, and spread it over the oat mixture in the pan. Chill for 1/2 hour.
  3. Melt remaining 1 tablespoon butter or margarine with remaining 2 squares chocolate. Spread over the top of the bars. Chill for 4 to 5 hours.
  4. Cut into squares using a hot knife; dip knife in hot water, and let it melt through the chocolate.
Tips & Tricks
Cheesecake Lemon Bars

Part creamy cheesecake, part light lemon bars—it’s the best of both worlds.

Paul's Pumpkin Bars

These moist, cinnamony pumpkin bars have a rich cream cheese frosting.

Rate recipe

Your rating


Reviews 27

  1. 33 Ratings


These are okay. i had a big party & made four different versions of this cookie to see which was the most popular. This recipe was the only batch that had leftovers. The crust never got hard and the middle was too rich and powdered sugary tasting.


The best Nanaimo bars I have tasted.I had to freeze them right away my husband would of ate the whole batch.These will definately be a hit at Christmas.Thanks Shirly


I followed a previous reviewer's advice of using graham wafer crumbs instead of coconut (my husband is allergic too). I used margarine instead of butter, 1 cup of graham wafer crumbs, and corn syrup instead of the egg. For the filling, I used more like a tablespoon of vanilla. TASTE the filling before spreading it over the base!! If it tastes too much like powdered sugar, add more vanilla! I did just that, and it saved the filling. I doubled the ingredients for the chocolate topping and it was the perfect amount to cover the whole pan. The end result tasted a little different than I'm used to, but I DID have to omit the coconut. Next time, I think I'll add a little cocoa to the base so there's more chocolate flavor, but they DID turn out really tasty. Thanks, Shirly!