Baked-Bottom Nanaimo Bars

Baked-Bottom Nanaimo Bars

4 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    2 h 25 m
BAKER88
Recipe by  BAKER88

“Eat these right away and serve it like a cobbler -- or chill, cut into small rectangles, and enjoy them out of hand.”

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Ingredients

Adjust Servings

Original recipe yields 16 pieces

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch square baking pan.
  2. In a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. Add the egg and cocoa powder, and beat until the ingredients are well mixed. Pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared baking pan.
  3. Bake in the preheated oven for 12 minutes, and let the crust cool.
  4. Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. Remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
  5. Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. Spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.

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Reviews (4)

Rate This Recipe
northernsongbird
4

northernsongbird

Great recipe. While waiting for a ferry in British Columbia (we went through the San Juan Islands) my husband and I purchased the last Nanaimo bar in the small concession stand. It was our first experience with the Nanaimo bar & I fell in love with it. I was very excited to find this recipe and can now introduce my U.S. friends to the Nanaimo bar.

Susan Lain
2

Susan Lain

Ok so this was DELISH!! I rated it a 4 only because I modified it for what I had on hand. I didn't have any nuts and really don't care for coconuts so I just added an extra 1/2 cup of graham cracker crumbs to the crust. an I only had the small boxes of pudding on hand so I just used two (actually one French Vanilla and one Banana Creme was yummy!) and then added another 1/2 cup milk. I also made this in a 8x12 glass dish and it turned out perfect. There is enough butter in it that I did not grease the dish and it still cut and served just fine. I will DEFINITELY make this again!! I can see my daughter who does not enjoy cake requesting this as the new birthday treat!!!

jrbaker
1

jrbaker

My daughter & I made this recipe in a tart pan and it turned out beautifully. I don't think I would want to try eating it out of hand due to the pudding making it extremely messy. It was yummy, and we would make it again! My daughter even said it was 'better than some cupcakes' she had eaten. Thanks for an easy recipe--I'd make it as a tart again ; ) *I did toast the coconut prior to sprinkling it over the top.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 15.3 g
  • 24%
  • Carbs
  • 27.4 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Nanaimo Bars I

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Sunshine Coast-Style Nanaimo Bars