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- user reviews (12)
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1/2
cup oleo (80 percent vegetable oil margarine) or butter
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1/4
cup granulated sugar
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1/4
cup unsweetened cocoa powder
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1
teaspoon egg, lightly beaten
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1
teaspoon vanilla
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2
cups finely crushed graham cracker crumbs
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1
cup flaked coconut
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1/2
cup chopped nuts
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3
tablespoons milk
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2
teaspoons instant vanilla pudding and pie filling mix
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1/2
cup oleo (80 percent vegetable oil margarine) or butter, softened
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2
cups powdered sugar
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1/4
cup oleo (80 percent vegetable oil margarine) or butter
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1
cup semisweet chocolate pieces
1. Line a 13x9x2-inch pan with foil, extending foil over the pan edges. Set aside. In a medium saucepan, heat 1/2 cup oleo over low heat until melted. Stir in granulated sugar, cocoa powder, and egg. Cook and stir over medium-low heat for 3 to 4 minutes or until blended and slightly thickened (160 degrees F), whisking constantly. Remove from heat; stir in vanilla. Stir in graham cracker crumbs, coconut, and nuts until well combined. Press mixture into prepared pan; chill.
2. For middle layer, in a small bowl, combine the milk and vanilla pudding mix; set aside. In a large bowl, beat the 1/2 cup softened oleo with an electric mixer on medium speed for 30 seconds. Beat the pudding mixture into the oleo until combined. Beat in 2 cups powdered sugar until smooth. Spread over cooled layer in pan; cover and chill for 30 minutes or until firm.
3. For top layer or frosting, in a microwave-safe bowl, combine the 1/4 cup oleo and chocolate pieces. Microwave on 50 percent power (medium) for 45 to 75 seconds or until melted, stirring every 30 seconds. Cool slightly. Spread frosting evenly over the chilled bars. Chill until firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.
- Storage Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
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This is very similar to a SIMPLE,delicious refrigerator dessert I've been making for years, called ECLAIR CAKE. You just layer graham crackers with vanilla pudding, that has been mixed with plain whipped cream. 3 layers of crackers to 2 of pudding mixture, in a 9 by 13 glass dish. Top with chocolate glaze like the one here (but please use real butter) and refrigerate overnight. It is really delicious! (You can use a tub of frozen topping, but it's full of icky chemicals!)
12/21/2010 12:43:43 PM Report AbuseI too am a Canadian and if you look on theweb site: http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html it gives you a great version using custard in the center. I always use 70% chocolate bars for top layer instead of baking chocolate and love the tart to sweet ratio!
12/4/2010 03:35:29 PM Report AbuseIs there some way you can give us these recipes without the CONSTANT pop-ups ~ really gets discouraging when you can't read anything with constantly deleting the pop-up ~ and it doesn't pertain to alot of us anyway. PLEASE!
12/4/2010 01:47:00 PM Report Abuseas a British Columbia native, I recognized this as Nanimo Bars
11/26/2010 11:29:40 AM Report AbuseI did these over a day or two just because I was baking stuff for Christmas. I actually tripped the middle layer recipe because I didn't think it was enough and I always used margarine where it calls for Oleo/butter. I also didn't use the nuts or the coconut in the crust. It didn't look as nice as the photo and was a little messy to cut, but quite yummy!
12/17/2009 11:51:59 AM Report Abuse