Nanaimo Bars II Recipe -
Nanaimo Bars II Recipe
  • READY IN 7+ hrs

Nanaimo Bars II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    7 hrs 10 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2003

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

Most Helpful Critical Review
Sep 18, 2004

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.

Mar 15, 2006

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!

Dec 11, 2003

These bars were a hit with everyone! The two batches I made disappeared in no time. The consistency was a little soft though.

Dec 11, 2003

I made these and they were yummy but I have a few suggestions. My husband is allergic to coconut so I used mixed nuts and graham cracker crumbs. I also followed the suggestion of another rater and doubled the middle layer. I won't do that again - it came out TOO sweet. I also lined the pan with aluminum foil and greased the foil. Made it much easier to lift out and cut!

Dec 11, 2003

I made these for Christmas and they were a BIG hit with everyone. these are more like candy than a cookie so be sure to cut in small pieces.

Aug 27, 2003

Delicious! These are served in our local Borders and I think this recipe's version is even better! Make sure to cut in small pieces as they are incredibly rich and scrumptious!

Nov 15, 2007

This recipie blows it up !!!


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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