Nanaimo Bar

With three layers, this bar is the brigadier’s equivalent for Canadians – they love it! Although it has many different versions, we will teach here a more adapted version, changing the Graham Cracker (very used for cheesecakes and pies) for moreena cookies.

Base Layer


½ cup of unsalted butter at room temperature.
¼ cup of refined sugar.
¼ cup of sugar free cocoa powder.
1 large beaten egg.
1 teaspoon vanilla extract.
2 cups of crushed cornstarch cookie.
1 cup of coconut.
½ cup of roughly chopped nuts.

How to make

Melt the butter in a pan over low heat.

Add sugar and cocoa, mix and gradually add a beaten egg. Cook, stirring constantly, until thickened (1-2 minutes).

Remove from heat and add vanilla extract, cookies, coconut and nuts.

Press the mixture evenly over a baking pan. Cover and refrigerate until firm (about one hour).



¼ cup of unsalted butter at room temperature.
2-3 tablespoons of milk.
2 tablespoons of vanilla pudding mix.
½ teaspoon vanilla extract.
2 cups of refined sugar or confectionery.

How to make

Beat the butter with an electric mixer or mixer. Add the remaining ingredients and beat a little more.

Spread the filling over the cookie base layer, cover and refrigerate until firm (about 30 minutes).



115 g of half bitter chocolate, chopped.
1 tablespoon unsalted butter.

How to make

Melt the chocolate and butter in a refractory bowl over a pan of boiling water.

Spread over the filling and refrigerate until firm.


To prevent the chocolate from cracking when biting, leave it at room temperature first.

Yields about 25 bars.

If the filling is too thick to spread, add some milk.

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