The Twelve Days Of Christmas Cookies: Day 11 Canadian Nanaimo Bars

-proving not all great cookies need be the baked variety!


-2 & 1/2 sticks/20 oz of unsalted
butter, softened
-5 TBSP Ghirardelli cocoa powder
-1/4 cup granulated white sugar
-1 large egg
-1 & 1/4 cups graham cracker crumbs
-1 cup sweetened shredded coconut
-1/2 cup finely ground almonds
-3 cups confectioners’ sugar
-3 TBSP light cream
-2 TBSP Bird’s Custard Powder OR
Jello French Vanilla pudding mix,
-2 tsp vanilla extract
-8 oz Ghirardelli bittersweet chocolate


Prepare an 8-by-8-inch pan by lining with Reynolds Wrap non-stick aluminum foil, set pan aside.

Layering Method:

For the Bottom Layer – In a saucepan over low heat, melt 1 stick/8 tablespoons of the butter. Remove pan from the heat and add the granulated sugar, cocoa powder, and whisk to combine. Whisk in the egg. Return pan to low heat and cook for about 90 seconds, stirring continuously, just until the mixture thickens slightly and this also gently heats and cooks the egg. Remove pan from heat and add graham cracker crumbs, coconut flakes, almonds, and stir to combine. Transfer mixture to aluminum foil covered pan, pressing evenly into the bottom in a smooth flat layer; set aside.

For the Middle Layer – To the mixing bowl of a stand mixer fitted with the paddle attachment, combine 1 stick/8 tablespoons of the butter, confectioners’ sugar, cream, powdered custard mix/instant pudding is truly necessary, and vanilla and beat for 3 to 5 minutes, or until smooth and fluffy, stopping to scrape down the sides of the bowl as necessary. Spread over chocolate base layer.

For the Top Layer – In a microwave-safe bowl, combine 1/2 stick/4 tablespoons of the butter and the chocolate and heat on high power to melt, about 1 minute total, pausing and whisking every 15-seconds until mixture is almost melted then remove and hand whisk until completely melted, smooth and creamy . Carefully spread over vanilla layer with the top side of a large knife or an icing spatula, being very careful not to combine the layers. Place pan into refrigerator until set or overnight (it will take at least 6 hours)
Slice into approx. 1″x2″ bars .

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