Nanaimo Bar Cookies

One of my friends from college is from Canada. Our sophomore year, she introduced our suite to these amazing little treats that her mom sent her: Nanaimo bars. I’m pretty sure she regretted letting us know that she had them, because these are really the kind of dessert you want to keep all for yourself.  The bars originate from British Columbia and are no-bake with a base made from cocoa, coconut, graham crackers, and, depending on the recipe, chopped bits of walnuts or almonds.

On top of that base is a layer of custard; it’s all topped off with a rich layer of chocolate ganache.  They are sweet and delicious and full of texture.  While trying to come up with cookie recipes, I knew that I wanted to incorporate all the components of a Nanaimo bar into a cookie.  Let me tell you–it worked.

These cookies have crisp edges, a chewy center, and all the flavor and texture of the Nanaimo bar base with vanilla pudding crumbs throughout and a chocolate drizzle to top it all off.  I adapted the Milk Bar milk crumb recipe to make the pudding crumbs, and they add the perfect flavor of vanilla pudding without sacrificing the texture of the cookies.

Honestly, I cannot keep these cookies around the house.  I ate two of them while taking photos and tried to justify it by needing to be able to describe their taste and texture–I already knew how they tasted, I just couldn’t resist them.  Likewise, it was a test of will-power to keep from picking at the cookie dough.  They’re sinful, but not overly sweet.  When I made my own batch of Nanaimo bars the Independence Day after my sophomore year, I ate so many that the sweetness of them made my stomach ache–that has not yet happened with these!  These cookies are much more subtle and balanced.  The drizzle of chocolate adds the richness without being overpowering.  After all, cookies are all about balancing a whole lot of flavor into one compact treat.

So why not bake a batch of these Nanaimo bar cookies this Canada Day?  It never hurts to celebrate the country that gave us ice hockey, maple syrup, and two of the best Ryans in Hollywood.

Print Recipe

Nanaimo Bar Cookies

Crisp around the edges and chewy on the inside, these cookies are full of texture from the graham crackers, coconut, and walnuts. Add in vanilla pudding crumbs and chocolate drizzle, and they become absolutely sinful. Yields 15-20 cookies

Course

Dessert

Cook Time

21-24 minutes

Servings

cookies

Ingredients

Vanilla Pudding Crumbs

• 6 Tbsp vanilla instant pudding mix
• 2 Tbsp flour
• 1 Tbsp corn starch
• 1 Tbsp granulated sugar
• 1/4 tsp salt
• 2 Tbsp unsalted butter melted
• 1.5 ounces white chocolate melted

Nanaimo Bar Cookies

• 1/2 cup butter cold and cubed
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 egg large
• 1 tsp vanilla extract
• 3/4 cup flour
• 3/4 cup chocolate graham crackers finely crushed
• 1 tsp baking soda
• 1/4 tsp salt
• 2/3 cup coconut shredded
• 2/3 cup walnuts chopped
• 1 recipe vanilla pudding crumbs
• dark or bitter sweet chocolate melted for drizzle

Course Dessert Cook Time 21-24 minutes Servings cookies Ingredients Vanilla Pudding Crumbs 6 Tbsp vanilla instant pudding mix 2 Tbsp flour 1 Tbsp corn starch 1 Tbsp granulated sugar 1/4 tsp salt 2 Tbsp unsalted butter melted 1.5 ounces white chocolate melted Nanaimo Bar Cookies 1/2 cup butter cold and cubed 1/2 cup light brown sugar 1/2 cup granulated sugar 1 egg large 1 tsp vanilla extract 3/4 cup flour 3/4 cup chocolate graham crackers finely crushed 1 tsp baking soda 1/4 tsp salt 2/3 cup coconut shredded 2/3 cup walnuts chopped 1 recipe vanilla pudding crumbs dark or bitter sweet chocolate melted for drizzle

Instructions

Vanilla Pudding Crumbs

1. Heat the oven to 250°F and line a baking sheet with parchment paper. In a small bowl, whisk together 4 Tbsp of vanilla instant pudding mix with the flour, corn starch, sugar, and salt. With a spatula, stir in the butter until small clumps start to form. Spread the mixture on a parchment lined baking sheet and bake 20 minutes until sandy. Cool. Return the crumbs to a bowl, stir in the other 2 Tbsp vanilla instant pudding mix and pour the white chocolate into the crumbs, mixing until evenly coated. Set aside.

Nanaimo Bar Cookies

1. In the bowl of a stand mixer or with a hand mixer, cream together the butter and sugars until light and fluffy--about 3-5 minutes. In a separate bowl, whisk together the flour, chocolate graham cracker crumbs*, baking soda, and salt; set aside.
2. Once the butter and sugars are ready, add the egg and vanilla, mixing until combined. Add in the dry ingredients, half at a time, until the dough just begins to come together. Fold in the walnuts, coconut, and pudding crumbs. Let the dough chill in the refrigerator for 30 minutes.
3. Preheat the oven to 300°F and line a baking sheet or two with parchment paper. Using a large ice cream scoop, drop the cookies onto the prepared sheets. Bake 21-24 minutes, until the bottom edges begin to turn a light golden brown. Remove from the oven and allow to cool on the baking sheet about 3-5 minutes before transferring to a wire rack.
4. Once the cookies are cool, drizzle with melted chocolate and allow it to set.

Recipe Notes

*If you don't have chocolate graham crackers, substitute regular graham cracker crumbs and 1 Tbsp of cocoa powder.

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