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Nanaimo Bars with Oatmeal Crust

This is a less-sweet version of the classic Canadian dessert, Nanaimo Bars. You can cut this recipe into 30-32 large bars, or you can make them a little smaller for a yield of 48.

Course Dessert
Cuisine Canadian
Keyword Nanaimo Bars, oatmeal crust
Prep Time 25 minutes
Chilling time 2 hours
Total Time 2 hours 25 minutes
Servings 48 bars
Author Naomi

Ingredients

Base:

  • 1 c. butter melted
  • 1/2 c. sugar
  • 2/3 c. cocoa powder
  • 2 large eggs* beaten
  • 2 tsp. vanilla
  • 2 c. graham wafer crumbs
  • 2 c. oat flour or coarsely ground oats (use a coffee grinder and pulse a few times to grind)
  • 2 c. shredded coconut
  • 1 c. finely chopped walnuts

Filling:

  • 1/4 c. butter softened to room temperature
  • 2 c. icing (powdered) sugar
  • 2 Tbsp. instant vanilla pudding powder
  • 3 Tbsp. milk

Chocolate Topping:

  • 1-1/2 c. semi-sweet chocolate chips
  • 1/4 c. butter

Instructions

For the Base:

  1. Combine the melted butter, sugar, cocoa powder, beaten eggs (or flax eggs, see note), vanilla, graham cracker crumbs, ground oats, coconut and walnuts in a large bowl. Stir to combine, and then press into the bottom of a 9x13-inch pan which has been lightly greased or lined with parchment paper. Set aside.

For the Filling:

  1. Using an electric mixer, cream the butter until smooth, Add the icing (powdered) sugar, vanilla pudding powder, and milk, and beat until smooth and creamy. Spread evenly over the base, and chill until set (1-2 hours).

    (If you like the sweet cream to be thicker, you can double this recipe and spread it over the crust.)

For the Topping:

  1. In a glass bowl in the microwave or the top of a double boiler, melt the chocolate chips and butter until smooth. Spread evenly over the chilled mixture. 

  2. Allow the chocolate to set at room temperature until just tacky, and score marks in the chocolate with a sharp paring knife where you will be cutting them into bars. Chill until the chocolate is hard. Cut along pre-marked lines into bars, and store in airtight containers in the refrigerator.

Recipe Notes

*If you don't want to use raw egg, you can substitute the eggs for flax eggs. 

To make a flax egg, combine 1 Tbsp ground flax seed with 3 Tbsp water and stir to combine. Allow to rest about 5 minutes or until the mixture takes on the texture of a raw egg. 

You will need to double the amount above for this recipe (to equal 2 eggs).