Coconut Pecan Nanaimo Bars

5 from 2 votes
13 Comments

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These Coconut Pecan Nanaimo Bars are the richest, creamiest, most SINFUL dessert ever. Try one bite and you are going to LOVE them!

3 Coconut Pecan Nanaimo Bars stacked on top of each other on a blue plate

Coconut Pecan Nanaimo Bars

These Coconut Pecan Nanaimo Bars are the richest, creamiest, most SINFUL dessert ever — you are going to LOVE them. But first, an introduction! Hello, everyone! I’m Kelsey, Echo’s daughter. I did a guest post a while back, but now I am happy to inform you that I will be posting regularly starting today! Make sure to check back every Sunday for the BEST dessert recipes on the internet! Anyway, back to the recipe. The bottom layer is like a thick, no bake cookie with coconut and pecan pieces, the middle layer is a creamy custard filling, and the top is a smooth chocolate ganache.

Where Did Nanaimo Bars Come From?

Nanaimo Bars are a traditional, no-bake, Canadian recipe. They were created in a small cafe in Nanaimo, British Columbia. I got this recipe from my friend, Shannon, who was also my roommate in college. She made these for me and our other roommates one weekend and our whole apartment was hooked! If we saw her come home from the grocery store with the ingredients for these bars, our mouths would immediately start watering. She won over not only our hearts, but the hearts of many of our friends and neighbors — she was practically famous for them, and now you can be too!

Other Sinful Desserts You’ll Love

If you love these Coconut Pecan Nanaimo Bars, try some of our other rich, chocolatey, and downright sinful dessert recipes!

How to Make Coconut Pecan Nanaimo Bars

3 Coconut Pecan Nanaimo Bars stacked on top of each other on a blue plate

Coconut Pecan Nanimo Bars

5 from 2 votes
These Coconut Pecan Nanaimo Bars are the richest, creamiest, most SINFUL dessert ever. Try one bite and you are going to LOVE them!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • 11×7 inch pan

Ingredients

Bottom layer:

Filling:

Top layer:

Instructions

  • Melt butter in a saucepan over medium heat. Remove from heat and add in brown sugar and cocoa powder. Whisk until combined.
  • Slowly pour in beaten egg while whisking to combine.
  • Return to medium heat and cook for 1-2 minutes or until mixture has thickened.
  • Remove from heat and stir in vanilla.
  • Add the graham cracker crumbs, coconut, and pecans and mix until coated.
  • Press mixture into a greased 11×7 pan.
  • Cover with plastic wrap and freeze for 20 minutes.
  • In a large bowl, mix together butter, heavy cream, and pudding mix until fluffy, about 2-3 minutes.
  • Stir in powdered sugar and mix for about 1 minute.
  • Spread the mixture evenly over the graham cracker base. Cover and freeze for 15 minutes.
  • Melt chocolate chips and butter together in a glass bowl set over a pot of simmering water.
  • Spread evenly over filling layer. Cover and freeze for 10 minutes.
  • Cut into squares and enjoy!

Nutrition Information

Calories: 724kcalCarbohydrates: 92gProtein: 6gFat: 39gSaturated Fat: 21gCholesterol: 62mgSodium: 441mgPotassium: 295mgFiber: 5gSugar: 67gVitamin A: 575IUVitamin C: 1mgCalcium: 62mgIron: 3mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. Little bit of trivia for you, Nanaimo Bars were created by a lady who lives in Nanaimo, British Columbia which is located on Vancouver Island. 2 hour drive and I’m there!

  2. The original recipe calls for “Birds” custard powder
    2 tbs. Birds custard powder
    1/4 cup salted butter
    2 tbs. hot water
    2 cups powdered sugar
    Beat well and spread over base.

    1. If you don’t have an 11 x 7 pan, you can use an 8 x 8 or 9 x 9, the bars will just be a little thicker, so you’d probably want to cut them in smaller squares to serve. Hope this helps!

  3. This is really close to my recipe, only I use vanilla pudding, I’ll have to try white chocolate. My son served a mission in Canada and loved it there. I also use almonds instead of pecans.

  4. Love them myself, but several friends of mine have coconut allergies. Can you suggest a substitute? Nothing I’ve tried has worked. Maybe sliced almonds?

    1. I would increase the graham crackers to 2 1/4 cups to 2 1/2 cups and leave out the coconut. Make sure that the consistency will hold together when squeezed between your fingers.