These Coconut Pecan Nanaimo Bars are the richest, creamiest, most SINFUL dessert ever. Try one bite and you are going to LOVE them!
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!
- German Chocolate Fudge
- Better Than Sex Cake
- Avalanche Bark
- Easy Flourless Chocolate Cake
- Chocolate Satin Pie
- Oh Henry Bars
- Chocolate Malt Cake with Chocolate Malt Icing
- German Chocolate Cookie Bars
- Instant Pot Chocolate Lava Cake
How to Make Coconut Pecan Nanaimo Bars
Ingredients
Bottom layer:
- 1/2 c. salted butter cut into slices
- 1/3 c. brown sugar
- 3 Tbsp. cocoa powder
- 1 large egg beaten
- 1 1/2 tsp. vanilla extract
- 1 3/4 c. graham cracker crumbs (I put 13 graham crackers in the blender for about 2 minutes)
- 1 c. sweetened shredded coconut
- 1/2 c. finely chopped pecans
Filling:
- 1/3 c. salted butter softened
- 1/4 c. heavy cream
- 2 Tbsp. white chocolate instant pudding mix
- 2 c. powdered sugar
Top layer:
- 4 oz. semi-sweet chocolate chips
- 2 Tbsp. salted butter
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 11x7 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!
Equipment
- 11x7 inch pan
Liz says
Thank you for the lovely recipes. Have a good day and weekend!
Paula says
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?
Emily says
There’s not a good substitute for coconut. You could maybe try a cereal, like Rice Krispies or Corn Flakes.
Lorraine says
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.
pam says
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.
gelina says
This looks relish, but who in the world has a pan that measures 11 x 7 ?
gelina says
“delish” not “relish” autocorrect
Kelsey says
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!
Lorraine says
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.
Lorraine says
But I will be trying this recipe…sounds like it will be delicious !