Chocolate Nanaimo Bars. A triple chocolate version of the classic Canadian no bake treat that may well be one of the best chocolate cookie bars you’ve ever tasted.
Chocolate Nanaimo Bars
Sooner or later, some treats here on Rock Recipes were destined to be.
We have a bit of a love affair going with the Nanaimo Bar, a classic Canadian treat loved nation wide. They are said to have originated in the coastal British Columbia town that is their namesake.
Chocolate Nanaimo Bars
Many folks have experimented with differing the custard cream filling that is the center of a traditional Nanaimo Bar. We have made a number of different versions over the years as well, as can be seen in our Nanaimo Bars Collection.
The Nanaimo Bar Recipe Collection
I actually have a couple of more versions planned based upon others that I have seen and a suggestion or two from readers of Rock Recipes. Stay tuned fro those, I’m planning on posting them before the Holidays this year.
Chocolate Nanaimo Bars
The inspiration for Chocolate Nanaimo Bars
In trying to dream up a new version of these delicious treats, I actually googled “flavours that go well with chocolate”. The result yielded many of the original suspects that have already appeared here.
Mint, orange, raspberry and liqueurs like Bailey’s Irish Cream and Kahlua all came up in the results. Some spice suggestions also came up but I thought that might be a step too far from the basics of this recipe.
As I thought more about what goes with chocolate, it hit me! What goes better with chocolate than more chocolate?
I set out to make the most chocolate version of a Nanaimo bar that I could think of. And boy, did these ever deliver that super hit of chocolate.
Chocolate Nanaimo Bars. Pressing the bottom layer in the pan.
I started with the bottom layer, which traditionally uses graham wafer crumbs as a base ingredient. The natural substitute here for a super chocolate version was to use chocolate cookie crumbs instead! Oreo crumbs worked particularly well.
Next, how to get the deepest chocolate flavour in the cream filling? I took inspiration for that layer from the frosting that I use for my Orange Velvet Cake.
Chocolate Nanaimo Bars, adding the middle layer.
That recipe uses melted chocolate chips in the frosting, for a very smooth silky result. I decided to make a much stiffer version of that frosting as the center for these Triple Chocolate Nanaimo Bars.
That, I think was the best decision I made for the success of this recipe. The centre turned out to me a melt-in-your-mouth chocolate dream that reminds me of a good chocolate ganache.
I think it would make a great centre for homemade chocolates as well. I must keep that in mind.
The finishing touch for these Chocolate Nanaimo Bars
Chocolate Nanaimo Bars. The chocolate finish!
I kept the topping the same as in all my other versions of Nanaimo bars. I did make sure to use dark, 50% cocoa chocolate chips (my favourite) to boost the chocolate-iness even more.
50% cocoa, dark chocolate chips.
No worries if you are not a dark chocolate lover though, Just use semi-sweet of milk chocolate if that’s your preference.
In the end, I think I’ve achieved one of the most intensely chocolate cookie treats I have ever tasted. Maybe even the most chocolate-y!
Even Spouse, who limits her intake of sweets more than anyone else in our household, declared, “This is the best Nanaimo Bar I’ve ever had!”
With n endorsement like that, you just know you gotta try them. With the Holidays on the horizon, like all of our Nanaimo bar recipes, these freeze exceptionally well. Just try to stop sneaking to the freezer to grab one. It’s going to be a challenge for me for sure.
Like this Triple Chocolate Nanaimo Bars recipe?
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Chocolate Nanaimo Bars
Chocolate Nanaimo Bars. A triple chocolate version of the classic Canadian no bake treat that may well be one of the best chocolate cookie bars you've ever tasted.
Ingredients
Bottom Layer
- 3/4 cup butter
- 1/3 cup sugar
- 8 tbsp cocoa
- 2 eggs, beaten
- 2 1/4 cups chocolate cookie crumbs (Oreo crumbs work well)
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup chopped walnuts (or pecans) toasted
Middle Layer (filling)
- 3 cups icing sugar
- 3 tbsp cocoa
- 2/3 cup butter at room temperature
- 3/4 cup chocolate chips, melted
- 1 tsp vanilla paste or extract
- 4 tbsp milk or whipping cream (approximately)
Top Layer (chocolate)
- 1 cup chocolate chips
- 2 tbsp butter
Instructions
To prepare the Base Layer
Melt together the butter, sugar and cocoa over low heat.
Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
Add the chocolate cookie crumbs, coconut and walnuts.
Mix together until well combined, then press into the bottom of a parchment paper lined 9x9 inch baking pan.
To prepare Filling
With an electric mixer, beat together the butter, cocoa and icing sugar until it just starts to come together.
Add the vanilla paste and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.
This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency.
Spread evenly over the bottom layer.
Chill in the fridge for a couple of hours before adding the chocolate topping.
To prepare the Chocolate Topping
Melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don't over heat it.
Spread quickly over the chilled frosted layer.
Return to the fridge until the chocolate sets.
Cut into squares or bars. These freeze very well.
Notes
As you can see from the photographs, I prefer my Nanaimo bars on the thicker side, in terms of height.
If you prefer though, you can prepare this recipe in a 9x13 inch pan rather than a 9x9 inch pan as the recipe states.
The only adjustment to make is in the top layer. You will need more chocolate to cover the larger pan properly.
Therefore, when using a 9x13 inch pan use 1 1/2 cups chocolate chips and 3 tbsp butter instead. This will give you a more standard thickness in your Nanaimo bars.
The recipe yield should be about 50% more and have approximately 1/3 fewer calories per cookie square as well.
NOT A COCONUT FAN? You can just substitute additional nuts for the coconut if you prefer.
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Nutrition Information
Yield
36Serving Size
1 cookie barAmount Per Serving Calories 208Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 91mgCarbohydrates 22gFiber 1gSugar 18gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Jessi
Friday 31st of January 2020
i actually live in the city of nanaimo, i was looking at beautifull pictures of nanaimo bars on the internet, and i discovered the tripple chocolate nanaimo bar. i am a student at vancouver island university.
Annette
Friday 18th of October 2019
These look divine...wonder what they'd be like with a peanut butter filling??? Just throwing that out there.....lol
sherri
Friday 1st of November 2019
The PB idea sounds yummy...or any other nut butter.
I have a 'hard' time thinking of the recipe as 'Nanaimo' bars...when I think of Nanaimo bars I think of that yummy custard filling. You just got to have it imo...