White Chocolate Nanaimo Bars. A brand new twist on the classic no bake Canadian cookie bar, featuring the flavours of white chocolate and vanilla.
White Chocolate Nanaimo Bars
Okay, so maybe I’m a bit obsessed with Nanaimo Bars, considering that this White Chocolate Nanaimo Bars are the 8th version of this recipe I’ve posted. Plus, I have plans for a couple more!
November has always traditionally been cooke month on Rock Recipes. It’s the time when we encourage you t0 fill your Holiday freezers with delicious and different treats.
White Chocolate Nanaimo Bars
Always something new.
Each year, I also try to come up with a few new ideas or some older recipes that are new to me. It’s always nice to serve up something differently delicious to your guests at the Holiday season.
Mixture for bottom layer should reach a soft scrambled consistency.
In our family, discovering new recipes for the Christmas season, was practically a sport among my Aunts who were amazing bakers. Recipes like Cherry Pecan Cake or Winter White Squares all became family favourites from the time they were first tried.
Use good quality White Chocolate Chips for easy melting and great smooth texture.
Moose Farts is another example of a new cookie hit on this website a couple of years back. They have become a favourite of many of our followers.
It’s never too late to find new favourites, or to start new traditions. This is one of those recipes that could well become a signature cookie for the coming season.
White Chocolate Nanaimo Bars
The one thing that all of the previous Nanaimo versions had in common, was of course, chocolate. And there’s absolutely nothing wrong with that!
In fact our last recipe went whole hog on the chocolate theme. It features chocolate on all three layers of the cookie treats.
Spreading on the middle layer of White Chocolate Nanaimo Bars
I particularly loved the firm chocolate texture of the centre of that recipe. The melted chocolate in the mix certainly helped smooth the texture of the filling.
The inspiration for White Chocolate Nanaimo Bars
Then it hit me. Why not try a white chocolate version?
To do that, I decided to switch up the base too. I wanted to remove all the chocolate elements from the recipe to make a truly unique version.
I did add some vanilla extract into the mix for the bottom and centre layers, to compliment the flavour of the white chocolate. That worked really well too.
Like all other Nanaimo Bar recipes or even fudge recipes, these are quite rich. One small square will satisfy even the most demanding sweet tooth.
Like our other version, these freeze extremely well too, making them an ideal addition to your Holiday treat list. Get them into the freezer quickly though, or they may disappear fast!
Be sure to check out all the other flavours in our Nanaimo Bars Collection!
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White Chocolate Nanaimo Bars
Ingredients
Bottom Layer
- 3/4 cup butter
- 1/3 cup sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 2 1/2 cups graham cracker crumbs
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup chopped almonds (toasted and finely chopped)
Middle Layer (filling)
- 3 cups icing sugar
- 2/3 cup butter at room temperature
- 3/4 cup white chocolate chips, melted
- 2 tsp vanilla extract
- 4 tbsp milk or whipping cream (approximately)
Top Layer
- 1 cup white chocolate chips
- 1/4 cup whipping cream
Instructions
To prepare the Base Layer
- Melt together the butter and sugar over low heat.
- Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
- Add the graham cracker crumbs, coconut and finely chopped almonds.
- 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 and icing sugar until it just starts to come together.
- Add the vanilla extract 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 white chocolate topping.
To prepare the White Chocolate Topping
- Melt together the white chocolate chips and whipping cream over low heat, just until the chocolate is melted, don't over heat it. A double boiler is probably best for this purpose.
- Allow the melted mixture to cool to room temperature.
- Use a hand mixer to beat the cooled white chocolate mixture, until it stiffens enough to spread like a soft frosting.
- Spread evenly over the middle layer and return to the fridge until the chocolate sets.
- Cut into squares or bars. These freeze very well.
Notes
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, so increase the white chocolate chips to 1 1/2 cups and the whipping cream to 6 tbsp.
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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.
Nutrition Information
Yield
36Serving Size
1 cookie barAmount Per Serving Calories 216Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 34mgSodium 107mgCarbohydrates 21gFiber 1gSugar 17gProtein 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.
Joan Milley
Friday 8th of November 2019
Barry, do you need to temper the eggs before adding to the butter and sugar?
J
Friday 8th of November 2019
I love the dark chocolate the best, so I'll definitely bake the triple chocolate ones for me. There is a few people that I know that love white chocolate too, so I'll bake them too!
I have a few suggestions for a couple more yummy flavors Barry. How about cherry nanaimo bars and also pistachio nanaimo bars with green in the middle! That would really make a cookie platter pop with all those colors standing out, esp having all the different kinds of nanaimo bars on one cookie platter! Then all the other favorites on another cookie platter! Even a plate or serving platter would work, instead of going out to buy cookie platters, if people don't already have them. I'm already thinking ahead for Christmas bc it will be here in a blink of an eye!
Have a fantastic weekend!