Yield: 36 cookie bars/squares

Chocolate Nanaimo Bars

Chocolate Nanaimo Bars close up photo of a single cookie bar on a white platter

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.

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes


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


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.


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.

Nutrition Information



Serving Size

1 cookie bar

Amount 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.

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