For easier cutting, run a large knife under hot water and wipe dry before each cut. To intensify the chocolate flavor, add a pinch of espresso powder to the chocolate glaze. Store the Nanaimo bars in an airtight container in the refrigerator for up to 5 days.
Chocolate Cookie Nanaimo Bars
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 45 mins
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SERVING16 People
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VIEWS13
Indulge in the irresistible allure of these no-bake Chocolate Cookie Nanaimo Bars. A symphony of textures and flavors unfolds in three decadent layers: a fudgy, cookie-crumb base, a creamy vanilla-infused middle, and a glossy, bittersweet chocolate ganache. Prepare to be captivated!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol46 mg
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Fiber1 g
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Protein2 g
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Saturated Fat10 g
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Sodium144 mg
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Sugar28 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Base: Line a 9x9-inch square pan with parchment paper, leaving an overhang on two sides. (5 minutes)
02
StepMelt the Butter Mixture: In a double boiler or heatproof bowl set over simmering water, melt 1/2 cup butter. Stir in sugar and cocoa powder until smooth. (5 minutes)
03
StepCook the Egg: Whisk in the beaten egg and cook, stirring constantly, until slightly thickened, about 1 minute. (2 minutes)
04
StepIncorporate Cookie Crumbs: Remove from heat and stir in the crushed cookie crumbs until well combined. (2 minutes)
05
StepPress and Chill: Press the mixture firmly into the prepared pan. Refrigerate for at least 30 minutes to allow the base to firm up. (30 minutes)
06
StepPrepare Vanilla Cream Filling: In a mixing bowl, beat together the softened 1/2 cup butter, vanilla pudding mix, and heavy cream until light and fluffy. (5 minutes)
07
StepAdd the sugar slowly: Gradually beat in the sifted confectioners' sugar until the mixture is smooth and creamy. (3 minutes)
08
StepSpread and Chill: Spread the vanilla cream filling evenly over the chilled cookie base. Return to the refrigerator for another 30 minutes to set. (30 minutes)
09
StepMake Chocolate Glaze: In a double boiler or heatproof bowl, melt the semi-sweet chocolate chips with vegetable oil, stirring until smooth and glossy. (5 minutes)
10
StepCool it slightly: Allow the chocolate mixture to cool slightly before pouring it over the chilled vanilla layer. (3 minutes)
11
StepSpread and Chill: Spread the chocolate evenly over the vanilla layer. Refrigerate until the chocolate is set but not completely hard, about 30 minutes. (30 minutes)
12
StepCut and Serve: Using a sharp knife and gently heating it in hot water, cut into 25 squares. Return to the refrigerator for at least 15 minutes before serving. (5 minutes)
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Cathryn Pfannerstill
Jun 21, 2025I've made these several times, and they are always perfect. The vanilla cream filling is my favorite part!
Jamil Ondricka
Jun 20, 2025So easy to make, even for a beginner baker like me. Thanks for sharing this amazing recipe!
Grover Hammes
Jun 13, 2025These were a huge hit at my party! Everyone asked for the recipe.