Nanaimo Bars | Vanilla and Mint | Step by Step Instructions | Classic Canadian Dessert | NO BAKE!

Learn how to make a classic Canadian dessert, Nanaimo Bars! I'll show you how to make two types, vanilla and mint. No baking required for these decadent dessert bars! Join me in the Closet Kitchen and learn how to make one of my favourite desserts in your own home :) Recipe below. Enjoy and have fun!

Saylem's Nanaimo Bars (Traditional Style)

Bottom Layer
1/2 Cup Butter
1/4 Cup White Sugar
5 Tablespoons Unsweetened Cocoa Powder
1/4 Teaspoon Espresso Powder
1 Egg
1 1/2 Cups Graham Cracker Crumbs
1 Cup Shredded Sweetened Coconut

Middle Layer
1/2 Cup Butter
2 Tablespoons Vanilla Pudding Powder
1/2 Teaspoon Vanilla Extract
2 Cups Icing Sugar
3 Tablespoons Whipping Cream or Heavy Cream

Chocolate Top Layer
8 Ounces(225grams) Semi Sweet Bakers Chocolate (Or 8 ounces of your preferred chocolate)
4 Tablespoons Butter
1/8 Teaspoon Vanilla Extract

St.Patricks Day inspired Nanaimo bars

Middle layer
1/2 Cup Butter
2 Tablespoons Vanilla Pudding Powder
1/2 Teaspoon Pure Peppermint and Mint Extract
1 Teaspoon Whiskey
2 Cups Icing Sugar

Optional* use 1/8 Teaspoon Pure Peppermint and Mint Extract for the Top Chocolate Layer instead of Vanilla Extract.

Directions
Bottom Layer

Melt butter and whisk together sugar in a double boiler. Whisk in cocoa powder, espresso powder and vanilla extract. Slowly whisk in the egg and mix for 2-3 minutes. The egg will cook and be safe for consumption.

Remove bowl from double boiler and mix in graham cracker crumbs and shredded sweetened coconut.

Spread mixture evenly in to a pan. I like using an 8"x12" or 9"x13" pan. Chill in the fridge while you make the middle layer.

Middle Layer (I also like to make the middle layer in a double boiler)

Melt butter and whisk in vanilla pudding powder. Whisk in vanilla extract and icing sugar, adding the whipping cream as you mix in the icing sugar. I like to remove the bowl from the double boiler and finish mixing the middle layer on the counter.

Spread mixture evenly over chilled bottom layer. Chill in the fridge while you make the chocolate layer.

Chocolate Layer

In a double boiler melt the chocolate with the butter and vanilla. Stir until the chocolate has melted. Remove and let cool slightly on the counter. Spread the chocolate over the middle layer. Tilt and shake the pan to help settle the chocolate creating a even layer.

Let the Nanaimo Bars chill in the fridge for a minimum of three hours before cutting,
Store in an airtight container or sealable bag in the fridge or freezer.

I love eating frozen Nanaimo Bars:)
Enjoy!