Chocolate Cookie Nanaimo Bars

4.8
(4)
3 Reviews
3 Photos

No-bake, with three layers of yumminess: a somewhat chewy cookie bottom, vanilla frosting middle, and chocolate top layer. Everyone loves these.

Submitted by KEDY
Updated on February 16, 2022
3
Prep Time:
30 mins
Additional Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Servings:
16
Yield:
16 pieces
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Ingredients

Original recipe (1X) yields 16 servings

  • ½ cup butter

  • ¼ cup white sugar

  • ¼ cup cocoa powder

  • 1 egg, beaten

  • 1 ¼ cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)

  • ½ cup butter

  • 2 tablespoons instant vanilla pudding mix

  • 3 tablespoons heavy cream

  • 2 cups confectioners' sugar

  • 1 cup semisweet chocolate chips

  • 1 tablespoon vegetable oil

Directions

  1. Line a 9x9-inch square pan with parchment paper. Place 1/2 cup of butter into the top half of a double boiler, and melt over simmering water. Stir in the sugar and cocoa powder until the mixture is smooth and the sugar has dissolved. Whisk in the beaten egg and gently cook, whisking constantly, until the mixture thickens up, about 1 minute. Remove the double boiler top from the heat, and stir in the cookie crumbs until very well mixed. Press the crust into the prepared dish, and refrigerate until chilled, at least 30 minutes.

  2. In a mixing bowl, beat together 1/2 cup of butter with the vanilla pudding powder and cream with an electric mixer until the mixture is fluffy. Slowly beat in the confectioners' sugar, and continue beating until the mixture is very creamy and pale yellow, about 2 minutes. Spread the filling over the crust, and return to the refrigerator for at least 30 more minutes.

  3. Melt semisweet chocolate chips with vegetable oil in the top of a double boiler over hot water, and stir until the mixture is very smooth. Remove the chocolate mixture from the heat, allow to cool slightly, and pour over the vanilla layer. Use a spatula to spread the chocolate completely over the vanilla layer. Place the dish in the refrigerator to cool until the chocolate loses its gloss but is not completely hard, about 30 minutes.

  4. With a sharp knife, cut into 5 rows by 5 rows (25 squares), return to refrigerator, and chill at least 15 minutes to overnight. Serve cold.

Nutrition Facts (per serving)

285 Calories
18g Fat
32g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 285
% Daily Value *
Total Fat 18g 23%
Saturated Fat 10g 52%
Cholesterol 46mg 15%
Sodium 144mg 6%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Total Sugars 28g
Protein 2g 3%
Calcium 13mg 1%
Iron 1mg 5%
Potassium 94mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.