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“Originally published in Canadian Living magazine, this was clipped from the Orlando Sentinel. This recipe is a layered cookie that gets its name from a town called Nanaimo on Vancouver Island. They are a sweet pleasure with a base of crushed graham crackers, nuts and coconut topped with a buttery middle layer, then topped with glossy semisweet chocolate. YUM! Posted during the 2010 Winter Olympics. :-) Note that cooking time does not include the 1 hour, 45 minute chilling time before frosting.”
READY IN:
37mins
SERVES:
48
YIELD:
48 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F. Grease a 13 x 9 inch cake pan. Line with parchment paper, leaving 1 inch extending over long edges; set aside. Whisk together eggs, 1 cup of the melted butter, cocoa and sugar in large bowl; stir in crumbs, coconut and walnuts. Press evenly into prepared pan. bake 10 minutes. Coll in pan on rack.
  2. Stir together remaining 1/3 cup of the melted butter, milk and vanilla in medium bowl; beat in confectioners sugar until smooth. Spread evenly over cooled base. Refrigerate until firm, about 45 minutes.
  3. place chocolate in a microwave-safe bowl with remaining 2 tablespoons butter. Heat 1 minute; stir. Heat 30 seconds; stir until melted and smooth. Spread evenly over filling. Score the surface into serving size pieces. Refrigerate until set, about 1 hour. Use parchment paper to lift bars from pan; peel off paper. Cut into bars.

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