Celebrity chef Wolfgang Puck celebrated his 25th anniversary in 2019 by serving the top stars in Hollywood at the Governors Ball after the Academy Awards. His guiding principle for throwing a successful party was “You have to be fast, and the recipes have to be simple.” One of Puck’s numerous winners is his cheeseburger sliders.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 16 |
| Yield: | 16 pieces |
Ingredients
- ½ cup unsalted butter at room temperature
- ¼ cup white sugar
- 1 egg
- ¼ cup unsweetened cocoa powder
- 1 ¼ cups graham cracker crumbs
- 1 cup flaked coconut
- ½ cup finely chopped almonds
- ¾ cup semisweet chocolate chips
- 3 tablespoons butter
- 1 (5.1 ounce) package instant vanilla pudding mix
- 2 ¼ cups milk
- ¼ cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8×8-inch square baking pan.
- In a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. Add the egg and cocoa powder, and beat until the ingredients are well mixed. Pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared baking pan.
- Bake in the preheated oven for 12 minutes, and let the crust cool.
- Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. Remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
- Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. Spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 221 mg |
| Sugars | 20 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t think this is a Nanaimo bar. The ingredients are similar, but the layers and the consistency are all wrong. The chocolate layer should be on top, not over the crust. The sweet creamy layer should be like very thick frosting, not pudding, and coconut (optional) belongs in the crust, not sprinkled on top.
My daughter & I made this recipe in a tart pan and it turned out beautifully. I don’t think I would want to try eating it out of hand due to the pudding making it extremely messy. It was yummy, and we would make it again! My daughter even said it was ‘better than some cupcakes’ she had eaten. Thanks for an easy recipe–I’d make it as a tart again ; ) *I did toast the coconut prior to sprinkling it over the top.
Great recipe. While waiting for a ferry in British Columbia (we went through the San Juan Islands) my husband and I purchased the last Nanaimo bar in the small concession stand. It was our first experience with the Nanaimo bar & I fell in love with it. I was very excited to find this recipe and can now introduce my U.S. friends to the Nanaimo bar.
Ok so this was DELISH!! I rated it a 4 only because I modified it for what I had on hand. I didn’t have any nuts and really don’t care for coconuts so I just added an extra 1/2 cup of graham cracker crumbs to the crust. an I only had the small boxes of pudding on hand so I just used two (actually one French Vanilla and one Banana Creme was yummy!) and then added another 1/2 cup milk. I also made this in a 8×12 glass dish and it turned out perfect. There is enough butter in it that I did not grease the dish and it still cut and served just fine. I will DEFINITELY make this again!! I can see my daughter who does not enjoy cake requesting this as the new birthday treat!!!