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Tiramisu Nanaimo Bars Recipe

Staff Writer
Taste of Home

Transform Italy's favorite dessert into a cookie.

Click here to see Our 50 Best Cookie Recipes

Deliver Ingredients


For the cookie

  • 1/2 Cup butter, softened
  • 1/3 Cup baking cocoa
  • 1/4 Cup sugar
  • 2 Teaspoons instant coffee granules
  • 1 egg, lightly beaten
  • 1 1/2 Cup graham cracker crumbs
  • 1 Cup finely chopped flaked coconut
  • 1/2 Cup chopped pecans

For the filling

  • 1/2 Cup butter, softened
  • 2 Tablespoons heavy whipping cream
  • 1 Tablespoon rum
  • 1 Teaspoon vanilla extract
  • 2 Cups confectioners' sugar

For the glaze

  • 2/3 Cups semisweet chocolate chips
  • 2 Tablespoons butter
  • Baking cocoa


For the cookie

In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160 degrees. Remove from the heat.

Stir in the cracker crumbs, coconut, and pecans. Press into a foil-lined 8-inch square baking pan. Refrigerate for 30 minutes or until set.

For the filling

For filling, in a large bowl, beat the butter, whipping cream, rum, and vanilla until blended. Gradually beat in confectioners' sugar until smooth; spread over crust.

For the glaze

In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa. 

Tiramisu Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Tiramisu Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Tiramisu Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.