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Red Velvet Nanaimo Bars

Red Velvet Nanaimo Bars are three layers of rich, creamy goodness, and best of all this dessert is no-bake! Win win win!

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 36 squares
Calories: 129 kcal
Course: Dessert
Cuisine: American

Ingredients

For the bottom layer:
  • 1/2 cup Crisco® All-Vegetable Shortening Baking Sticks
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 large egg beaten
  • 1 1/2 cups Graham cracker crumbs
  • 1 cup sweetened shredded coconut
For the middle layer:
  • 2 cups powdered sugar
  • 1/2 tablespoon unsweetened cocoa powder
  • 2 tablespoons milk
  • 1/8 teaspoon Red No-Taste Food Coloring Gel
  • 1/4 cup butter melted
For the top layer:
  • 2/3 cup semi-sweet chocolate chips
  • 1 1/2 tablespoons Crisco® All-Vegetable Shortening Baking Sticks

Instructions

    Cup of Yum
  1. Line an 8x8 glass dish with aluminum foil and spray lightly with nonstick cooking spray. Set aside.
  2. Create a double boiler by placing a heat-proof bowl over a pot with about 2 inches of simmering water. Keep in mind the bowl should not touch the water. Into the bowl, add in Crisco® shortening, cocoa powder, sugar, and vanilla.
  3. Break apart the shortening into smaller pieces and stir with the other dry ingredients.
  4. Once all the Crisco® has melted and the ingredients have all melted together to be smooth, whisk in beaten egg vigorously. The mixture should thicken almost immediately. Continue whisking until the mixture turns smooth and shiny; about 1 minute of whisking.
  5. Remove from the double boiler. Stir in graham cracker crumbs and coconut until completely moistened.
  6. Press evenly into the prepared pan and refrigerate.
  7. For the second layer, measure all ingredients into a large bowl and using an electric hand mixer, stir until thick and smooth.
  8. Spread over the bottom layer as evenly as possible and return to the refrigerator.
  9. For the final layer, place chocolate chips and Crisco® shortening into a small bowl and microwave until melted, stirring every 20 seconds.
  10. Pour over the red velvet layer and spread until smooth. Refrigerate for 30 minutes.
  11. Remove bars from the glass pan using the edges of foil to pull out completely.
  12. Using a very sharp knife, cut into 36 small squares. Serve.

Notes

  • Can be stored in an air tight container in the refrigerator for up to 4 days, though I doubt they will last that long!
  • Can be stored in an air tight container in the refrigerator for up to 4 days, though I doubt they will last that long!

Nutrition Information

Calories 129kcal (6%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 9mg (3%) Sodium 44mg (2%) Potassium 48mg (1%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 49IU (1%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 36squares

Amount Per Serving

Calories 129

% Daily Value*

Calories 129kcal 6%
Carbohydrates 16g 5%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 44mg 2%
Potassium 48mg 1%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 49IU 1%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.