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Homemade Red Velvet Nanaimo Bars photo

Red Velvet Nanaimo Bars

These Red Velvet Nanaimo Bars are a stunning twist on a classic dessert! Indulge in decadent layers of rich chocolate and creamy filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 2 hours
Servings: 16 servings
Course: Dessert
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

For the Base:
  • ½ cup Crisco All-Vegetable Shortening Baking Sticks
  • 5 tablespoons Unsweetened Cocoa Powder
  • ½ cup Granulated Sugar
  • ½ teaspoon Vanilla Extract
  • 1 large Egg beaten
  • 1 ½ cups Graham Cracker Crumbs
  • 1 cup Sweetened Shredded Coconut
For the Creamy Filling:
  • 2 cups Powdered Sugar
  • ½ tablespoon Unsweetened Cocoa Powder
  • 2 tablespoons Milk
  • 1/8 teaspoon Red No-Taste Food Coloring Gel
For the Chocolate Topping:
  • ¼ cup Butter
  • ⅔ cup Semi-Sweet Chocolate Chips

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Microwave-safe bowl

Method
 

Red Velvet Nanaimo Bars Cooking Guide
  1. In a mixing bowl, combine ½ cup of Crisco All-Vegetable Shortening Baking Sticks, 5 tablespoons of unsweetened cocoa powder, and ½ cup of granulated sugar. Mix until well combined. Add ½ teaspoon of vanilla and 1 large beaten egg, mixing until the mixture is smooth. Finally, stir in 1 ½ cups of graham cracker crumbs and 1 cup of sweetened shredded coconut until everything is well incorporated.
  2. Press the chocolate mixture evenly into the bottom of a greased 9x9-inch baking pan. Make sure to pack it down tightly for a solid base. Once done, set aside.
  3. In a separate bowl, combine 2 cups of powdered sugar, ½ tablespoon of unsweetened cocoa powder, 2 tablespoons of milk, and 1/8 teaspoon of red no-taste food coloring gel. Mix until smooth and creamy. Spread this luscious filling evenly over the chocolate base in the pan.
  4. Melt ¼ cup of butter and ⅔ cup of semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until fully melted and smooth. Pour this chocolate mixture over the creamy filling, spreading it evenly.
  5. Refrigerate the bars for at least 2 hours or until set. Once chilled, remove from the pan and slice into squares. Enjoy your beautiful Red Velvet Nanaimo Bars!

Notes

  • Store bars in an airtight container in the refrigerator for up to one week.
  • Freeze wrapped tightly in plastic wrap for longer storage.
  • Allow to thaw in the refrigerator overnight before enjoying.