Mini Egg Nanaimo Bar

Makes 16+ bars Prep Time: 25 mins

Cool Time: 1 hr

Total Time: 1 hr 25 min

Ingredients

Base

• 1/2 cup butter

• 1/4 cup sugar

• 1 egg (beaten)

• 2 to 2 1/2 cups chocolate cookie crumbs

• 3/4 cup shredded coconut

Filling

• 1/2 cup butter (softened)

• 3 heaping tbsp instant vanilla pudding mix

• 3 cups icing sugar

• 2–3 tbsp milk or cream

• 1 tbsp bourbon vanilla

• 3/4 cup crushed Mini Eggs

Top

• 1 bag dark chocolate chips

• Crushed + whole Mini Eggs

  Directions

  1. Make the base

  • Melt butter and sugar over low heat

  • Whisk in the beaten egg and cook 1–2 minutes until slightly thickened

  • Remove from heat and stir in chocolate crumbs + coconut

  • Press firmly into a parchment-lined 8×12 pan

  • Chill while you make the filling

  2. Make the filling

  • Beat butter until smooth

  • Add pudding mix + icing sugar

  • Mix in vanilla and milk until creamy but thick

  • Fold in crushed Mini Eggs (keep some chunks for texture)

  • Spread evenly over chilled base

  • Chill 30–45 minutes

  3. Add the topping

  • Melt chocolate chips in short intervals (20–30 seconds), stirring until smooth

  • Spread over filling

  • Sprinkle with crushed + whole Mini Eggs

  • Chill until fully set

  4. Slice

  • For clean cuts: score the chocolate lightly before it fully hardens or let bars sit a few minutes at room temp before cutting

  Notes

  • Use chunky Mini Egg pieces so they show in every slice

  • Chocolate crumb base may need up to 2 1/2 cups for the right texture

  • Filling should be thick but spreadable (not runny)

  • Dark chocolate on top balances the sweetness perfectly

• Enjoy!