Nanaimo Bars
Nanaimo Bars are a true Canadian classic dessert. Delicious layers of chocolate crumb crust, vanilla custard filling and rich chocolate coating.
I do not know of any Canadian baker that does not have a recipe for Nanaimo Bars somewhere in a fundraiser cookbook, recipe card, or scribbled in a notebook. These tasty, sweet treats bring back some very fond memories of my Mom baking for the Holidays. She or someone in our large family always prepared them for the Christmas baking tray or other special occasions. My Mom was a great baker and this is her classic Nanaimo bar recipe. As well, she also made another exceptional Canadian dessert, Old Fashioned Butter Tarts!
Chopped nuts are often included in the chocolate base layer of Nanaimo squares. I enjoy these treats either way, but my son is allergic to nuts so I leave them out. It was actually the good old Nanaimo bar that gave him his first allergic reaction at three years old. We went from having a great time at a Christmas party to the Emergency Ward!
What nuts could be added?
Chopped walnuts are the most common.
Chopped almonds also taste great
Popular Sweet treat recipes
These are some of my family’s favorite sweet treat recipes.
Nanaimo Bars
Ingredients
Base Layer
- 1/2 cup butter
- 1/4 cup granulated sugar
- 5 tablespoons cocoa
- 1 3/4 cups graham wafer crumbs
- 1 cup coconut
- 1 egg beaten
- 1/2 cup finely chopped walnuts or almonds optional
Custard Layer
- 1/2 cup soft butter
- 3 tablespoons milk
- 2 tablespoons vanilla custard powder I like Bird’s Brand
- 2 cups icing sugar confectioners' sugar
Top Chocolate Layer
- 4 ounces semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
Base Layer
- Melt the butter, sugar and cocoa in heavy saucepan (medium-low heat).
- Add egg and stir to cook and thicken.
- Remove from heat, stir in graham crumbs and coconut (also nuts if you want to add them).
- Press firmly into 9×9 inch pan.
Custard Layer
- Using a mixer, beat the butter until fluffy.
- Add milk, custard powder and icing sugar.
- Beat until and fluffy and the color turns a pale yellow.
- Spread evenly over the bottom layer.
Top Chocolate Layer
- Melt chocolate chips and butter over low heat.
- Cool, but only to point that the chocolate is still runny, yet cool enough that it does't melt the custard layer.
- Spread evenly on top of custard layer.
- Refrigerate until set.
- Cut with sharp knife into squares.
Notes
Nutrition
What would you suggest to make this egg free?
Hi Tammy, I am sorry, I don’t bake egg free, so not the best to advise you of substitutions. Hopefully you can find a good source for egg substitutions in recipes.
Very good. I had heard of these but never had eaten it. so delicious and not to hard, had some trouble with melted chocolate om top layer. not pretty. but so good
Yes, there is a bit of a knack to get the right consistency to the chocolate for spreading. I find putting dollops over top and then spreading with the back of a spoon works well.
can you double the recipe?
for sure!
I am wanting to make this and nut free of course. When making each layer do I have to refrigerate each layer and for how long ?
Hi Christina, no you do not have to refrigerate between layers, just be careful spreading.
Once had Nanaimo bars in Victoria that had toasted flaked coconut in the crust rather than shredded. Can this just be used interchangeably?
For sure Maureen, both will taste great!