Nanaimo Bars are a true Canadian classic. Delicious layers of chocolate coconut crumb, custard filling and chocolate coating.
I don’t know any Canadian baker that doesn’t have this recipe somewhere in one of their fund-raiser cookbooks, recipe cards, or scribbled in a notebook. These tasty little bars bring back fond memories of childhood as they were always prepared for holidays and special occasions by someone in our large family.
I omitted the nuts when I prepared them as my son is allergic to nuts. 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! If your fine with nuts I would add either finely chopped almonds or walnuts.
Nanaimo Bars
Delicious layers of chocolate coconut crumb, custard filling and chocolate coating.
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Ingredients
- Layer 1
- 1/2 cup butter
- 1/4 cup granulated sugar
- 5 tbsp cocoa
- 1 3/4 cups graham wafer crumbs
- 1 cup coconut
- 1 egg beaten
- 1/2 cup finely chopped walnuts or almonds optional
- Layer 2
- 1/2 cup soft butter
- 3 tbsp milk
- 2 tbsp vanilla custard powder I like Bird's Brand
- 2 cups icing sugar confectioners' sugar
- Layer 3
- 4 oz semi-sweet chocolate chips
- 2 tbsp butter
Instructions
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Bottom layer
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Melt butter, sugar and cocoa in heavy saucepan (medium-low heat).
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Add egg and stir to cook and thicken.
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Remove from heat, stir in graham crumbs and coconut (also nuts if you use).
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Press firmly into ungreased 9x9 inch pan.
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Second Layer
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With mixer cream butter until fluffy.
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Add milk, custard powder and icing sugar.
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Beat until light and well combined.
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Spread over bottom layer.
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Third Layer
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Melt chocolate chips and butter over low heat.
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Cool, but only to point chocolate is still runny.
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Spread over second layer.
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Refrigerate until set.
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Cut with sharp knife into 36 squares.
Recipe Notes
*before cutting if chocolate hardens too much, leave sit at room temperature for a while to prevent chocolate from cracking apart.
Some more great treats to enjoy! Old Fashioned Butter Tarts, Date Squares and Chocolate Caramel Rice Krispie Squares
These are made of all the things I love. And they look fabulous too. I will have to give these a try soon
They are a decadent little delight Sugar et al!
These are absolutely delicious!!!
thank you Suzanne!
These look delicious! I’d love to try them, but I’ve never heard of custard powder. Do you have any idea what the American equivalent would be?
Hi Kim, as far as I know there is no American equivalent, I’ve just always known it as custard powder. When I looked online you may be able to find it at Walmart or specialty food store. Maybe a baking supply store. sorry I couldn’t help you more.
Thanks for your help! For some reason it never even occurred to me to look on line. My local Wal-mart doesn’t have it so I ordered some from Amazon. Nanaimo bars are on the menu now for next week!
Fantastic, let me know how they turn out.
Apparently you can find custard powder in the international aisle in American supermarkets but i live in Australia where it’s result available so don’t quote me on that. Also, can you please update the ‘Cuisine’ to Canadian if you can – Nanaimo bars are called that because they were first created in Nanaimo in Canada.
I’ve heard from others that you can use some jello vanilla pudding in place of custard powder. I live in Australia and we don’t have graham crackers so I’m going to have to experiment with something else.
thanks for that tip Ciskia
Maybe try Aeroroot or Digestive bikkies Ciskia – that’s what I use to replace graham crackers in Aus. Not QUITE the same but close enough not to matter too much. You can get then from some online stores – can’t remember the name of it right now though unfortunately!
Where do I buy “bird’s custard powder”
Hi Carol, I live in Canada where it is available in most grocery stores. I did find that Walmart may sell it in the US https://www.walmart.com/ip/Bird-s-Custard-Powder-1-0-CT/31010080
Does this recipe fit in a 9×13 or 9×9 dish?
Desiree you use a 9×9 pan.
How well does this recipe freeze, I have to make a large amount for a stagette and j was hoping to make it a couple weeks early, have you tried this?
Lena, they freeze very well.
I am having problems with the butter seperating using this recipe. I did not grease the pan or anything . The base did feel super wet when pressing like it was very buttery
Hi Amanda, not sure why this is happening for you, I haven’t experienced that problem, but maybe try reducing butter to 1/4 cup.