Delicious layers of chocolate coconut crumb, custard filling and chocolate coating.
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.
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
- Bottom layer
- Melt 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 use).
- Press firmly into ungreased 9x9 inch pan.
- Second Layer
- With mixer cream butter until fluffy.
- Add milk, custard powder and icing sugar.
- Beat until light and well combined.
- Spread over bottom layer.
- Third Layer
- Melt chocolate chips and butter over low heat.
- Cool, but only to point chocolate is still runny.
- Spread over second layer.
- Refrigerate until set.
- Cut with sharp knife into 36 squares.
Notes
*before cutting if chocolate hardens too much, leave sit at room temperature for a while to prevent chocolate from cracking apart.
Tried this recipe?Let us know how it was!
Some more great treats to enjoy! Old Fashioned Butter Tarts, Date Squares and Chocolate Caramel Rice Krispie Squares
Sugar et al
These are made of all the things I love. And they look fabulous too. I will have to give these a try soon
Laureen King
They are a decadent little delight Sugar et al!
Suzanne Huggins
These are absolutely delicious!!!
Laureen King
thank you Suzanne!
Kim
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?
Laureen King
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.
Kim
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!
Laureen King
Fantastic, let me know how they turn out.
Fiona
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.
Heidi
I live in Ontario, and my mom has always used instant vanilla pudding powder as a one for one substitute for custard powder. The flavours of our homemade ones have always been the same as anything I’ve eaten ‘out’. Hopefully that helps make it easier to make!
Marcie Scholz
Instant vanilla pudding mix is perhaps the most common substitute for custard powder. The amount of pudding mix used should equal the amount of custard powder indicated in a recipe. Mixtures that contain ingredients such as cornstarch and inert sugar may also serve as custard powder replacements.
Ciskia
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.
Laureen King
thanks for that tip Ciskia
Fiona
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!
carol
Where do I buy “bird’s custard powder”
Laureen King
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
Desiree
Does this recipe fit in a 9×13 or 9×9 dish?
Laureen King
Desiree you use a 9×9 pan.
Lena
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?
Laureen King
Lena, they freeze very well.
Amanda
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
Laureen King
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.
Julie Rowe
Just a tip that the layers need to be refridgerated while you are preping the next layer. It is very difficult to level the chocolate on the top when the middle layer has not set
Maureen Pring
Once had Nanaimo bars in Victoria that had toasted flaked coconut in the crust rather than shredded. Can this just be used interchangeably?
Laureen King
For sure Maureen, both will taste great!
Christina
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 ?
Laureen King
Hi Christina, no you do not have to refrigerate between layers, just be careful spreading.