This Nanaimo Bar recipe is a classic Canadian treat. It’s a dessert bar consisting of three layers; a wafer and coconut-crumb base, custard flavored butter icing and chocolate ganache on top.
This Nanaimo Bar recipe is perfect for your next holiday or special occasion. They freeze well so make a double batch and stash them in the freezer to serve at your next last-minute party.
Nanaimo bars are named after the city of Nanaimo, British Columbia on Vancouver Island. This Canadian treat is well-known among Canucks but it’s origins are a little murky.
The first known recipe for Nanaimo bars appeared in the 1952 Women’s Auxiliary of the Nanaimo Hospital cookbook and was labelled “chocolate square".
Ingredients
Bottom Layer
- ½ cup unsalted butter
- ¼ cup sugar
- 5 tbsp. cocoa
- 1 egg beaten
- 1 ¾ cups graham wafer crumbs
- ½ cup finely chopped almonds
- 1 cup shredded coconut
Second Layer
- ½ cup unsalted butter
- 2 Tbsp. and 2 Tsp. cream
- 2 Tbsp. Bird’s custard powder
- 2 cups icing sugar
Top Layer
- 4 oz. of semi-sweet chocolate morsels
- 2 Tbsp. unsalted butter
Instructions
- Begin by melting the first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
- Then, mix butter, cream, custard powder, and icing sugar together well. Beat until light and spread over the bottom layer. Chill in the fridge for 2 hours.
- After the first two layers are chilled, melt chocolate and butter over low heat.
- Finally, once cooled enough to work with, but still liquid, pour over second layer and chill in refrigerator.
What is Bird’s custard powder?
Bird's Custard Powder is based on corn starch. Custard powder is not actually custard which has been dried into a powder.
It is actually a powdered mix used to make custard, and it is very similar to the type of mix used to make instant pudding in the US. The starches that many custard powder brands use include tapioca or sago starch.
What can be substituted for custard powder?
You can substitute cornstarch equally for custard powder when it is called for as an ingredient in recipes for cakes, desserts or sauces.
For instance, if the recipe calls for 2 tbsp. of custard powder, use 2 tbsp. of cornstarch. Add a few drops of vanilla extract to match the flavor of custard powder.
How do you cut Nanaimo bars without cracking them?
To cut Nanaimo Bars without cracking the top layer of chocolate, refrigerate bars for about an hour, until the top chocolate layer is firm.
Take two knives, and put them in heat-safe jug filled with very hot water.Take the squares out of the fridge.
Do a few cuts with one knife, then put it back in the hot water, take the second one out, do a few more cuts, put it back in the hot water, and repeat until you have it all completely cut into squares.
Similar Recipes
- Easy Blueberry Lemon Bars
- Brownies with Peppermint Frosting
- Cherry Pie Filling Bars
- Peppermint Bark Brownies
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Nanaimo Bar Recipe
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Ingredients
Bottom layer
- ½ cup unsalted butter
- ¼ cup sugar
- 5 tablespoons cocoa
- 1 egg beaten
- 1 ¾ cups graham wafer crumbs
- 1./2 cup finely chopped almonds
- 1 cup shredded coconut
Second layer
- ½ cup unsalted butter
- 2.5 tablespoons cream
- 2 tablespoons Birds custard powder
- 2 cups icing sugar
Top layer
- 4 oz semi sweet chocolate
- 2 tablespoons unsalted butter
Instructions
Bottom layer
- Begin by melting the first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
- Second layer
- Then, mix butter, cream, custard powder, and icing sugar together well. Beat until light and spread over the bottom layer. Chill in the fridge for 2 hours.
Top layer
- After the first two layers are chilled, melt chocolate and butter over low heat. Finally, once cooled enough to work with, but still liquid, pour over second layer and chill in refrigerator.
- Once fully chilled, cut into 10 squares.
Equipment
- Baking pan
Gord Dunsmore says
Sorry 😐 this recipe is not the original!
The original base has chopped walnuts not almonds!
Check out the City of Nanaimo web page. They have the recipe on their site . I have an original copy and am a native son.
Erica says
The quality of the chocolate you use for the top layer is important. It should be semisweet baking chocolate, not chocolate chips/morsels. They don't taste the same or have the same texture as melted baking chocolate. I know because I made them with chocolate chips and they were a big disappointment. I don't bother with the chopped nuts anymore because it doesn't make enough difference to the taste and nuts are really expensive nowadays. I'm relieved your recipe includes custard powder. Some say it's okay to substitute vanilla pudding powder, which is absolutely wrong and ruins them.
Angela Paris says
Hi Erica, I love how much knowledge you have about this Nanaimo Bars! I am wondering though if you made my recipe?