Nanaimo Bars

I was recently talking to my mom about what foods we just can’t get enough of. For me, one of those things would be Nanaimo bars. They have always reminded me of summers at the cottage. There is bakery near my cottage that had the best ones and I would usually have one bar to savour throughout the weekend. It was always such a luxury and I never even considered the thought of making my own.


I still like the idea of having one perfect piece to make the most of (especially since I really can’t stop eating these) but it is definitely fun to have a whole pan kicking around the cottage.


Its an easy bar to make but you will need some patience. Each layer must set before moving on.


But they are all fun layers so its always something to look forward to. For example, spreading the custard filling on the cookie base.


Or melting chocolate together with butter.

fullsizeoutput_7aFollowed by spreading it on top. All fun!!


Nanaimo Bars


6 tbsp salted butter

3 tbsp cocoa powder

1 large egg, lightly beaten

1 cup graham cracker crumbs

1 cup sweetened flaked coconut

½ cup walnuts, chopped

Custard Filling

1/2 cup butter

4 tbsp custard powder

1/2 cup milk

3 cups icing sugar

1/4 tsp salt

1/2 tsp vanilla

Chocolate Topping

6 oz semisweet chocolate, chopped

2 Tbsp unsalted butter


  1. Line and grease a 9×9 baking pan. Set aside
  2. Place a heat safe bowl over a pot of boiling water. Put the butter, sugar and cocoa powder into the bowl and heat until the butter has melted and it has come together in a thick chocolate batter.
  3. Remove from the heat and quickly beat in the egg. Add in the coconut, walnuts, and graham cracker crumbs. Mix this together until a cohesive dough forms. Press into a prepared baking pan and put in the fridge to firm up.
  4. In a medium bowl beat the butter and custard powder together. Add in the milk and continue beating. Stir in the icing sugar, vanilla and salt. Spread this onto the chilled cookie base. Place pan back in the fridge to set.
  5. In a double boiler melt the butter and chocolate together. Spread this over the custard filling. You can drop the pan on the counter a few times so the chocolate becomes completely flat.
  6. Let the bars chill for at least one hour before serving. If you want perfect squares you must run your clean knife under hot water before cutting each time.


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