Nanaimo Bar Recipe – a Delicious Canadian Dessert

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. These rich bars are so tasty there’s no way you can eat just one. 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 Bar Recipe

Nanaimo Bar Recipe

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“.

Nanaimo Bar Recipe Shopping List

Bottom Layer

• 1/2 cup unsalted butter
• 1/4 cup sugar
• 5 tbsp. cocoa
• 1 egg beaten
• 1 3/4 cups graham wafer crumbs
• 1/2 cup finely chopped almonds
• 1 cup shredded coconut

Second Layer

• 1/2 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

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How to Make Nanaimo Bars

1. 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.
2. 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.
3. After the first two layers are chilled, melt chocolate and butter over low heat. 
4. 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.

Nanaimo Bar Recipe

A delicious traditional Canadian dessert bar. If you like this recipe I would love it if you gave it 5 stars.

Nanaimo Bar Recipe

This delicious Nanaimo Bar recipe makes delicious dessert squares with coconut, custard powder icing and chocolate ganache.

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Course: Dessert

Cuisine: Canadian

Prep Time: 1 hour

Cook Time: 1 hour

cooling time: 1 hour

Total Time: 3 hours

Servings: 10 bars

Calories: 426kcal

Author: Ang Paris

Cost: 10

As an Amazon Associate, I earn from qualifying purchases.

Equipment

• Baking pan
• Stand Mixer

Ingredients

Bottom layer

• 1/2 cup unsalted butter
• 1/4 cup sugar
• 5 tbsp cocoa
• 1 egg beaten
• 1 3/4 cups graham wafer crumbs
• 1./2 cup finely chopped almonds
• 1 cup shredded coconut

Second layer

• 1/2 cup unsalted butter
• 2.5 tbsp cream
• 2 tbsp Birds custard powder
• 2 cups icing sugar

Top layer

• 4 oz semi sweet chocolate
• 2 tbsp 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.

Notes

 

Nutrition

Serving: 1square | Calories: 426kcal | Carbohydrates: 41g | Protein: 2g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 61mg | Sodium: 30mg | Potassium: 136mg | Fiber: 2g | Sugar: 37g | Vitamin A: 700IU | Calcium: 20mg | Iron: 1.3mg

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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