Tested till perfect Nanaimo Bars

Nanaimo Bars

Nobody disputes the origin of these treats (Nanaimo, B.C.), but there's always an opinion on the exact ingredients.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

Recipe4 out of 5 based on 131 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 18 pieces


  • 1 cup 1cupgraham cracker crumbs
  • 1/2 cup 1/2cupsweetned flaked coconut or shredded coconut
  • 1/3 cup 1/3cupfinely chopped walnut halfwalnut halves
  • 1/4 cup 1/4cupcocoa powder
  • 1/4 cup 1/4cupgranulated sugar
  • 1/3 cup 1/3cupbutter, melted
  • 1 1eggeggs, lightly beaten


  • 1/4 cup 1/4cupbutter
  • 2 tbsp 2tbspcustard powder
  • 1/2 tsp 1/2tspvanilla
  • 2 cups 2cupsicing sugar
  • 2 tbsp 2tbspmilk, (approx.)


  • 4 oz 4ozsemisweet chocolate, chopped
  • 1 tbsp 1tbspbutter
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In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.

Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.

Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.

With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.

Nutritional Information Per piece: about

cal 213 pro 2g total fat 11g sat. fat 6g
carb 28g fibre 1g chol 28mg sodium 97mg

% RDI:

calcium 1 iron 4 vit A 6 folate 4
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