Tested till perfect Reverse Nanaimos
Reverse Nanaimos
Photography by Matthew Kimura

Reverse Nanaimos

Nanaimo bars are one of the most popular treats from the kitchen – even though they're not baked. In this version, food writer Carol Ferguson gives them a twist by layering dark between light colours, thus reversing the classic colour scheme.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2002

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 20 pieces


  • 1 oz 1ozwhite chocolate, coarsely chopped
  • 1/4 cup 1/4cupbutter
  • 1 1eggeggs, beaten
  • 1/2 cup 1/2cupdesiccated coconut
  • 1/4 cup 1/4cupfinely chopped almondalmonds
  • 1-1/2 cups 1-1/2cupsgraham cracker crumbs

Centre Layer:

  • 1/3 cup 1/3cupbutter
  • 2/3 cup 2/3cupsifted cocoa powder
  • 1-1/3 cups 1-1/3cupssifted icing sugar
  • 3 tbsp 3tbspmilk
  • 2 tbsp 2tbspcustard powder
  • 1 tsp 1tspvanilla

Top Layer:

  • 4 tsp 4tspvegetable oil
  • 4 oz 4ozwhite chocolate, coarsely chopped
  • 1 oz 1ozbittersweet chocolate
To change the number of servings, enter the number, then press "calculate". or reset


Line bottom of 8-inch (2 L) square metal cake pan with waxed paper; set pan aside.

In small heavy saucepan, melt white chocolate with butter over very low heat, stirring until smooth. Stir in egg, coconut and almonds. Remove from heat; stir in crumbs. Press evenly into prepared pan; set aside in refrigerator.

Centre Layer: In heavy saucepan, melt butter over low heat; stir in cocoa until smooth. Pour into bowl; beat in icing sugar, milk, custard powder and vanilla until smooth. Spread over bottom layer; refrigerate until firm.

Top Layer: Reserve 1/4 tsp (1 mL) of the oil. In small heavy saucepan, melt white chocolate with remaining oil over very low heat; pour over centre layer, spreading evenly. Refrigerate until set.

Melt bittersweet chocolate with reserved oil; drizzle over white chocolate. Refrigerate until set. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 1 month.)

Additional information : Tip: Use only pure white chocolate (either squares or chips) instead of the less expensive kinds, which will not melt smoothly

Nutritional Information Per piece: about

cal 199 pro 2g total fat 12g sat. fat 7g
carb 22g fibre 2g chol 25mg sodium 126mg

% RDI:

calcium 3 iron 7 vit A 6 folate 3
All rights reserved. TVA Group Inc. 2015