Reverse Nanaimos Reverse Nanaimos

Reverse Nanaimos 150 Image by: Reverse Nanaimos 150 Author: Canadian Living

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.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: May 2002


Centre Layer:
Top Layer:


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.)

Nutritional facts Per piece: about

  • Sodium 126 mg
  • Protein 2 g
  • Calories 199.0
  • Total fat 12 g
  • Cholesterol 25 mg
  • Saturated fat 7 g
  • Total carbohydrate 22 g


  • Iron 7.0
  • Folate 3.0
  • Calcium 3.0
  • Vitamin A 6.0
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Reverse Nanaimos