The Original Nanaimo Bar

Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia.

BOTTOM LAYER

1/2 cup unsalted butter (Euro-style cultured)
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 3/4 cup graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of a 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

1/2 cup unsalted butter
2 tablespoons and 2 tsp. cream
2 tablespoons vanilla custard powder (such as Birds -- see Note below)
2 cups icing sugar

Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.

THIRD LAYER

4 squares semi-sweet chocolate (1 oz. each)
2 tablespoons unsalted butter

Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.

Note: Birds custard powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, try the Napoleon Creams recipe which uses vanilla pudding. It's not quite the same, but it is a good substitute.

Reviews of The Original Nanaimo Bar:

6-15 of 34 reviews   << Previous - Next >>

  chase in canada  Dec 1, 2009
Would make this again.
im canadian but i live in the us, and trust me, these are one of my favorite snacks! five stars

  A cookie baker  Nov 25, 2009
Would make this again.
I add peppermint flavouring and green food colouring to the 2nd layer. They are very pretty on a tray of sweets for Christmas, and everyone loves the flavour of the chocolate and mint together. five stars

  A cookie baker in California  Nov 23, 2009
Would make this again.
To the previous poster - yes, vanilla pudding powder works. I usually use walnuts instead of almonds too in the first layer. This is a fabulous treat! five stars

  A cookie baker in Boston,MA  Oct 24, 2009
Would make this again.
I have been making these since the 1960's when I lived in Canada. I began to skip the 3rd layer because it was often messy: the two - layer version has become a family favorite. five stars

  Kim in Wisconsin  Dec 10, 2008
Would make this again.
My Grandmother always made these at Christmas time,however, she called them New York Squares. I lve in a small town - No Bird's Custard available. Would vanilla pudding work instead??

Response: Try the Napoleon Creams recipe instead. five stars

  Debbie in Trenton Ontario canada  Dec 8, 2008
Would make this again.
I melted dark chocolate chips this year and easier to cut. five stars

  A cookie baker in Flagstaff AZ  Dec 7, 2008
Would make this again.
I score into small pieces before refrigerating and if the chocolate cracks slightly I lightly dust with 10X sugar to camouflage the cracks. five stars

  Odell in Chilliwack B.C.  Nov 21, 2008
Would make this again.
I have made nanaimo bars since 1956. The recipe I use used to be right on the Bird's Custard can. It wouldn't be Christmas in our house without them. five stars

  A cookie baker in Canada  Nov 20, 2008
Would make this again.
Score bars befor chocolate is completely set, then when set, use very sharp knife dipped in boiling hot water to prevent cracking. I make this often because they have no lasting qualities at our house. five stars

  julia in near Paris,France  Oct 21, 2008
Would make this again.
I've searched for twenty years to duplicate the bars made a neighbor. I've finally found it!!
note to heather: score the chocolate with a toothpick after it has set a bit then cut completely once it has set. five stars

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