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.
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.
Heather in British Columbia Sep 11, 2008
Would make this again.
Doesn't anyone have a problem with cutting the bars?? Too hard and the top cracks, too soft and the middle squishes out.
Heather in British Columbia Sep 9, 2008
Would make this again.
Taste is great but how do you cut them without making a mess? If they are too soft, the middle squishes out, if they are too hard, the chocolate cracks.
Also had a problem evenly spreading the chocolate layer.
A cookie baker in Newfoundland, Canada Dec 21, 2007
Would make this again.
This is an amazing recipe! Previously I used a package (I know!) and now I realize what I have been missing ! These are soooo yummy I have made 4 batches for Christmas baking because they are getting gobbled up so fast!!! You can't be dissapointed with this recipe that is for sure.
carol huston in wpg, mb Dec 12, 2007
Would make this again.
best and easiest bar I have ever made everyone enjoyed them!!
Larry in Langley, BC Dec 12, 2007
Would make this again.
I have been making this every Christmas for years to great reviews from friends and family. However, in my version I have modified the receipe slightly for the Christmas season. I add 1/2 tsp mint flavoring and about 12-14 drops of green food coloring to the custard layer. Then, after the chocolate layer is on and started to set I lightly score the lines I will cut and add half a marachino or glaced cherry to the center of each bar. Then cool as usual.
Joline Cosman in Vermont Dec 7, 2007
Would make this again.
Can't wait to make these old favorites!
The BIRDS CUSTARD POWDER is available on AMAZON.com!!! Also-- about this website...would be nice if there was a way to print JUST THE RECIPE!!!! Mine came out in 5 pages when one would do.
Yikes! Also- don't have a scale..... back to Amazon I guess.....
RESPONSE: Click on the "Print Recipe" link to the right of the page.
Dilys Poole in London England Sep 27, 2007
Would make this again.
added to my previous comments: the original receipe called for Bird's Eye custard powder and Fry's cocoa, and walnuts (not almonds) I do not believe the receipe came from the Klondike or they would be called Klondike bars!
Dilys Poole in London England Sep 27, 2007
Would make this again.
I have been making these delicious bars since 1956,the receipe appeared in the 1957 Women's Institute cookbook and had obviously been invented before that, does anyone know when, and by whom? You can fiddle around with the receipe and use more interesting cookies than Graham wafers, also other nuts..bon apetite...
mike houlihan in kirkland wa May 21, 2007
Would make this again.
My Mum (89) used to make these at Christmas every year. She still lives in Nanaimo. I made them for a group of friends several months ago and got raves all round and ( could i get the recipe)
