Sunday, April 11, 2010

Traditional Nanaimo Bars

I have loved Nanaimo Bars for a very long time. I remember taking the ferry to Vancouver Island and having them on the ride over.  Now that I live in Canada and can get Bird's Custard at the store, I decided to make Nanaimo Bars (they are also for my and my co-worker's birthday!)  The Bird's Custard really is the key to creating the creamy, delicious center layer of authentic Nanaimo Bars.  After making Nanaimo Bars myself, I can say that the cream filling is still by far the most delicious part... and of course I couldn't resist licking the bowl clean. I also, however, discovered what makes the cream so delicious, a half cup of butter! So, these are by no means healthy, but they are surprisingly easy and extremely yummy to make for a special occasion!

Very important to use Bird's!!!

Nanaimo Bar Recipe
(From the City of Nanaimo)

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of 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
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
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 Tbsp. unsalted butter

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

Nanaimo bar recipe


  1. The best Nanaimo Bars, I've ever had... not to pat my own back at all or anything.. haha!

  2. Wish I did not leave today before you baked those....they look lovely and I bet tasted wonderful. Happy Birthday!


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