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
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.

Reviews of The Original Nanaimo Bar:

1-5 of 22 reviews   Next >>

  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

  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. four stars

  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. four stars

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