Nanaimo Bars – building a better version. Try this revamped version of the classic Canadian treat with a more substantial base layer and an improved filling.
Nanaimo Bars. New and Improved!
Yes, I dared to toy with a Canadian classic! The recipe has been around forever but what could make it even better?…well in my opinion at least… but I think you might just agree.
I’ve had several requests over the years for a standard Nanaimo Bar recipe but I’d never posted one. There are practically thousands of websites and blogs online that have the recipe published, so I figured, why one more?All of those recipes are practically the same, using all of the same ingredients in almost always the same proportions or even exact measurements. It was a question from a friend who asked about the recipe that got me re-thinking it once again. I found myself doing so after each similar request. I guess it was nagging away at me subconsciously all along.
Nanaimo Bars. Adding the custard frosting layer.
My old friend and work colleague, Irene, wrote to me on Facebook, “Hey Super Barry-do you have a recipe for Nanaimo Bars where you can actually taste the custard vs. the typical sugar-y attack on the palate?” Immediately, I thought she had pinpointed a specific issue that I also often had with the recipe.
Let’s face it, it is going to be difficult to cut the sweetness of a Nanaimo Bar because with a filling of thick icing sugar frosting, they are naturally quite rich. I do like to cut these in smaller portions because of that (I get at least 36 squares out of a 9×9 baking pan
Nanaimo Bars. New and Improved!
After a couple of attempts, I got that part exactly as I wanted it. In order to make the centre a bit more firm, I increased the butter a little and added only whipping cream as the liquid ingredient to bring the frosting together, as in a couple of recipes I’d seen online. I found that the higher fat cream in a small amount, actually worked better because it did not split the frosting and loosen it, as low fat milk can tend to do.
I also added substantially more custard powder to the recipe than many recipes called for. Irene was right, what’s the point of the custard powder if there isn’t a discernible flavour from it? You can find custard powder on Amazon by clicking the affiliate link photo.
The result of adding more custard powder also added more firmness and smoothness to the filling.; another bonus.
All in all I was very, very pleased with the result. I shared them with some of my friends who are devoted Nanaimo Bar lovers and they all agreed. Perfection!
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The Nanaimo Bar Recipe Collection
- 3/4 cup butter
- 1/3 cup sugar
- 8 tbsp cocoa
- 2 eggs beaten
- 2 1/4 cups graham crumbs
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup chopped walnuts toasted
- 2 1/4 cups icing sugar
- 1/2 cup custard powder
- 2/3 cup butter at room temperature
- 1 tsp vanilla paste or extract
- 2 tbsp whipping cream
- 1 cup chocolate chips
- 2 tbsp butter
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Melt together the butter, sugar and cocoa over low heat.
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Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
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Add the graham crumbs, coconut and walnuts.
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Mix together until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan.
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With an electric mixer, beat together the butter, custard powder and icing sugar until it starts to come together.
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Add the vanilla paste and whipping cream and beat well until smooth.
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This frosting should be very stiff but spreadable. ( Much thicker than you would use to frost a cake for example) If you think it's too thick, you may add a few drops of whipping at a time to bring it to the right consistency.
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Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
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Melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don't over heat it.
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Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
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Cut into squares or bars. These freeze very well.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Wendy
August 25, 2017 at 6:03 pmCould I substitute almonds for the walnuts? We gave a peanut allergy in our household and I have peanut free almonds but cannot find peanut free walnuts…
Barry C. Parsons
August 29, 2017 at 2:12 pmNot a problem.
Lexy
August 26, 2017 at 11:26 amI really don’t want to buy the Custard powder, is there anything to sub it with? Ingredients sound like it’s just cornstarch and some unknown flavoring. Someone earlier suggested Jell-O custard dry powder might work????
Thanks for any help.
Barry C. Parsons
August 29, 2017 at 2:14 pmIt is mostly just cornstarch but people are very particular about the flavour of the filling. I’ve never tried the instant pudding substitution.
Charlie
December 18, 2017 at 10:20 amHi Lexy:
By using pudding mix you are doing a real disservice to these bars
It is worth the money to buy the custard powder (it can be used for other purposes as well.)
I guarantee you won’t be sorry.
Lexy Lawrence
November 3, 2018 at 12:52 pmI’m sure you are correct. It’s only been one year later but I just ordered today on Amazon. Can’t wait to make this recipe. I’ve only heard about it but I’m sure it will be a winner.
Charlie
November 20, 2018 at 10:55 amI guarantee it!
I found when I made the bars last year, my filling was really thick and it didn’t stick to the bottom. This year I have thinned it just a bit, maybe a Tbsp. give or take extra of liquid. I also used half and half (coffee cream) instead of whipping cream and they turned out perfect and cut perfect also.
E.
August 27, 2017 at 5:07 pmI’ve also tweaked my recipe over the years and now my bottom layer only has 2 TBSP sugar. Helps balance out the sweetness of the middle (and I’m going to use the middle from your recipe next time).
Charlie
November 20, 2018 at 10:56 amE. I don’t use graham crackers but oreo cookies crumbs and butter, and a small amount of cocoa. There is no sugar and they turn out great.
Verna
August 27, 2017 at 8:17 pmI think I have found sweets heaven love your recipes they are so like the ones my grandmother’s and mother would make for me as a child and I now make for my grandchildren and family…..thank you
Barry C. Parsons
August 29, 2017 at 2:20 pmThanks! Yes, I still love the old time baking I remember as a kid too. I’m just doing my bit to make sure it stays going for generations to come.
Dianne
August 28, 2017 at 2:38 pmLike your site but can’t find link button to read recipe ingredients in your blog for Nanaimo Bars
Barry C. Parsons
August 29, 2017 at 2:21 pmNot sure what you mean, you would have had to scroll right past the recipe to get to the comments section. Please try again.
Irene in T.O.
September 1, 2017 at 4:19 pmTo use instant pudding, you need more liquid. I se 1 small package (100g or so) with about 3/4 cup liquid and a cup o butter. Mix pudding powder and liquid first, then cream into butter. Flavour as desired. I put only half the icing sugar, or usually to taste.
Verna
September 1, 2017 at 4:28 pmMade the recipe as written….all I can say is awesome
Amanda
October 2, 2017 at 10:30 pmWhipping cream, meaning make your own with heavy cream or use something pre-made like Dream Whip?
Barry C. Parsons
October 18, 2017 at 1:15 pmreal dairy cream…straight from the container. You won’t ever see anything but real cream being used around here.
Raney
October 18, 2017 at 12:34 pmThere was a little too much bird’s custard for my tastes but everyone enjoyed it just the same. I think I will reduce it next time, just a bit.
Charlie
November 9, 2017 at 9:33 amHi Barry:
Would I have to amend the bottom if I left out the coconut, to make it hold together.
No coconut in our house. My daughter is allergic.
Barry C. Parsons
November 9, 2017 at 9:55 amI don’t think you’d have to do anything .
Charlie
November 9, 2017 at 10:49 amThank you Barry!
Garfield Hiscock
November 19, 2017 at 11:20 pmGreat recipe!
My wife used to detest Nanaimo Bars until now; they were always too sweet and too big for her.
I used 2 Tbsp of sugar and a pinch of cayenne pepper on the base. Cayenne, chilli or habanero pepper adds a slight punch to chocolate.
I chilled each layer separately because I was multi tasking.
I used 4 oz of bitter sweet chocolate for the top layer because I don’t care for the way chocolate chips melt.
Next time I’m going to add more whippIng cream to the middle layer.
Spot on, buddy.
Jessica
December 9, 2017 at 6:28 pmDo you use salted or unsalted butter?
Barry C. Parsons
December 13, 2017 at 1:47 pmEither you prefer really. I generally use salted because that’s what I’m used to but some brands can be saltier than others, so it’s a matter of preference.
Rick
December 10, 2017 at 8:11 pmWhen making the topping for this recipe I used Nestle Toll House chocolate chips, Every time I added the butter, 2 tbs as directed, the chocolate would seize. I tried the double boiler, microwave and stove top methods but same result. Not sure if it’s the chips or butter???????
Barry C. Parsons
December 13, 2017 at 1:45 pmNever had that happen. I don’t use that brand so I can’t say. Don’t use anything other than real dairy butter either or you’re asking for trouble. Try getting the butter melted and heated a little first first. Go as low a temperature as you can too. My friend uses a trick where she puts the chips and melted butter in a Ziplock bag and drops it into a bowl of boiling hot water for 10 minutes. Then she squishes it around in the bag until smooth, snips off a corner of the bag ans squeezes out the chocolate onto the cookie bars.
Raney Brown
December 13, 2017 at 2:20 pmLove the idea of the ziploc bag!!
Lesley
December 14, 2017 at 9:46 amI am definitely trying this recipe. I appreciate you introducing a recipe from our neighbors from the north and keeping it traditional. I am also very glad to see that it can be adjusted to taste and preference. Thanks for the great ideas!
Charlie
December 18, 2017 at 10:16 amMerry Christmas Barry and Family!
I made these with some modifications, for allergies.
I used 4 Tbsp. of Cocoa and 400g of Oreo cookie crumbs.
They are fantastic. Much better with the extra filling.
I don’t find them as rich as the others, which is bonus. I think with these there is a better balance of flavours.
The housewife in Nanaimo would be proud of you.
Thanks so much for sharing.
Barry C. Parsons
December 18, 2017 at 10:59 amThanks Charlie! Merry Christmas to you and yours.
Katie
January 8, 2018 at 3:04 pmStumbled across this recipe while looking for nanaimo bar variations for an office bake off contest.
Having never actually made nanaimo’s before, I wondered how much I’d be able to work with the base. For example, if I’d be able to roll it out, and cookie cut circles, and then rework the base again, reroll, cut more circles. I suppose I could just try this myself, trial and error, but some pointers on your end would be most appreciated!
Cheers!
Katie
Barry C. Parsons
March 13, 2018 at 10:07 amNot really sure what you are asking. What’s the final form supposed to be?
Charlie
March 13, 2018 at 1:32 pmHi Katie:
I see what you are asking, and yes that would be possible to do, but to do it right, you would need some round moulds in the size that you want.
It would be time- consuming although would look great!
I would be more inclined to just do the squares or bar shapes and let the taste go on merit.
Believe me, you would win hands down on just the taste of these!
The taste of these is fantastic, and they don’t seem to be as overly sweet or rich as the original, which makes them even better to enjoy.
I hope this answers your inguiry.
Charlie
March 13, 2018 at 1:37 pmKatie:
You wouldn’t be able to roll the base out.
What I would do is flatten in a pan or small cookie sheet with my fingers. Refrigerate it until cold.
Tip it out on the counter and cut with the mould to get the right size.
Put into bottom of a mould, and go from there.
Theresa
November 11, 2018 at 9:12 amHi Barry, When I was a kid, I remember my Mom making Nanaimo bars, and they were not nearly as sweet as the ones around right now, so I was thrilled to find your recipe. I adapted it to be gluten free, and my celiac sister and her son love them. Not to mention everyone else who has tried them. Thanks for posting it!
t cameron
December 18, 2018 at 8:31 pmThank you so much for creating this I was just about to work on adjusting the recipe to make a thicker bottom I am Canadian and from Saskatchewan growing up these were the highlight of every church tea/Christmas party my mom never made them ingredients too expensive and ” too fiddly” and too many kids lol.
On Cortez Island on the west coast there is an amazing European Baker named Trudeau she had a bakery called Trudes. I had always liked naniamo bars as a kid but hers!!!! She called them discovery bars much more bottom moderate middle with high custard content and just the thinnest skiff of chocolate on top. Amazing. Since eating these I never really cared for them much she ruined every other naniamo bar for the rest of my life lol.just bought ingredients to make some the other day thought I would Google to see if there was a recipe already to save me trying to work it out on my own yay here I go off to the kitchen…thanks again from BC Canada
GS
January 6, 2019 at 10:37 pmI made this. It turned out great! Thank-you for sharing.
Lisa A Spencer
February 15, 2019 at 2:36 pmWhy oh Why can’t you people use rubber spatulas to get ALL of the product/ingredient out of a bowl or pan? You are being wasteful. You left half that chocolate in the pan. You must bed rich to waste money like that.
Barry C. Parsons
March 12, 2019 at 10:28 amLOL! That made me laugh. Video gets edited, dear. There’s a lot of detail you don’t see. There is no waste in my kitchen, I can assure you. I’ve spent 12 years on this site preaching about it.
Rosemary Hogan
April 28, 2019 at 8:59 pmDo you have the recipe for different flavours for the custard layer
Barry C. Parsons
May 9, 2019 at 3:33 pmSearch “Nanaimo Bars collection”.