Nanaimo Bars. Building a better version.
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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.
Yes, I dared to toy with a Canadian classic! The recipe has been around forever but this version might be the best I've had. 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.
The inspiration for an improved Nanaimo Bars recipe.
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 9x9 baking pan
). But I also thought that if I played with increasing the amount of the base layer, that could help to balance the sweeter centre better.
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.
I saw this in several 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.
Improving the flavour.
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 above.
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!
Originally published Aug 2017.
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Nanaimo Bars - building a better version.
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.
Ingredients
Bottom Layer
- ¾ cup butter
- ⅓ cup sugar
- 8 tablespoon cocoa
- 2 eggs, beaten
- 2 ¼ cups graham crumbs
- ¾ cup fine or medium unsweetened coconut
- ½ cup chopped walnuts toasted
Middle Layer (filling)
- 2 ¼ cups icing sugar
- ½ cup custard powder
- ⅔ cup butter, at room temperature
- 1 teaspoon vanilla paste or extract
- 2 tablespoon whipping cream
Top Layer (chocolate)
- 1 cup chocolate chips
- 2 tablespoon butter
Instructions
To prepare the Base Layer
- Melt together the butter, sugar and cocoa over low heat.
- Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
- Add the graham crumbs, coconut and walnuts.
- Mix together until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan.
To prepare Filling
- With an electric mixer, beat together the butter, custard powder and icing sugar until it starts to come together.
- Add the vanilla paste and whipping cream and beat well until smooth.
- 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.
- Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
To prepare the Chocolate Topping
- Melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don't over heat it.
- Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
- Cut into squares or bars. These freeze very well.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
36Serving Size
1 cookie barAmount Per Serving Calories 187Total Fat 12gSaturated Fat 7gUnsaturated Fat 0gCholesterol 32mgSodium 113mgCarbohydrates 18gFiber 1gSugar 13gProtein 1g
Stumbled 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
Not really sure what you are asking. What's the final form supposed to be?
Hi 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.
Katie:
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.
Hi 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!
Thank 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
I made this. It turned out great! Thank-you for sharing.
Why 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.
LOL! 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.
Do you have the recipe for different flavours for the custard layer
Search "Nanaimo Bars collection".
Quick question wondering why the base isn't baked I know everyone has their own recipe but the egg soft scrambling
sounds so odd. Could I bake your base mixing dry ingredients and add melted butter and egg combine and bake 10 min,
also just to throw a wrench in the oven i have an 8 x 8 or 10 x 10 going to use the 10" since your recipe is larger ....any thoughts. I just don't want to go buy another pan
thanks so much Judy
I always calculate the area of the pans when trying to adapt recipes to different sized pans. That way, you can actually see how close they are in size in square inches or centimeters. And they told me I wouldn't use grade 5 math ! LOL!
There is no need to bake the base. The egg will be sufficiently cooked.
When I saw a link to this recipe on Pinterest, I wondered who was claiming to make better Nanaimo Bars?
I spent a summer making these from the original recipe, less the nuts for a B&B. 3-4 batches per week. We left out the nuts, as we were not always there to tell guests there were nuts in the bars.
The original recipe had a raw egg in it to hold the base together. It was from back in the day when we were not all freaked out about raw eggs.
When we make Nanaimo Bars, we use Dark or bittersweet chocolate bars instead of chocolate chips for the topping. We also make it a thick Ganache, so it is easier to cut. It is also a much better quality ingredient than most chocolate chips.
I can not understand why anyone would use Oreo or other chocolate cookie crumbs in this recipe. It will not be the same taste as using graham wafer crumbs. If you want a less sweet base, then use less sugar. You cannot control the amount of sugar in cookie crumbs.
If you leave out the nuts or coconut you will have a less thick base, and it will not have the texture contrast that you get with them in there. It is easy to substitute other nuts, I prefer pecans, even though they are not original to the recipe. I only use Walnuts when I can get local fresh ones.
Hi Michelle:
I really don't think anyone can make a better Nanaimo bar, than Barry.
But I'm always open to new/old things.
Would you share your recipe?
I use the chocolate crumbs because I hate graham crackers.
I have made Nanaimo bars for many years.. I made them once with instant pudding and they were not as good. I stayed with my favoured Birds custard powder. An excellent product. I always have a can on hand to make a trifle, or to serve over fruit. As soon as husband's birthday cake is gone it will be time to make these delicious Nanaimo bars.
Seems hard to improve upon a Nanaimo bar, but I guess I'll give it a chance! 😊
I live in Courtenay, which is an hour down the road from Nanaimo. When my nephew and niece moved to Nanaimo, we did a bit of the Nanaimo bar trail. Yes, there is a trail of restaurants that have their interpretations of Nanaimo bars. Everything from drinks to ice cream and the actual bar with many variations. Nothing, was very special. Then I presented my Nanaimo bars made with your recipe. Instant hit.
My entire large family will eat no one else’s Nanaimo bars, but mine.
I’ve made one small change. I use a package of semi sweet Baker’s chocolate for the top crust, with 4 tablespoons of butter. It’s not as sweet.
You have taken a classic, and made it substantially better. The extra custard powder in the middle is, I’m sure, what makes it.
Thanks so much!
Barry, I'm working with these to make one I can eat.
I have switched from chocolate crumbs to vanilla ones, but I'm really stumped at the chocolate topping. I don't like white chocolate as it is too sweet.
Do you have any suggestions?