Nanaimo Bars. Building a better version.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
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
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.
Are you a Nanaimo bar lover?
Be sure to check out all the other flavours in our Nanaimo Bars Collection!
Like this Nanaimo Bars recipe?
Be sure to browse the photo index of over 200 cookie and cookie bar recipes is in our expansive Cookies Category.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
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.
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
Could 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...
Not a problem.
I 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.
It is mostly just cornstarch but people are very particular about the flavour of the filling. I've never tried the instant pudding substitution.
Hi 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.
I'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.
I 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.
I'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).
E. 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.
@Charlie, Ohhhhhh what a splendid idea! I'm not fond of graham crackers, but Oreos THAT will definitely work. Thanks for the tip!
I 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
Thanks! 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.
Like your site but can't find link button to read recipe ingredients in your blog for Nanaimo Bars
Not sure what you mean, you would have had to scroll right past the recipe to get to the comments section. Please try again.
To 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.
Made the recipe as written....all I can say is awesome
Whipping cream, meaning make your own with heavy cream or use something pre-made like Dream Whip?
real dairy cream...straight from the container. You won't ever see anything but real cream being used around here.
There 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.
Hi 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.
I don't think you'd have to do anything .
Thank you Barry!
Great 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.
Do you use salted or unsalted butter?
Either 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.
When 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???????
Never 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.
Love the idea of the ziploc bag!!
I 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!
Merry 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.
Thanks Charlie! Merry Christmas to you and yours.