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Nanaimo Bars

[heart_this] · Dec 6, 2018 · 144 Comments

Nanaimo Bars

Super easy no-bake bars with a chocolate crumb base topped with a custard icing layer all topped off with a chocolate ganache topping!

When I was growing up both my grandmother and my mother always had cookie platters around for the holidays and one of the staples, and my favourites, are these nanaimo bars. Nanaimo bars are a dessert bars with layers of chocolate crumbs, custard icing and a chocolate ganache that are of Canadian origin. These bars are super easy to make! In fact they are no-bake, simply requiring melting a few ingredients on the stove top before assembling and chilling. The base is made with cookie crumbs mixed with chocolate, coconut and walnuts, which is a fabulous flavour combo! The next layer is a butter icing with custard powder mixed in, though vanilla pudding powder can also be used. The top layer is a chocolate ganache, which is basically just chocolate melted into a bit of butter, that is poured over the top before being chilled back into a solid so that the bars can be sliced. Today I continue to make these amazing nanaimo bars every year for my holiday cookie platter!

Nanaimo Bars
Nanaimo Bars
Nanaimo Bars
Nanaimo Bars
Nanaimo Bars
Nanaimo Bars

Nanaimo Bars
Nanaimo Bars

Nanaimo Bars

Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Servings: 16

Super easy no-bake bars with a chocolate crumb base topped with a custard icing layer all topped off with a chocolate ganache topping!

ingredients
    For the chocolate base:
  • 1/2 cup butter
  • 1/4 cup sugar
  • 5 tablespoon cocoa powder
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups graham cracker crumbs
  • 1 cup shredded coconut
  • 1/2 cup walnuts, chopped
  • For the custard filling:
  • 1/3 cup butter, room temperature
  • 3 tablespoon custard powder (or vanilla pudding powder)
  • 1/4 cup milk
  • 3 cups icing/confectioners/powdered sugar
  • For the chocolate topping:
  • 8 ounces semisweet chocolate (chips or chopped)
  • 2 tablespoons butter
directions
    For the chocolate base:
  1. Melt the butter in a sauce pan over medium heat, stir in the sugar and cocoa powder until smooth, remove from heat and whisk in the egg and vanilla extract.
  2. Stir the graham cracker crumbs, coconut and walnuts into the sauce and press into the bottom of a greased 8 inch square pan, before chilling for 20 minutes.
  3. For the custard filling:
  4. Meanwhile, cream the butter before beating in the the custard powder and milk, followed by the sugar, one cup at a time, and spreading it over the chocolate base and chilling in the fridge for 20 minutes.
  5. For the chocolate topping:
  6. Melt the chocolate and butter in a pan over medium-low heat and stir until smooth before pouring over the filling layer and chill in a fridge until the chocolate begins to harden.
  7. Score the chocolate where you will cut it into bars and chill in the fridge and before the chocolate completely hardens, cut into bars.
Option: Omit the coconut.
Option: Omit the walnuts or replace with another nut like pecans.
Option: Add a flavour, like mint, mocha, peanut butter, to the custard filling!
Nutrition Facts: Calories 186, Fat 11g (Saturated 6g, Trans 0.2g), Cholesterol 21mg, Sodium 24mg, Carbs 22g (Fiber 1g, Sugars 17g), Protein 1g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Rolo Cheesecake Bars

Bars, Canadian, Dessert, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. VeggieGirl says

    December 19, 2008 at 1:54 am

    Oh my, those are beautiful.

    Reply
  2. Lisa says

    December 19, 2008 at 2:05 am

    These look so good!

    Reply
  3. Hayley says

    December 19, 2008 at 2:05 am

    I’ve never heard of these before…they look so professional!

    Reply
  4. Emily says

    December 19, 2008 at 2:09 am

    You are killing me with these delicious desserts! Yum…

    And they do look professional – really beautiful!

    Reply
  5. soulchocolate says

    December 19, 2008 at 2:14 am

    These look beautiful! I love how straight and neat the edges are! Bet these taste fabulous too! Double thumbs up!!!

    Reply
  6. Helene says

    December 19, 2008 at 2:24 am

    They look like they came from a good bakery. I love the one with Crème de Menthe in the middle also.

    Reply
  7. Rita says

    December 19, 2008 at 2:27 am

    How funny! I have been thinking about Nanaimo bars for a week now, probably because I will be in BC next week and will have some for sure. I remember one layer being a litte more yellow though…Don’t know why. Yours look good, enjoy it!

    Reply
    • Rayne says

      February 22, 2020 at 4:26 pm

      If they are made with the custard powder like they are supposed to be, instead of the vanilla pudding powder they are more yellow in the filling.

      Reply
  8. Anonymous says

    December 19, 2008 at 2:47 am

    Honestly kevin,why are you torturing me with the delicious beauty ? Its seriously tempting..

    Reply
  9. Melissa says

    December 19, 2008 at 2:48 am

    I’ve never heard of these. They sound like fun!

    Reply
  10. Cheryl says

    December 19, 2008 at 2:54 am

    OH MY GOD, I love those things, havent had one for years and years! I must make them and yours look perfect!

    Reply
  11. timboxyz says

    December 19, 2008 at 3:03 am

    Yum, can I have one? 😉

    Reply
  12. Esi says

    December 19, 2008 at 3:45 am

    This looks great! The combo of flavors sound so good. I bet a mint version would be great.

    Reply
  13. Elra says

    December 19, 2008 at 3:50 am

    Very interesting name for bars, I honestly never heard it before.
    Sounds delicious.
    Cheers,
    Elra

    Reply
    • Brian says

      December 6, 2018 at 6:16 pm

      They are delicious. BTW, people often ask how Nanaimo is pronounced. It is like this … Nuh-Nie-Moe. It’s the name of a city in western Canada. There are variations on this (different flavours), but the original recipe is still the best, IMO.

      Reply
  14. Sharon says

    December 19, 2008 at 4:24 am

    I love nanaimo bars!!!!

    Reply
    • Barbara says

      December 2, 2022 at 5:14 pm

      Can these be frozen ahead of giving them out??

      Reply
      • kevin says

        December 5, 2022 at 8:51 am

        These freeze well!

        Reply
  15. StickyGooeyCreamyChewy says

    December 19, 2008 at 4:58 am

    Oooh! My mom used to make these and I loved them! Yours look great. Chocolate and coconut is a sacred combination to me! 😉

    Reply
  16. Debby says

    December 19, 2008 at 5:12 am

    Funny, I was thinking of making these. I’ve made them every Christmas (I leave out the coconut) and use Burd’s Custard Powder. These are always a big hit and so easy to make. Nice photo…
    I know what I’m making tomorrow!

    Reply
  17. rhonalala says

    December 19, 2008 at 5:13 am

    Wow! For your first time in making these bars, they sure look excellent. I love this blog by the way. From one Canadian to another.

    Reply
  18. Anonymous says

    December 19, 2008 at 6:03 am

    I’m such a sucker for nanaimo bars! The only time I ever made them was out of a box (with the bright green mint custard filling), but now I don’t have to wait until I go home for these. Bookmarked!

    Reply
  19. Rosa's Yummy Yums says

    December 19, 2008 at 6:08 am

    Beautiful! That’s a gorgeous treat I’ll soon have to make…

    Cheers,

    Rosa

    Reply
  20. chefectomy says

    December 19, 2008 at 6:32 am

    You are looking awfully skinny for all that baking Kev. What’s so bad about chocolate and coconut? 🙂

    –Marc

    Reply
  21. Anna at Mediocre Chocolate says

    December 19, 2008 at 7:10 am

    I made Nanaimo bars for the first time last year–turned them into a cheesecake bar, and everyone at the office went NUTS! Yours looks amazing with that thick crust! It’s the best part.

    Reply
  22. MeetaK says

    December 19, 2008 at 7:33 am

    simply delish Kevin. There is something similar here in Germany too but they are not chilled. This sounds even better!

    Reply
  23. Manggy says

    December 19, 2008 at 8:37 am

    I love the beautiful layering on these Kevin! (And of course butter custard can’t hurt either 😉

    Reply
  24. Peter M says

    December 19, 2008 at 9:15 am

    Nanaimo bars are one of faves too…gotta have them during Christmas.

    Reply
  25. Jan says

    December 19, 2008 at 10:40 am

    I haven’t heard of these before but they do look good!

    Reply
  26. Nina Timm says

    December 19, 2008 at 10:57 am

    What’s with the sweet tooth Kev? This is so unlike you! I would not mind having a few of these bars in my fridge! Delicious!!!

    Reply
  27. Dani says

    December 19, 2008 at 12:42 pm

    these look better than the bakery’s 🙂

    Reply
  28. Parker says

    December 19, 2008 at 12:56 pm

    These look perfect. They really are my favorite christmas bar.

    Reply
  29. The Mediocre Cook says

    December 19, 2008 at 1:18 pm

    Truly these are my favorite dessert! I loved them as a kid growing up and I love them even more today. Yours look like they turned out great.

    Reply
  30. Marija says

    December 19, 2008 at 1:30 pm

    Never had those! Sounds absolutely perfect! I’ll give them a try definitely!

    Reply
  31. Lydia (The Perfect Pantry) says

    December 19, 2008 at 1:51 pm

    I’ve always wondered about the origin of the Nanaimo bar. Any ideas?

    Reply
    • P.K.Eastman says

      December 17, 2021 at 7:42 pm

      These bars were originally made in a small town north of Vancouver, B.C. I hen I married a Canadian from Alberta, Canada in 1967 the recipe had spread there. It immediately became a hit in my home state of Oregon. They really are best made with Birds Custard powder which we always brought home after our trips up North. You can find it on Amazon.

      Reply
  32. sugarlens says

    December 19, 2008 at 1:57 pm

    I agree with everyone else – it looks so professional! Something from a fancy pastry shop…

    Reply
  33. bird's eye view says

    December 19, 2008 at 2:13 pm

    mmmm, these are one of my favourites. a lot of your recipes have made it into this year’s family christmas eve dinner. sadly these will not, but i’m drooling on the keyboard anyways.

    Reply
  34. Debbie says

    December 19, 2008 at 2:21 pm

    They look wonderful….Once again, everything you make looks wonderful!!!!

    Reply
  35. Passionate About Baking says

    December 19, 2008 at 2:38 pm

    Beautiful Kevin..just perfect. I 'unbelievingly' did a recce of the list of ingredients & found these very 'doable', cosidering the lack of ingredients in out part of the world. A few small substitutes…& I shall be singing nanaimos! Have a great holiday season!

    Reply
  36. Robin Sue says

    December 19, 2008 at 4:29 pm

    I lost my Nanimo Bar recipe and here it is, right here on your site. Thanks for sharing, I used to like to make these at Christmastime in the past and probably tossed my recipe with my baking mess as I cleaned up. Thanks! Oh how did you cut them to be so perfect, please share!! Pretty please!

    Reply
  37. Katrina says

    December 19, 2008 at 4:56 pm

    I made these last year, but the middle layer was peanut butter. They were so good. Yours look delicious!

    Reply
  38. lisaiscooking says

    December 19, 2008 at 5:07 pm

    I’ve never seen these before. They look great, and I’d love to try one!

    Reply
  39. Aggie says

    December 19, 2008 at 5:16 pm

    Those look gorgeous and I bet they were unbelievably delicious!

    Reply
  40. Maria says

    December 19, 2008 at 5:21 pm

    Never tried these, but I am sure I would love them!

    Reply
  41. Marjie says

    December 19, 2008 at 5:32 pm

    These look terrific! I do love a good chocolate!

    Reply
  42. Darius T. Williams says

    December 19, 2008 at 5:36 pm

    Looks good…and I love the “clean knife” cut you did!

    Reply
  43. Sandie says

    December 19, 2008 at 5:37 pm

    These look great, and worth whatever effort they took to make (chilling the layers)!

    Reply
  44. Diana Evans says

    December 19, 2008 at 5:46 pm

    oh wow Kevin!!! very lovely…you always make the food look as good as it tastes!!!

    I am snowed in and baking up a storm in the kitchen today….

    Hugs
    Diana

    Reply
  45. Rosie says

    December 19, 2008 at 5:55 pm

    I loooove Naniamo bars! My boyfriend’s mom makes mint ones every Christmas. They are delicious!

    Reply
  46. Paula says

    December 19, 2008 at 6:22 pm

    Oooh, these look great. I like the idea of eating the bars cold, too. YUM!

    Reply
    • Debi from Canada says

      December 21, 2019 at 10:46 pm

      they are best when cold! My mom used to hide them in the freezer 🙂

      Reply
  47. Thankful says

    December 19, 2008 at 6:56 pm

    Mmm, I love them out of the freezer. My Canadian mother-in-law makes them every year at the holidays. Yum.

    Reply
  48. Joy the Baker says

    December 19, 2008 at 7:01 pm

    FANTASTIC! I’m making these bars with my darling boyfriend’s Canadian mother next week. I had no idea what they looked like. Now I’m even more excited! Lovely Kevin!

    Reply
  49. Jeanine says

    December 19, 2008 at 7:11 pm

    Those look great, Kevin! My husband wanted me to make some of these, maybe I’ll give them a try now. Yours look fantastic!

    Reply
  50. Katie Barlow says

    December 19, 2008 at 7:29 pm

    Oh my Gosh YUM! I’m drooling right now!

    Reply
  51. kickpleat says

    December 19, 2008 at 7:51 pm

    i haven’t had nanaimo bars in years! these look great.

    Reply
  52. Soma says

    December 19, 2008 at 8:18 pm

    One of the most beautiful desserts I hav ever seen.

    Reply
  53. Elle says

    December 19, 2008 at 8:21 pm

    I’ve always wanted to make these, and these look particularly delicious, Kevin!

    Reply
  54. cindy* says

    December 19, 2008 at 9:26 pm

    yum! impressive, i love the layers!

    Reply
  55. Shannon and Scott says

    December 19, 2008 at 9:43 pm

    My mom used to make these! But i have a question. What is icing sugar? Is it just powdered sugar?

    Reply
    • Debi from Canada says

      December 21, 2019 at 10:48 pm

      In Canada we call the powdery sugar used to make icing “Icing Sugar”.

      Reply
  56. Andrea says

    December 19, 2008 at 10:07 pm

    These are the most beautiful nanaimo bars I have ever seen. Literally, they look gourmet.

    Reply
  57. Kevin says

    December 19, 2008 at 10:38 pm

    Lydia (The Perfect Pantry): According to the wikipedia entry Nanaimo bars original from Nanaimo, British Columbia.

    Robin Sue: After the bars finished chilling in the fridge I cut them with a knife that I ran under the hot water tap and wiped the blade clean after each cut.

    Shannon and Scott: Icing sugar is powdered sugar.

    Reply
  58. Bridgett says

    December 19, 2008 at 10:46 pm

    How decadent!

    Reply
  59. Cynthia says

    December 19, 2008 at 11:52 pm

    I have missed many of your excellent posts and dishes. Do forgive me.

    Happy Holidays!

    Reply
  60. Jan says

    December 20, 2008 at 1:24 am

    I have never heard of these treats, but they look and sound fab.

    Reply
  61. Ginny says

    December 20, 2008 at 2:57 am

    mmm…I’ve never heard of them! They look great! 🙂

    Reply
  62. Ginny says

    December 20, 2008 at 2:57 am

    mmm…I’ve never heard of them! They look great! 🙂

    Reply
  63. Mrs Ergül says

    December 20, 2008 at 5:21 am

    This is so nicely done you can already sell it Kevin!

    Reply
  64. Grace says

    December 20, 2008 at 2:18 pm

    what a perfect slice of deliciousness–nicely done, kevin!

    Reply
  65. Gretchen Noelle says

    December 20, 2008 at 2:35 pm

    Gorgeous and tasty, I am sure. Love these bars!

    Reply
  66. pixen says

    December 20, 2008 at 2:52 pm

    Now that’s really scrumptious Kevin. U never heard of Nanaimo Bars, not even from my Canadian neighbour! Very well executed cut and the photography is so tempting. You know what, I may just try your recipe and surprise my neighbour 😀 Thank you for the recipe.

    Happy Holidays!

    Reply
  67. Lorraine E says

    December 20, 2008 at 9:21 pm

    Wow those layers are so beautiful! It looks so chic! 🙂

    Reply
  68. Eliza28 says

    December 21, 2008 at 12:27 am

    These look wonderful with the different layers and the mint sounds great.. holiday party dessert idea filled. Thanks!

    Reply
  69. Jaime says

    December 21, 2008 at 3:56 am

    i’ve never heard of these but the picture instantly caught my attention…yum!

    Reply
  70. Marie says

    December 21, 2008 at 7:20 am

    YUMMO!! A Canadian Christmas given!!! I always made Nanaimo bars at Christmas for on my baking trays. Yours look fabulous!

    Reply
  71. once in a blue moon... says

    December 21, 2008 at 2:21 pm

    you take super pics and this has been on my to do list for months… never enough time to gobble it all up!

    your profile pic is great, mykonos?

    Reply
  72. Ingrid says

    December 21, 2008 at 7:45 pm

    I love desserts where you can see the distinct layers. Your slices came out perfect, too!
    ~ingrid

    Reply
  73. ak says

    December 22, 2008 at 1:39 am

    Kevin, I’ve never left a msg before but I’m an avid reader:) Your Nanaimo bars have tempted me to make a batch – this is the first I’ve heard of them – but I am taking them home for X-mas, I think my family will love them. Thanks!

    Reply
  74. Shari@Whisk: a food blog says

    December 22, 2008 at 4:00 am

    I love nanaimo bars!

    Reply
  75. Mochachocolata Rita says

    December 22, 2008 at 7:30 am

    loving this shot, kev…and love the layers

    Reply
  76. Robin Sue says

    December 22, 2008 at 11:41 am

    Kevin- Thanks for the cutting tip!

    Reply
  77. Ameet says

    December 22, 2008 at 10:05 pm

    I love nanaimo bars. I use to date a girl (from Canada, no less) that introduced me to these. You’ve inspired me to make this again. Thanks Kevin!

    Reply
  78. Amanda says

    December 26, 2008 at 6:06 am

    I saw these in a brewpub over Christmas and I was like, “I KNOW WHAT THESE ARE! THESE ARE CANADIAN!”

    Everyone was very impressed with my little trivia knowledge. Thanks! (I had a Irish Cream one and it was delish!)

    Reply
  79. Jeanne says

    December 27, 2008 at 7:44 pm

    I’ve never heard of these before, but I don’t see how you can go wrong with these flavours. Beautiful!

    Reply
  80. Kevin says

    December 27, 2008 at 10:02 pm

    once in a blue moon…: Close, the profile pic was taken in Santorini.

    Reply
  81. EAT! says

    January 6, 2009 at 1:59 am

    I am not waiting until next Christmas to make these wonderful looking bars!!

    Reply
  82. gastrodiva says

    January 16, 2009 at 11:35 pm

    Jako lijepo…

    Reply
  83. Foxglove says

    January 19, 2009 at 5:50 am

    wow! that nanaimo bar looks delicious! i’m plannin to prepare it for chinese new year’s dessert for the family

    Reply
  84. Miette says

    February 13, 2009 at 5:37 pm

    Mmmm… What a georgeous recipe ! These look so cute, so perfect ! Thanks !

    Cheers,

    Miette

    Reply
  85. Laila says

    February 15, 2009 at 6:04 pm

    I heard of these bars from my sister in law (she is Canadian).. but now only i know y she likes it that much … will be trying it soon … Laila .. http://limeandlemon.wordpress.com/

    Reply
  86. lacucinadimarble says

    February 27, 2009 at 12:33 pm

    my compliments Kevin, you are very… bravo!!!
    I discovered your blog recently and I really like it!

    I’ll make these bars, you can show me how I can change graham cracker crumbs here in Italy we don’t know them.

    sorry for my English but I translate online

    Thanks and compliments again

    Anna Rita

    Reply
  87. Kevin says

    March 3, 2009 at 1:48 am

    lacucinadimarble: I think that vanilla wafers would work just as well.

    Reply
  88. lacucinadimarble says

    March 4, 2009 at 9:22 pm

    thanks for the answer!

    I will make them soon and then I say to you

    🙂

    Anna Rita

    Reply
  89. Anna Rita - Marble says

    March 18, 2009 at 11:10 pm

    dear kevin,
    finally I made these bars, not beautiful like yours, but very good!!!

    you can see my nanaimo bars here: http://www.lacucinadimarble.it/rec.php?id=460

    thanks for the recipe and for your help

    Anna Rita – Marble

    Reply
  90. Lori says

    May 5, 2009 at 10:21 pm

    These look so amazing Kevin. I want to make some for a family function that is coming up and I got to tell you- yours look incredible.

    Reply
  91. Alessandra says

    May 13, 2009 at 12:30 pm

    I was completely shocked when i saw the pic, I had to click on it!!
    They look good in a lustful way!
    I’ve found today your blog and it looks amazing, I love to start savouring food from the beautiful pictures.
    Greetings from Italy:)
    Bravissimo!

    Reply
  92. Allison says

    June 22, 2009 at 5:54 pm

    I just found your blog through Marie at A Year From Oak Cottage. Wow! You have some incredible looking recipes! Where did you learn to cook?

    Do I need to do any measurement converting to make these in the US?

    Come visit The Rabbit Hole anytime. I have occasional recipes but mostly just fun this and that.

    Reply
  93. Kevin says

    June 24, 2009 at 2:05 am

    Allison: I am mostly self taught as far as cooking goes. You do not need to do any measurement converting, just use the recipe as is. Let me know how they turn out.

    Reply
  94. Anonymous says

    July 2, 2009 at 3:10 pm

    My mom always made these as part of her Christmas baking. The secret is to use Bird's custard powder or it won't taste/look right.

    Reply
  95. Lynn says

    November 18, 2009 at 6:23 pm

    Kevin, did you use sweetened or unsweetened flaked coconut? Also, I've tried making these once and my crust did not come out as thick as your beautiful picture….did you use a smaller pan than mentioned in the recipe? Thanks for your advice!

    Reply
  96. Kevin says

    November 18, 2009 at 10:48 pm

    Lynn: You could go with either. The bars are pretty sweet as it is so it is just a matter of how sweet you want them.

    Reply
  97. Anonymous says

    November 20, 2009 at 1:27 pm

    Hi Kevin,

    It doesn't make sense to eat uncoocked raw egs. I'd like to have your comment.

    Thanks- Alex

    Reply
  98. Kevin says

    November 20, 2009 at 11:26 pm

    Anonymous: In this recipe you are whisking the egg into the contents of a hot pan while whisking to prevent it from turning into scrambled eggs. You remove the pan from the heat as soon as you add the egg but there will be enough heat to render it safe.

    Reply
  99. Anonymous says

    December 8, 2009 at 5:43 pm

    Hi Kevin,
    Your photo shows a white filling rather than the usual pale yellow of the Bird's custard powder which I am not that keen on…what did you use in place to make it white? I might just have to try these again!
    Thanks very much, and you have a wonderful site!

    Reply
  100. s says

    December 9, 2009 at 4:48 pm

    beautiful..i made these once a long time back ..but they were sad:( Yours look stunning!

    Reply
  101. 'Rin says

    December 18, 2009 at 1:28 am

    I definitely couldn't find custard powder at my grocery. Should the vanilla pudding powder be the cooking-kind or the instant-kind?

    Reply
  102. Kevin says

    December 18, 2009 at 11:09 pm

    Rin: Go with the instant vanilla pudding.

    Reply
  103. Cinders Kitchen says

    January 1, 2010 at 4:53 pm

    Kevin, I must say I love your blog. You have a beautiful layout and the recipes look great. This particular recipe seems to be the same one my mother used to make at Christmas. They had a different name but it looks to be the same recipe. These were terrific and I had forgotten about them. Thanks for the reminder as I loved these bars!!

    Reply
  104. Ruza123 says

    January 5, 2010 at 4:49 am

    I'm making them,but I didin't know the name !!:)

    Reply
  105. Jane says

    February 24, 2010 at 11:06 pm

    I read your blog all the time but this is the 1st time I've been compelled to comment. My gal pals & I used to take a yearly pilgrimage from our homes in NE to Nova Scotia via the Scotia Prince. The 1st thing we would do is race up the ship & search for these bars! Thanks for the nostalgia, and all of your very talented recipes!

    Reply
  106. Mark says

    November 30, 2010 at 7:38 pm

    These look delicious. Im just a kid and im already cooking. I always wanted to find something for Christmas Dinner Dessert and now I have. Thanks for a great dessert blog post. Can't wait tell you post more blog posts. I have Sent you my ULR.

    Reply
  107. Borso says

    December 21, 2010 at 10:49 am

    Thanks for this lovely recipe! It is very delicious. 🙂

    Reply
  108. Trish44145 says

    December 24, 2010 at 2:23 am

    These were fabulous! I have celiac so I used gluten-free graham cracker crumbs and they were delicious and looked just like yours. Planning on taking them to my daughter's house for Christmas, if my husband and I don't eat them all in the meantime. Thanks!

    Reply
  109. ~Maria~ says

    January 29, 2011 at 9:00 pm

    I'm trying out this recipe with Pastry Cream as the custard filling (I'm a Patisserie student at Le Cordon Bleu). I'll let you know how it turns out! I love Nanaimo Bars!

    Reply
  110. Auto Showcase - The Gourmand says

    February 20, 2011 at 1:11 am

    Wow these are awesome! Thanks for another great recipe. So glad I found your post for Maple Pots de Creme. Those are my all time favorite dessert!

    Reply
  111. Anne-Marie says

    March 15, 2011 at 6:39 pm

    nanaimo bars are my mst have at christmas time. i've been converting all my american friends into nanaimo lovers too. i was just going to suggest that next year you try with chocolate graham cracker crust. that''s how my mom ad i make them and theres really no way to go wrong with more chocolate!

    Reply
  112. Katya says

    March 23, 2011 at 9:02 pm

    When I made mine, I mixed the middle layer with a few tablespoons of peanut butter – YUM!!

    Reply
  113. Charlie says

    April 20, 2011 at 5:37 pm

    Kevin: I love Nanaimo bars!

    Here is a recipe for a passionfruit one that I picked up on

    BakeinParis

    http://bakeinparis.blogspot.com/2010/01/daring-bakers-nanaimo-bars.html

    Reply
  114. doyle says

    April 25, 2011 at 11:05 am

    Nanaimo bars are one of the greatest contributions from Canada. Love 'em.

    Reply
  115. Nuša Vogrinčič says

    May 3, 2011 at 4:42 pm

    Nanaimo bar is really awesome. I was wondering if there's any alternative to middle layer, to me it is delicious but its more or less very caloric due to butter and sugar. Vanilla pudding maybe? Thanks and wishing you a lot of suchlike ventures in advance

    Reply
  116. Anonymous says

    May 20, 2011 at 11:07 pm

    can you buy Graham cracker crumbs in Australia and where if not what would be the substitute love your web site the recipes are fantastic many thanks wendy

    Reply
  117. Kevin says

    May 21, 2011 at 10:55 am

    Wendy: I am not sure if graham crackers are available in Australia but if you cannot find them then pretty much any plain cookie like vanilla wafers or digestive biscuits will work with the cocoa or you could even use chocolate cookies, like the tops of Oreos, without the cocoa.

    Reply
  118. Carlene & Bob Deutscher says

    June 18, 2011 at 4:40 pm

    We made a cupcake version of the nanimo bar! Check it out here: http://bsinthekitchen.com/?p=177

    Reply
  119. gj says

    December 4, 2011 at 12:34 am

    My great grandmother was from Canada and though my grandmother wasn't much of a cook or baker, she always made Nanaimo Bars (which we just call "Nanaimos").

    My kids (now in their 20s) love these and demand them every Christmas.

    Someone commented about the hazard of using raw egg on the bottom layer. If this bothers you, get some pasteurized frozen egg and use that instead.

    Someone else mentioned pastry cream as a substitute for the custard filling, but I don't think that will work. Pastry cream is too soft. The middle layer of the Nanaimo Bars is quite firm.

    For those who can't find graham crackers for the bottom layer, I agree that digestives or vanilla wafers or Marie biscuits will work. Any plain, slightly sweet cookie/biscuit.

    Reply
    • Debi from Canada says

      December 21, 2019 at 10:54 pm

      Vanilla etc biscuits will work but they aren’t quite like Graham crackers. I think the difference is Graham crackers use brown sugar and vanilla biscuits use white?

      Reply
  120. Becca says

    September 22, 2012 at 2:02 am

    Kevin, did you end up trying any other versions? As the first American generation in my Canadian family I've had only this original style since I didnt have them often & I love them! However, I developed an allergy to coconut (my all-time favorite flavor) at 18, and have not been able to have these for over 10 years. I'd truly appreciate some ideas as to what I can use in the bottom layer instead. Thanks for all you crave!!!

    Reply
  121. Kevin says

    September 25, 2012 at 11:47 am

    Becca: I am really into coconut so I have not tried a version without. You could easily just skip the coconut and use the recipe as it is without. I was recently thinking about trying a version with rolled oats or maybe even quinoa.

    Reply
  122. Anonymous says

    December 9, 2012 at 11:44 pm

    For those who don't have graham crackers available for the bottom layer: I agree that Kevin's suggestion of vanilla wafers would work, but the closest substitute of all is Digestive Biscuits. And I believe the second best would be Marie Biscuits. If I couldn't find either of those I'd probably settle for vanilla wafers.

    Reply
  123. Lucia from Madison says

    December 11, 2012 at 12:06 am

    Okay I have bookmarked this one.

    Reply
  124. theash13ss says

    December 18, 2012 at 7:22 pm

    Kevin, Kevin, Kevin!
    …….. thank you, man.
    I'm in love with this bars 🙂

    Reply
  125. Maureen Fitzpatrick says

    December 28, 2012 at 4:11 am

    I have been making this exact recipe for a few years now. Every Christmas the first thing my brother-in-law asks is if I made nanaimo bars. I got it in a recipe book that I received as a gift. It is really good.

    Reply
  126. Henriette says

    December 5, 2013 at 2:55 pm

    This is THE recipe! Wow looks so awesome! Can't wait to taste them!

    Reply
  127. Jodee Weiland says

    December 21, 2013 at 9:33 pm

    Kevin, this recipe looks delicious and calls out to my chocolate love! I love the idea that you can freeze them. What a great dessert idea!

    Reply
  128. Gina Chavez says

    December 6, 2018 at 5:39 pm

    The recipe says to use custard powder but vanilla pudding powder can be substituted instead. Does that mean vanilla pudding that has to be cooked or the instant vanilla pudding. I am from New Mexico and have never heard of custard powder nor have I ever seen it at the store.

    Reply
    • kevin says

      December 7, 2018 at 9:45 am

      Yes, instant vanilla pudding powder (just the powder, uncooked) can be used instead of the instant custard powder. Enjoy!

      Reply
  129. rebecca haegele says

    December 22, 2018 at 10:28 pm

    Do you put an uncooked egg in the base?

    Reply
    • kevin says

      December 23, 2018 at 2:00 pm

      The egg goes into the just melted sauce which ‘cooks’ it before it is added to the dry ingredients to form the base.

      Reply
  130. Melinda says

    December 24, 2019 at 12:31 pm

    I grew up with these bars every Christmas…a specialty my mother made. They are my absolute favorite. My mother passed away 17 years ago and have not had them since as I could not find her recipe, until this year in a neighborhood cookbook and just made them…..let me say a flood of memories came and yes, they are delicious….then just saw this in my email box, wow!!!

    Reply
  131. Mike H. says

    November 30, 2021 at 9:41 am

    Kevin, I’ve never had these before and I’ve eaten many desserts at Pittsburgh cookie tables. I can’t wait to try them. However, I’d definitely like to make a second batch of mint ones as that sounds great, but I’m a little hesitant because I know how strong mint flavoring can be if you put in a misguided amount. Any recommendation on how much mint you’d put in yours? I don’t mind it being strong, I just don’t want to make it inedible strong lol

    Reply
    • kevin says

      December 6, 2021 at 8:00 am

      I would recommend trying them without mint the first time! When adding mint I use 1/2 to 1 teaspoon of peppermint extract. Enjoy!

      Reply
  132. Alene says

    December 17, 2021 at 6:03 pm

    For some reason, I don’t like the mouth feel of unbaked crusts like this. Is this one solid tasting or more mushy? Would it be problematic to bake it for 10 minutes or so, as you would with a cheesecake crust? I know, I’m weird. I actually have homemade gluten free graham crackers and a can of Birds Custard. It would be so cool to use them both. Thank you. They look yummy!

    Reply
    • kevin says

      December 20, 2021 at 11:17 am

      The crust is very solid tasting! I have never tried baking it, but you should be able to bake it at 350F for about 10 minutes and let it cool completely before adding the remaining laytrs.

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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