Comments on: Nanaimo Bars https://www.closetcooking.com/nanaimo-bars/ Cooking adventures in a small, closet sized, kitchen. - 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. Thu, 05 Mar 2026 05:12:37 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: Marjorie https://www.closetcooking.com/nanaimo-bars/#comment-225974 Thu, 05 Mar 2026 05:12:37 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-225974 You say to use custard powder. Google says it is corn starch + c0loring while instant pudding has gelatin (and ?/ some starch that does not require cooking).

]]> By: AZ Gal https://www.closetcooking.com/nanaimo-bars/#comment-200790 Sat, 13 Dec 2025 02:20:25 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-200790 In reply to Kevin.

Would love to see a rolled oats version!

]]> By: Merz https://www.closetcooking.com/nanaimo-bars/#comment-185529 Mon, 08 Sep 2025 02:44:51 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-185529 I am from Nanaimo where did this recipe come from you have to have it from Nanaimo BC Canada to know how delicious they really sre .

]]> By: Carmel https://www.closetcooking.com/nanaimo-bars/#comment-153590 Sun, 28 Jul 2024 20:37:20 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-153590 These are wonderful, so I’ve made them often. So easy and quick! Need to whip up a batch very soon.

Thank you!

]]> By: kevin https://www.closetcooking.com/nanaimo-bars/#comment-125917 Mon, 05 Dec 2022 12:51:01 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-125917 In reply to Barbara.

These freeze well!

]]> By: Barbara https://www.closetcooking.com/nanaimo-bars/#comment-125838 Fri, 02 Dec 2022 21:14:19 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-125838 In reply to Sharon.

Can these be frozen ahead of giving them out??

]]> By: kevin https://www.closetcooking.com/nanaimo-bars/#comment-105037 Mon, 20 Dec 2021 15:17:37 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-105037 In reply to Alene.

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.

]]> By: P.K.Eastman https://www.closetcooking.com/nanaimo-bars/#comment-104976 Fri, 17 Dec 2021 23:42:47 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-104976 In reply to Lydia (The Perfect Pantry).

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.

]]> By: Alene https://www.closetcooking.com/nanaimo-bars/#comment-104974 Fri, 17 Dec 2021 22:03:03 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-104974 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!

]]> By: kevin https://www.closetcooking.com/nanaimo-bars/#comment-103822 Mon, 06 Dec 2021 12:00:25 +0000 https://www.closetcooking.com/2008/12/19/nanaimo-bars/#comment-103822 In reply to Mike H..

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

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