are a delicious three layer bar and
a traditional Canadian favorite.
Nobody disputes the origin of these treats,
believed to be named after the city of Nanaimo, B.C.,
located in the western-most province of British Columbia.
Classic Nanaimo Bars are the pride of Nanaimo, B.C.
These delicious bars have a graham cracker crumb/coconut/nut base,
layered with a creamy custard filling and
a chocolaty topping.
Nanaimo Bars are best served at room temperature.
The bars keep well when refrigerated or frozen.
For a festive touch,
we tinted the custard layer a deep pink color.
Perfect for sharing with your Valentine~
Nanaimo Bars are delicious...
in any color, for any occasion or
even just for fun.
I have a confession to make...
I have a new love in my life....
I have fallen in love with Nanaimo Bars.
There, I've said it..
I have visions of making the custard filling for
in a rainbow of colors and flavors..
Take a look at our favorite from last year:
Midnight Mint Bars
Move over brownies....
there's a new 'bar' in town!
- 1 cup graham cracker crumbs
- 1/2 cup sweetened flaked coconut
- 1/3 cup finely ground almonds
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 egg, lightly beaten
- 1/4 cup butter, softened
- 2 tablespoons custard powder (Birds)
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons plus up to 1 teaspoon extra milk
- few drops AmeriColor Deep Pink food coloring gel
- 4 ounces semi-sweet chocolate, chopped or 4 ounces semi-sweet chocolate chips
- 1 tablespoon butter
- In a bowl, stir together graham crackers, coconut, ground almonds, cocoa powder and sugar. Drizzle with butter and add egg, stirring until combined.
- Press into a parchment paper-lined 9-inch square cake pan. Bake in a 350º oven until firm, about 10 minutes. Let cool in pan on wire rack.
- In bowl, beat together butter, custard powder and vanilla. Beat in powdered sugar alternately with milk, making 3 additions of sugar and 2 of milk, adding up to 1 teaspoon more milk if too thick to spread. Spread over cooled crust. Refrigerate until firm, about 1 hour.
- In a heatproof bowl, over saucepan of hot water, not boiling water, melt chocolate with butter; spread over filling. Refrigerate until chocolate is almost set; about 30 minutes.
- With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes. Cut into bars.
Recipe lightly adapted from: