Blackberry Nanaimo Bars

    2 hours 20 min

    This Canandian traybake doesn't require cooking. Traditionally, they are made of 3 layers: this one consists of a digestive biscuit and coconut base, a blackberry custard filling and a top layer of chocolate. It takes a while before they are ready to eat, but they're worth it.

    7 people made this

    Serves: 16 

    • Bottom Layer
    • 110g butter
    • 4 tablespoons caster sugar
    • 5 tablespoons cocoa powder
    • 1 egg
    • 2 teaspoons vanilla extract
    • 125g digestive biscuit crumbs
    • 75g desiccated coconut
    • 60g chopped walnuts
    • Middle Layer
    • 75g butter at room temperature
    • 3 tablespoons custard powder (such as Bird's(R) Custard Powder)
    • 4 tablespoons milk
    • 375g icing sugar
    • 50g fresh blackberries
    • Top Layer
    • 340g plain chocolate
    • 2 tablespoons butter

    Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. Melt 110g of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. Whisk in egg and vanilla extract, remove from heat, and stir in the digestive biscuit crumbs, coconut and walnuts until well combined. Press the mixture into a 22cm square baking tray, and refrigerate until cold, about 1 hour.
    2. Place 75g of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. Stir in icing sugar, about 100g at a time, until the mixture is very smooth, with no lumps. Lightly stir in the blackberries. Spread the filling on the chilled biscuit base in an even layer, and chill for at least 30 minutes to set up.
    3. Melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. Remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. Return to the fridge, and allow to set until firm, at least 30 minutes.
    4. To cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    This was my first experience with Nanaimo Bars, and I'm not sure whether these are classified as a bar cookie or a candy. They seem like candy to me---judging by the amount of sugar. My finished product came out looking very attractive. I cut the bars into small squares, and tried one. The first bite made every tooth in my head ache. Also, I'm not sure that 1/4 cup of blackberries is enough, as I really couldn't taste them in the filling. I also found that 5 squares of chocolate was sufficient to make the glaze. I do think it is great that folks in the Nanaimo area have a "treat" that they are known for and that they enjoy. I would encourage them to try this recipe and post their comments. Just because it was too sweet for my taste doesn't mean that others wouldn't enjoy this.  -  16 Jun 2010  (Review from Allrecipes US | Canada)


    Addictive! In order not to squeeze out all the custard when cutting it, I precut the chocolate layer while the chocolate was still soft and then let it harden in the fridge  -  12 Jun 2014  (Review from Allrecipes US | Canada)


    A little soggy if the berries arn't dried.  -  10 Oct 2011  (Review from Allrecipes US | Canada)