Canadian nanaimo bars

    30 min

    A favourite treat in Canada! Essentially a fridge cake with a creamy centre layer and chocolate biscuit base. My son is famous for making and taking these in to work.

    54 people made this

    Serves: 16 

    • For the base
    • 110g butter, softened
    • 4 tablespoons caster sugar
    • 5 tablespoons unsweetened cocoa powder
    • 1 egg, beaten
    • 150g crushed digestive biscuits
    • 80g desiccated coconut
    • 50g finely chopped almonds (optional)
    • For the cream layer
    • 110g butter, softened
    • 3 tablespoons double cream
    • 2 tablespoons custard powder
    • 250g icing sugar
    • For the topping
    • 110g baking chocolate
    • 10g butter

    Prep:30min  ›  Ready in:30min 

      For the base:

    1. In the top of a double boiler, combine butter, caster sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the digestive biscuit crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 20cm square tin.
    2. For the cream layer:

    3. Cream together butter, double cream and custard powder until light and fluffy. Mix in the icing sugar until smooth. Spread over the bottom layer in the tin. Chill till set.
    4. For the topping:

    5. Melt the chocolate and butter together in the microwave or over low heat. Spread over the chilled cream layer. Return to the fridge to let the chocolate set, then cut into squares.

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    Reviews in English (217)


    These were delicious. Here's a tip for beginners. Don't add the egg to the saucepan...if it's too warm the egg will CURDLE. My mom told me to slowly beat about half of the chocolate mixture into the egg, a little at a time, so that it won't curdle from the heat. Hope this helps, thanks for the great recipe, I will make again for sure!  -  27 Jan 2008  (Review from Allrecipes US | Canada)


    So very delicious! I doubled the recipe to fit a 9x13 pan and it turned out fabulous. Tip for bottom layer: To avoid curdling the egg, I beat the eggs in a separate bowl and slowly added 1/2 cup of the melted cocoa mixture to the egg while whisking, then slowly added the egg mixture to the rest of the cocoa mix while whisking. Turned out perfect!  -  06 Dec 2007  (Review from Allrecipes US | Canada)


    Excellent Recipe!! Living in Canada I've been making Nanaimo bars every Christmas for as long as I can remember! The recipe I usually use is a little different than this one but what a difference a few changes can make. The filling is nice and firm, the crust moist and the topping not too hard! It cuts into squares excellent (I line my pan with parchment paper so it's easier to get out of the pan and cut.) The top doesn't crack when you're cutting it and the filling doesn't squish out the sides and the bottom stays together nicely. This is my new Nanaimo bar recipe that I'll be using from now on!! Thanks for the great recipe!  -  01 Dec 2006  (Review from Allrecipes US | Canada)