With it being Canadian Thanksgiving today I thought it fitting to share a canadian dessert. Now, if you are wondering how to pronounce the name, you are not alone, I had to look it up. I believe it is “nuh-NI-mo”. My brother first introduced me to these no-bake bars years ago after living in British Columbia for 2 years on a mission. And then the other day, I was looking through a local newspaper and came across this recipe.
When I was little I always loved reading & trying recipes that were featured in magazines
we got monthly. Now all these years later I am most excited about the “Whats Cooking” page in our little newspaper. Not only are these bars pretty to look at (don’t you just love black & white?!) they have a unique and delicious flavor. You’ve got butter in all 3 layers! If you like chocolate and you like butter then you will love these bars.
I took some of these bars over to our friends. He is from Canada so I thought he would appreciate a little treat from “home”. I also gave some to my brother and his wife. Both said these tasted just like the bars you get in Canada. Yay! So go ahead, give these a try.
Nanaimo Bars
Author: Adell Goff
Recipe type: Dessert
Serves: 12
Ingredients
- For the Bottom Layer:
- ½ cup butter, softened
- ¼ cup sugar
- ⅓ cup (5 T.) cocoa powder
- 1 egg, beaten
- 1 tsp. vanilla
- 1 and ¾ cup graham cracker crumbs
- 1 cup shredded sweetened coconut
- ½ cup finely chopped almonds
- For the Middle Layer:
- ½ cup butter, softened
- 3 T. cream
- 2 T. birds custard powder*
- 2 cups powdered sugar
- 1 tsp. vanilla
- For the Top Layer:
- 4 oz dark or semi sweet chocolate
- 2 T. butter
- 1 tsp. corn syrup (optional)
Instructions
- For the Bottom Layer:
- In a saucepan melt the butter over low heat. Stir in the sugar and cocoa until smooth. Whisk in the beaten egg. stirring constantly until the mixture has thickened (about 1-2 min). Remove from the heat and add the vanilla, graham cracker crumbs, coconut and chopped nuts. Mix together then press into a 8" or 9" square pan. Cover and chill until firm (about 30 min).
- For the Middle Layer:
- In a mixer (or hand mixer) cream the butter. Add in the remaining ingredients and beat until light and fluffy. (If the mixture is too thick, add another T. of cream) Spread the filling over the bottom layer and chill until firm (about 15-20 min).
- For the Top Layer:
- Melt the chocolate and butter together in a pan or double boiler. Careful not to burn. Remove from heat and stir in the corn syrup. Gently spread over the filling. Chill until set.
Notes
*If you can't find birds custard powder (I think World Market has it or you could order online) then you can use vanilla pudding powder. I have seen other recipes that use pecans or walnuts instead of almonds but the original bars have almonds. I just put almond slices in a food processor and it worked great. I added the corn syrup to make the chocolate smoother. After I spread it on, I shook the pan back and forth and the chocolate smoothed nicely. Also, you may want to score the chocolate before chilling it the last time to make cutting easier.
Recipe source: adapted from The Groves Report newspaper & City of Nanaimo
Oh yum! These look SO good!
Thank you!
When you say "3 T. of cream" what type of cream are you referencing?
heavy whipping cream
Not sure what paper you got this in, but I am from Nanaimo and have been making (and eating) these for 50 years! The original recipe called for walnuts not almonds and unsweetened coconut.
These look amazing! I also served my mission in British Columbia and absolutely loved these bars! Thanks for sharing (I came by your site through Tasty Kitchen when I saw those equally amazing Chocolate Pecan Pie Bars.)