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Reverse Nanaimo Bars

A community recipe by

Not tested or verified by

Print me


An interesting twist on one of the most popular Canadian bars.


Serves: 24

For the Base

  • 1 ounce white chocolate
  • ¼ cup butter
  • 1 beaten egg
  • ½ cup unsweetened shredded coconut
  • ¼ cup finely chopped almonds
  • 1½ cups graham crackers (crumbs)

For the Middle Layer

  • ⅓ cup butter
  • ⅔ cup unsweetened cocoa
  • 1⅓ cups confectioners' sugar
  • 3 tablespoons milk
  • 2 tablespoons custard powder
  • 1 tablespoon vanilla

For the Top Layer

  • 4 teaspoons vegetable oil
  • 4 ounces coarsely chopped white chocolate
  • 1 ounce bittersweet chocolate


Reverse Nanaimo Bars is a community recipe submitted by seedgirl and has not been tested by so we are not able to answer questions regarding this recipe.

  • Line 8-inch square metal cake pan with parchment paper; set aside.
  • In small heavy saucepan, melt white chocolate with butter over low heat, stirring until smooth. Stir in egg, coconut and almonds. Remove from heat; stir in cracker crumbs.
  • Press evenly into prepared dish.
  • Bake in centre of 350°F (108°C) oven until firm, 12 to 15 mins. Let cool on rack.
  • Middle Layer:

  • In heavy saucepan, melt butter over low heat; stir in cocoa until smooth.
  • Transfer to bowl; beat in confectioners' sugar, milk, custard powder and vanilla until smooth.
  • Spread over bottom layer; refrigerate until smooth.
  • Top Layer:

  • Reserve ¼ tsp of the oil. In a small saucepan, melt white chocolate with remaining oil over a low heat; pour over middle layer, smoothing evenly.
  • Refrigerate until set.
  • Melt bittersweet chocolate with reserved oil; drizzle over white chocolate. Refrigerate until set.
  • Cut into bars or squares.
  • Tell us what you think

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