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Nanaimo Bars Three Ways

A community recipe by

Not tested or verified by Nigella.com

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Introduction

As a Canadian, and from British Columbia no less, I feel it is my duty to share the Traditional Nanaimo Bar Recipe as well as 2 variations: Mocha & Mint. This recipe comes from The Lazy Gourmet; the first place these bars were ever sold commercially. Nigella in case you are wondering; they are pronounced "Na-nymo"

Ingredients

Serves: 10-15

For the Base Layer (on All Variations)

  • 125 butter
  • 63 sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa
  • 500 graham crackers (crumbs - or digestive biscuits)
  • 250 coconut (long-thread)
  • 125 walnuts (or pecans, chopped - optional)

For the Second Layer - Variation 1 (Traditional Nanaimo Bar)

  • 63 softened butter
  • 3 tablespoons milk
  • 500 confectioners' sugar
  • 2 tablespoons custard powder

For the Second Layer - Variation 2 (Mocha Nanaimo Bar)

  • 63 softened butter
  • 2 tablespoons milk
  • 500 confectioners' sugar
  • 2 teaspoons instant coffee (dissolved in 2 tablespoons of hot water)
  • 2 tablespoons custard powder
  • 1 teaspoon coffee liqueur (optional)

For the Second Layer - Variation 3 (Mint)

  • 63 softened butter
  • 3 tablespoons milk
  • 500 confectioners' sugar
  • 2 tablespoons custard powder
  • ½ teaspoon mint extract
  • green food colouring (a few drops)

For the Final Layer (Use for All Variations)

  • 150 semi-sweet chocolate
  • 1 tablespoon butter

Method

Nanaimo Bars Three Ways is a community recipe submitted by SunshineMostly and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease a 23cm (9in, 2.5L) square baking pan

Base layer: This is the base for all the variations below

  • For the base layer mix together the butter, sugar, egg, vanilla and cocoa and set over boiling water, stir until slightly thickened.
  • Add the wafer crums, coconut and chopped nuts to thechocolatey mixture. Press into the prepared pan. Press down to ensure base is even. Let stand 15 minutes.

Traitional Nanaimo Bars

  • Make base layer as above.
  • Mix together the butter, milk, confectioners' sugar and custard powder for the second layer of the traditional recipe and spread over the cooled base layer.
  • For the third and final layer melt the chocolate over hot (not boiling) water. Very slowly stir in the butter and spread over the second layer.
  • Refridgorate and cut into squares.

Mocha Nanaimo Bars

  • Make base layer as above.
  • Mix together the butter, milk, confectioners' sugar, custard powder, coffee liqueur and dissolved instant coffee for the second layer of the mocha recipe and spread over the cooled base layer.
  • For the third and final layer melt the chocolate over hot (not boiling) water. Very slowly stir in the butter and spread over the second layer.
  • Refridgorate and cut into squares.

Mint Nanaimo Bars

  • Make base layer as above.
  • Mix together the butter, milk, confectioners' sugar, custard powder, mint extract and green food colouring for the second layer of the mint recipe and spread over the cooled base layer.
  • For the third and final layer melt the chocolate over hot (not boiling) water. Very slowly stir in the butter and spread over the second layer.
  • Refridgorate and cut into squares.

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