I didn't have any trouble with curdling with the egg...I was distracted by the phone and had taken the mixture off the stove once it was mixed and kept stirring it and then realized I was supposed to add the egg. So I beat the egg in quickly and it still thickenend because it was warm, so that turned out fine. The middle was not so good....I added everything and found that it was too dry so I had to keep adding cream till it would mix smooth. The bar tastes good but the middle is too creamy I think, it tastes very buttery the center. It's got sort of a weird, I taste good but something is off...I don't know. Anyway I cut them into small bite size pieces, because one is definatly enough, and froze the rest for Christmas baking.

These are very sweet, and are good for killing a craving. My husband is from Canada, so I thought I would give him a taste of home. He loves them, and says that they are exactly what they should be like. Thank you for the recipe! Oh...I used chopped walnuts rather than almonds since that is what I had on hand. I plan to try some variations that have come to mind. I think you could have a lot of fun trying different flavors and colors!

This was a hit at the office. In fact I had one gentleman tell me that they were better than the one's that he had while he was in Nanaimo. The only thing I did different, which was not intentional, is I used dark cocoa powder. They were fabulous!

Really good! One suggestion, do the chocolate topping as it says. I just melted chocolate chips instead and it didn't spread nicely at all so it looked really ugly on top, but still delicious!

This is an awesome recipe!!! I have never had anything like this. You will love it.

After reading the reviews I just had to try this receipe. It is wonderful and it was easy to make. I had no problems. As always I did use tips left by other reviewers. I am not a great cook. But, the women who leave reviews are terrific in leaving advice for those of us who just get by. Thank you for the recipe and all the great advice and tips.

Generally a good recipe, but the middle layer, the vanilla custard layer, has WAY too much butter in it - it tastes like eating sweetened butter. Too rich for my tastes, and richer than the Nanaimo bars I've eaten in Vancouver that I loved so much. I would refer you to the other Nanaimo bar recipes on this website for a more moderate approach to the vanilla layer.

This is the perfect Nanaimo bar recipe. As a Canadian living in Australia it was nice to have a little piece of home! Since graham crackers don't exist here I substituted crushed arrowroot biscuits - you would never know the difference. My coworkers go crazy for these and always request them!

these were easier than i first thought they would be. I used nilla wafer crumbs instead of graham, instant vanilla pudding mix and took the suggestion of others and mixed some of the chocolate mixture into the beaten egg before adding to prevent curdling. To make spreading the chocolate on top easier i put the pan in the freezer for about 20 minutes and let the chocolate cool for the same amount of time and it spread easily. I cut them by using a serrated knife that i dipped in warm water. They cut easy with no cracking. Nice presentation. Theses bars are very rich and very sweet. I cut them into very small squares and no one could eat more than one. Nice flavor.

These were wonderful, my daughter suggested we make them pink. :)

There are a "bunch" of North Americans working here in Ireland. Our friends from BC were talking about Nanaimo bars, and feeling a little homesick. I made these for dessert, as a surprise for them. They were amazed. Said they were perfect! Thank you so much for sharing this recipe. And helping my friends feel a little less homesick.

YUMM-O! We love the nanaimo bars in restaurants, these were better!! I used the vanilla pudding mix and they turned out great. I tend to shy away from recipes that seem like lots of work, but this was EASY and quick to make--a big hit at our Easter celebration this year!

Absolutely fantastic. The only variation I made was not adding the top layer. They were perfect.

Absolutely amazing! My roommates think they're so decadent. I couldn't find dessicated coconut, so I grated a block of creamed coconut, and it worked wonderfully--the taste of coconut without the weird texture. To not crack the top layer of chocolate, dip your knife in hot water, wipe off, and be careful when cutting!

I have made this recipie several times. Completely worth the effort. As a native NW girl and a daughter of a Canuck, I crave these bars and savor each bite! I've always made them with instant vanilla pudding with great results. When you bring them to a party, save yourself the time and bring copies of recipies with you. You'll be asked for them!

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!