recipe reviews for:

Nanaimo Bars III

“Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.”

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Reviewed: May 19, 2012

These were fantastic! I think I'd call them a candy rather than a cookie. I left out the coconut in the base. I also had to blot excess butter from the top of the base before I added the butter cream. Next time I will use only 6 tbsp of butter in the base. The buttercream was delicious. I intend to use it as a filling for my next chocolate cake. I used instant vanilla pudding mix and added 1/2 tsp of vanilla extract. I used a 70% chocolate Lindt bar in the ganache topping. The bitter chocolate helped to keep the Nanaimo bar from tasting too sweet. I will definately be making these again!

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Reviewer:

Susan

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: May 12, 2012

Yummy! Found it hard to spread even layer chocolate on top however. I did follow reviews and use 1/3 c butter not 1/2c in middle custard layer. I like the thicker bottom layer and thinner custard layer!

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Reviewer:

LisaT

Reviewed: Feb. 29, 2012

Easy to make and their awesome!

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Brian

Reviewed: Feb. 22, 2012

Rave reviews from my test subjects! The only changes I made was to put it in a 7x11 pan, used slightly less butter in the custard layer. But must say Bird's Custard powder is a must for it to be authentic. Thanks for posting a real winner Martha!

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Reviewer:

Stir_Crazy

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Feb. 14, 2012

I can see how these would be a 4-star treat if they held sentimental value for somebody who grew up eating them. As somebody who had never heard of a nanaimo bar, I just saw the great reviews and thought they looked good. They were kind of a let-down, I must say. With all the different flavors nothing really stood out...I could barely taste the chocolate in the crust even though I am picky and buy a very expensive and high-quality cocoa powder. The crust is somewhat dry and slightly resembles american "no bake" cookies. the topping is akin to american buttercream topped with ganache. Can't go wrong with ganache, but I wish I had just made brownies instead! The best part about them was they looked pretty- I piped the chocolate on top in zig-zags and cut them with a warm hot knife and they looked much better than they tasted!

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HOLLYBOP

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Reviewed: Feb. 2, 2012

Totally fantastic! I've made these three years in a row and I'm a greeted like a hero when I take them to parties.

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Reviewer:

Kimberly

Reviewed: Dec. 30, 2011

Soooo good. I doubled the recipe and put into a 9x13 pan. I used custard powder but next time I think I might just use vanilla pudding mix. I lined the pan with parchment so I could take it out a little easier. Cuts really well and absolutely delicious!!

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Reviewer:

bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Dec. 19, 2011

These are actually quite simple if you follow the directions accurately. I would add a few more chocolate squares to the top layer, it is a bit thin compared to the other 2 layers, but delicious!!

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Reviewer:

Erin M

Reviewed: Dec. 11, 2011

As far as I am concerned these are the real Canadian Nanaimo Bars! At Christmas I usually have to make a triple batch! Its just not the same without the Harry Hornes Custard Powder!!

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Reviewer:

angie

Reviewed: Dec. 5, 2011

I'm in the process of making these now and I'm wondering if the middle layer is supposed to have a buttercream icing consistency? I've never made nanaimo bars before but it seems a little thick? I followed the recipe exactly.

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