Reviewed: Nov. 8, 2009

This recipe is great! My family is from Canada but now lives in NJ. Whenever we used to go to Ontario to visit relatives we always would bring home frozen nanaimo bars from a store up there. But now everyone loves the way I make them, even better than the ones they are used to from the store and Timmys. This recipe is great! And I use instant vanilla pudding power and it works fine. Thanks!

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allison14

Cooking Level: Intermediate

Home Town: Cranford, New Jersey, USA

Living In: White Plains, New York, USA

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Reviewed: Oct. 5, 2009

Pretty good! The Robin Hood boxed Nanaimos are a little easier to make, though, and don't require as much butter, so I think I'll go for that next time. If I make 'em from scratch again, I think I'll put the coconut into the grinder first so that I get the coconut taste without the coconut texture. I'll also use something else for the top layer; the Baker's chocolate didn't seem to go quite right.

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Ashlou

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Sherbrooke, Quebec, Canada

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Reviewed: Sep. 28, 2009

These were amazing. I mixed the first layer ingredients as instructed, except omitted the egg and baked at 350 for 10 minutes. I added the 2nd layer, then refrigerated, then the top layer when the middle was hard and cold. No double boiler! They went over really well and everyone loved them.

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Emmy

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 23, 2009

These were really really good! I cut back a tiny bit on the butter and I have no idea what 4 1-ounce pieces of chocolate was, in the end I used about 100g of dark chocolate. I added about 1/2tsp of vanilla extract in the middle layer. Very very good!! Thank you!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Aug. 19, 2009

I cut out an entire cup of confectioners sugar in the middle layer, it was NOT missed, and I highly recommend freezing them. OK, this is strange but, at first I thought they were WAY too rich and sweet. So I cut them into small portions and wrapped them and put them in the freezer. After they were frozen I think they were somehow much better. It is the middle of summer and very hot here, so maybe they needed a blast of cold (They are from the NorthWest after-all). They didn't become too hard to bite and were so much better from the freezer. So I put some into tupperware, brought them to work, kept them in the freezer all morning, brought them out right after lunch, and people were like, "OMG What are these, is this fudge, this is soooo good, what is it?!"

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Jul. 26, 2009

These are a little different than the ones I make but quite similar. Some have said too much butter, well I forgot the butter in the second layer with the Bird's and it tasted just great. My husband didn't even notice the difference.

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Lorry

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Reviewed: May 18, 2009

Wow. I've been wanting to make these for a very long time and they did not disappoint. Very rich, sweet and delicious. Not for the casual dessert eater: side effects might include diabetic coma. I didn't find these that difficult to make at all and had no problems with the egg - just make sure that your chocolate mixture cools a bit before you add the beaten egg and stir immediately!

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sweetjunkie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 25, 2009

THIS IS SOOOOOOOOOOO GOOD!!!! I MADE SOME CHANGES AND ADDED SOME PEANUTBUTTER AND (1/2 CUP) AND INSTEAD OF CUSTARD I USED CHOCOLATE PUDDING MIX ( 2TPBS). WOW!! SO GOOD. I LOVE PEANUTBUTTER AND CHOCOLATE. THIS IS REALLY EXCELLENT!!!

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BABY

Cooking Level: Intermediate

Living In: Glendale, New York, USA

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Reviewed: Feb. 22, 2009

The crumb base was just right although it became tough to stir at the end so I used my hands to blend in the last bit of the graham. I used instant pudding mix for the middle layer but I found it rather lacked in taste. I think I would either add vanilla to that layer next time or use Bird's instead. Also, I reduced the butter in that layer but still found it too rich and heavy and I wish I'd used even less. I will also be tweaking the sweetness in this recipe by adding less of the icing sugar to the middle layer and by using a mixture of semi-sweet choclate and unsweetened chocolate for the topping. The topping was a bit tricky to spread so I'll be sure to spread so next time I'll try spreading it while it's still quite warm and over a very well chillled base.

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marshamallow kisses

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Inabe, Mie, Japan

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Reviewed: Feb. 13, 2009

Absolutely amazing. I've made these before, but with a different recipe. A friend asked me to make these for her birthday and they turned out far tastier and better looking than the first ones I made. I have messed up the recipe before when I tried altering it, so I followed this one almost to a T (only changed slightly the amount of graham cracker crumbs, because mine were very powdery and probably would've caused the base to be too crumbly with the stated amount) and they came out wonderful. Everyone loved them -- and so did I!

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Jenn

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 1, 2009

We love this recipe!! I have used orange extract and it is our favorite. Of course mint and cherry are just as good!!! Very rich, this satisfies that sugar craving like no other! A lot of work, cleaning up too but definitely worth the effort.

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charlotte

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jan. 1, 2009

Of the 3 recipes for this bar on this site, this is the closest to the original; almonds (I use sliced, not chopped), not pecans, with coconut and NO oatmeal. I substitute instant vanilla pudding for custard powder (1/4 c.) in my recipe, because it's not available in my area. BUT, since I thought the layer was a bit bland, I add 1 tsp. vanilla nut extract (I use Watkins brand). Delicious!

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I M Cookie

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Reviewed: Dec. 29, 2008

I have made these every Christmas. Growing up on Vancouver Island, they were a mainstay every Christmas. I would recomend cutting the bottom in half. I also doubled the chocolate squares and added a 1/4 cup heavy cream to make them easier to eat. Finally, I cooked the bottom so there was no worries about raw eggs. Enjoy!

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NUOS

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Reviewed: Nov. 27, 2008

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.

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CINDEES

Cooking Level: Intermediate

Living In: Vernon, British Columbia, Canada

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Reviewed: Sep. 2, 2008

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!

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Lora

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Reviewed: Aug. 25, 2008

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!

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Zandra

Cooking Level: Expert

Home Town: Olympia, Washington, USA

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Reviewed: Aug. 22, 2008

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!

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courtney

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Reviewed: Jul. 29, 2008

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

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Aimie Roberson

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Reviewed: Jul. 9, 2008

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.

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Kay

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Reviewed: Jul. 6, 2008

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.

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KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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Nanaimo Bars III

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