I love this recipe. I used to live in BC, Canada, the home of Nanaimo bars, but now I'm in the UK and have to make my own. These have become my specialty. I use actual custard powder (not vanilla pudding mix as many reviewers do), digestive biscuit crumbs (instead of graham cracker), desiccated coconut (instead of flaked), and plain chocolate cake covering (rather than chocolate and butter) due to the different availability of ingredients here. It's fine with or without the nuts. I find that as written the crust is too thick, so for two 9 x 13" pans I double the crust and triple the filling. When I haven't had any cocoa, it works fine to use drinking chocolate (NOT instant hot chocolate, which has milk powder) for the cocoa and sugar in the base layer.
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I love this recipe. I used to live in BC, Canada, the home of Nanaimo bars, but now I'm in the...