Nanaimo Bars III Recipe - Allrecipes.com
Nanaimo Bars III Recipe
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Nanaimo Bars III
See how to make deliciously decadent no-bake treats. See more
  • READY IN 30 mins

Nanaimo Bars III

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch pan Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

Directions

  1. In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
  2. For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
  3. While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2008

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!

 
Most Helpful Critical Review
Nov 01, 2010

My advice for this recipe is to double the icing and double the chocolate topping. I garnished my bars with fresh cranberries to add some nice colour. Also, I usually end up cracking the chocolate when I cut into squares so this time I used muffin tins and it worked great! I will use this method from now on, it was so easy to get them out and they were circular shaped which was a nice change from the traditional. :)

 
Dec 06, 2007

So very delicious! I doubled the recipe to fit a 9x13 pan and it turned out fabulous. Tip for bottom layer: To avoid curdling the egg, I beat the eggs in a separate bowl and slowly added 1/2 cup of the melted cocoa mixture to the egg while whisking, then slowly added the egg mixture to the rest of the cocoa mix while whisking. Turned out perfect!

 
Dec 01, 2006

Excellent Recipe!! Living in Canada I've been making Nanaimo bars every Christmas for as long as I can remember! The recipe I usually use is a little different than this one but what a difference a few changes can make. The filling is nice and firm, the crust moist and the topping not too hard! It cuts into squares excellent (I line my pan with parchment paper so it's easier to get out of the pan and cut.) The top doesn't crack when you're cutting it and the filling doesn't squish out the sides and the bottom stays together nicely. This is my new Nanaimo bar recipe that I'll be using from now on!! Thanks for the great recipe!

 
Jul 15, 2011

This is one of the BEST desserts I have ever made. I had 20 of my husband's co-workers over for tea today, and every single one of them asked me for the recipe. I had catered goodies from a local bakery, yet nearly everyone bypassed those treats for this homemade one. We recently returned from Vancouver where I tried these bars for the first time and fell in love. They are delicious. FIRST TIP: Use "digestive cookies" instead of "graham crackers" to make your crumbs. Graham crackers are sweet, whereas digestives are a little saltier and crunchier -- yum yum! SECOND TIP: Use custard powder (you can find Bird's Eye Custard Powder at Cost Plus and in the British Foods aisle of many specialty grocery stores). Instant vanilla pudding mix is too sweet! Custard powder is just corn starch with some flavoring and coloring and salt, but it gives you the perfect texture, taste, and look. Don't use anything else. THIRD TIP: Be sure to use almonds which you have ground up in the food processor (where I also grind up the digestives). FOURTH TIP: You'll probably want to double the recipe because these go fast. FIFTH TIP: Be sure to read "the most helpful reviews" for how to avoid curdling/scrambling the eggs when you add them to the hot chocolate mixture. The tips worked like a charm for me!

 
Sep 25, 2007

I am from Nanaimo BC and we have Nanaimo Bars everywhere in this town. Of all of the Nanaimo Bar recipes I have tried, this recipe is the closest to what I have always known as the original Nanimo Bar recipe.

 
Dec 23, 2003

5 stars and more! I just came back from Vancouver, Canada and had them for the first time at a 5 star hotel. One bite and I just had to have the recipe. Thanks for sharing it. These were identical to the ones I had... (I used the instant vanilla pudding mix).

 
Oct 09, 2006

Very Delicious! One of my favourite treats...I'm from nanaimo and these were awesome! I used milk and pudding powder as suggested, and would recommend adding a little less butter to the first 2 layers (or at least the middle layer), closer to 2/3C, because it did turn out a little greasy. but otherwise, WONDERFUL!

 

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Nutrition

  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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