First created in Nanaimo, B.C., these decadent bars have a coconut crumb base layered with creamy vanilla custard and a rich chocolate topping. A crowd favourite, serve at backyard parties and picnics during warmer weather months or enjoy as a sweet treat at any time of year.
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Ingredients
Preheat oven to 350°F (180°C). In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder, sugar and salt. Stir in butter, egg and vanilla until combined; press into greased foil or parchment paper-lined 8-inch (2 L) metal cake pan. Bake until firm, about 10 minutes. Let cool in pan on rack.
Filling: In large bowl, beat together butter, custard powder and vanilla. Beat in half each of the icing sugar and milk until smooth. Repeat with remaining icing sugar and milk until smooth and spreadable, adding up to an additional 1 tbsp (15 mL) more milk, if required. Spread over cooled base; refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over chilled filling; return bars to refrigerator and chill until set, about 30 minutes. Cut into bars or squares.
Test Kitchen Tip: Bars can be refrigerated for up to 5 days or freeze for up to 1 month.
Great traditional Nanaimo recipe. A little thick in an 8*8, but still fantastic ratios of crust, filling, topping.
April | July 05, 2018
I recently received the club house vanilla extract in a complimentary box & used it in making these Nanaimo Bars. Nanaimo Bars are favorite in my family & this recipe did not disappoint! Hot tip - consider changing out your regular milk with almond milk :)
TL TRAVEL | June 20, 2018
I made this recipe for the first time for a BBQ and everyone loved them. I used Club House artificial vanilla and it worked just as well as pure vanilla. It was easy to make and instructions easy to follow. The only thing is that you need to have the time available for letting the layers set.
April Campbell | June 20, 2018
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