The Nanaimo Bar

Canada's Wonder Bar!

O Canada - native home to the Nanaimo Bar. Why has this gloriously delicious treat not taken off in the United States?  It is a bar cookie with a chocolate graham coconut crust, topped with a layer of custard cream and frosted with rich chocolate. 

Here is The Chocolate Goddess version of the Nanaimo Bar.  It is a great new holiday bar to incorporate into your usual holiday sweets. I served a tray of them at a dessert party and the platter was wiped clean immediately. There were lots and lots of other choices, so I'm just saying...


First Layer

1 3/4 cup Graham Cracker Crumbs

1/2 cup very finely chopped Almonds

1 cup Moist Shredded Coconut

5 tablespoons Unsweetened Cocoa Powder

1/4 cup Granulated Sugar

1/2 cup (1 stick) Unsalted Butter

1 Large Egg lightly whisked

1/2 teaspoon Pure Almond Extract

Custard Cream Layer

1/2 cup Unsalted Butter softened, but not melted

1 teaspoon Pure Vanilla Extract

3 tablespoons Heavy Cream

2 tablespoons Instant Vanilla Pudding

2 cups Powdered Sugar

Chocolate Icing

5 ounces Semisweet Chocolate, chopped

2 tablespoons Unsalted Butter


First Layer

Preheat oven to 350 degrees.

Butter an 8 x8 inch baking pan.

Melt butter for a  few seconds on low setting in microwave.

Combine graham cracker crumbs, cocoa powder, almond extract, granulated sugar, shredded coconut and lastly, the melted butter .

Press firmly into an 8 x 8 baking dish.

Bake for 10 minutes until firm to the touch.  Remove from oven and set aside to cool.

Custard Cream Layer

Beat the butter and add confectioners sugar, heavy cream, instant vanilla pudding and vanilla in an medium sized bowl on high, until well blended. 

Spread over the first layer.

Freeze for 10 minutes.

Chocolate Icing

Melt the chocolate and butter on low in microwave checking and stirring at 30 second intervals.

Spread carefully over custard cream layer and refrigerate for 2 hours or until completely set.

Cut into bars of your preferred size.

Nanaimo bars have a week to 10 day shelf life and should be kept chilled.