Nanaimo Bar Recipe

I'm a Canadian, but live in the US. I used to buy Lemon and Orange Nanaimo bars that I just loved. Would anyone have a recipe for these very good bars? Thanks.


November 23, 20080 found this helpful

None of these recipes included the detail that the middle layer should be colored green. One souce said it was to match the smoke stack of the ferry that serviced Nanaimo. Also, Tim Horton's donuts carries a decent nanaimo, or at least they did.


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November 24, 20080 found this helpful

try this site: ... ipe239.the-original-nanaimo-bar.html

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November 25, 20080 found this helpful

The middle of a Nainaimo Bar should not be colored green unless you have added mint flavoring into that layer. The original kind has Bird's eye Custard Powder and no other flavoring. I have never had lemon or orange flavored ones, but I assume if you wanted to have this variation, all you would have to do is add some lemon or organge juice or extract to the middle layer, and maybe food coloring if you desired.

The vanilla custard powder has a distinctive flavor, and it is what makes them so good. Other kinds, made with something else -- condensed milk, for example -- may be good bars, but they aren't really Nanaimo bars.

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November 23, 2008 Flag
0 found this helpful

I would like to request a recipe from your Canadian Readers or anyone else who has made this bar. We were in Western Canada for 2 weeks. and tasted a Nanaimo Bar (not sure of the spelling). They sold for $2.95 each. I would like to make these at home in the States. Can someone supply the recipe for me?
Thanks all.


Request for Canadian Readers

Nanaimo Bars


  • 2 squares (oz.) semi-sweet chocolate
  • 2 cups graham cracker crumbs
  • 1 cup coconut
  • 1/2 cup softened butter
  • 1/2 cup chopped walnuts
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 egg


  • 1/4 cup butter, softened
  • 3 tablespoons milk
  • 2 tablespoons instant vanilla pudding
  • 2 cups confectioners (powdered) sugar


  • 4 squares (oz.) semi-sweet chocolate
  • 1 tablespoon butter

    Combine ingredients. Press into 9 inch square cake pan. Chill.

    Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.

    Partially melt chocolate and butter. Remove from heat and sitr until melted. Spread over custard layer. Chill.

    Store in refrigerator, covered, up to 1 month. Makes 24 bars.

    Serve chilled. They're rich, so small portions may be appropriate. (06/16/2005)

    By DeeCee.

    Request for Canadian Readers

    Nanaimo bar recipes:

    Enjoy! These are truly a Canadian favorite... right up there with Butter Tarts!

    By beanygurl

    Request for Nanaimo Bar Recipe

    Quick Nanaimo Bars

  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1/4 cup cocoa
  • 1 egg, beaten
  • 2 cups graham cracker crumbs
  • 1 cup coconut, flaked or shredded
  • 1/2 cup walnuts or peanuts, chopped
  • 1 can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 cup sliced almonds, chopped pistachios or melted chocolate chips

    Melt butter and stir in sugar, cocoa, egg, crumbs, coconut and nuts. Spread and press into bottom of 9 x 9" pan.

    Combine condensed milk with lemon juice. Blend well and spread on base.

    Refrigerate until firm. Approx. 2 hours.

    Roast almonds for 3 minutes at 350°F.

    Sprinkle with almonds or pistachios or drizzle melted chocolate chips.

    By Darlene in Mississauga

    Request for Nanaimo Bar Recipe

    I believe the city of Nanaimo, British Columbia has a website. This is the city where the bars originated. The original recipe doesn't use plain vanilla pudding but instead, Birdseye Custard. I have a copy of the original recipe and like you; I think they`re the best. (06/17/2005)

    By Mairmie

    Request for Nanaimo Bar Recipe

    Here's one where the egg is cooked and includes "custard powder" which may not be in as many pantries as vanilla pudding tends to be.

    This is from the City of Nanaimo website

    Nanaimo Bar Recipe

    Bottom Layer

  • 1/2 cup unsalted butter (European style cultured)
  • 1/4 cup sugar
  • 5 tbsp. cocoa
  • 1 egg beaten
  • 1 1/4 cups graham wafer crumbs
  • 1/2 c. finely chopped almonds
  • 1 cup coconut
    Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

    Second Layer
  • 1/2 cup unsalted butter
  • 2 Tbsp. and 2 Tsp. cream
  • 2 Tbsp. vanilla custard powder
  • 2 cups icing sugar
    Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

    Third Layer
  • 4 squares semi-sweet chocolate (1 oz. each)
  • 2 Tbsp. unsalted butter
  • Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

    ***edited to replace coding with actual fractions*** (06/17/2005)

    By beanygurl

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