Nanaimo bars

Prep 30 min
Plus Refrigeration Time: 240 minutes
Makes 24 bars



1/3 cup
3/4 cup
unsalted butter
1 tsp
1 cup
sweetened flaked or desiccated coconut
1/2 cup
finely chopped walnuts, or almonds
1/2 cup
unsalted butter, melted
1/4 cup
2 tbsp
orange liqueur, optional
1/4 cup
vanilla custard powder
4 cups
sifted icing sugar
168 g
semi-sweet chocolate, about 6 squares, finely chopped
1 tbsp
1 to 2 tsp
orange liqueur, orange juice or milk
1/4 cup
sifted icing sugar


  • For base, lightly butter an 8-inch (2-L) square baking pan. In a small bowl, stir cocoa with sugar. In a large bowl, microwave butter on high until melted, 45 seconds. In a small bowl, whisk egg, then gradually whisk into melted butter until evenly mixed. Whisk in vanilla and cocoa mixture. Stir in crumbs, coconut and walnuts until evenly mixed. Press into an even layer in bottom of pan and refrigerate while preparing filling.
  • For filling, in a medium-size bowl, microwave butter on high until melted, 30 to 60 seconds. Whisk in milk, orange liqueur and custard powder, then stir in icing sugar. Evenly spread over base. Place in freezer until almost set, 15 minutes.
  • For topping, place chocolate in a small bowl. Add butter and microwave on medium until chocolate is almost melted, 2 to 3 minutes. Stir halfway through. Remove and stir until completely melted. Spread a thin even layer over chilled custard filling. Refrigerate, uncovered, until chocolate is firm but not hard, about 1 hour. For drizzle, stir orange liqueur into icing sugar. Drizzle over chocolate in a criss-cross pattern. Slice into 24 bars. Refrigerate up to 5 days or freeze up to 1 month.

These no-bake Canadian favourites are a must-have at Christmas.


Calories 273
Protein 1.9 g
Carbohydrates 33.2 g
Fat 15.6 g
Fibre 1.4 g
Sodium 161 mg

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Photo credit: Andreas Trauttmansdorff

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