Salted-almond Nanaimo bars

Prep 15 min
Total 2 hours 30 min
Makes 24



1/2 cup
unsweetened dessicated coconut, toasted
1/3 cup
finely chopped salted roasted almonds, divided
1/4 cup
1/3 cup
unsalted butter, melted
1 tbsp


3/4 cup
1/2 cup
unsalted butter, at room temperature
vanilla bean, seeds scraped
1/2 tsp
1/8 tsp
1 cup
semi-sweet chocolate chips


  • LINE an 8 × 8-in. baking pan with overhanging parchment.
  • COMBINE toasted coconut with graham cracker crumbs, 1/4 cup almonds and cocoa powder in a large bowl. Stir in 1/3 cup melted butter and corn syrup. Press evenly into prepared pan.
  • BEAT icing sugar with 1/2 cup butter, custard powder, vanilla seeds and vanilla and almond extracts using an electric mixer on low, 1 min. Increase speed to medium-high and beat until pale and fluffy, 2 min. Spread evenly over base.
  • MICROWAVE chocolate in a small bowl, stirring halfway, until smooth, 1 to 2 min. Pour over custard, smoothing top. Sprinkle with remaining almonds. Chill until firm, 2 hours. Let stand 15 min, then cut into bars.
  • Visit our Holiday Cookies page for 160 recipes


Calories 148, Protein 1 g, Carbohydrates 13 g, Fat 11 g, Fibre 1 g, Sodium 37 mg.

How to melt chocolate using a double-boiler

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