Nanaimo Bars

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prep time

30 min

total time

4 hr

makes

32 servings, 1 bar (33 g) each

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photo by:

kraft

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What You Need

6 oz. Baker's Semi-Sweet Chocolate, divided

3/4 cup plus 1 Tbsp. butter, softened, divided

1 egg

1 tsp. vanilla

2 cups Honey Maid Graham Crumbs

1 cup flaked coconut

1/2 cup chopped walnuts

2 Tbsp. Bird's Custard Powder

3 Tbsp. milk

2 cups icing sugar

Make It

HEAT oven to 350°F.

MICROWAVE 2 oz. chocolate and 1/2 cup butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in egg and vanilla. Stir in graham crumbs, coconut and nuts. Press onto bottom of 9-inch square pan. Bake 8 min.; cool completely.

MIX custard powder and milk in medium bowl with whisk until blended. Add 1/4 cup of the remaining butter; mix well. Gradually beat in sugar until blended. Spread onto crust. Refrigerate 15 min.

MICROWAVE remaining chocolate and butter in microwaveable bowl 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer. Refrigerate several hours or until chilled before cutting into bars.

kraft kitchens tips

Make it Easy

For easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends of foil extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.

Mocha Nanaimo Bars

Blend 3 Tbsp. coffee-flavoured liqueur with 2 tsp. Maxwell House Coffee granules. Substitute this for the 3 Tbsp. milk used to prepare custard layer.

Red or Green Nanaimo Bars

Prepare as directed, adding 1/2 tsp. peppermint extract and a few drops green or red food colouring to filling with butter.

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rating

This is a must make dessert for Christmas.
posted by carlowrie | on 12/17/2012

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Excellent recipe with perfect results! So glad I didn't double the filling recipe! I think the key is using the right size pan. Mine came out just like the picture and was perfectly balanced between layers. However, I would score the top layer before it completely hardens so that you can cut the squares without cracking the top layer. I will be making this recipe every Christmas from now on!
posted by a cook | on 12/15/2012

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This recipe was very easy to make and taste excellent! Would highly recommend trying this!
posted by a cook | on 12/18/2011

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Great Recipe! Love the flavor options at the bottome. Do not use 2 cups icing sugar. Use only 1.5 to 1.75.
posted by a cook | on 12/11/2011

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This is a favourite - tradition to make it every year!! Love it!!
posted by a cook | on 12/8/2011

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Haven't made this recipe for many years but it is easy and excellent. For those who don't like "flaked" coconut, I used a fine coconut or put some stringy coconut in a blender for a few seconds. This keeps the flavor (use much less - to taste) and is barely noticeable. Never tried it without coconut as I love it.
posted by Lloyd2011 | on 4/6/2011

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I have yet to make this recipe, but planning on it in the near future, my only concern is most people that I will be serving it too, including myself does NOT like coconut..Anyone ever make it without the coconut, how did it work?
posted by ShannonL6 | on 3/17/2011

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SUPERB!! Dare you to eat just one!!!
posted by a cook | on 2/26/2011

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Amazing!! The perfect nanaimo bars!!!
posted by ralfey | on 9/19/2010

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This was excellent. I've made my very first batch with this recipe and wanting to make more.
posted by KerrBear6847 | on 12/31/2009