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Nanaimo Bars III

Rated as 4.59 out of 5 Stars

"Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results."
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Ingredients

30 m servings 311 cals
Original recipe yields 16 servings (1 - 8x8 inch pan)

Directions

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  • Prep

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  1. In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
  2. For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
  3. While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

Nutrition Facts


Per Serving: 311 calories; 19.6 g fat; 34.1 g carbohydrates; 2.8 g protein; 47 mg cholesterol; 160 mg sodium. Full nutrition

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Reviews

Read all reviews 205
  1. 269 Ratings

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Most helpful positive review

These were delicious. Here's a tip for beginners. Don't add the egg to the saucepan...if it's too warm the egg will CURDLE. My mom told me to slowly beat about half of the chocolate mixture into...

Most helpful critical review

NEVER microwave your chocolate - it makes it crack during cutting! I prefer to double the icing and double the chocolate topping. I garnished my bars with fresh cranberries to add a pop of edibl...

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These were delicious. Here's a tip for beginners. Don't add the egg to the saucepan...if it's too warm the egg will CURDLE. My mom told me to slowly beat about half of the chocolate mixture into...

Excellent Recipe!! Living in Canada I've been making Nanaimo bars every Christmas for as long as I can remember! The recipe I usually use is a little different than this one but what a differe...

So very delicious! I doubled the recipe to fit a 9x13 pan and it turned out fabulous. Tip for bottom layer: To avoid curdling the egg, I beat the eggs in a separate bowl and slowly added 1/2 ...

This is one of the BEST desserts I have ever made. I had 20 of my husband's co-workers over for tea today, and every single one of them asked me for the recipe. I had catered goodies from a loca...

I am from Nanaimo BC and we have Nanaimo Bars everywhere in this town. Of all of the Nanaimo Bar recipes I have tried, this recipe is the closest to what I have always known as the original Nani...

NEVER microwave your chocolate - it makes it crack during cutting! I prefer to double the icing and double the chocolate topping. I garnished my bars with fresh cranberries to add a pop of edibl...

5 stars and more! I just came back from Vancouver, Canada and had them for the first time at a 5 star hotel. One bite and I just had to have the recipe. Thanks for sharing it. These were identic...

Hubby says they are TOOO good! That's good! Guess we'll make them lots. After reading reviews and making I have some recommendations. I did not have an issue with the eggs curdling, maybe be...

these were easier than i first thought they would be. I used nilla wafer crumbs instead of graham, instant vanilla pudding mix and took the suggestion of others and mixed some of the chocolate m...