Nanaimo Bar Recipe

We follow a great Canadian tradition each Christmas by making a batch of the sinfully delish – Nanaimo Bars.  I shared a picture of the weekend on Facebook of us making these and there were requests for the recipe, so here you are:  Our Nanaimo Bar Recipe

Nanaimo Bar Recipe by Sandi @



You can add rum to the filling (center white portion), but if not, just increase the vanilla extract by ½ tsp and the milk by 2 tbsp.

Prep Time:  30 minutes

Total Time:  3 hours (including chilling)


  • ½ Cup unsalted Butter
  • ½ Cup granulated white sugar
  • ½ Cup unsweetened cocoa powder
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 1 egg, beaten
  • ½ cup unsweetened flaked toasted coconut
  • 1 cup graham-cracker crumbs.

Bake the Base:

  • – With the oven rack in the lower third of the oven, preheat to 325 F
  • – Grease a 9 x 9 cake pan and line with parchment paper (this makes it really easy to remove from the pan).
  • – Melt butter, sugar, cocoa, and salt in saucepan over low heat until smooth. Remove from heat to cool.  Wisk in vanilla, then the egg.  Stir in the coconut and graham-cracker crumbs.
  • Scrape into the cake pan and smooth as flat as possible. Bake 12 – 15 minutes until a toothpick inserted into the center of the base comes out clean.
  • Let cool.


  • ½ cup unsalted butter, softened
  • 3 tbsp custard powder
  • 2 cups icing sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Pinch of salt
  • 3 tbsp dark rum
  • 2 tbsp milk
  • 1 tsp vanilla extract

Add the 2nd layer and Chill

  • – Beat butter, custard powder, icing sugar, cinnamon, nutmeg and salt until light and fluffy.
  • – Beat in rum, milk and vanilla
  • – Spread over the cooled base and refrigerate 1 hour until firm.

The TOP:

  • ¾ cup chopped dark chocolate
  • 4 tsp coconut oil.

Top it Off:

  • – Melt chocolate and coconut oil in a saucepan over low heat until smooth
  • – Pour chocolate over filling and spread evenly
  • – Refrigerate until chocolate is almost set – about 30 -40 minutes
  • – Gently score the top chocolate layer into 1-1/2 x 3 inch bars;
  • – Return to the fridge for about another 30 minutes.
  • – Cut the score lines
  • – keep refrigerated until ready to serve

We usually do a batch with and without the Rum so the little people in our lives can enjoy them too.




1 thought on “Nanaimo Bar Recipe”

  1. Awesome! We had this all the way over here in Australia for Christmas Sandi!! My brother’s girlfriend is Canadian and she made this and brought it along! Yummy!!!!

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