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Nanaimo Bars

A chocolate graham crust, layered with a sweet buttery filling, then topped with rich dark chocolate.

NanaimoBars1

Nanaimo Bars
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Serves: 16
3 layers of sinfully sweet decadence.
Ingredients
Crust
  • ½ cup butter or margarine
  • ¼ cup sugar
  • 5 Tbsp cocoa
  • 2 cup GF graham crumbs
  • ½ tsp vanilla
  • 1 egg*
Filling
  • ½ cup butter or margarine
  • 1 ½ cups icing sugar
  • 3 Tbsp Birds Custard Powder
Topping
  • 2 Tbsp butter or margarine
  • 3 sq GF semi-sweet chocolate
  • ¼ tsp vanilla
Instructions
  1. For crust, melt butter and sugar in a sauce pan over medium heat until dissolved. Add remaining ingredients, mixing well after each addition. Continue stirring mixture for another minute until thickened. Press into 9” square pan and chill while preparing filling (or for a crispier crust, bake at 350°F for 10 minute. Allow to cool completely before adding filling).
  2. For filling, beat everything together until crumbly. Then use hands to mix everything together to get a smooth creamy consistency (the heat from your hands will help this come together into a paste-like texture. Shape into a flat disc, then place over crust. Pressing the filling across, until crust is completely covered.
  3. To get a smooth surface, have a cup full of hot water and dip your fingers in. Quickly run your fingers across surface until its smooth and level. Chill while you are making the topping.
  4. For topping, melt butter and chocolate, stirring until smooth. Add vanilla, then pour over filling, tilting pan to get an even coverage. Chill 1 hour. To cut, allow to come to room temperature first (so chocolate layer doesn't pop off).
Notes
Birds Custard Powder is gluten free. If you choose to use another brand, be sure to check the label.
*For an egg free crust: combine crust ingredients, you may need to add a bit more melted butter, enough so that mixture holds together when pressed between fingers. Press into pan, bake at 350°F for 10 minutes. Allow to cool completely before adding middle layer. Although remember the crust won't be as moist, and may be a bit crumbly.

 

17 Responses to Nanaimo Bars

  1. Brenda March 31, 2014 at 7:03 pm #

    I am going to make this bar. Hope to use this site a lot

  2. Debra April 2, 2014 at 6:41 pm #

    Does birds custard have lactose, if not I will definitely make this decadent sweet treet

    • Angie Halten (Admin)
      Angie Halten (Admin) April 2, 2014 at 7:11 pm #

      No the "Bird's Traditional Custard Powder" (not the instant) does not have any milk products in it at all. Thanks for asking

  3. Trishas April 3, 2014 at 5:29 am #

    where to get icing sugar and custard powder??

    • Marla Hingley
      Marla Hingley April 3, 2014 at 7:26 am #

      Icing sugar, which is can also be called powdered sugar or confectioners sugar, is available at all grocery stores, in the baking section. Custard powder will be in the baking section as well, or can be with the JELLO instant pudding mixes.

  4. Jackie April 3, 2014 at 4:58 pm #

    Can you use Egg Replacer for the crust and where can I GF Graham crumbs?

    • Marla Hingley
      Marla Hingley April 3, 2014 at 8:37 pm #

      I've personally never tried, but after you've added it and mixed it well, take a fist-full of the mixture and and squeeze tightly to make sure that it combines together. If its too dry and loose, add a bit more egg replacer or a bit more melted butter. Since this isn't a baked crust, you want to make sure the crust to holds together when you press it in the pan. Please let me know how it turns out, then I can pass the info onto others! If you can't find gluten free graham crumbs at your grocery store, you can always make your own: Graham Cracker Style Crumbs.

  5. Jacinta May 17, 2014 at 4:34 pm #

    I am very allergic to foods that have a lot of sugars like fruits starchy vegetables,, to sugars and many sweeteners, I am allergic to gluten , can not have foods rich in potassium, can not have caffeine. Do you know where can I find products or food that are sugar free, gluten free, potassium free or low potassium I am also a diabetic. I have intolerance to Xilotol. What can I eat that taster good?

  6. Jacinta May 17, 2014 at 4:36 pm #

    I am very allergic to foods that have a lot of sugars like fruits starchy vegetables,, to sugars and many sweeteners, I am allergic to gluten , can not have foods rich in potassium, can not have caffeine. Do you know where can I find products or food that are sugar free, gluten free, potassium free or low potassium I am also a diabetic. I have intolerance to Xilotol. What can I eat that tastes good?

    • Marla Hingley
      Marla Hingley May 18, 2014 at 3:07 pm #

      Your local health or organic food store would be your best bet to find products in your area. The staff at those places usually have a wealth of knowledge and have tried most products they carry, so their recommendations I think would be pretty accurate.

  7. Lerae October 15, 2014 at 11:34 am #

    I'm really surprised this recipe has raw egg in it! I thought you weren't supposed to eat raw eggs. Could I get your input on this please?

    • Marla Hingley
      Marla Hingley October 15, 2014 at 12:17 pm #

      Sorry, I meant to say in Step 1 that this should be done in a sauce pan over the stove. The egg is added in last and then continue stirring for one minute to thicken mixture. Then press into a pan. If you would like the egg cooked even further, place the pan in the oven at bake at 350°F for 10 minutes (this will make a crispier crust layer though). Let cool completley before adding filling.
      Raw eggs are considered safe to consume (aside from those who are immune comprised, pregnant women, and infants) with salmonella contamination occurring only in the most rare cases. You can always purchase pasteurized eggs to eliminate any possibility of contamination. For me personally, I am fine with eating unpasteurized raw eggs – I can’t image my Caesar Salad dressing without it!

  8. Caroline December 9, 2014 at 10:37 pm #

    For the person that says you can't eat raw eggs do you eat maynonaise or mayonaise based foods? Mayonaise is raw eggs and oil and herbs and spices. Mayonaise isn't cooked at all. Just wondering.

  9. Caroline December 9, 2014 at 10:40 pm #

    Is custard powder like custard from Jello Brand custard that you make up? I've never heard of that brand. Can you substitute agave nectar or honey as sweetners?

    • Marla Hingley
      Marla Hingley December 10, 2014 at 10:06 am #

      Birds is a brand from the UK that is available across North America. If you can't find it, you can substitute equal amounts of an instant vanilla pudding mix such as JELLO or Royal brand (just make sure they are gluten free). For the sugar, you can substitute it in the crust for something like agave, but for the filling there is really no substitute for the icing sugar. It provides texture and volume. Although I guess you could try Splenda (put in a food processor with about 1 1/2 tsp of cornstarch, and process until fine and powdery), but I have never tried this and don't know how it would turn out. So if you try it let me know!

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