The original Nanaimo Bar was created by Joyce Hardcastle in 1985, who created the winning recipe by a contest hosted by the mayor of Nanaimo, British Columbia.  It has now become a truly Canadian staple treat.


  • Crust:

  • 1 cup 160 g graham cracker crumbs

  • 3 Tbsp 15 g cocoa powder

  • 1/2 tsp 2 mLsalt

  • 1 cup 100 g sweetened flaked coconut

  • 1/2 cup 50 g walnut pieces

  • 6 Tbsp 90 g unsalted butter, melted

  • 1 large egg, lightly beaten

  • Filling:

  • 1/2 cup 125 g unsalted butter, at room temperature

  • 2 cups 260 g icing sugar, sifted

  • 2 Tbsp 30 g vanilla custard powder

  • pinch salt

  • 3 Tbsp 45 mLmilk

  • 1 tsp5 mLvanilla extract

  • Topping:

  • 4 oz 120 g semisweet chocolate, chopped

  • 2 Tbsp 30 g unsalted butter

  • sea salt, for sprinkling (optional)


  • 1.

    Preheat the oven to 350 ?F (180 ?C).  Lightly grease an 8-inch (20 cm) square pan and line it with parchment paper so that it comes up the sides.

  • 2.

    For the crust, combine the graham crumbs with the cocoa powder and salt, then, add the coconut & walnut pieces.  Stir in the melted butter and the egg and stir until blended. Press this into the bottom of the prepared pan and bake for 12 minutes.  Cool the crust completely before preparing the filling.

  • 3.

    By hand, beat the butter with 1 cup (130 g) of the icing sugar, the custard powder and a pinch of salt until smooth.  Add the milk and vanilla and beat in (don’t worry if it doesn’t look smooth at this point – it will smooth out), and then beat in the remaining 1 cup (130 g) of icing sugar.  Do not overbeat – the filling should be smooth but not fluffy.  Spread this evenly over the cooled crust.

  • 4.

    For the topping, melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently with a spatula until melted.  Cool the chocolate slightly and then pour this over the filling, spreading to cover it.  If you wish, sprinkle the top with a little sea salt.  Chill the pan for about 2 hours before slicing into bars.

  • 5.

    Nanaimo Bars will keep for up to a week refrigerated.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 271kj
  • Fat Total 20g
  • Saturated Fat 12g
  • Protein 1g
  • Carbohydrate 22g
  • Sugar 17g
  • Sodium 129mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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