# Nanaimo bars

If you
’re looking to impress someone with a dessert that looks and tastes better than anything store bought you NEED to try this Nanaimo bars recipe.

- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 1 cup butter
- 0.5 cup cocoa powder
- 0.5 cup white sugar
- 2 large eggs
- 1 cup almond flour
- 1 cup sweetened shredded coconut
- 3 cups graham cracker crumbs
- 1 cup butter
- 0.25 cup cream
- 0.33 cup custard powder
- 3.75 cups powdered sugar
- 2 cups semi sweet chocolate
- 2 tablespoons butter

## Instructions

1. Add 1 cup of salted butter into a glass bowl.
2. Get a double boiler ready with simmering water.
3. Get your half cup of cocoa powder and half cup of white sugar ready.
4. Get two large eggs ready.
5. Melt the butter first on the double boiler.
6. Whisk the butter until melted.
7. Add in your half cup of cocoa powder and sugar.
8. Mix it until all the sugar is dissolved, it should go from being clumpy to a smooth liquid.
9. Pre-scramble your eggs up a little bit.
10. Add it to your hot chocolate mixture and don't stop whisking, it should go from being a liquid to a thick mixture.
11. Add one cup of almond flour.
12. Add one cup of sweetened shredded coconut.
13. Add three cups of graham cracker crumbs.
14. Mix until everything's combined, it should go from being clumpy to a thick dough.
15. Push this into a nice even layer in a pan with parchment paper.
16. Let that cool down completely and we'll make the next layer.
17. Add one cup of softened salted butter to a stand mixer.
18. Whip that up a bit.
19. Add just over a quarter cup of heavy whipping cream.
20. Sift in one third cup of Bird's custard powder.
21. Mix until it looks like a smooth and light yellow mixture.
22. Slowly add three and a half cups of icing sugar.
23. Whip it until it's nice and smooth and a little bit lighter in color.
24. Spread the custard into a nice even layer and then put this in the fridge for at least half an hour.
25. For the chocolate layer, get your double boiler going again.
26. Add two cups of semi sweet chocolate.
27. Add two tablespoons of butter.
28. Melt the chocolate and butter on the double boiler.
29. Drizzle it on somewhat evenly, so that you don't have to spread it out that much, and spread it with an offset spatula just nice and gentle.
30. Let this completely set overnight and then I'll cut them into squares tomorrow.

## Equipment

- double boiler
- whisk
- bowl
- apron
- fork
- spatula
- pan
- parchment paper
- stand mixer
- sieve
- offset spatula

## Tips

- Don't burn the chocolate or it will cause the top of your Nanaimo bars to be crackly and hard to cut through. If there are some chunks, take it off the heat and let the residual heat do the work. If it's not shiny, it's burnt, don't use it. When drizzling the chocolate on top, do it evenly so you don't have to spread it out that much, and don't mix the custard and the chocolate layer, you want them to stay separate.

## Source

- Original video: https://vm.tiktok.com/ZMS9H8LMX/
- Recipe page: https://www.cliprecipe.com/recipe/a4ef35af-7e59-4716-ae79-bdff74f4678e
- Extracted: 2025-06-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt