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We Seriously Need to Stop Sleeping on the Nanaimo Bar


Written by Brodie Hunter (he/him) | Contributing Writer

Please put your hand up if you have ever even heard of the absolutely underrated and in my opinion, greatest-of-all-time dessert, the Nanaimo bar. No one? That’s okay - you aren’t alone. Most people I have asked haven't tried it either. I’ve even shown them photos in case it goes by a different name but nope, no dice!

The Nanaimo bar is a delicious dessert slice with a crumble biscuit base and custard filling, topped with chocolate. It’s been my go-to dessert goodie since I grew teeth - I think at this point my body is at least 50 percent Nanaimo bar and honestly, I'm not ashamed of that.

If there is a higher power up there, I now believe they created me just so I can pass on this recipe to you all. Here you go: take this recipe without the long-winded personal story about loss, life, and adversity that other bakers like to add to their recipes.


  • 1 cup butter, softened, divided

  • 5 tablespoons unsweetened cocoa powder ¼ cup white sugar

  • 1 egg, beaten

  • 1 ¾ cups graham cracker crumbs

  • 1 cup flaked coconut

  • ½ cup finely chopped almonds (Optional)

  • 3 tablespoons heavy cream

  • 2 tablespoons custard powder

  • 2 cups confectioners' sugar

  • 4 (1 ounce) squares semisweet baking chocolate

  • 2 teaspoons butter


  1. Make the bottom layer: Melt a stick of butter, cocoa powder, and sugar in a double boiler. Beat in the egg. Remove from the heat and mix in the crumbs, coconut, and nuts. Press the mixture into the pan.

  2. Make the middle layer: Beat a stick of butter, cream, and custard powder. Mix in the icings’ sugar and spread the mixture over the bottom layer.

  3. Make the top layer and cut: Melt the chocolate and butter together and spread over the chilled bars. Let the chocolate set, then cut into squares. Put in the fridge for 3 hours until it sets.

And voila: the Nanaimo bar is all yours!


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