Nanaimo Bars Recipe

Name: Nanaimo Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (75 mL) butter, melted; 1 egg; 1 tsp (5 mL) vanilla extract; 1/3 cup (75 mL) unsweetened cocoa powder; 2 tbsp (25 mL) granulated sugar; 2 cups (500 mL) hazelnut flour (see Variations); 1 cup (250 mL) unsweetened desiccated coconut; 1/2 cup (125 mL) chopped walnuts; 1/4 cup (50 mL) butter, softened; 3 tbsp (45 mL) milk; 1/4 cup (50 mL) GF custard powder (optional) (see Notes); 2 cups ( 500 mL) GF sifted confectioners (icing) sugar; 1 tsp (5 mL) shortening; 1 to 2 oz (30 to 60 g) semi-sweet chocolate, cut into 6 pieces; 9-inch (2.5 L) square pan, lightly greased

Servings: persons

1/3 cup (75 mL) butter, melted
1 egg
1 tsp (5 mL) vanilla extract
1/3 cup (75 mL) unsweetened cocoa powder
2 tbsp (25 mL) granulated sugar
2 cups (500 mL) hazelnut flour (see Variations)
1 cup (250 mL) unsweetened desiccated coconut
1/2 cup (125 mL) chopped walnuts
1/4 cup (50 mL) butter, softened
3 tbsp (45 mL) milk
1/4 cup (50 mL) GF custard powder (optional) (see Notes)
2 cups ( 500 mL) GF sifted confectioners (icing) sugar
1 tsp (5 mL) shortening
1 to 2 oz (30 to 60 g) semi-sweet chocolate, cut into 6 pieces
9-inch (2.5 L) square pan, lightly greased

1
Base: In a large bowl, blend together melted butter, egg and vanilla.
2
Add cocoa, sugar, hazelnut flour, coconut and walnuts.
3
Stir until combined.
4
Spread evenly in prepared pan.
5
Chill completely.
6
Filling: In a separate bowl, using an electric mixer, cream butter.
7
Slowly add milk, custard powder, if using, and confectioners sugar.
8
Mix until combined.
9
Spread over base and chill.
10
Glaze: In a small bowl, microwave shortening and chocolate on Medium for 1 to 2 minutes.
11
Stir until completely melted.
12
Drizzle in ribbons over chilled filling.
13
Refrigerate before cutting into squares.
14
Variations:
15
Substitute gluten-free white cake crumbs, almond flour or pecan flour for hazelnut flour.
16
For a more traditional thick glaze, melt together 3 to 4 oz (90 to 120 g) semisweet chocolate and 1 tbsp (15 mL) butter.
17
Substitute an equal amount of instant vanilla pudding mix for custard powder.

1166

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup (75 mL) butter, melted, 1 egg, 1 tsp (5 mL) vanilla extract, 1/3 cup (75 mL) unsweetened cocoa powder, and more.

Yes, Nanaimo Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nanaimo Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions