Valentine's Day Nanaimo Bars

Photo Credit & Source: My Baking Addiction

When I saw this month’s recipe for Nanaimo Bars I knew they would be in my baking future, but after seeing Barb’s, I knew they were next on my list! The striking layered effect reminded me of the Brach’s Neapolitan Squares that I loved as a kid. 


Bottom Layer

1/2 cup unsalted butter

1/4 cup sugar

5 tablespoons cocoa

1 egg beaten

1 1/4 cups graham wafer crumbs

1/2 cup finely chopped almonds

1 cup coconut

Second Layer

1/2 cup unsalted butter

2 tablespoons and 2 teaspoons cream

2 tablespoons vanilla custard powder (such as Bird's Custard Powder; I used cook and serve vanilla pudding powder)

2 cups icing sugar (confectioners' sugar)

Third Layer

4 squares semi-sweet chocolate (1 oz. each)

2 tablespoons unsalted butter


Bottom Layer

1. Melt first 3 ingredients in top of double boiler.

2. Add egg and stir to cook and thicken. Remove from heat.

3. Stir in crumbs, coconut, and nuts.

4. Press firmly into an ungreased 8" x 8" pan.

Second Layer

1. Cream butter, cream, custard powder, and icing sugar together well.

2. Beat until light.

3. Spread over bottom layer.

Third Layer

1. Melt chocolate and butter over low heat. Cool.

2. Once cool, but still liquid, pour over second layer and chill in refrigerator.

3. Slice with a warm knife when ready to serve.


- I simply added a little pink gel dye to the middle layer to make it pink.

- I used the microwave for the bottom layer and the third layer; it worked beautifully.

- Make sure you use a warm knife to slice the bars or the chocolate layer may separate.


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