Traditional Nanaimo Bars, Wendy Paul


While in British Columbia with my husband on business, we came across

these sinful treats at a small deli by our hotel. After we came home, I decided to make

this recipe all my own. Here’s my best version of this great Canadian favorite.


2 Tbsp. cocoa

½ cup unsalted butter

½ cup sugar

1 egg, beaten

1½ cups graham cracker crumbs

½ cup coconut

½ cup almonds, chopped

Melt cocoa, butter, and sugar. Whisk in egg. Continue to stir until sauce thickens. Remove from heat and allow to cool for 5 minutes. Add graham cracker crumbs, coconut, and almonds. Pat down evenly in the bottom of a 9 x 13 greased baking dish. Place in freezer to set and harden while making the middle.


1 cup butter, softened

1/3 cup heavy cream

¼ cup Bird’s custard powder

3 cups powdered sugar

Cream together butter and heavy cream. Add custard powder and sugar and blend until smooth and creamy. Spread over hardened crust. Return to freezer to set.


8 oz. semi-sweet chocolate

4 Tbsp. butter

Melt and mix together chocolate and butter. Cool slightly. Pour and spread gently over custard filling. Allow bars to harden completely before cutting.

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Best-selling author Wendy Paul is back with a collection of fast, easy, and foolproof recipes sure to satisfy all your cookie cravings.

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