Recipe By Shealeen
Published Oct 27th
Prep - Cook - Additional - Ready In -
Servings 2 dozen Calories 389.2

These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!

Recipe Ingredients

  • ½ cup butter
  • ¼ cup white sugar
  • 5 tablespoons unsweetened cocoa powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups graham cracker crumbs
  • 1 cup shredded coconut
  • ½ cup chopped walnuts
  • ¼ cup butter
  • 2 cups confectioners' sugar
  • 2 tablespoons vanilla custard powder
  • 3 tablespoons milk
  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 1 tablespoon butter

Cooking Directions

  1. 1 Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
  2. 2 Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
  3. 3 Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
  4. 4 Refrigerate till hardened.
  5. 5 Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.

Nutrition Facts

  • Calories 389.2
  • Carbohydrate 46.8 g
  • Cholesterol 48.9 mg
  • Fat 22.6 g
  • Fiber 2.7 g
  • Protein 3.8 g
  • Saturated Fat 12.1 g
  • Sodium 199 mg
  • Sugar 35.5 g


  1. The ratios of ingredients were too off for me to use this recipe; I actually started over with a different recipe that had better ratios. I made the crust and regretted putting in the full 2 cups of graham cracker crumbs, it made it very dry and crumbly, not at all the consistency needed for - Read more ...
  2. This recipe is the closest on this site to the official Nanaimo City recipe (which I later found). The only major differences are: Almonds in the original recipe rather than walnuts. Also try using a total of 1/2 cup butter in the custard layer and use heavy cream in place of the milk. On personal - Read more ...
  3. I use the same recipe, HOWEVER - I crush the chopped walnuts in a ziploc bag with a meat hammer, so they are not huge chunks. I also use 1-1/3 cup of butter in the crust, with 2 cups graham crumbs and 1/2 cup crushed walnuts in a 8x8 pan. Slowly add the crumbs to - Read more ...
  4. This is a great recipe I remember it from Christmas' past. It was one of my mother's specialties and now it's mine. But a quick tip. Once the chocolate on top is hardened, take it out of the refridgerator and let stand 30-60 minutes before cutting into squares. This softenes the chocolate just enough so - Read more ...
  5. I actually entered the contest back in 1985 to find the "Ultimate Nanaimo Bar" recipe. I didn't win but it was a wonderful experience. I usually reduce the graham wafer crumbs to 1 3/4 cups and use 1/2 cup finely chopped almonds insead of walnuts. For the middle layer I use 1/2 cup unsalted butter - Read more ...
  6. I've had Nanaimo bars many times and this recipe called for a bit too many graham cracker crumbs. IT made the crust a bit to dry. Next time I'll reduce it a little. My sister says to just add the crumbs slowly until you reach the texture you want.
  7. These were really good. This was the first time I've ever made these and I don't believe I've ever had them in the past. I didn't have enough cracker crumbs to make 2 cups so I used quick cooking oats to make up for the rest. I didn't add the coconut and instead of vanilla - Read more ...
  8. Great recipe! I doubled the middle part - the butter confectioners sugar custard and milk. Made a nice thick middle to match the crust. Most delicious!
  9. I've had this recipe in the family for years. Do youself a favour when you make it & omit the walnuts & coconut. We've probably made the recipe over 100 times in our family in the past. Tonight for the first time in years I put in the coconut & walnuts, big mistake. Only good - Read more ...

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