Merry Christmas! 🙏🎄I hope that you have a blessed Christmas with loved ones (even if just virtually) and good food. Sending love!

A few days ago, when I asked my dad what dessert he wanted for his birthday, he said he’d like nanaimo bars. Nanaimo bars are a Canadian treat that originate from Nanaimo, British Columbia. It consists of three layers: a chocolatey, nutty base; custard icing in the middle; and a layer of chocolate ganache on top. My parents grew up on this dessert, and I’m glad that I got to bring back a taste of their childhoods.

The bars were very delicious…we ate so many. I loved the flavors of the rich chocolatey base with the light vanilla cream custard. Feel free to get creative with how you top the bars. I added coconut flakes to one batch and a crushed candy cane to the other. The crushed candy cane added a really festive touch and enhanced the overall flavors of the bar. These treats are sure to delight your friends and family members!

Canadian Nanaimo Bars

Recipe adapted from Food Network Canada

Serves 8

Directions

Bottom Layer

Pour 2 cups water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.

On top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.

Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.

Scrape into parchment paper-lined 8-inch square baking dish. Press firmly to create even bottom layer.

Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

Middle Layer

In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.

Topping

In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer. Sprinkle optional crushed candy cane on top.

Cover and refrigerate until cold.

My Notes

Nanaimo bars are usually made with graham wafer crumbs in the bottom layer, but to make mine gluten-free, I replaced the wafers with 1 cup of rolled oats. Still tastes delish!

I also reduced the confectioners sugar from 2 cups to 1 cup.