Straight from the recipe box, Grandma’s Nanaimo Bars are a favourite no-bake desert! A chocolate, coconut and graham crumb base, custardy vanilla middle and a smooth chocolate top. It’s an oldie but a real goodie.
We made a couple of changes to Grandma’s recipe, like doubling the amount of the custard frosting layer, and around the holidays, I love to add some peppermint extract to the custard. It’s nostalgic and so yummy!
If you’re a mint lover like me, make your Mint Nanaimo Bar by adding 2 1/2 tsp peppermint extract and a few drops of green food colouring to the custard layer. It’s delicious! If you want more mint flavour add more until your desired mintiness is reached.
Granulated White Sugar
Graham Cracker Crumbs
Vanilla Custard Powder
Peppermint Extract (optional)
(1 Cup) Semi-sweet chocolate
Donia Farms Butter
Line a 9 x 9 baking pan with parchment and set aside
For the base layer: In a heat-proof bowl (or double boiler), add the butter, white sugar, egg, and cocoa. Place over boiling water and stir until the mixture looks like a custard. Remove from heat and stir in graham crumbs and coconut. Press the base layer mixture down in the prepared pan.
For the Custard: Cream butter, milk, custard powder and icing sugar until nicely whipped and smooth. Add in the peppermint extract to taste. If desired, add in some green food colouring. Spread over the base layer. Place in the fridge to set
Melt the chocolate and butter and spread over the custard layer. Place in the fridge to set.
Once completely set, cut into bars.
If desired, use jam to make your cookies extra spooky. Add jam to the ends of the fingers and nail beds.