Homemade Nanaimo Bars as an extra
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Homemade Nanaimo Bars as an extra

Homemade Nanaimo Bars as an extra

Serves 4

Get ready for a lightened-up but just-as-delicious version of the Canadian classic! A chocolatey coconut walnut base is topped with a thin custard layer and finished off with a bittersweet chocolate coating. Pass the milk!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 40 minutes
Cooking Time15 minutes


/ serving 4 people

¼ cup

Cocoa Powder

½ cup

Bittersweet Chocolate Chips

(Contains Soy)

56 mL


(Contains Milk)

8 tbsp

Shredded Coconut

(Contains Sulphites)

1 unit(s)


(Contains Egg)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

56 g

Walnuts, chopped

(Contains Walnuts)

1.5 cup

Icing Sugar

¾ cup

Graham Cracker Crumbs

(Contains Wheat May contain Rye, Soy, Sulphites, Barley, Egg, Milk, Oats)

4 tbsp

Brown Sugar

Not included in your delivery

2 tsp


½ tsp


9.66 tbsp


(Contains Milk)


Nutrition Values

Calories940 kcal
Fat61 g
Saturated Fat34 g
Carbohydrate102 g
Sugar76 g
Dietary Fiber7 g
Protein9 g
Cholesterol140 mg
Sodium450 mg
Trans Fat2 g
Potassium400 mg
Calcium75 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Rolling Pin
Large Bowl
8x8" Baking Dish
Measuring Spoons
Medium Bowl


Make cocoa walnut crust
  • Open one side of the package of walnuts.
  • Using a rolling pin or heavy-bottomed pot, crush walnuts in their package until broken into small crumbs (or finely chop if you prefer).
  • Melt 5 tbsp butter in a large microwave-safe bowl. (NOTE: Save the remaining softened butter for later) Once melted, whisk in brown sugar, then egg. Add cocoa powder, 3/4 cup graham cracker crumbs, coconut, walnuts and 1/2 tsp salt, then stir to combine.
Bake crust
  • Press chocolate mixture into the bottom of the prepared tin. (TIP: Use the back of a measuring cup to help smooth out crust.)
  • Bake chocolate-coconut crust in the middle of the oven until no longer shiny, 12-15 min. Place tin on a wire rack in the freezer to cool, 10 min.
Make filling
  • Meanwhile, combine 4 tbsp softened butter, icing sugar, cornstarch and 1/4 tsp salt in a large bowl, using a wooden spoon or spatula, until smooth and creamy, 2-3 min. (TIP: Make sure butter is very soft for this step to help icing sugar combine!) Add cream and stir until fully combined and no lumps remain. Scrape filling over cooled crust, then use a spoon or knife to spread it into an even layer.
  • Place tin in the freezer until firm, 30 min.
  • Meanwhile, combine chocolate chips and 2 tsp oil in a medium microwave-safe bowl. Microwave, stirring every 20 seconds, until melted and smooth.
Finish and serve
  • Pour chocolate mixture over chilled cream layer and spread to the edges of the pan using a spoon or spatula. (TIP: If you have flaky sea salt, sprinkle a pinch over chocolate layer!).
  • Place baking tin in the fridge until completely cool, 30-45 min.
  • Run a sharp knife around the edges of the tin, then remove by pulling on the parchment paper.
  • Slice into desired number of squares and serve.