Our Plans
Nanaimo Bars
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Nanaimo Bars

Nanaimo Bars

Serves 4 | with Cocoa Walnut Crust

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.

Walnuts/Noix de Grenoble

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

Preparation Time2 hours


/ 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 piece


(Contains Egg)

1 tbsp


56 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

1 cup

Icing Sugar

1 cup

Graham Cracker Crumbs

(Contains Gluten)

4 tbsp

Brown Sugar

Not included in your delivery

9 tbsp


(Contains Milk)

½ tsp


2 tsp



Nutrition Values

Calories910 kcal
Fat60 g
Saturated Fat33 g
Carbohydrate94 g
Sugar62 g
Dietary Fiber8 g
Protein10 g
Cholesterol135 mg
Sodium480 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.


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


Prep and make chocolate-coconut crust

Before starting, preheat the oven to 350ºF.Remove 4 tbsp and 2 tsp butter from the fridge and set aside in a warm area to soften. Grease an 8x8-inch metal baking tin with 2 tsp softened butter then line the base and sides with parchment paper, leaving a 2-inch overhang. (NOTE: This will help you remove the squares from the tin later on). Press down on the parchment to adhere. Set aside.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, graham cracker crumbs, coconut, walnuts and 1/2 tsp salt, then stir to combine.

Bake chocolate-coconut 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 nanaimo bar 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. 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.

Chill and serve

Pour chocolate mixture over chilled custard layer and spread to the edges of the pan using a spoon or spatula.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 squares and serve.

Meal right image

Explore Similar Recipes

Meal left image