Comments on: Nanaimo Bars: The Real Deal

By: Karen

Karen — Wed, 17 Feb 2010 18:28:19 +0000

What a great idea Carol. You’re right; I bet a good bittersweet chocolate would really work well with the sweetness of the other layers. I’m going to have to give that a try the next time I make it. Thanks for the suggestion!

By: Carol Bowman

Carol Bowman — Wed, 17 Feb 2010 17:02:26 +0000

I believe the original recipe (I’ve been eating these since the 50’s) called for unsweetened chocolate on the top at least that’s how everyone I knew made them…. It cuts the sweetness of the bars and is absolutely delicious as you bite through the dark chocolate, into the sugary centre, then into the slightly crunchy bottom. Use bittersweet chocolate if you want a compromise – something dark is really the way to go! Try it, you’ll love it!!

By: Cari Snell

Cari Snell — Fri, 29 Jan 2010 19:09:13 +0000

OH YUM! I grew up in Nanaimo and these look just like the ones we used to buy at our local coffee shop that made them from scratch! I’d love to feature them on my site, http://www.canigettherecipe.com with full credits and links back to you if you are keen! You can contact me at carisnell@shaw.ca Looking forward to hearing from you!

By: Mandy

Mandy — Fri, 25 Dec 2009 05:40:59 +0000

You definitely should try the custard powder. All of the other variations just don’t come close!

By: Jan

Jan — Thu, 24 Dec 2009 07:21:10 +0000

I’m Canadian and have been making these since I was a kid. If you want to make them really “WOW” omit the cream from the custard filling and substitute the liqueur of your choice. My favorites are Bailey’s Irish Cream and Frangelico (a hazelnut liqueur).

By: Steve

Steve — Wed, 23 Dec 2009 22:50:25 +0000

Hi,Bird’s custard powder is readily available in most major grocery stores (at least here in BC)in the baking section. If you don’t see it just ask somebody.

By: Celina

Celina — Tue, 22 Dec 2009 13:10:42 +0000

Hi! Do you know if there is something else I can use instead of the vanilla pudding powder? I am neither from the US or Britain and have yet to see Bird’s Custard powder..

By: e-Mom

e-Mom — Fri, 18 Dec 2009 03:34:25 +0000

I have the original recipe from my girlhood in Vancouver in the 70s… chopped walnuts were in the base, and Bird’s Imported English custard style pudding mix is what you’re after for the icing layer. Frankly, it’s the Bird’s that makes this confection so unique and memorable.

By: William Linington

William Linington — Sun, 13 Dec 2009 01:10:53 +0000

To cut into Nanaimo Bars without cracking the top layer of chocolate, refrigerate bars until the top chocolate layer is firm — about an hour. Take two knives, and put them in a measuring jug filled with very hot water (pick one stable enough that won’t tip over.) Take the squares out of the fridge. Do a few cuts with one knife, then put it back in the hot water, take the second one out, do a few more cuts, put it back in the hot water, and repeat until you have it all completely cut into squares. http://www.practicallyedible.com/edible.nsf/pages/nanaimobars

By: Karen

Karen — Sun, 13 Dec 2009 00:48:44 +0000

Make sure the bars are chilled for a good while in the refrigerator. I had mine in a for a few hours. Then you need to use a very thin knife to slice them. If you can get the bars out of the dish they are in, they slice even better. I usually sacrifice the first piece, they I can pry out the whole thing. It also helps if you run your knife under hot water (make sure to dry it well) before you slice.