Nanaimo Bar

Base Ingredients

  • 125g butter
  • 1/2 cup sugar
  • 1 1/2 tblsp cocoa
  • 1 egg
  • 1 teasp vanilla
  • 2 cups crushed GF sweet vanilla cookies
  • 3/4 cup coconut
  • 1/2 cup chopped walnuts
GF = Gluten Free

Topping Ingredients

  • 60g butter
  • 2 cups pure icing sugar
  • 1 tblsp Gluten Free custard powder
  • 2 tblsp hot water
  • 125g cooking chocolate
GF = Gluten Free
Gluten Free Nanaimo Bar


Base: Combine butter and sugar and cocoa in saucepan. Stir over low heat until well blended. Stir in beaten egg and vanilla. Cook for 1 minute, stiring continuously. Remove from heat, stir in cookie crumbs, coconut, and chopped walnuts, mix well. Press mixture into greased slice tin (28cm x 18cm / 7inch x 11inch), refrigerate until set.

Topping: Cream butter well. Sift together icing sugar and custard powder, add to butter alternately with hot water. Beat until light and fluffy. Spread over cookie base, refrigerate.

Next melt chopped chocolate in a double saucepan, then spread evenly over topping, refrigerate. Cut into small squares to serve.

Tip: Before slicing, run the knife under boiling water. This will help stop the chocolate top from cracking.

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Nanaimo Bar Comments

  • This is my friend James' favorite treat! I have been trying to track down this recipe for years.. thank you so much.

    Comment by Katie - 18 June 2007 - 4:09pm

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