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Nanaimo bars



  • Gently heat 8 tbsp melted butter with the cocoa and sugar in a double boiler until smooth, continually stirring with a wooden spoon.
  • Add the crumbs, ground almonds, shredded coconut and egg into the bowl. Mix until well combined, adding a little extra melted butter if too dry.
  • Spray a springform cake tin with oil and line with baking paper. Then spoon in the mixture and carefully press it right into the corners.
  • Process the icing sugar with the powdered milk, cream, 8 tbsp melted butter and the vanilla on medium speed until smooth and fluffy. Then spread this over the biscuit base.
  • Gently melt the chocolate with 4 tbsp melted butter in a double boiler and then carefully pour over the top of the cream.
  • Refrigerate the cake for at least 4 hours, before slicing and serving.




  • 1¼-1½ cups melted unsalted butter
  • 5 tbsp Dutch cocoa
  • ¼ cup white sugar
  • 1¼ cups Graham cracker crumbs (or any other plain sweet biscuit)
  • ½ cup ground almonds
  • 1 cup shredded coconut
  • 1 egg
  • cooking oil spray
  • 2 cups icing sugar
  • 2 tbsp powdered milk
  • 3 tbsp thick cream
  • 2 tspn vanilla extract
  • 225 gm good quality dark cooking chocolate


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm