Nutella Nanaimo Bars
Prep time: 
Total time: 
Serves: 16
For Nanaimo Bars — Bottom Layer
  • ½ cup (115 g) (4 ounces) Unsalted Butter (I used salted butter)
  • ¼ cup (50 g) (1.8 ounces) Granulated Sugar
  • 5 tablespoons (75 mL) Unsweetened Cocoa
  • 1 Large Egg, Beaten
  • 1¼ cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe) (I used the wheat graham wafer crumbs)
  • ½ cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped) (I used toasted hazelnuts)
  • 1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)
For Nanaimo Bars — Middle Layer
  • ½ cup (115 g) (4 ounces) Unsalted Butter
  • 2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
  • 2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
  • 2 cups (254 g) (8.9 ounces) Icing Sugar
I used the following recipe for Nutella Icing:
  • 3 oz. Nutella
  • 3 oz. softened salted butter
  • 6. oz. powdered sugar
For Nanaimo Bars — Top Layer
  • 4 ounces (115 g) Semi-sweet chocolate (I used bittersweet)
  • 2 tablespoons (28 g) (1 ounce) Unsalted Butter (I used salted)
  1. Directions:
  2. For bottom Layer: Melt butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan. (I used a 10x6 pan, so my bars were a little thicker)
  3. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer. (Mix Nutella and Butter. Add powdered sugar and stir until thoroughly combined.)
  4. For Top Layer: Melt chocolate and butter over low heat. Cool. Once cool, pour over middle layer and chill.
Recipe by The Domestic Front at