The Galley

Canadian Food Tour! BC favourite Nanaimo Bar


Bottom Layer

    ½ cup unsalted butter (European style cultured)

    ¼ cup sugar

    5  tablespoons cocoa

    1 egg beaten

    1 ¼ cups graham wafer crumbs

    ½ c. finely chopped almonds

    1 cup coconut

Second Layer

    ½ cup unsalted butter

    2  tablespoons and 2 teaspoons cream

    2 tablespoons vanilla custard powder

    2 cups icing sugar

Third Layer

    4 squares semi-sweet chocolate (1 oz. each)

    2  tablespoons unsalted butter


1.    Melt butter, sugar, and cocoa on top of double boiler.

2.     Add egg and stir to cook and thicken. Remove from heat. 

3.    Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

4.     Mix cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

5.     Melt chocolate and butter over double boiler on medium heat. 

6.    Once cool, but still liquid, pour over second layer and chill in refrigerator.

Show More

Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

Leave a Reply