Uploaded August 2025 | Updated September 2026, 16 hours ago
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Welcome to Bonita's Kitchen! Today we will be making Nanaimo Bars! These delicious bars are made a few different ways, so click the link above to watch our video tutorial to make yours today. :) Enjoy Bonita
Order our custom made Bonita's Kitchen Apron from wildnorthgear.co
made by our son Steven! :) wildnorthgear.co/products/untitled-aug14_19-17
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
The link to our NEW cookbook "What's for Supper" bonitaskitchen.com/cookbook
Crust for Nanaimo Bars
1 cup graham cracker crumbs 1/3 cup cocoa powder
¼ tsp sea salt 1 cups unsweetened coconut
½ cup finely chopped walnuts, extra for topping! 1 large egg
1/3 cup unsalted butter, melted ½ tsp vanilla
¼ cup sugar
Melt butter and sea salt together, let come to room temp before using. Add all dry ingredients including the walnuts to a bowl and top with the melted butter mixture and one egg. Crack egg in a little bowl before adding to the mixture.
Toss together and scoop into a square pan lined by a piece of parchment paper, pat down, preheated oven to 350ºF, bake for 10 to 12 minutes or until firm.
Remove from oven and let come to room temp before adding the custard cream centre layer. (see below)
Custard Cream Mixture
½ cup unsalted butter 2 cups confectionary sugar
2 tbsp custard powder 2 tbsp milk
½ tsp vanilla 1/8 tsp sea salt
In a bowl add half cup unsalted room temperature butter, mix a little.
Add one cup of confectionary sugar at a time, but sift it in first to take any lumps out of the sugar.
Add the custard powder and sea salt, continue mixing together.
Top with milk and vanilla then the last cup of sifted confectionary sugar.
Fold together until smooth.
Use a wooden spoon or spatula to mix it together.
Spread over room temperature base and continue on to the melted chocolate.
Chocolate Topping
1 cup semi sweetened chocolate chips
2 tbsp unsalted butter
Melt chocolate in a double boiler, add water to a saucepan about quarter the ways up. Place a glass bowl with the semi sweetened chocolate chips inside.
Only have the water simmering low, add butter to help keep chocolate from clumping while melting.
Pour melted chocolate over the custard topping and spread carefully. Before putting it in the fridge to set, slide the knife down the top of the Nanaimo bars to make lines where you will cut.
Bonita’s Tips:
Using parchment paper to line the pan helps you remove the sat bars from the pan to cut easy. Follow the line marks to cut the bars.
🐟 Join Bonita's B'ys to get access to perks & support the channel:
youtube.com/channel/UC1I3jK6UyoAGqn5oYAcKRvQ/join
Welcome to Bonita's Kitchen! Today we will be making Nanaimo Bars! These delicious bars are made a few different ways, so click the link above to watch our video tutorial to make yours today. :) Enjoy Bonita
Order our custom made Bonita's Kitchen Apron from wildnorthgear.co
made by our son Steven! :) wildnorthgear.co/products/untitled-aug14_19-17
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
The link to our NEW cookbook "What's for Supper" bonitaskitchen.com/cookbook
Crust for Nanaimo Bars
1 cup graham cracker crumbs 1/3 cup cocoa powder
¼ tsp sea salt 1 cups unsweetened coconut
½ cup finely chopped walnuts, extra for topping! 1 large egg
1/3 cup unsalted butter, melted ½ tsp vanilla
¼ cup sugar
Melt butter and sea salt together, let come to room temp before using. Add all dry ingredients including the walnuts to a bowl and top with the melted butter mixture and one egg. Crack egg in a little bowl before adding to the mixture.
Toss together and scoop into a square pan lined by a piece of parchment paper, pat down, preheated oven to 350ºF, bake for 10 to 12 minutes or until firm.
Remove from oven and let come to room temp before adding the custard cream centre layer. (see below)
Custard Cream Mixture
½ cup unsalted butter 2 cups confectionary sugar
2 tbsp custard powder 2 tbsp milk
½ tsp vanilla 1/8 tsp sea salt
In a bowl add half cup unsalted room temperature butter, mix a little.
Add one cup of confectionary sugar at a time, but sift it in first to take any lumps out of the sugar.
Add the custard powder and sea salt, continue mixing together.
Top with milk and vanilla then the last cup of sifted confectionary sugar.
Fold together until smooth.
Use a wooden spoon or spatula to mix it together.
Spread over room temperature base and continue on to the melted chocolate.
Chocolate Topping
1 cup semi sweetened chocolate chips
2 tbsp unsalted butter
Melt chocolate in a double boiler, add water to a saucepan about quarter the ways up. Place a glass bowl with the semi sweetened chocolate chips inside.
Only have the water simmering low, add butter to help keep chocolate from clumping while melting.
Pour melted chocolate over the custard topping and spread carefully. Before putting it in the fridge to set, slide the knife down the top of the Nanaimo bars to make lines where you will cut.
Bonita’s Tips:
Using parchment paper to line the pan helps you remove the sat bars from the pan to cut easy. Follow the line marks to cut the bars.
