A holiday favourite, my Mom makes these Nanaimo Bars every year at Christmas.

This Nanaimo Bar recipe is by far a fan favourite and is requested by family and friends each holiday season!

While I love to make these snickerdoodle bars and shortbread cookies during the holidays, these nanaimo bars are always first on my list.  With a creamy custard filling sandwiched between two chocolate layers, you can’t go wrong.

Why you’ll love this nanaimo bars recipes

• It’s a tried, tested and true recipe my Mom has made for the last 30 years!
• These bars are a no bake dessert so you don’t need to turn on the oven.

Ingredients needed to make this recipe

Butter: you’ll need unsalted butter for the base layer and custard layer

Sugar: white sugar is used in the base layer

Cocoa powder: rich cocoa powder gives the base layer it’s chocolately flavour

Semisweet chocolate: melted semi-sweet chocolate is the best for the top layer of these bars

Egg: one egg is whisked and then added to the base layer

Custard powder: custard powder is key to the iconic colour of the middle layer

Icing sugar: icing sugar is whipped with the custard powder and butter for the creamy middle layer

Graham crumbs: graham cracker crumbs bring the base layer together

Coconut: shredded coconut is also added to the base

Walnuts: finely chopped walnuts add a nice crunch to the base layer

Step by step process to make homemade nanaimo bars

Step 1: Make the base layer – 
Grease and then line an 8×8 baking pan with parchment paper and set aside. In a saucepan, melt butter, sugar & cocoa powder, stirring until combined.  Set aside.  Next in a bowl, combine graham crumbs, coconut and walnut – stir with a fork to combine.  Pour melted butter/sugar/cocoa mixture onto dry mixture and mix until fully combined.  Lastly, beat an egg with the vanilla, then add to the rest of the base. Mix until combined fully and spread/press into the bottom of your pan. Set aside in the fridge while you make the custard layer.

Step 2: Make the custard layer –
Cream the butter in an electric mixer with the paddle attachment at medium-high about 1 minute (if you do not have a mixer, whisk vigorously until creamy, a couple of minutes).  Add icing sugar, half-cup at a time, mixing until combined after each addition.  Next, add the custard powder until combined. Then, add the milk to reach a smooth consistency. Make sure to scraped the bottom of the mixing bowl a few times to ensure everything is being incorporated.  Spread the custard evenly on the base and place in the fridge while you make the topping.

Step 3: Make the top layer –
Melt chocolate with butter in a saucepan over low heat. Once melted set aside & immediately take your base/middle out of the freezer.  Pour the melted chocolate over the custard & spread evenly immediately.  Place in freezer for 30 minutes to let fully set.  Then, take it out for about 10 minutes before cutting into squares.

Expert tips for making nanaimo bars

• If you can’t find graham cracker crumbs, you can use a blender or food processor to crush up graham crackers into a crumb texture.
• You can make the custard layer but mixing by hand if you dont have a stand mixer; a hand mixer would also work.
• If you like a stronger custard flavour, feel free to add more custard powder to the custard layer mixture & taste to your liking.

Common Questions

Can these nanaimo bars be made ahead of time?
YES! Make and store these bars in the freezer for up to two weeks in an airtight container. Need them for a quick dessert during the holidays? Take them out of the freezer about an hour before serving.

Which custard powder should I use?
I’ve always used bird’s custard powder which gives the custard filling of the bars their signature bright yellow colour. I would not recommend any other powder as you will not get the classic nanaimo bar filling as seen in the photos.

Can I make these gluten free?
You can use gluten free graham cracker crumbs to replace the regular graham crumbs and make sure all of your other ingredients are gluten free. Since the gluten free graham crumbs have a slightly different taste than regular graham crumbs, you may want to add up to 1-2 tbsp more cocoa powder to the base mixture to enhance the chocolate flavour (taste and adjust as you see fit).

Storage

Store these in the freezer for up to two weeks in an airtight container.

More holiday treats to love from the blog:

Chewy Chocolate Pretzel Bars

Snickerdoodle Blondies

The Best Fudgy Chocolate Brownie Cookies

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Classic Nanaimo Bars Recipe (no bake holiday treat)

A Canadian classic, these Nanaimo Bars are the perfect holiday treat filled with custard sandwiched between a chocolate crust and topping.

Course Dessert

Cuisine Canadian

Keyword nanaimo bars

Prep Time 30 minutes minutes

Resting time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 20 - 25 bars

Author Jess

Ingredients

For the base layer

• 1/2 cup unsalted butter, softened/room temperature
• 1/4 cup sugar
• 3 tbsp cocoa powder
• 1 egg, beaten
• 1 tsp vanilla extract
• 2 cups graham crumbs
• 1 cup shredded coconut
• 1/2 cup finely chopped walnuts

For the custard layer

• 1/2 cup unsalted butter, softened/room temperature
• 2 cups icing sugar
• 3 1/2 tbsp custard powder
• 2 tbsp milk (room temperature)

For the top chocolate layer

• 6 oz semisweet baker’s chocolate or 1 cup semi-sweet chocolate chips
• 2 tsp butter

Instructions

Make the base layer

• Grease and then line an 8x8 baking pan with parchment paper and set aside.
• In a saucepan, melt butter, sugar & cocoa powder, stirring until combined. Set aside.  
• Next in a bowl, combine graham crumbs, coconut and walnut – stir with a fork to combine.  Pour melted butter/sugar/cocoa mixture onto dry mixture and mix until fully combined.  Lastly, beat an egg with the vanilla, then add to the rest of the base. Mix until combined fully and spread/press into the bottom of your pan. Set aside in the fridge while you make the custard layer.

Make the custard layer

• Cream the butter in an electric mixer with the paddle attachment at medium-high about 1 minute (if you do not have a mixer, whisk vigorously until creamy, a couple of minutes).  Add icing sugar, half-cup at a time, mixing until combined after each addition.  Next, add the custard powder until combined. Then, add the milk to reach a smooth consistency. Make sure to scrape the bottom of the mixing bowl a few times to ensure everything is being incorporated.  Spread the custard evenly on the base and place in the fridge for 20 minutes.

Make the top chocolate layer

• Melt chocolate with butter in a saucepan over low heat. Once melted set aside & immediately take your base/middle out of the fridge.  Pour the melted chocolate over the custard & spread evenly immediately.  Place in fridge for at least 30 minutes to let fully set.  Then, take it out for about 10 minutes before cutting into squares.

The post Classic Nanaimo Bars Recipe (no bake holiday treat) appeared first on Cooking in my Genes.

Well these roasted chickpeas sort of just happened in the kitchen this past week and turns out they’re a crowd-pleaser!

So, from here on out they will be a staple appetizer at my house – they’re crisp, tasty, savoury and oh so easy to make.

As I write this I may be eating another batch….

Prep Time: 10 minutes
Equipment Needs: baking sheet

Ingredients:
2 cups of chickpeas (rinsed and patted dry)
2 tbsp garlic powder
1 tsp kosher salt
1 tsp chili powder
1 tsp onion powder
2 tsp smoked paprika

Instructions:

Pre-heat oven to 425F.

Rinse the chickpeas, lay out on a paper towel and pat dry. Transfer chickpeas to a bowl.

Mix together the garlic powder, salt, chili powder, onion powder and smoked paprika.

Add the olive oil to the chickpeas and mix until coated.  Next, pour about three-quarters of the spice mixture over the chickpeas and mix until coated.  Save the remaining spice mix until the end.

Pour the chickpeas onto a non-stick baking sheet and spread out evenly.  Bake them for 20 minutes.  Take out and using a spatula toss around the pan.  Bake for another 10 minutes.  Remove from the oven and sprinkle on the remaining spice mix then serve immediately!

Cook’s Note:  Roasted chickpeas will loose their crunch after a couple of hours – they are best eaten within a few hours of baking.

Until the next cooking adventure,
Jess

The post Roasted Chickpeas appeared first on Cooking in my Genes.

To this day, these Lemon Squares are still one of my favourite holiday treats; they’re a nice change from some of the richer desserts during the holidays and also great as a sweet gift.

These also make a lovely Spring-Summer dessert too!

Prep time: 20 minutes
Equipment:  square 8×8 pan
Servings: 25 squares

Ingredients:
Base:
1/2 cup flour
1/2 cup brown sugar
2/3 cup rolled oats
1/3 cup melted butter

Filling:
3 eggs
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
juice & grated zest of 1 large lemon

Instructions:

Base:
Pre-heat oven to 350F. Combine dry ingredients (flour, brown sugar, rolled oat) and mix with a fork.

Melt the butter and mix into the dry ingredients until combined.  Press into the bottom of the pan firmly.  Bake for 5 minutes and set aside.

Filling:
Grate the zest of the lemon and then juice the lemon, set aside.  Whisk the eggs in another bowl.  In one more separate bowl, combine the sugar, flour and baking powder.  Add dry ingredients into the eggs and mix.  Then mix in the lemon rind first, then the lemon juice.  Pour the mixture over the baked crust and bake for 15-20 minutes – it should be just golden around the edges of the pan.

Set aside to cool.  Once cooled, sprinkle with icing sugar and cut into squares.

Cook’s Note: If you package these up in parchment and a tightly sealed container, you can freeze for 2-3 weeks. Take the squares out about an hour before you’re going to serve and enjoy!

Until the next cooking adventure,
Jess

The post Lemon Squares appeared first on Cooking in my Genes.

A blend of coconut, almonds, oats and cinnamon makes this granola absolutely delicious when baked in the oven.

It’s perfect with your favourite milk or yogurt for an easy breakfast during the week or even the weekend.

I love to meal-prep for the week ahead and even more so during the holiday season when we have visitors. This way I have an easy breakfast that is ready to serve to my guests.

This Coconut & Almond Granola is such a crowd pleaser, that I nicknamed it ‘giftable granola.’ I found these cute food gift tags that I knew would be perfect tied around a mason jar of granola for the holiday season!

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Coconut & Almond Granola

With a blend of coconut, almond, oats and cinnamon, this Coconut & Almond Granola is perfect for an easy weekday breakfast or to serve to guests! Plus it's an easy DIY gift for the holidays.

Course Breakfast

Cuisine American

Keyword granola

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 cups

Author Jess

Ingredients

• 1 1/4 cup large flake oats
• 1 cup unsweetened shredded coconut
• 1 cup almonds, chopped roughly
• 2 tbsp ground flaxseed
• 1 tsp cinnamon
• 3 tbsp coconut oil, melted measure solid then melt
• 2 tbsp honey
• 2 tbsp almond butter
• 1/2 cup coconut flakes

Optional: 1/2 cup dried cranberries

Instructions

• Pre-heat oven to 325F. Line a large baking sheet with parchment paper.
• Measure a cup of almonds and chop them roughly. Then stir the almonds with the remaining dry ingredients (oats, coconut, flax seed & cinnamon).
  
• Measure coconut oil (solid form) and then melt; to that add the honey and almond butter. Stir the wet ingredients and then pour over the dry, stirring with a fork until coated.
• Pour granola mixture onto the parchment paper, spread out evenly and pop in the oven.
• Bake at 325F for 10 minutes, stir the granola, then bake for 10 more minutes.
• Cook's Note: After 20 minutes it will more than likely be nice and golden. However, if its not quite golden yet, place back in the oven for another 3-5 minutes – just watch it carefully so it doesn't burn.
• Once cooled, add in the coconut flakes (and optional dried cranberries) and mix. Then place in a container with a tight-fitting lid and store for up to a week.

Notes

• If you don't have almond butter, peanut butter or cashew butter will also work. 
• A great substitution for the flax is chia seeds!

My personal favourite way to gift this granola is a mason jar to keep the granola nice & fresh.

And, if you’re looking for the perfect breakfast, try my Cranberry-Pear Chia Seed Jam with this granola and yogurt; a match made in breakfast heaven!

Until the next cooking adventure,
Jess

The post Coconut & Almond Granola appeared first on Cooking in my Genes.

You can use these centrepieces for your holiday dinner table, on your mantle, as an accent during a cocktail party – for whatever your heart desires!
For the taller centrepiece you will need:
1/2 bag of cranberries
Water
Short vase
Couple of small branches from your Christmas tree

Instructions:
1. Cut a few small pieces from your Christmas tree, about double the size of the vase you have chosen
2. Fill the vase half-way with water
3. Add about half of the bag of cranberries
4. Gather the pieces from the tree together, and place in the middle of the cranberries in the vase, arranging as you see fit. The cranberries will help hold it in place.

For the shorter centrepiece you will need:
1/2 bag of cranberries
Water
Low glass bowl
5 tealights

Instructions:
1. Fill your low glass bowl about three-quarters full of water
2. Add in the cranberries
3. Place the 5 tealights in (try not to get the candle-wicks wet)
4. Arrange as you see fit
5. Light the candles when you sit down to the table and/or when guests arrive (depending on what you’re using the centrepiece for)

You can really ‘freestyle’ as I like to call it with these two ideas – if you feel you need a little more/less water or more/less cranberries, just adjust as you see fit!

I’d love to see what you come up with.  SHARE with us on Twitter or Instagram using the hashtags #cookinginmygenes & #12daysofholidaycheer

Until the next cooking adventure,
Jess

The post DIY Holiday Centrepiece appeared first on Cooking in my Genes.

1. Williams Sonoma Bourbon BBQ Sauce / 2. The Craft Cocktail Party / 3. Gilded Monogram DOF Glass / 4. Williams Sonoma One Pot of the Day Cookbook / 5. Lunch in Paris – A Love Story with Recipes / 6. Mercado Fruit Cart / 7. Acacia Wedge Server / 8. Cookbook Stand / 9. Kicking Horse Coffee – Cliff Hanger Espresso Roast / 10. ‘But First Tea’ Teacup / 11. Raised Bloom Measuring Cups / 12. Kate Spade Tidbit ‘Sayings’ Plate Set

**All of the items I’ve listed above are just because I love them – none of them are sponsored. I’m not affiliated with any of the companies. I just love to talk about the items I love to use in the kitchen**

Until the next cooking adventure,
Jess

The post Holiday Gift Guide appeared first on Cooking in my Genes.

I remember growing up when we’d come downstairs Christmas morning, we’d put on a CD called ‘A Very Special Christmas 2’ before we sat down around the tree.  It’s honestly the only Christmas CD I can remember we played and so many of the songs are my favourite to this day.

SO I wanted to share with  you my Holiday Playlist, a compilation of my favourite music for this time of year.

1. Please Come Home for Christmas – Bonjovi
2. Sleigh Ride – Debbie Gibson
3. Christmas All Over Again – Tom Petty
4. So This Is Christmas – Celine Dion
5. All I Want for Christmas Is You – Mariah Carey
6. Baby, It’s Cold Outside – Frank Sinatra
7. It’s Beginning to Look Alot Like Christmas – Michael Buble
8. She Daisy – Deck the Halls
9. I’ll Be Home For Christmas – She & Him
10. Underneath the Tree – Kelly Clarkson
11. Christmas (Baby Please Come Home – U2
12. Merry Christmas Baby – Bruce Springsteen
13. Rockin’ Around The Christmas Tree – Brenda Lee
14. Christmas Eve – Celine Dion
15. Jingle Bell Rock – Randy Travis
16. Christmas Time Again – Extreme
17. Silver Bells – Lady Antebellum
18. All My Bells Are Ringing – Lenka
19. Moonlight Kiss – Bap Kennedy
20. White Christmas – Otis Redding
21. One More Sleep – Leona Lewis

What are some of your favourite tunes? SHARE with us in the comments below!

Until the next cooking adventure,
Jess

The post My Favourite Holiday Tunes appeared first on Cooking in my Genes.

Case in point, this super SIMPLE bark which of course includes two of my favourite things – Pistachios & Chocolate!

It’s a bit of a salty-sweet combination that I just cannot resist and would make an easy and delightful gift this holiday season. But, maybe keep a bit of it for yourself too.

Prep time: 15 minutes
Equipment:  baking sheet & medium pot/pan

Ingredients:
2 tsp coconut oil
3 cups semi-sweet chocolate chips
½ cup salted pistachios, shelled & roughly chopped

Instructions:

First, lay down a piece of parchment paper to cover your baking sheet.

Next, shell pistachios (if needed), then roughly chop.

Put the coconut oil at the bottom of the pot, then add the chocolate chips. Heat on low heat, stirring constantly as the mixture melts.  Continue to stir until fully melted and then take off the heat.

Pour onto the parchment paper, spread out to about a quarter-inch and drop the pistachios on top.

Place in the fridge for one-hour.  Remove and break up to desired size.  For longevity, store in the freezer & take out for about a half-hour to hour before serving.

Want to use this as a gift? Line whichever container you choose with parchment paper, fill with bark et voila!

Cook’s Note:  You can truly use any ingredients you desire to mix in & make this bark your own! Get creative! Some of my favourite combinations:
– Cherry & Pistachio
– Mini-Marshmallow’s & Graham Crackers
– Toffee & Salt
– Coconut

Until the next cooking adventure,
Jess

The post Pistachio-Chocolate Bark appeared first on Cooking in my Genes.