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.

You can get super creative by adding toppings and ingredients that work for you.

Make some hot chocolate, set out this toppings bar and get ready to enjoy!

To me, there’s nothing much more comforting than a hot cup of cocoa. I really want to make getting together with your loved ones much easier but still delicious!

That’s where the idea came for this hot chocolate bar. And this isn’t your average hot chocolate; it is DECADENT. That’s why I’ve included a variety of toppings and many that aren’t too sweet.

So, what kinds of toppings can you include when making this hot chocolate bar?

Topping Ideas

• This recipe includes toppings like toasted coconut, marshmallows, whipped cream, caramels, chocolate, cookies and raspberries!
• For Valentine’s Day you could dress the board up with cinnamon hearts, pink and red sprinkles or heart-shaped chocolates.
• Try topping whipped cream with peppermints or crushed candy canes for Christmas.
• For a cozy movie night-in, try toppings like caramel popcorn or crunched up plain potato chips for a salty-sweet vibe!
• Coffee-lover? Use a drop of peppermint extract and dusting of coffee grinds for a peppermint-mocha flavour.

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Decadent Hot Chocolate Bar

Build your own hot chocolate bar with a variety of toppings and decadent hot chocolate recipe! Perfect to enjoy with family and friends for cozy nights in.

Course Dessert

Cuisine American

Keyword hot chocolate, hot chocolate bar, hot chocolate toppings

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 small cups

Author Jess

Ingredients

• 4 cups milk
• 1/2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1 3/4 cups semi-sweet chocolate chips
• pinch kosher or sea salt

Toppings:

• toasted coconut
• marshmallows
• caramels
• cinnamon
• raspberries
• chocolate shavings
• ginger or shortbread cookies
• almonds
• white or dark chocolate chips
• dried cranberries
• whipped cream

Instructions

• In a medium saucepan, heat the milk and maple syrup over medium high heat until it starts to steam and bubbles form around the edges (be careful not to let the milk boil).
• Remove from the heat and whisk in the cinnamon, chocolate chips and pinch of salt. Whisk until smooth.
• Place back on low heat for about 3-5 more minutes, stir and then serve hot with your choice of toppings.

From Valentine’s Day to Christmas to just a cozy night in, you can adjust the toppings based on the season. Or, simply make up the hot chocolate bar according to your tastes.

You could also ask guests to bring over their favourite toppings, then you provide the hot chocolate; a group effort!

Some of my favourite topping combinations:

• Whipped cream, toasted coconut, crumbled ginger cookie
• Raspberries, toasted coconut, marshmallows & whipped cream
• Marshmallows, whipped cream, white chocolate chips & almonds

Make this on a wintery, weekend afternoon or evening, or just when you feel like a creative dessert.

And then share this with the people you love!

Until the next cooking adventure,
Jess

The post Decadent Hot Chocolate Bar appeared first on Cooking in my Genes.

I pretty much enjoy cranberry everything during the festive season. So, this recipe is dedicated to all those cranberry-lovers out there.

Plus, these cranberry cheesecakes are easy to make!

This recipe comes together quickly because of the simplicity of ingredients.

Cranberries

Tart, bright cranberries are the perfect fruit for these cheesecakes.

Mascarpone Cheese

My personal favourite as the smooth layer, mascarpone cheese pairs just beautifully with the cranberries.

Graham Crackers

Provide the crunch and act at the crust in this recipe.

What I love about this recipe is once the ingredients are prepared, the cheesecakes can be made as you see fit.

Layer in whichever way you choose!

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No-Bake Mini Cranberry Cheesecakes

Individual no-bake mini cranberry cheesecakes are an easy, make-ahead dessert celebrating cranberries! These cranberry cheesecake's are a lovely way to enjoy the festive season.

Course Dessert

Cuisine American

Keyword cheesecake, cranberry

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 small, individual cheesecakes

Author Jess

Equipment

• Medium saucepan, 2 mixing bowls, 4 small glasses

Ingredients

• 2 cups frozen cranberries
• 1/3 cup water
• 1/4 tsp nutmeg
• zest of half an orange
• 1/3 cup sugar
• 12 graham crackers
• 2 tbsp butter, melted
• 1 tbsp sugar
• 1 cup mascarpone cheese about a 275g container
• 2 tbsp milk
• 2 tbsp icing sugar

Instructions

• In a medium saucepan add cranberries, water, nutmeg and orange zest and bring to a boil over medium-high heat.
• Once boiling, turn to medium-low and keep at a simmer for about 10-12 minutes or until cranberries reduce to a jam-like consistency, stirring occasionally. Once done, remove from heat and set aside.
• In a small mixing bowl, crush graham crackers into small pieces. To crackers add melted butter and sugar, stir to combine and set aside.
• In another small mixing bowl, add mascarpone cheese, milk and icing sugar and stir together until combined.
• To assemble, start with a layer of graham crackers mixture at the bottom of a small glass, followed by some of the mascarpone mixture and then the cranberry sauce. Continue layering, splitting ingredients between the 4 small glasses. You'll probably have about 2-3 tablespoons of cranberry jam per cheesecake and about a 1/4 cup of mascarpone cheese. Top with a few cranberries to garnish and enjoy!

Notes

**Make these ahead of time, cover and store in the fridge and take out about 30 minutes before eating.

**This recipe is easily doubled so you can serve a larger group if needed.

You can make these ahead of time, chill in the fridge and then you’re set for dessert.

I love the combination of ingredients: the tartness of the cranberries pair nicely with the mascarpone cheese and crunch of the graham crackers.

These desserts are perfect for the festive season; and I love the mini presentation!

You’ll want to dig right in.

Looking for more cranberry recipes?? Check out my my favourite holiday recipes!

Until the next cooking adventure,
Jess

The post No-Bake Mini Cranberry Cheesecakes appeared first on Cooking in my Genes.

Since I was little I have always felt a sense of joy around the holiday season; there was always something sort of magical about this time of year.

So, let’s dig into all of the deliciousness of the season with my Monthly Favourites including which recipes to make in December!

I had A LOT of client work in November and not much downtime, so I’m really excited for a slower holiday season.

We did get away for a little long weekend in mid-November, heading to BC for a little mountain downtime which was the perfect re-charge before finishing up many projects the rest of the month.

During the last week of November we got our Christmas tree up and decorated. I bought alllll of the butter at the grocery store to start my Christmas baking and I’ve watched my favourite holiday movies about 8x each, haha.  Some of my favourites are Elf, The Holiday, Love Actually and Home Alone which I like to watch whilst baking!

Stay tuned to the blog during December as I have a few more treats up my sleeve plus my baking list for the season and perfect shareable recipes for entertaining!

And, I’m planning all of the delicious dishes to make the rest of this month too! Here are some of my favourite recipes to make in December:

Prosciutto Parmesan Brussels Sprouts

Cranberry-Pear Chia Seed Jam

Kale, Apple & Cheddar Salad with Spicy Chickpeas

Baked Pears with Cardamom Cream

Baked Parsnip Fries with Garlic Yogurt Dip

Lemon Squares

PLUS, if you need holiday appetizer inspo, check out this awesome round-up of 20 appetizer recipes from Food Bloggers of Canada which includes my New Year’s Eve Party menu!

I’m really looking forward to being at home this month; enjoying time reading by the Christmas tree; visiting with family and friends; and, cooking at home.

And, if you need any book gift ideas, a couple of my favs from this year are:

Healthyish is one of the only cookbooks I’ve purchased this year and we cook out of it all, the, time! Seriously so many delicious dishes that are simple to make, especially during the week. There is a Spiced Chicken & Chickpea Flatbread with Cucumber-Dill Tzatziki that is so simple for a weeknight dinner, plus a TON of flavour! Then my other favourite recipe in the book is a Single-Serving Chocolate and Peanut Butter Cookie; for when you need a cookie, stat!

If you need a few novel ideas, The Little French Bistro and Little Beach Street Bakery  are two really cute books that I absolutely loved. Both books have a foodie-twist, are easy to read and totally heartwarming.

I’d love to know what some of your favourite dishes are to make during the holiday season! Drop me a note below in the comments or visit me over on Instagram.

Until the next cooking adventure,
Jess

P.S. Thank you to the lovely Janelle Saccucci for the photos of me in this post! We had a great time taking holiday-inspired photos!

The post What’s in Season – Monthly Favourites appeared first on Cooking in my Genes.