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Nanaimo Bars… the three-layer Canadian no-bake dessert with a chewy chocolate-almond-coconut graham base, a custard-powder buttercream center, and a thin, snappy chocolate topping that slices clean. If you’ve been hunting for a real Vancouver Island Nanaimo Bar recipe that holds its shape, cuts neatly, and tastes like the real thing… this is it. To clarify: Nanaimo is a city on Vancouver Island and this treat is named after its hometown. It is a ferry ride away from Vancouver proper. The title of this video is meant to provide a reference point for those that are unfamiliar with it. There are only so many characters that can be used in a title, so I had to provide the nearest most recognizable location. Printable recipe card → https://kitchen-in-the-shire.kit.com/... Bird’s Vanilla Flavored Custard Powder → https://amzn.to/4pr6lVj Kitchen gear I use → https://amzn.to/3ZFdl4B What you’ll learn • Cook cocoa with butter and sugar so the graham-coconut base sets fudgy… not greasy or crumbly. • Dial in a custard-powder buttercream that spreads smooth and stays plush. • Pour a thin chocolate cap… score as the gloss fades… then use a hot, dry knife for glass-edge slices. • Chill timing between layers… and storage for bakery-clean squares. Ingredients: BASE 1 cup (85g) Coconut, sweetened. ½ cup (65g) Almonds. 1¾ cups (175g) Graham Cracker Crumbs. ½ cup (125g) Butter. ¼ cup (50g) Sugar. 5 tBsp (30g) Cocoa Powder. 1 Egg. MIDDLE ½ cup (125g) Butter, softened. 2 tBsp + 2 tsp (40ml) Heavy Cream. 2 cups (240g) Confectioners’ Sugar. 2 tBsp (16g) Bird’s VANILLA Custard Powder. TOP ⅔ cup (113g) Semi-Sweet Chocolate. 2 tBsp (28g) Butter. Pro tips • Temper the egg off heat after the cocoa mixture cooks… the base sets chewy and holds its lines. • Press firmly but don’t over-compact… you want a fudgy bite, not a brick. • Keep the top thin… thick chocolate looks dramatic but shatters the layers when you cut. • For perfect squares… score, chill, slice… heating and wiping the knife between cuts. • Make-ahead friendly… chill overnight for the cleanest cuts. Timestamps: 00:00- Intro 00:49 - How to make the base 03:26 - How to not screw up the egg part. 07:31 - Poll Question 08:04 - How to make the custard layer… according to the internet. 11:34 - How to get the chocolate top correct. (sorta) 14:45 - Disco Fridge (Canadian edition) 15:36 - Cutting them out, Close-ups, taste test. Storage Refrigerate, covered, 5–7 days. Freeze uncut up to 2 months… thaw in the fridge, score, then slice. I share heritage bakes and regional favorites with clear, how-first instruction… subscribe if that’s your lane. Narration by Damon Webb. Arial Photography by Sergey Guk Some links are affiliate… I may earn a small commission at no extra cost to you. #NanaimoBars #NanaimoBarsRecipe #NoBakeDessert #CanadianDessert #DessertBars #CustardPowder #BirdsCustard #GrahamCrackerCrumbs #Coconut #ChocolateDessert #HolidayBaking #KitchenInTheShire