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Cream Egg Nanaimo Bars

No matter how you spin it, Nanaimo Bars are perfect. This version of the classic Canadian treat is made to resemble a Cadbury Cream Egg, and is the perfect addition to your Easter celebrations.


  • 1 cup graham cracker crumbs
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup finely chopped walnuts
  • 1/4 cup cocoa powder
  • 1/4 cup granulated sugar
  • 1/3 cup butter melted
  • 1 egg lightly beaten


  • 1/4 cup butter
  • 2 tbsp custard powder or instant vanilla pudding
  • 1/2 tsp vanilla
  • 2 cups icing sugar
  • 2 tbsp milk


  • 4 oz semisweet chocolate chopped
  • 1 tbsp butter


  1. Preheat oven to 350°F.
  2. Line a 9-inch square metal cake pan with parchment paper.


  1. In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar.
  2. Drizzle with butter and egg; stir until combined.
  3. Press crumb mixture into cake pan.
  4. Bake until firm, about 10 minutes. Let cool in pan on rack.


  1. In the bowl of a stand mixer, fitted with the paddle attachment, beat together butter, custard powder and vanilla.
  2. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread.
  3. Remove about 1/3 of the filling and add yellow food coloring. Mix to combine.
  4. Spread the 2/3 of the white filling on first and refrigerate for sbout 30 minutes.
  5. Spread the yellow filling on top of white filling.
  6. Refrigerate until firm, about 1 hour.


  1. In heatproof bowl, microwave chocolate and butter.
  2. Spread over filling; refrigerate until almost set, about 30 minutes.
  3. With the tip of a knife, score into bars; refrigerate until chocolate is set, about 1 hour.
  4. Cut into bars.

Recipe Notes

Culinary Cool Original