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Cream Egg Nanaimo Bars | Culinary Cool

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.
Course Dessert
Cuisine Canadian
Keyword Creme Egg, Nanaimo Bars
Prep Time 15 minutes
Cook Time 10 minutes
Chill 2 hours


  • 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


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


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


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


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


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