Candy Cane Nanaimo Bars

16  Ratings
  • 30 min prep
  • 4 hr total
  • Makes 32 servings, 1 bar (37 g) each.


Submitted by 0

Candy Cane Nanaimo Bars Recipe

Ingredients

  • 6 oz. semi-sweet baking chocolate, divided
  • 3/4 cup plus 1 Tbsp. butter, softened, divided
  • 1 egg
  • 2 cups Honey Maid Crumbs
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 2 Tbsp. custard powder
  • 3 Tbsp. milk
  • 2 cups icing sugar
  • 1 tsp. peppermint extract
  • 10 drops red food colouring
  • 2 Tbsp. crushed candy canes (about 2)

Instructions

  • Heat  oven to 350°F.
  • Microwave  2 oz. chocolate and 1/2 cup butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in egg. Stir in crumbs, coconut and nuts. Press onto bottom of 9-inch square pan. Bake 8 min.; cool completely.
  • Beat  1/4 cup of the remaining butter, custard powder, milk, sugar, extract and food colouring with mixer until well blended; spread onto crust. Refrigerate 15 min.
  • Microwave  remaining chocolate and butter in microwaveable bowl 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer; sprinkle with candy. Refrigerate 3 hours before cutting into bars.

Recipe Tips

Make it EasyFor easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.

How to StoreStore bars in airtight container at room temperature up to 1 week. Or for longer storage, freeze bars up to 3 months. Thaw overnight before serving.

128078

Nutrition Information

Makes 32 servings, 1 bar (37 g) each.

Nutrition per serving:

  • Calories 160 
  • Total fat 9 g
  • Saturated fat 5 g
  • Cholesterol 20 mg
  • Sodium 80 mg
  • Carbohydrate 18 g
  • Dietary fibre 1 g
  • Sugars 13 g
  • Protein 1 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 0 %DV
  • Iron 2 %DV

This recipe features: