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Gingersnap Nanaimo Bars

from the video Canadian Chocolate Bars Four Ways ▶︎

by Marie Telling


for 9 bars


  • ½ cup butter
  • ¼ cup sugar
  • 5 tablespoons cocoa powder
  • 1 egg, beaten
  • 1 ¼ cups graham cracker crumb
  • 1 cup sliced almond, chopped
  • ½ cup flaked coconut

Middle layer

  • ½ cup butter
  • 2 tablespoons custard powder
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground clove
  • ½ teaspoon ground nutmeg
  • 5 tablespoons heavy cream
  • 1 ½ cups powdered sugar
  • 1 cup gingersnap crumb

Chocolate ganache

  • 2 tablespoons butter
  • 6 oz chocolate
  • coarse gingersnap crumb, to garnish


  1. In a bain-marie, melt the butter, sugar, and cocoa powder.
  2. Stir in the egg and keep stirring for a minute until the mix thickens.
  3. Remove the bowl from heat.
  4. Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
  5. When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
  6. Cream the custard powder, softened butter, cinnamon, ginger, cloves, nutmeg, and cream together until smooth.
  7. Add the powdered sugar and gingersnap crumbs and mix until smooth.
  8. Pour mixture on top of the crust and spread it until you get an even layer.
  9. In a bain marie, slowly melt the chocolate and the butter.
  10. Cool it down a little bit then pour it over middle layer.
  11. Chill the bars for at least 3 hours.
  12. Cut them into 9 even squares and sprinkle each one with coarse gingersnap crumbs.
  13. Enjoy!
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