Not as good as Jean Pare's. But pretty good! I don't think I mixed the custard filling long enough. Mine were a bit harder than I remember them being. I can't stress enough the importance of good chocolate on the top. I took these to a funeral, where several other people took them as well. Mine were definitely better than the cheap chocolate ones. But I paid a price for that. I used Bernard Callebaut semi-sweet chocolate.
This is hands down the best recipe Nanaimo bar recipe I have made. I couldn't find custard powder, but vanilla pudding powder is a great substitute. Fabulous! I noticed that someobody found the crust to be very greasy/oil- I didn't find this at all.
These are really really good. VERY rich, very sweet but not in a tooth-achinng way. My only complaint is that the base was very oily and greasy. But otherwise, these were delicious! Thanks for posting.
Un-freaking-believable! These ones are so packed with sweet and chocolate you can only eat one or two. Whoa. I used cornstarch and a little vanilla instead of vanilla custard powder. Really good.
This is the real thing. They remind me of the squares my grandmother made many years ago. Authentic Nanaimo bars use custard powder!! I have made several different Nanaimo Bars over the years but these are definitely the best.
Wonderful! I have never tried a Nanaimo bar before and I have only heard of them recently, so I chose this recipe because it was the "original". I was very pleased. These are rich, but in a GOOD way!