Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

In Nanaimo, Canada, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time.

Ingredients Nutrition


  1. Base: Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9" square pan. Chill.
  2. Cranberry Layer: Combine cranberry sauce and liqueur. Spread evenly over base. Custard Layer: Combine all ingredients and beat until smooth. Spread over base. Chill.
  3. Chocolate Layer: Melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. Spread evenly over filling. Chill. Let stand at room temperature for fifteen minutes before cutting into bars.
  4. To store: Store in refrigerator for up to 2 weeks before cutting.
  5. To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.
Most Helpful

Truly outstanding. Not only are these super yummy bur they are also very pretty and just perfect for the holidays. Don't let the layers scare you off they aren't difficult and go rather quickly. If you have never tried a Nanaimo Bar you must, they have pretty much become the Canadian National Cookie Bar and can be made is a hundred different flavores. This is a really great bar and would be a perfect introduction for a first timer and a most welcome addition to the collection of any Nanaimo addict.

Annacia December 21, 2010

Made this recipe pretty much as given, though I did make it with orange juice rather than the Grand Marnier! Still we (and our guests) had a great treat, and since I usually have frozen cranberries all year long, I'm keeping the recipe around! Definitely a winner! [Made and reviewed in Please Review My Recipe]

Sydney Mike December 27, 2013