Orange Nanaimo Bars

Recipe by Lennie
READY IN: 24hrs 15mins
YIELD: 25 bars


  • Base
  • 12
    cup butter (I use butter) or 1/2 cup margarine (I use butter)
  • 13
    cup cocoa
  • 1
    large egg
  • 12
    cup finely chopped walnuts (or pecans)
  • 12
    cup shredded coconut
  • 1
    teaspoon freshly grated orange rind
  • Middle
  • 12
    cup butter, softened (don't use margarine here)
  • 2
    tablespoons custard powder
  • 2
    tablespoons frozen orange juice concentrate, thawed
  • 1
    teaspoon freshly grated orange rind
  • 2
    cups icing sugar, sifted to remove lumps
  • orange food coloring (optional, I don't use it)
  • Top
  • 4
    ounces semisweet chocolate
  • 2
    tablespoons butter (don't use margarine)


  • First, make base.
  • Put butter or margarine, cocoa and sugar into a saucepan and cook, over medium heat, until butter melts and sugar dissolves; stir occasionally.
  • Whisk egg and then SLOWLY whisk butter mixture into beaten egg; then put mixture back into same saucepan.
  • Cook, stirring frequently, for about 2 minutes or until smooth; remove from heat.
  • Stir in crumbs, nuts, coconut and orange rind; combine well then scrape into a 9-inch cake pan (8-inch works as well); spread evenly and even use your fingers to press down; refrigerate for 30 minutes.
  • Now make the middle.
  • With an electric mixer, beat custard powder into butter, then beat in orange juice concentrate and rind.
  • With your mixer on low, beat in icing sugar, a bit at a time, and the food colouring if you're using it.
  • Spread over the chilled base and refrigerate for 1 hour or until set.
  • Now make the top.
  • Chop chocolate coarsely and heat in a small pan, along with the butter, until melted and smooth; stir often.
  • Pour over the middle layer, spreading evenly; return to refrigerator for at least 30 minutes or until firm.
  • Once firm, cover with plastic wrap and keep refrigerated until serving.
  • With a sharp knife, cut into bars to serve.