You might want to wait until after Christmas to make these. The ingredient list looks ominous, but really, there are three components to the recipe – hence ingredients that are repeated in each. This recipe was found by my daughter (who always contributes at least one item to this festive series of blogs). She thought this recipe would make an excellent addition to our sweet table. This is the last Christmas Treat for 2025 – Spiced Nanaimo Bars.  

You know I don’t generally follow recipes, unless it’s something special and it calls for care. My daughter on the other hand (who is a pretty good baker I must admit), will measure grains of salt if it calls for it! So yes, we do have a few “spirited exchanges” in the kitchen when we work together. My son is the same with cooking (and he loves to experiment), but our “spirited exchanges” are fewer and further between. Still, I wouldn’t trade these moments with them for anything.

Okay back to this recipe. Nanaimo Bars – tried it once, thought they were good but never had the desire to make one. This is a first, but honestly definitely not the last time. The next time I’m asked to bring something sweet this is it. It comes together so easily and is so flavorful. The spices are common and you should have them in your pantry. Basics like powdered cinnamon, ginger, whole nutmeg (that you can grate into the mix), and the seeds from green cardamom pods (which you can grind using a mortar and pestle).

The hardest part of this recipe is the time it takes for each layer to be ready to accept the next layer. Oh yes, and not devouring it by the spoonful as it sits in the baking tin waiting to be cut. Don’t forget about variations – I’m thinking espresso powder in all three layers – Espresso Nanaimo Bars (Christmas 2026). What about a Strawberry Buttercream with Dark Chocolate Nanaimo Bars. You could also increase the level of spice to you get a more middle-Eastern profile. Oh use your imagination and go wild! As always – enjoy!!

Ingredients 
Make the base:
2 ¼ cups (about 7oz, 200g) graham crackers
3/4 cup sweetened coconut flakes
1/4 cup light brown sugar, packed
3 tbsps cocoa powder, sifted
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp cardamom, ground
1/8 tsp kosher salt
Generous scraping of nutmeg (as long as you like the taste of nutmeg)
3/4 cup salted butter, melted

Make the filling:
1/2 cup unsalted butter, room temperature
1/4 cup 35% cream
2 tbsps custard powder, (e.g. Birds. Don’t leave this out, it helps the bars firm up and adds a nice flavor)
1 tsp vanilla
1/4 tsp ground cardamom
Large pinch kosher salt
2 1/2 cups powdered sugar

Make the topping:
1 cup (8 ounces) dark, milk or a combination of the two
3 tbsps coconut oil (if it’s hardened up, microwave it to measure)
Flaky Sea Salt for Topping

Directions
Lightly grease a 9” square baking tin and line with parchment paper, leaving an overhang on either end
To the bowl of your food processor, add the graham crackers, coconut, brown sugar, cocoa, ginger, cardamom, cinnamon, salt, and nutmeg – pulse until the mixture is combined and resembles fine crumbs
Add the melted butter and continue to pulse until it starts to clump – you may need to add more butter if it is too dry, or more crackers if is too wet. It should easily clump in your hand when pressed
Transfer the mixture to the prepared baking tin and press down evenly with a flat-bottomed measuring cup or glass until well-packed and smooth – place in the freezer for 30 minutes to set
While the base is in the freezer, make the filling by adding the butter to the bowl of a stand or hand mixer – use the paddle attachment and on medium speed, beat until light and fluffy scraping down the bowl as needed
Add the heavy cream, custard powder, vanilla, cardamom, ginger, and salt, and beat on low speed until combined, about 1 minute.
Add the powdered sugar in stages, until light and fluffy – scrape down the sides of the bowl after each addition is mixed in – taste it and adjust for salt or spices – whip again
Remove the pan from the freezer and top with the filling
Use a small offset spatula to gently and evenly spread the filling, making the surface as smooth and level as possible
Add the chocolate and coconut oil to a small bowl and microwave in 30 second bursts, stirring after each increment
Note: chocolate may not look melted but as soon as you start to stir you will see that it is, it will also burn if left to melt 
Pour the chocolate over the filling layer, tilting the baking tin to cover the surface evenly
Refrigerate for at least 1 hour before attempting to remove from the tray and cut the slices 
When ready to serve, remove from the fridge, sprinkle the flaky sea salt on top
Cut like you would a cheesecake using a clean sharp knife dipped in hot water and wiped dry between cuts
I cut mine into approximately 1” squares to yield about 60 servable pieces