A classic treat that's a winner at the holiday cookie-exchange–And quite addicting!
Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Nanaimo Square5
Nanaimo Square6
  • Duration
  • Prep Time


  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1/4 cup cocoa
  • 1/2 teaspoon vanilla
  • 1 egg, slightly beaten
  • 1/4 teaspoon salt
  • 2 cups graham crackers, crushed
  • 1 cup coconut, shredded, unsweetened
  • 1/2 cup walnuts, chopped
  • 3 ounces semi-sweet chocolate
  • 1 tablespoon butter


  • 1/4 butter, softened
  • 2 cups icing sugar
  • 2 tablespoons Bird’s custard powder
  • 2 tablespoons whipping cream


Line 9-inch square pan with parchment paper. In heavy saucepan, melt butter and add sugar, cocoa, vanilla, egg and salt and cook over low heat untilmixture coats a spoon. Add graham crackers, coconut and walnuts to heated mixture and stir to combine. Remove from heat and press into pan. Cool.

In a mixing bowl of an electricmixer, combine butter, icing sugar and powder. Gradually add cream and mix until light and fluffy. Spread over first layer. Combine melted chocolate and butter and spread over filling. Chill in refrigerator until serving. Cut into 1-inch squares to serve.