All posts tagged squares

Nanaimo Bars

Here is another little tribute to my home and native land and the Company’s Coming book. I don’t ever remember making Nanimo Bars growing up, but I definitely ate my fair share! They are a staple at any bakery. I don’t know their exact history, but they’re named after a city in British Columbia.

I think that I probably never made these because they look intimidating. They’re three layers of pretty, but they’re actually super easy. Nanaimo bars are no bake, which means you can make them while dinner is in the oven. Here are some things I’ve picked up as I’ve made them: 1. I tweaked the original recipe to have more chocolate on top; I just like this ratio better; 2. It helps to put the first two layers in the freezer while you’re melting the chocolate. This makes it way easier to spread the top layer; 3. These are way better cold. The flavors don’t seem to do as well if the chocolate top is soft.

I also love this recipe because it’s another use for the Bird’s Custard Powder that I keep in the pantry to make trifle. If you don’t have any custard powder, vanilla pudding powder will work.

Alright, go get your Canadian on!!

Nanaimo Bars


Bottom Layer

  • 1/2 c. butter
  • 1/4 c. sugar
  • 1/3 c. cocoa
  • 1 egg, beaten
  • 1 3/4 c. graham cracker crumbs
  • 3/4 c. coconut

Frosting Layer

  • 1/2 c. butter, softened
  • 3 Tbsp. milk
  • 3 Tbsp. vanilla custard powder
  • 2 1/4 c. icing sugar

Top Layer

  • 1 1/4 c. chocolate chips
  • 1/4 c. butter


  1. Melt the butter, sugar and cocoa in a heavy saucepan.
  2. Add the egg. Stir to cook and thicken. Remove the pan from heat.
  3. Stir in crumbs and coconut and press into a 9×9 ungreased pan.
  4. In a separate bowl, beat together milk, custard powder and powdered sugar until light and creamy.
  5. Spread over graham crumb layer.
  6. Place pan in freezer while making the top layer.
  7. Melt chocolate chips and butter together over low heat, or in the microwave. Cool for about ten minutes.
  8. Pour chocolate over the frosting layer and spread to cover the entire pan.
  9. Chill in refrigerator

These will keep in the refrigerator or the freezer. You can also add nuts to the graham cracker layer if you don’t have an allergic child who wants to try everything you make!!

[easyrecipe n="0"]

Confetti Squares

This is a square that my grandmother always had in her fridge, and we just called them marshmallow squares. I don’t know if trying them out in the middle of the Texas Summer was the best idea, but they were never around long enough for them to melt! I actually had to make these three times because everyone in my house ate them all before I had a chance to take the pictures! I also tried them with Almond Butter and they worked, but I’m partial to the peanut butter. Make sure you refrigerate them for at least an hour. They taste way better cold! These come together is under ten minutes. They’re great to bring to a pot luck, or just to have around as an afternoon snack. I actually took this recipe from the Company’s Coming 150 Squares book.

Confetti Squares (adapted from Company’s Coming 150 Delicious Squares):


  • 1/4 c. butter
  • 1/2 c. peanut butter (crunchy or smooth depending on the texture you want)
  • 1 c. chocolate chips
  • 8 0z. mini colored marshmallows (this is just a little less than a full bag)


  1. Melt butter and peanut butter in a large saucepan.
  2. Stir in chocolate chips until melted.
  3. Let cool until you are able to touch the bottom of the pan.
  4. Add marshmallows and stir until coated.
  5. Spread into a 9×9 pan.
  6. Cool in the refrigerator.
Related Posts with Thumbnails Related Posts with Thumbnails
  • Follow Us!

    Twitter Pinterest MintMasonJar-Icon Instagram BlogLovinEmail
  • Photobucket
  • Certified Yummly Recipes on
  • Mom It Forward Contributor
  • Drop us a line
  • Grab a button!

  • Categories

  • Recently

  • Archives

  • Cookbooks we Love!