Nanaimo Bar

Smokin’ George’s “Truly Decadent, Maple, Bacon-Topped Nanaimo Bar”

So you wanna make your own “Truly Decadent Bacon-Topped Nanaimo Bar!” Well, strap on an apron and give it a whirl. While the original version includes 8 cups of icing sugar and 4 cups of butter, and is baked in a full size hotel pan, the team at Smokin’ George’s BBQ Restaurant has scaled it down for your home kitchen.

Good luck! Download the Nanaimo Bar Recipe


Bottom Layer

1 cup butter
1/2 cup white sugar
2 eggs beaten
1/2 cup cocoa
3 cups graham crumbs2 cups crushed pretzels

Spray a 9” by 13” pan with pan spray and line with parchment. Partially melt butter in microwave just until soft. In a medium sized bowl mix butter with sugar then eggs and cocoa, when that is well mixed add graham crumbs and pretzels. Put on gloves mix well and press flat into bottom of pan.

Refrigerate while making middle layer.

Middle Layer

1 cup butter
4 cups icing sugar
1/8 cup custard powder
1/8 cup ml maple syrup
1/8 cup cream room temp
1 tbsp maple extract

Bring butter and cream to room temperature (use microwave if required). With an electric mixer, mix the butter with the icing sugar & custard power. Gradually add maple syrup, cream & maple extract until mixture is creamy and smooth. Pull bottom layer out of fridge and pour middle layer over the top. Spread out evenly & place back in fridge to firm up.

Top Layer

1 ½ cups semi sweet chocolate chips
1 teaspoon cayenne pepper
2 tablespoons diced butter
4 slices bacon (diced)
Smoked sea salt

Set up small pot of water heat until simmering (double boiler). Put chocolate in stainless steel bowl  and place bowl on top of double boiler. Stir until chocolate is melted.

*Note:  chocolate is sensitive, be careful not to heat too quickly or get water in the chocolate or the chocolate will separate. Stay with it and stir continuously until melted.

When melted remove chocolate from double boiler, add cayenne and butter and continue to stir. Pour chocolate over middle layer and spread evenly. Immediately sprinkle smoked salt and chopped bacon evenly over chocolate before it sets.  Place back in fridge to set up.

*Note:  Scoring the top of the Nanaimo Bar before the chocolate topping is completely set will make it easier to cut. Use a hot chef’s knife or long serrated knife to cut.

Recipe Yields: 16 – 20 generous sized pieces.