I am a senior Canadian and have been cooking for family & friends for forty-five years. We don't really differ very much, after all, we all watch Emeril also. We do tend to have a lot of "regional" specialties and we have some ingredients, such as saskatoon berries from the prairies and bake-apple berries from Newfoundland and Winnipeg Goldeye that is only found in Lake Manitoba but I served my family "Shake N' Bake" for dinner to-night. Check out the Canadian recipes in the archives at this site...most of them are truly "Canadian".


  • 1/2 cup butter
  • 1/4 cup white sugar
  • 3 tbsp. cocoa
  • 1 egg
  • 1tsp vanilla
  • 2 cups graham wafer crumbs
  • 1 cup coconut
  • 1/2 cup chopped nuts
  • 1/4 cup butter
  • 2 cups sifted icing sugar
  • 2 tbsp. custard powder
  • 2 tbsp. hot water
  • 2 squares semi-sweet chocolate
  • 1 tsp. butter
  • 1/ cup chopped nuts


Cook butter, sugar, cocoa over hot water till sugar dissolves. Add beaten egg and vanilla. Remove from heat and add crumbs, cocoanut and nuts. Spread in greased pan 8 x 8. Place in refrigerator to set. Combine butter, sugar custard power and hot water. Mix well. Spread over first mixture and return to frig. Melt chocolate and butter. Spread on top of icing and chill until firm. Cut into small squares.

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Submitted 6/13/05.
Source: British Columbia Women's Institutes "Adventures in Cooking" 1958
Submitted By: Jean Trenholm
Nanaimo Bars