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September 28, 2021
6:00 PM - 7:00 PM


Everett, WA 98201
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Cooking with Cam: How to Make Nanaimo Bars (Virtual)

Tuesday, September 28, 2021

6:00 PM - 7:00 PM

These classic no-bake bars, popular across British Columbia as well as the rest of Canada, are a decadent, easy-to-make treat perfect for serving at a late-summer picnic or cookout. Kit idea: Small container of Bird’s Custard Powder, the hard-to-find (around here at least) British ingredient called for in the most versions of this dessert.

There are a limited number of kits available. Sign up for a kit hereThe kit contains a one 300-gram container of Bird’s Custard Powder, the secret ingredient that Canadian Nanaimo-bar bakers swear by.

Cam Zarcone teaches all sorts of cooking classes (many of them through the local grocery chain PCC) around greater Seattle to cooks of all ages and abilities. She also offers up all kinds of inspired cooking-with-kids projects in her Substack newsletter, Homeschool Culinary Arts ( You can follow her on Instagram @hummingbirdculinary.

Sign up for the program:

To make the Nanaimo Bars you will need the following. See complete recipe here.

Equipment needed: 

  • Food processor for grinding graham crackers into crumbs (or crumbs can be made without a food processor by placing crackers in a large plastic bag and using a rolling pin to crush)
  • 8-inch or 9-inch square baking dish
  • Parchment paper or waxed paper for lining baking dish
  • Measuring cups and spoons
  • Small containers for measuring out ingredients separately during prep
  • Mixing bowl
  • Spatula
  • Double boiler (sold commercially as a two-pan, stackable set; can easily be improvised at home by using a small or medium saucepan as the base, topped with a shallow heat-proof bowl that rests atop the bottom pan)
  • Whisk
  • Stand mixer with whisk or paddle attachment, or hand-held electric mixer
  • Microwave-safe bowl for melting chocolate (or you can re-use double boiler to do this on the stovetop instead of in the microwave)
  • Knife and cutting board for chopping pecans (and cutting chilled dessert into bars)

  • For the crust:

    1 stick unsalted butter, cut into pieces
    ¼ cup granulated sugar
    1 egg
    ¼ cup unsweetened cocoa powder
    1 teaspoon vanilla
    2 cups graham cracker crumbs (about 14 whole crackers)
    1 cup unsweetened shredded coconut
    ½ cup finely chopped pecans

  • For the center “custard” layer, using Bird’s Custard Powder (in the kit):
    ½ stick unsalted butter, softened
    3 tablespoons heavy cream
    2 tablespoons Bird’s Custard Powder
    2 cups confectioners’ sugar

  • Alternate recipe for the center “custard” layer, if not using Bird’s Custard Powder:
    ½ cup milk
    2 teaspoons cornstarch
    ½ teaspoon vanilla
    ½ stick unsalted butter, softened
    2½ cups confectioners’ sugar

  • For the top chocolate layer:
    1 cup chopped bittersweet or semisweet chocolate (or chocolate chips)
    2 tablespoons unsalted butter

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