As of today, my holiday bakes are done! Our house smells outrageously of butter, sugar and spices. After the past four weeks, I admit I have a new and deep appreciation for professional bakers.

These Nanaimo Bars were among the last sweet that I baked this season. I’d seen recipes for them quite frequently and, curiosity piqued, went looking for a (somewhat) authentic recipe. A no-bake treat from Canada, these bars are deliciously fun, even if they do lean heavily of packaged ingredients (looking at you, Bird’s Custard powder).

As a subscriber to the New York Times, I’ve included a gift link to this recipe. Be sure to read the reader comments filled with suggestions from our Neighbors to the North. The list of ingredients follows:

Nanaimo Bars

Sara Bonisteel, New York Times

Ingredient List

• Base Layer
  • unsalted butter
  • granulated sugar
  • large egg
  • cocoa powder
  • vanilla extract
  • graham cracker crumbs
  • unsweetened shredded coconut
  • finely chopped walnuts, almonds or pecans (or a mixture)
• Middle Layer
  • unsalted butter
  • heavy cream
  • custard powder, such as Bird’s
  • confectioners’ (icing) sugar
• Top Layer
  • semisweet chocolate (see reader notes – there is some disagreement about this)
  • unsalted butter
  • Flaky sea salt, for sprinkling (optional)