Name: Nanaimo Bars Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h
Cuisine: Canadian
Ingredients: 1/2 cup unsalted butter; 1/3 cup cocoa powder; 1/4 cup sugar; 1 large egg; 1 3/4 cups graham crumbs (or digestive cookie crumbs); 3/4 cup shredded coconut; 1/2 cup chopped walnuts (chopped very finely); 6 tablespoons unsalted butter (softened); 2 tablespoons custard powder (or vanilla pudding mix); 3 tablespoons heavy cream; 1 1/2 – 2 cups powdered sugar; 4 oz semi-sweet chocolate (or 50-60% dark chocolate); 2 teaspoons oil

Jump to Recipe

Introduction

Nanaimo Bars are a no-bake Canadian classic featuring three delicious layers: a chocolatey crumb base, a creamy custard filling, and a smooth chocolate topping. These rich, sweet bars are perfect for parties or a special treat any time you want an indulgent dessert without baking.

The image shows three square dessert bars stacked on a white plate set on a white marbled surface. Each bar has three visible layers: the bottom layer is dark with a coarse texture, studded with small bits of nuts and chocolate pieces; the middle layer is smooth and creamy with a light yellow color; the top layer is a shiny, thin sheet of dark chocolate with subtle swirls visible on the surface. A glass of milk blurred in the background adds a simple, cozy touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
1/3 cup cocoa powder
1/4 cup sugar
1 large egg
1 3/4 cups graham crumbs (or digestive cookie crumbs)
3/4 cup shredded coconut
1/2 cup chopped walnuts (chopped very finely)
6 tablespoons unsalted butter (softened)
2 tablespoons custard powder (or vanilla pudding mix)
3 tablespoons heavy cream
1 1/2 to 2 cups powdered sugar
4 oz semi-sweet chocolate (or 50-60% dark chocolate)
2 teaspoons oil

Instructions

Step 1: Line an 8×8 or 9×9 inch pan with parchment paper or lightly greased aluminum foil, leaving an overhang to help remove the bars later.
Step 2: For the base layer, fill a medium saucepan with about 1-2 cm (1/2 to 1 inch) of water and heat on low. Place a heatproof glass bowl on top so it does not touch the water.
Step 3: Add the butter, sugar, and cocoa powder to the bowl. Stir occasionally as the mixture melts together.
Step 4: Once melted, whisk in the egg constantly until the mixture is thick, glossy, and smooth.
Step 5: Remove the bowl from heat and stir in the graham crumbs, shredded coconut, and finely chopped walnuts.
Step 6: Press this crumb mixture firmly into the bottom of the prepared pan. Freeze for 20 minutes to set while making the filling.
Step 7: For the middle layer, beat the softened butter in a large bowl until soft and fluffy.
Step 8: Mix in the custard powder and heavy cream until combined.
Step 9: Gradually beat in the powdered sugar a little at a time until the filling is very thick, thicker than typical frosting.
Step 10: Spread the custard buttercream evenly over the chilled base layer and refrigerate for at least 15 minutes to firm up.
Step 11: For the chocolate layer, place the chocolate in a heatproof bowl and melt it gently in the microwave at medium power for 45 seconds. Stir, then repeat melting and stirring until smooth. Alternatively, melt over a double boiler.
Step 12: Stir the oil into the melted chocolate to add shine and smoothness.
Step 13: Pour the chocolate over the chilled custard layer and smooth the top with a spatula.
Step 14: Refrigerate until the chocolate is about 75% hardened, about 20 minutes.
Step 15: Lightly score the chocolate with a knife where you want to cut the bars, then return to the fridge until fully firm.
Step 16: Remove bars from the fridge 10 minutes before slicing, allowing them to warm slightly for easier cutting along the scored lines.
Step 17: Serve chilled or at room temperature. Enjoy!

Tips & Variations

For a nut-free version, omit the walnuts and increase the amount of coconut slightly for texture.
Use digestive biscuits if graham crumbs are not available—they provide a similar flavor and texture.
Try adding a teaspoon of vanilla extract to the custard layer for extra flavor.
Ensure the egg is thoroughly cooked by whisking well in the double boiler stage to avoid any risk of raw egg.

Storage

Store Nanaimo Bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to one month; thaw in the fridge overnight before serving. Let the bars warm slightly at room temperature before slicing to prevent cracking in the chocolate layer.

How to Serve

A square baking pan lined with white parchment paper holds a bar dessert cut into 12 even squares. The top layer is smooth dark brown chocolate with a slightly glossy finish, showing gentle swirls and small air bubbles on the surface. The bars have sharp edges and the parchment paper folds slightly over the edges of the dessert. The pan sits on a white marbled surface with a large knife positioned to the right side, and some walnut halves scattered near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Nanaimo Bars without eggs?

Yes, you can substitute the egg in the base with a few tablespoons of mayonnaise or use a commercially prepared egg replacer. These alternatives help bind the ingredients without affecting the flavor.

Do Nanaimo Bars need to be refrigerated?

Because of the custard and buttercream filling, it’s best to keep Nanaimo Bars refrigerated until serving. They taste great chilled and hold their shape better when cold.