Rich, no-bake, and irresistibly indulgent, Nanaimo Bars are a beloved Canadian dessert that delivers layers of texture and flavor in every bite. Featuring a chocolate-coconut graham cracker crust, a velvety custard-flavored filling, and a glossy chocolate ganache topping, these iconic treats are a go-to for holidays, potlucks, or any time you’re craving something decadent. Whether you’re introducing them to a new crowd or revisiting a childhood favorite, Nanaimo Bars never fail to impress.
Origin Nanaimo Bars
Named after the city of Nanaimo in British Columbia, these bars first appeared in local cookbooks in the 1950s. They’ve since become an iconic dessert across Canada.
What I Love About This Recipe
They’re no-bake, easy to assemble, and look impressive. Each bite has that perfect balance of sweet, creamy, crunchy, and chocolatey.
Also Read : Easy Peanut Butter Pie
Nanaimo Bars
4
servings30
minutes40
minutes320
kcalNanaimo Bars are a classic Canadian no-bake dessert featuring three decadent layers: a crumbly chocolate-coconut base, a creamy custard-flavored middle, and a smooth chocolate topping. Rich, indulgent, and perfect for special occasions or holiday trays.
Ingredients
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa powder
1 l arge egg, beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped walnuts (optional
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons vanilla custard powder (like Bird’s) or instant vanilla pudding mix
2 tablespoons milk
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter
Directions
- In a medium bowl, combine melted butter, sugar, cocoa powder, beaten egg, and vanilla. Stir until smooth.
- Add graham cracker crumbs, coconut, and walnuts (if using). Mix until evenly moistened.
- Press firmly into an ungreased 8×8-inch pan. Refrigerate while preparing the filling.
- Middle Layer:
- In a mixing bowl, beat softened butter, custard powder, and powdered sugar until fluffy.
- Add milk gradually, beating until smooth and spreadable.
- Spread evenly over the chilled base. Chill again until firm, about 30 minutes.
- Top Layer:
- In a heatproof bowl, melt chocolate and butter together over a pan of simmering water or in the microwave in short bursts. Stir until smooth.
- Cool slightly, then pour over the chilled custard layer. Tilt the pan gently to spread evenly.
- Refrigerate until set, about 1 hour.
- Cut into small squares using a sharp knife warmed under hot water.In a medium bowl, combine melted butter, sugar, cocoa powder, beaten egg, and vanilla. Stir until smooth.
- Add graham cracker crumbs, coconut, and walnuts (if using). Mix until evenly moistened.
- Press firmly into an ungreased 8×8-inch pan. Refrigerate while preparing the filling.
- Middle Layer:
- In a mixing bowl, beat softened butter, custard powder, and powdered sugar until fluffy.
- Add milk gradually, beating until smooth and spreadable.
- Spread evenly over the chilled base. Chill again until firm, about 30 minutes.
- Top Layer:
- In a heatproof bowl, melt chocolate and butter together over a pan of simmering water or in the microwave in short bursts. Stir until smooth.
- Cool slightly, then pour over the chilled custard layer. Tilt the pan gently to spread evenly.
- Refrigerate until set, about 1 hour.
- Cut into small squares using a sharp knife warmed under hot water.
Notes
- Bird’s Custard Powder gives the authentic yellow filling, but vanilla pudding mix works fine.
- For neater cuts, let the bars warm at room temp a few minutes before slicing.
- Store refrigerated in an airtight container up to 1 week (or freeze for longer).
