I loved spotting a tray of Nanaimo bars at family get-togethers as a kid…and if I’m honest, I still make a beeline for these delicious bars whenever they make an appearance. This is a classic recipe for the Canadian chocolate-coconut-custard treat that always takes me right back, along with some tips to make this nostalgic treat bakery-worthy!
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What are Nanaimo Bars?
Nanaimo bars are a nostalgic no-bake Canadian dessert made of three distinct layers: a coconut-chocolate-nut base, a custardy buttercream middle, and a rich chocolate ganache topping.
They’ve been a beloved Canadian treat since the 1950s, when the Nanaimo hospital auxiliary published one of the earliest-known recipes. Similar layered bars already existed at this time, but it was the city of Nanaimo that embraced the dessert and made it their own, going so far as to hold a contest in the 1980s to settle on an official Nanaimo bar recipe. Since then, Nanaimo bars have become a classic Canadian dessert across the country.
Why You’ll Love These Nanaimo Bars
- Rich and satisfying combo of chocolate, coconut, and custard with lots of buttery goodness to hold it all together.
- No oven required, so it’s the perfect dessert to make on a hot summer day.
- Make-ahead friendly! They store beautifully in the fridge or freezer.
- Delicious and nostalgic slice of Canadian history!
Ingredients You Need to Make Nanaimo Bars
A quick rundown of what you’ll need for each layer:
Base Layer
- Butter binds the base and sets firm in the fridge
- Cocoa powder adds rich flavour and absorbs moisture; no extra fat needed
- Egg is gently cooked to thicken and bind the crust
- Graham cracker crumbs add structure and flavour
- Shredded coconut adds flavour, texture, and chew
- Chopped nuts. Almonds or walnuts are traditional, but totally optional.
Need to go Nut Free?
Just sub out the nuts with an equal weight of graham crumbs!
Middle Layer (Custard-Flavoured Buttercream)
- Unsalted butter forms the base of the creamy filling. Make sure it’s softened/room temp.
- Custard powder adds the classic vanilla custard flavour and yellow hue that Nanaimo bars are known for. Bird’s Custard Powder is the traditional choice, but any brand will do. And if you can’t find custard powder, you can sub in some vanilla pudding mix in a pinch.
- Powdered sugar sweetens the buttercream and helps it set firm.
- Milk or cream brings the buttercream to a more spreadable consistency.
Top Layer (Chocolate Ganache)
- Semisweet chocolate is smooth, rich, and not overly sweet.
- Butter keeps this layer smooth and soft so it won’t crack when you slice it.
Tips for Bakery-Quality Nanaimo Bars
- Chill each layer thoroughly before adding the next. This is the secret to beautifully-defined layers that are easy to slice.
- Add the egg slowly and stir constantly while you’re cooking the base layer. This gently cooks the mixture so it can thicken without getting scrambled egg bits.
- For clean cuts, let the pan sit at room temperature for 15-20 minutes, then slice with a sharp knife warmed in hot water.
How to Store & Freeze Nanaimo Bars
You can store Nanaimo bars in the fridge for up to 5 days. To freeze, slice them into bars and arrange them on a parchment-lined tray. Freeze until completely solid (about 1 hour) then transfer to an airtight container in a single layer, or with parchment between layers. They should keep well in the freezer for up to 2 months. Thaw them out in the fridge overnight, then let them come up to room temperature for 15-20 minutes before serving.
Success Tip
Avoid thawing the bars out at room temperature. An unappealing layer of condensation could form.
FAQs
Yes! You can sub out the custard powder with vanilla pudding mix. It won’t be exactly the same, but it’ll add a similar vanilla flavour to the buttercream layer.
Let the bars come up to room temp for 15-20 minutes before slicing. Use a warm knife to slice them into squares for the cleanest cuts.
Yes! Just use gluten-free graham crackers to make the crumbs for the base layer
Nanaimo Bars (Rich, Chocolatey & Buttery)
Ingredients
Method
- Spray an 8 x 8 inch (20 x 20 cm) or 9 x 9 inch (23 x 23 cm) pan with baking spray, and line with parchment paper.
- Melt 115 g unsalted butter, 50 g granulated sugar, and 30 g cocoa powder in a heat-proof bowl set over a pan of simmering water. Stir until smooth.
- Gradually whisk in 1 large egg, stirring constantly until the mixture thickents (about 2-3 minutes).
- Remove from the heat, and stir in 175 g graham cracker crumbs, 65 g finely-chopped almonds, and 70 g unsweetened shredded coconut until well combined.
- Press the mixture evenly into the pan, and chill in the fridge while you prepare the buttercream.
- Add 115 g unsalted butter and 30 g Bird's Custard Powder to a mixing bowl and beat until smooth and fluffy (2-3 minutes).
- Add 30 g milk or cream and beat until incorporated.
- Add 250 g powdered sugar gradually, and beat until light and fluffy.
- Spread the filling over the chilled base, and return the pan to the fridge until set firm (at least 30 minutes).
- Add 115 g semi-sweet chocolate and 28 g unsalted butter to a heat-proof bowl set over a pot of simmering water. Heat while stirring until completely melted and smooth.
- Allow to cool for 10-15 minutes, then spread over the chilled buttercream layer. Return the pan to the fridge until fully set.
- When ready to serve, bring up to room temperature for 15-20 minutes. Slice into 9 (3 rows of 3) or 16 (4 rows of 4) squares. Use a warm knife and wipe it clean after each cut, for the cleanest squares.
- Squares can be stored in the fridge in an airtight container for up to 5 days, or frozen for up to 2 months (see notes in the post above for freezing Nanaimo bars).
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