Nanaimo Bars

Nanaimo bars hold a special place in my kitchen, especially during the holiday season when I need a no-bake dessert that impresses everyone. These Canadian treats consist of three distinct layers – a chocolate-coconut base, creamy custard filling, and glossy chocolate topping. I learned to make them from a friend who grew up in British Columbia, and now I make them at least once a month.

The combination of textures and flavors makes these bars irresistible, and the fact that they require zero oven time makes them even better for busy bakers like me.

What Are Nanaimo Bars?

Named after the city of Nanaimo in British Columbia, Canada, these bars have been around since the 1950s. They’re a no-bake dessert that showcases three layers of different textures and flavors. The bottom layer combines chocolate, coconut, and nuts for a firm, chewy base. The middle layer features a smooth, vanilla custard-flavored buttercream that melts in your mouth.

The top layer is pure chocolate that adds a satisfying snap when you bite into it. While they’re considered Canada’s iconic dessert, their popularity has spread across North America and beyond.

Equipment

• 8×8 inch square baking pan
• Parchment paper
• Medium saucepan
• Three mixing bowls
• Electric mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Sharp knife
• Double boiler or microwave-safe bowl

Nanaimo Bars Ingredients

Bottom Layer:

• 2 cups graham cracker crumbs
• 1 cup sweetened coconut flakes
• 1 cup chopped walnuts or pecans
• ⅔ cup melted butter
• ½ cup granulated sugar
• ¼ cup plus 2 tablespoons unsweetened cocoa powder
• 1 egg

Middle Layer:

• 3 tablespoons custard powder
• 3 tablespoons milk
• ½ teaspoon vanilla extract
• ½ cup unsalted butter, softened
• 3 cups powdered sugar

Top Layer:

• 5 ounces semi-sweet chocolate chips (about ¾ cup)
• 2 teaspoons vegetable oil

How to Make Nanaimo Bars

1. Line an 8×8 inch pan with parchment paper, leaving some overhang for easy removal. Set aside.
2. In a medium saucepan, combine melted butter, granulated sugar, and cocoa powder. Heat over medium-low heat, stirring constantly until the sugar dissolves and mixture is smooth.
3. Beat the egg in a small bowl. Slowly add a spoonful of the hot chocolate mixture to temper the egg, then pour the egg mixture back into the saucepan, stirring constantly.
4. Cook for 1-2 minutes until the mixture thickens slightly. Remove from heat immediately to prevent scrambling.
5. Add graham cracker crumbs, coconut flakes, and chopped nuts to the chocolate mixture. Stir until everything is well coated and combined.
6. Press this mixture firmly into the prepared pan, creating an even layer. Use the back of a measuring cup to pack it down tightly. Refrigerate while preparing the next layer.
7. For the middle layer, mix custard powder with milk in a small bowl until smooth. In a larger bowl, beat softened butter until light and fluffy, about 2 minutes.
8. Add the custard mixture and vanilla to the butter. Gradually beat in powdered sugar, one cup at a time, until smooth and spreadable.
9. Spread the custard layer evenly over the chilled base, smoothing the top with an offset spatula. Return to refrigerator for 30 minutes.
10. Melt chocolate chips with vegetable oil in a double boiler or microwave (in 30-second intervals), stirring until smooth.
11. Pour chocolate over the custard layer, tilting the pan to spread evenly. Refrigerate for at least 2 hours before cutting.

Tips For Making The Best Nanaimo Bars

• Pack the base layer very firmly – loose bases will crumble when cut
• Let butter come to room temperature naturally for the smoothest custard layer
• Bird’s Custard Powder is traditional, but vanilla pudding mix works too
• Score the chocolate layer after 30 minutes of chilling for cleaner cuts
• Run a knife under hot water and dry between cuts for neat squares
• Don’t skip the oil in the chocolate – it keeps the topping from cracking
• Use room temperature egg to prevent curdling in the base
• Work quickly when spreading layers to maintain distinct separation

Substitutions and variations

Graham crackers can be replaced with digestive biscuits or vanilla wafers. For nut allergies, substitute the walnuts with more coconut or crushed pretzels. Dark chocolate works instead of semi-sweet for a less sweet topping.

Create a mint version by adding peppermint extract to the custard layer and green food coloring. Peanut butter lovers can mix 2 tablespoons of peanut butter into the middle layer.

For a mocha twist, add instant coffee to both the base and custard layers. Orange zest in the custard creates a chocolate-orange variation that tastes amazing.

Fridge & Freezer

These bars must be stored in the refrigerator due to the custard layer. They actually improve after a day as the flavors meld together. Keep them chilled until serving time, as the middle layer softens quickly at room temperature.

For freezing, wrap individual bars in plastic wrap, then place in a freezer bag. They freeze beautifully for up to 3 months. The texture remains intact after thawing.

How To Store

Keep Nanaimo bars in an airtight container in the refrigerator for up to one week. Layer them between parchment paper to prevent sticking. For the best texture, let them sit at room temperature for 5-10 minutes before serving.

If gifting, pack them in a container with an ice pack during transport. They can stay at room temperature for about 2 hours before the custard layer becomes too soft.

Serving Suggestions

Cut bars into small squares – they’re rich, so a little goes a long way. Serve them on a platter for parties, arranging them in a checkerboard pattern for visual appeal. They pair wonderfully with coffee or tea.

For an elegant presentation, dust with cocoa powder or drizzle with white chocolate. During holidays, add festive sprinkles to the chocolate layer while it’s still wet. Some people enjoy them frozen as an ice cream-like treat on hot days.

Nanaimo Bars FAQs

What is custard powder?
Custard powder is a cornstarch-based powder flavored with vanilla, commonly used in British and Canadian desserts. Bird’s brand is traditional, but vanilla instant pudding powder makes a good substitute.

Why did my base layer fall apart?
The base needs enough binding from the egg and butter mixture, plus very firm packing. Make sure to cook the egg mixture until it thickens, and compress the base firmly.

Can I double the recipe?
Yes! Use a 9×13 inch pan for a double batch. The layers might be slightly thinner, but they work fine. Adjust chilling time as needed.

How do I get clean cuts?
Use a sharp knife dipped in hot water and wiped clean between each cut. Score the chocolate before it fully sets, then cut all the way through once completely chilled.

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