Nanaimo bars are a no-bake Canadian dessert named after the city of Nanaimo, British Columbia. These decadent layered bars feature a chocolatey graham cracker crust, a creamy custard-flavored middle, and a smooth chocolate topping. They’re rich, indulgent, and perfect for holidays, parties, or any time you want a sweet treat!
Why You’ll Love This Recipe
- No baking required, making it easy and quick to prepare.
- A decadent combination of textures and flavors in every bite.
- Customizable with different flavors for the filling.
- Perfect for holiday trays, potlucks, or as a special dessert.
- A classic, crowd-pleasing recipe loved by all ages.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base Layer
- Unsalted butter
- Granulated sugar
- Unsweetened cocoa powder
- Egg
- Graham cracker crumbs
- Sweetened shredded coconut
- Chopped walnuts or almonds (optional)
Middle Layer
- Unsalted butter (softened)
- Heavy cream or milk
- Custard powder (or vanilla pudding mix as a substitute)
- Powdered sugar
Top Layer
- Semi-sweet or dark chocolate
- Unsalted butter
Directions
Prepare the Base Layer
- Melt and Mix: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder until smooth. Remove from heat and whisk in the egg until the mixture thickens slightly.
- Combine Dry Ingredients: Stir in the graham cracker crumbs, coconut, and nuts until fully combined.
- Press into Pan: Press the mixture evenly into the bottom of an 8×8-inch pan lined with parchment paper. Refrigerate while preparing the next layer.
Prepare the Middle Layer
- Cream the Butter: In a mixing bowl, beat the butter, custard powder, and cream until smooth.
- Add Powdered Sugar: Gradually mix in the powdered sugar until a creamy, spreadable consistency is achieved.
- Spread Over Base: Spread the custard mixture evenly over the chilled base layer. Return to the refrigerator to firm up.
Prepare the Top Layer
- Melt the Chocolate: In a microwave-safe bowl or over a double boiler, melt the chocolate and butter together until smooth.
- Spread the Chocolate: Pour the chocolate over the chilled custard layer, spreading it evenly. Work quickly, as the cold custard will set the chocolate fast.
Chill and Slice
- Chill: Refrigerate the bars for at least 2 hours or until fully set.
- Slice: Use a sharp knife, warmed under hot water, to cut the bars into squares or rectangles.
Servings and Timing
- Servings: Makes 16 bars
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
Variations
- Mint Nanaimo Bars: Add peppermint extract to the middle layer for a refreshing twist.
- Peanut Butter Twist: Replace custard powder with peanut butter for a nutty filling.
- Gluten-Free: Use gluten-free graham crackers for the base.
- Double Chocolate: Add cocoa powder to the middle layer for extra chocolatey bars.
- Coffee Flavor: Add instant coffee powder to the custard layer for a mocha version.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to a week.
- Freezing: Freeze the bars in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: These bars are best served chilled and do not require reheating.
FAQs
Can I use pudding mix instead of custard powder?
Yes, vanilla pudding mix is a good substitute, though custard powder provides the traditional flavor.
How do I prevent the chocolate layer from cracking when slicing?
Use a warm knife (run under hot water and dried) to gently slice through the chocolate layer.
Can I make these bars nut-free?
Yes, simply omit the nuts from the base layer.
Can I use milk chocolate for the topping?
Yes, though semi-sweet or dark chocolate balances the sweetness better.
Why is my custard layer runny?
Ensure the butter and powdered sugar are properly mixed to create a thick, creamy filling. Refrigerating the custard layer before adding the chocolate helps it firm up.
Do Nanaimo bars need to be refrigerated?
Yes, to keep the layers firm and fresh, they should be stored in the refrigerator.
Can I add flavors to the chocolate layer?
Yes, a splash of orange extract or rum can add a unique twist to the topping.
How do I make clean slices?
Chill the bars thoroughly, use a sharp knife, and clean the blade between each cut.
Are these bars suitable for gifting?
Absolutely! Package them in decorative boxes or tins for a thoughtful homemade gift.
Can I make these in advance?
Yes, Nanaimo bars can be made several days ahead and stored in the fridge or freezer.
Conclusion
Nanaimo bars are a rich and indulgent dessert that’s perfect for any occasion. Their luscious layers of chocolate, creamy custard, and crunchy base make them an unforgettable treat. Whether you’re celebrating a holiday or looking for a special dessert to share, this classic Canadian recipe is sure to impress. Try it today and enjoy the ultimate no-bake delight!
PrintNanaimo Bars
Nanaimo Bars are a classic Canadian dessert with three decadent layers: a chocolatey graham cracker and coconut base, a creamy custard middle, and a rich chocolate topping. No baking required!
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 16 squares 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Canadian
Ingredients
For the Bottom Layer:
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 1/3 cup cocoa powder
- 1 large egg (beaten)
- 1 tsp vanilla extract
- 2 cups graham cracker crumbs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped walnuts or pecans (optional)
For the Middle Layer:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tbsp custard powder (or instant vanilla pudding mix)
- 2 tbsp heavy cream
For the Top Layer:
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
Instructions
Prepare the Bottom Layer:
- Mix the Base:
- In a medium saucepan over low heat, combine the melted butter, sugar, and cocoa powder. Stir until smooth. Slowly whisk in the beaten egg and cook, stirring constantly, until the mixture thickens slightly (about 2-3 minutes).
- Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts (if using).
- Form the Base:
- Press the mixture firmly into an 8×8-inch baking dish lined with parchment paper. Refrigerate while preparing the middle layer.
Prepare the Middle Layer:
- Make the Custard Filling:
- In a medium bowl, beat the softened butter, powdered sugar, custard powder, and heavy cream until smooth and fluffy. Adjust the consistency with more cream if needed.
- Spread the Filling:
- Evenly spread the custard mixture over the chilled bottom layer. Return to the refrigerator to firm up (about 20-30 minutes).
Prepare the Top Layer:
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth.
- Add the Chocolate Topping:
- Pour the melted chocolate over the custard layer, spreading it evenly. Refrigerate until fully set (about 1 hour).
Serve:
- Cut into Bars:
- Once set, remove from the pan using the parchment overhang. Let sit at room temperature for a few minutes to soften slightly before cutting into squares or bars.
Notes
- Use a hot knife to cut the bars cleanly without cracking the chocolate layer.
- Store Nanaimo Bars in an airtight container in the refrigerator for up to a week or freeze for up to a month.
- For a flavor twist, add a splash of peppermint or almond extract to the custard layer.