Nanaimo Bars Recipe

ByMariam Harutyunyan
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Introduction

Nanaimo bars are a classic Canadian no-bake treat, featuring a rich layered combination of chocolate, custard, and nuts. These sweet bars offer a delightful mix of textures and flavors that are perfect for any occasion.

A close-up of a stack of three dessert bars is shown on a white marbled texture. Each bar has three layers: the bottom layer is a dark, crumbly crust with visible pieces of nuts and grains; the middle layer is a thick, creamy pale yellow filling with a smooth texture; the top layer is a dark chocolate sheet, slightly uneven and glossy with a few crumbs on it. Some crumbs are scattered at the base of the stack on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup unsalted butter
  • 5 tablespoons cocoa powder
  • 4 1/2 tablespoons granulated sugar
  • 1 large egg (beaten)
  • 1 3/4 cups graham cracker crumbs
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup finely chopped walnuts
  • 1/2 cup unsalted butter (at room temperature)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 3 tablespoons custard powder
  • 1 cup semisweet chocolate chips
  • 2 tablespoons neutral oil (such as vegetable or canola oil)

Instructions

  1. Step 1: Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal later.
  2. Step 2: In a saucepan over medium heat, melt 1/2 cup butter with cocoa powder and granulated sugar until smooth and steaming. Gradually whisk in the beaten egg to temper the mixture.
  3. Step 3: Remove from heat and stir in graham cracker crumbs, shredded coconut, and chopped walnuts until fully combined.
  4. Step 4: Press this base mixture evenly into the prepared pan and chill in the refrigerator for 15 minutes.
  5. Step 5: In a bowl, beat the room temperature 1/2 cup butter, powdered sugar, heavy cream, and custard powder until light and fluffy. If too thick, add an additional tablespoon of heavy cream and mix well.
  6. Step 6: Spread the custard filling evenly over the chilled base, then return to the refrigerator for 30 minutes to set.
  7. Step 7: Melt the semisweet chocolate chips with the neutral oil in a microwave-safe bowl using 10-second bursts, or in a double boiler, stirring until smooth.
  8. Step 8: Pour the melted chocolate over the set filling and spread evenly with a spatula.
  9. Step 9: Chill the bars for another 30 minutes or until the chocolate topping is firm.
  10. Step 10: Use a warm, sharp knife to cut the bars into squares before serving.

Tips & Variations

  • For a nut-free version, simply omit the walnuts or substitute with chopped seeds like pumpkin or sunflower.
  • If custard powder is unavailable, you can substitute with instant vanilla pudding mix for a similar flavor and texture.
  • Use a warm knife to make clean cuts and prevent the chocolate from cracking.
  • Try topping with a sprinkle of sea salt over the chocolate layer for a subtle contrast.

Storage

Store Nanaimo bars in an airtight container in the refrigerator for up to 5 days. To enjoy, bring them to room temperature for about 15 minutes. They can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

A close-up view of a stack of three dessert bars on a white marbled surface, each bar showing three clear layers: the bottom layer is dark brown and crumbly with bits of nuts and cookie pieces, the middle layer is thick and creamy pale yellow, and the top layer is a smooth, dark chocolate sheet that looks slightly wavy. Small crumbs are scattered around the base of the stack, adding texture and natural detail to the scene. 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 an oven?

Yes, Nanaimo bars are a no-bake dessert, making them easy to prepare without an oven.

What can I use if I don’t have custard powder?

You can substitute custard powder with instant vanilla pudding mix, which provides a similar creamy flavor and consistency for the filling.

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Nanaimo Bars Recipe

★★★★★

4.5 from 114 reviews
  • Author: Mariam
  • Total Time: 1 hour 5 minutes
  • Yield: 16 bars 1x
Print Recipe

Description

Nanaimo Bars are a classic no-bake Canadian dessert featuring a layered treat with a chocolate-coconut-walnut base, a rich custard-flavored middle layer, and a smooth chocolate ganache topping. These bars combine textures and flavors for a decadent and satisfying sweet treat, perfect for any occasion.

Ingredients

Scale

Base Layer

  • 1/2 cup unsalted butter
  • 5 tablespoons cocoa powder
  • 4 1/2 tablespoons granulated sugar
  • 1 large egg (beaten)
  • 1 3/4 cups graham cracker crumbs
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup finely chopped walnuts

Filling Layer

  • 1/2 cup unsalted butter (at room temperature)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream (plus extra 1 tablespoon if needed)
  • 3 tablespoons custard powder

Topping Layer

  • 1 cup semisweet chocolate chips
  • 2 tablespoons neutral oil (such as vegetable or canola oil)

Instructions

  1. Prepare base: Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal later. In a saucepan over medium heat, melt the butter with cocoa powder and granulated sugar until the mixture is smooth and steaming. Gradually whisk in the beaten egg to temper it and prevent curdling.
  2. Press base: Remove from heat, then stir in the graham cracker crumbs, shredded coconut, and finely chopped walnuts until fully combined. Evenly press this mixture into the prepared pan. Chill in the refrigerator for 15 minutes to set the base.
  3. Beat filling: In a mixing bowl, beat the room temperature unsalted butter, powdered sugar, heavy cream, and custard powder together until light and fluffy. If the filling mixture seems too thick to spread easily, add an additional tablespoon of heavy cream and mix until smooth.
  4. Spread filling: Evenly spread the custard filling over the chilled base layer. Return the pan to the refrigerator and chill for 30 minutes so the filling can firm up properly.
  5. Melt chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips together with the neutral oil by heating in 10-second bursts, stirring in between until smooth. Alternatively, use a double boiler to melt the chocolate mixture gently.
  6. Chill and cut: Pour the melted chocolate ganache over the set custard filling and spread it evenly. Chill the assembled bars in the refrigerator for an additional 30 minutes or until the chocolate topping is firm. Once fully set, use a warm sharp knife to carefully cut the dessert into individual bars for serving.

Notes

  • Ensure the egg is gradually tempered when adding to the hot cocoa mixture to prevent scrambling.
  • Use parchment paper with an overhang for easier removal of the bars from the pan.
  • If the custard filling is too stiff, adding an extra tablespoon of heavy cream will improve spreadability.
  • Warm the knife before cutting to get clean, smooth edges on the bars.
  • Store Nanaimo Bars in the refrigerator and consume within 3-4 days for best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Canadian

Keywords: Nanaimo Bars, no bake dessert, Canadian dessert, layered bars, custard bars, chocolate coconut bars

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