Nanaimo Bars: Irresistibly Decadent Classic Canadian Recipe
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Nanaimo Bars are a decadent treat that combines chewy, creamy, and crunchy textures with the perfect balance of chocolate and vanilla flavors. With a rich, chocolatey base, sweet filling, and chocolate glaze on top, Nanaimo Bars are a chocolate-lovers dream come true.
Nanaimo Bars
Growing up, my dad would tell the best stories about his adventures to get Nanaimo Bars.
He’d hop on a ferry and sail across the water just thinking about the sweet treat waiting for him on the other side.
He remembers sitting on the bank and eating these delicious bars, thinking that life couldn’t get any better.
Those stories have stuck with me, and every Christmas, I make these Nanaimo Bars for him.
It’s become a tradition that brings those ferry rides and quiet moments by the riverbank right to our home. Dad always gets the first piece, and as he takes that first bite, I can see the memories flooding back.
What’s are Nanaimo Bars?
A Nanaimo Bar is a no-bake, layered dessert bar that’s rich, sweet, and utterly irresistible. It’s made up of three distinct layers:
- Bottom Layer: A chewy, chocolatey crust made with graham cracker crumbs, cocoa powder, flaked coconut, and often nuts.
- Middle Layer: A creamy, buttery custard filling full of vanilla flavor with a smooth texture.
- Top Layer: A glossy, firm layer of melted chocolate that adds a satisfying snap with every bite.
The Nanaimo Bar originated in Nanaimo, a city on Vancouver Island in British Columbia, Canada.
It’s a classic Canadian dessert that became popular in the 1950s. Some say the recipe was first published in a local cookbook; others claim it was a family recipe passed down through generations.
However it became a thing—I’m just glad it did. Y’all are going to love this dessert!
Why You’ll Love My Nanaimo Bars
- Fun Canadian Dessert: These Nanaimo Bars bring the flavors of British Columbia and the City of Nanaimo right to your kitchen. You won’t need to cross a ferry to enjoy this decadent dessert bar inspired by the folks of Vancouver Island!
- Three Decadent Layers: From the chocolate graham cracker crust on the bottom, the creamy custard icing in the middle, and the decadent chocolate topping, this popular Canadian dessert tastes so amazing. The distinct layers are what makes it so irresistable!
- No-Bake Required: This no-bake dessert is perfect for when you want something sweet without having to bake it.
- Quick and Easy Prep: With just about a half hour of prep time and simple tools, you can whip up these bars in no time.
- Customizable: Don’t like coconut or nuts? You can skip them! Love peanut butter? Add a layer of creamy peanut butter between the custard layer and top layer.
Love chocolate? Try my Chocolate Bundt Cake!
Nanaimo Bars Ingredients
- Butter: You’ll use butter in every layer, making these bars rich and indulgent. Everything is better with butter, right? Let it come to room temperature so it blends easily.
- White Sugar: Granulated sugar works just fine for this recipe. I’ve not tried any other other sugar substitutes.
- Unsweetened Cocoa Powder: The cocoa powder gives the bottom layer its rich chocolatey taste.
- Eggs: A beaten egg helps bind the base layer together. It also thickens the chocolate mixture, so it’s smooth and ready for the crust.
- Graham Cracker Crumbs: The fine crumbs will give your crust layer a bit of crunch and a yummy buttery graham cracker taste. I just crush own graham crackers straight from the box.
- Flaked Coconut: Coconut adds texture and a a bit of flavor to the bottom layer. If you’re not a coconut fan, you can leave it out – but it’s a classic part of this Nanaimo Bar recipe.
- Finely Chopped Almonds (Optional): Chopped almonds give the crust layer a nutty crunch. They’re optional, so feel free to skip them if nuts aren’t your thing.
- Heavy Cream: This is what makes the middle layer extra creamy. It mixes with the Bird’s Custard Powder and sugar for a delicious custard buttercream filling.
- Bird’s Custard Powder: I use this custard powder in the middle layer. Not sure what custard powder is? See my notes below.
- Confectioners’ Sugar (Icing Sugar): In my recipe, I use powdered sugar in the middle layer to make it smooth. It combines with the cream and custard powder for a perfect texture.
- Semi-Sweet Baking Chocolate: Used for the top layer, this gives the bars their shiny chocolate ganache topping. The melted chocolate is rich, not too sweet, and just perfect, if you ask me!
What is Custard Powder?
I use custard powder in this recipe instead of custard to get the rich custard flavor in the filling while keeping it firm and delicious.
Using custard powder is quick and foolproof—much simpler than making custard from scratch!
If you’ve never used it before, Bird’s Custard Powder is a British pantry staple but is easy to find in grocery stores or online.
It’s also the traditional choice in a classic Nanaimo Bar recipe, tying the dessert to its roots in British Columbia and the City of Nanaimo. Without Bird’s Custard Powder, Nanaimo Bars just wouldn’t be the same. It’s what makes them uniquely Canadian and oh-so-delicious!
Where do you buy custard powder?
I can find Bird’s Custard Powder in the ethnic aisle of most large grocery stores or wherever they sell English ingredients. Or, you can find it on Amazon.
Nanaimo Bars with No Custard Powder
No custard powder to be found? You can also use instant vanilla pudding powder or instant vanilla pudding mix. It won’t be the same, and it’ll be a bit sweeter, but it’s a close match.
How To Make Nanaimo Bars
Here’s how to make the three distinct layers and assemble your Nanaimo Bar.
For the bottom layer
- Add ½ cup of the butter to the top of a double boiler, then add the white sugar and cocoa powder. Stir until melted and smooth.
- Beat in the egg, then stir until thick.
- Remove from the heat and stir in the graham cracker crumbs, coconut, and almonds (optional).
- Press into the bottom of an 8 x 8-inch pan.
For the middle layer
- Cream ½ cup of butter, heavy cream, and custard powder in your stand mixer or a hand mixer, until light and fluffy.
- Beat in the confectioners sugar gradually to avoid a sugar shower.
- Spread this over the bottom layer in the pan. Refrigerate to set.
For the top layer
- Melt the semi-sweet chocolate and remaining butter in the microwave until melted.
- Spread this over the chilled custard layer.
- Cool until set and cut into squares.
Storage
Classic Nanaimo Bars will keep in an airtight container in the fridge (there’s egg in them, so the counter isn’t a great idea) for about a week.
If you need to keep them longer, freeze Nanaimo bars for up to 3 months.
Other Delicious No-bake Recipes
- Strawberry Pie
- No Bake Pecan Pie
- Peanut Butter Pie
- Gingerbread Pie
- Rocky Road Fudge
- Butter Pecan Fudge
Do Nanaimo Bars have nuts?
I love almonds in my Nanaimo Bars, but they’re optional. If you love nuts, add them! They add such a wonderful crunch, but they’re not essential.
You could also use chopped walnuts or chopped pecans. But, if you’re worried about nut allergies or don’t care for them, omit the chopped nuts.
Can you make or buy Nanaimo Bars in the US?
You can buy Nanaimo Bars in some places, especially in the Pacific NorthWest closest to British Colombia, the birthplace of Nanaimo Bars.
But, they’re not common, your best bet is to make Nanaimo Bars from scratch using my recipe!
How do you cut Nanaimo Bars?
With a hard, chocolate layer on the top, Nanaimo Bars are notoriously difficult to cut. You have a few choices.
- You can pop them out of the baking dish and chill them until they’re hard. Then, cut them upside down, pressing the knife through the chocolate to cut it evenly.
- Or, you can let the bars soften on the counter and then use a super-sharp knife to cut through the softened chocolate.
Nanaimo Bars
Ingredients
- 1/2 Cup butter softened
- 1/4 Cup white sugar
- 5 Tbsp unsweetened cocoa powder
- 1 egg beaten
- 1-3/4 Cup graham cracker crumbs
- 1 Cup flaked coconut
- 1/2 Cup finely chopped almonds optional
- 1/2 Cup butter softened
- 3 Tbsp heavy cream
- 2 Tbsp custard powder
- 2 Cups confectioners sugar
- 4 1oz squares semi sweet baking chocolate
- 2 Tsp butter
Instructions
- In the top of a double boiler - combine 1/2 cup butter, white sugar, and cocoa powder. Stir often until melted and smooth. Beat in the egg, stirring until thick - about 2-3 minutes. Remove from the heat and mix in the graham cracker crumbs, coconut, and almonds (if using). Press into the bottom of an untreated 8x8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream, and custard powder until light and fluffy. Mix in the confectioners sugar until creamy. Spread over the bottom layer in the pan. Refrigerate to set.
- After the bars have chilled and set; melt the semisweet chocolate and 2 teaspoons of butter together in the microwave or on the stovetop over low heat. Spread the mixture over the chilled bars. Let the chocolate set up before cutting in to squares. You can refrigerate the bars to speed that process up if you like.
