Name: Nanaimo Bars Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: Canadian
Ingredients: 1/2 cup unsalted butter; 1/3 cup cocoa powder; 1/4 cup sugar; 1 large egg; 1 3/4 cups graham crumbs or digestive cookie crumbs; 3/4 cup shredded coconut; 1/2 cup chopped walnuts, very finely chopped; 6 tablespoons unsalted butter, softened; 2 tablespoons custard powder or vanilla pudding mix; 3 tablespoons heavy cream; 1 1/2 to 2 cups powdered sugar; 4 oz semi-sweet chocolate or 50-60% dark chocolate; 2 teaspoons oil

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Introduction

Nanaimo bars are a no-bake Canadian classic featuring a rich layered dessert with a crumbly base, creamy custard filling, and a smooth chocolate topping. These bars are indulgent, easy to make, and perfect for sharing or special occasions.

Three square dessert bars are stacked on a white plate on a white marbled surface. Each bar has three distinct layers: the bottom layer is dark brown with a rough texture containing visible chunks of nuts; the middle layer is smooth and creamy with a pale yellow color; the top layer is a glossy dark chocolate sheet with slight ripple patterns. A glass of milk is blurred in the background with a soft gray cloth behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Base

1/2 cup unsalted butter
1/3 cup cocoa powder
1/4 cup sugar
1 large egg
1 3/4 cups graham crumbs or digestive cookie crumbs
3/4 cup shredded coconut
1/2 cup chopped walnuts, finely chopped

Middle Layer

6 tablespoons unsalted butter, softened
2 tablespoons custard powder or vanilla pudding mix
3 tablespoons heavy cream
1 1/2 to 2 cups powdered sugar

Chocolate Topping

4 oz semi-sweet or 50-60% dark chocolate
2 teaspoons oil

Instructions

Step 1: Line an 8×8 or 9×9 inch pan with parchment paper or lightly greased aluminum foil, leaving an overhang around the edges for easy removal.
Step 2: Prepare the base layer by filling a medium saucepan with 1-2 cm (1/2 – 1 inch) of water and heating over low heat. Place a glass bowl on top ensuring it doesn’t touch the water.
Step 3: Add the butter, sugar, and cocoa powder to the glass bowl. Stir occasionally until melted and combined.
Step 4: Whisk in the egg constantly until the mixture is thick, glossy, and smooth.
Step 5: Remove the bowl from heat and stir in the graham crumbs, shredded coconut, and chopped walnuts.
Step 6: Press the mixture evenly into the prepared pan and place in the freezer for 20 minutes to firm up.
Step 7: For the middle layer, beat the softened butter in a large bowl until soft and fluffy.
Step 8: Mix in the custard powder and heavy cream until smooth.
Step 9: Gradually beat in the powdered sugar a little at a time until the mixture becomes very thick, thicker than normal frosting.
Step 10: Spread the custard buttercream over the chilled base layer and refrigerate for at least 15 minutes to firm.
Step 11: To make the chocolate topping, place chocolate in a heatproof bowl and microwave on medium power for 45 seconds. Stir and repeat in short bursts until fully melted, or use a double boiler.
Step 12: Stir in the oil until smooth, then pour over the middle layer and smooth the surface.
Step 13: Refrigerate until the chocolate is about 75% hardened, around 20 minutes.
Step 14: Lightly score the chocolate layer where you will cut the bars later, then return to the fridge until fully firm.
Step 15: Before cutting, let the bars sit at room temperature for 10 minutes to soften slightly for easier slicing. Cut along the scored lines and enjoy.

Tips & Variations

Use digestive cookies if graham crumbs are unavailable for a similar texture and flavor.
Finely chopping the walnuts ensures the base holds together well without large chunks breaking apart.
For a dairy-free version, substitute butter and cream with plant-based alternatives and use dairy-free chocolate.

Storage

Store Nanaimo bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars for up to 2 months, thawing in the fridge before serving. They are best served cold or at room temperature after resting for 10-15 minutes.

How to Serve

The image shows three square dessert bars stacked on top of each other on a white marbled surface. Each bar has three visible layers: the bottom layer is dark brown with a rough texture containing visible pieces of nuts and crumbs, the middle layer is smooth and creamy light yellow, and the top layer is a glossy, dark chocolate layer. In the background, there is a white plate with more bars, and a glass of milk is also visible on the right side. The scene is set on a white marbled surface with some scattered nuts nearby. 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 eggs?

The egg in the base is cooked gently with heat, which helps bind the ingredients. For an egg-free version, you can try a commercial egg replacer or additional cookie crumbs, but texture may differ slightly.

Why do the bars need to be chilled between layers?

Chilling each layer firm helps maintain distinct layers and makes cutting easier without smudging or mixing. It ensures the bars hold their shape well.