Published August 1, 2020. Updated July 8, 2023
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Nanaimo Bars – a deliciously tempting treat made with decadent chocolate, honey sweetened graham crackers, crunchy nuts, rich butter and custard powder. A no-bake dessert that’s a summer must!
What is a Nanaimo Bar?
Some of you are likely asking, what are Nanaimo Bars? They are a popular Canadian confection, basically a layered bar cookie, that to me tastes very similar to a richly chocolaty, loaded fudge. They are named after the west coast city of Nanaimo, British Columbia.
They consist of 3 layers, a cracker crumb and chocolate base, a custard flavored icing and then they’re finished with a chocolate coating.
The instructions for these treats may appear to be long and tedious but these tasty treats are surprisingly super simple to make. They are a no-bake bar, after all.
After one taste you’ll be wondering where these delicacies have been your whole life!
What do they taste like?
To me they are reminiscent of fudge, or an Almond Joy – but much better of course. It’s something about the chocolate, almond coconut combo. A great combination!
Watch the Video!
Nanaimo Bar Ingredients
- Unsalted butter: This ingredient is used in all 3 layers, must be what makes them so delicious!
- Granulated sugar: Brown sugar should work fine here as well.
- Unsweetened cocoa powder: Just use regular not Dutch or sweetened.
- Salt: This helps balance the sweetness. You can also mix in a pinch or two with the cream in the middle layer.
- Egg: Note that egg is not fully heated to 160 degrees, so for food safety it is not recommend to serve such dishes to the elderly, those with a compromised immune system or young children.
- Graham crackers: Don’t crush down to powder, they should have some texture still.
- Almonds: Another variation is to use pecans or walnuts but almonds are more traditional.
- Shredded coconut: I use sweetened coconut, though unsweetened should be fine too.
- Heavy cream: Don’t substitute milk or this layer won’t be as thick and creamy.
- Custard powder or powdered milk: Bird’s custard powder is the most authentic option but I do prefer the option without it, using the powdered milk variation instead. It’s richer, less sweet, more natural and filling is white instead of yellow.
- Powdered sugar: Only use powdered sugar in the filling or it will be gritty with any other type.
- Semi-sweet chocolate: Don’t sub milk chocolate or bars will be too sweet.
Scroll down for full recipe with ingredient amounts and directions.
How to Make Nanaimo Bars
- Prepare the baking dish: Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.
- Melt butter in double boiler: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
- Mix in dry ingredients, add egg: Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
- Cook just until slightly thickened: Return mixture to heat and cook until mixture has just thickened.
- Add mix-ins: Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
- Press into dish, chill: Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn’t be warm when adding the custard frosting layer.
- Make custard flavor icing: see how-to for two possible variations in recipe box below.
- Spread over bottom layer, chill: Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate.
- Melt chocolate, spread over top, let set: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth. Spread mixture into an even layer over filling layer.
- Let set, cut: Chill until chocolate has set. Cut into squares.
How to Store
Store Nanaimo bars in an airtight container in the refrigerator (because of the egg and dairy). Bring to room temperature before serving.
Tips
- I’ve did a side by side taste and personally I do prefer the dry milk vs. the custard powder but if you are going for authenticity then use the Bird’s custard powder.
- Chill between layers so the don’t blend, for a pretty presentation. Also you don’t want that icing layer to melt.
- Use a clean sharp knife to cut into bars, Also I like to cut across instead of downward for cleaner cuts.
More No-Bake Desserts to Try
- Cornflake Cookies
- Easy Fudge
- No Bake Cookies
- Oreo Balls
- Rice Krispie Treats
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
4.87 from 36 votes
Print Recipe
Nanaimo Bars
A no bake bar made with three layers of pure decadence! You get a chocolatey, graham cracker-coconut base, a sweet cream filling, and they're finished with a layer of rich semi-sweet chocolate.
Watch the video
Servings: 9
Prep25 minutes minutes
Cook45 minutes minutes
Ready in: 1 hour hour 10 minutes minutes
Ingredients
Bottom Layer:
- 1/2 cup (113g) unsalted butter, diced into pieces
- 1/4 cup (50g) granulated sugar
- 5 Tbsp (30 g) unsweetened cocoa powder
- 1/8 tsp salt
- 1 large egg, lightly beaten
- 1 3/4 cup (180g) graham cracker crumbs* (about 12 sheets)
- 1/2 cup (76g) almonds, finely chopped
- 1 cup (83g) sweetened shredded coconut
Filling
- 1/2 cup (113g) unsalted butter, softened
- 2 - 3 Tbsp heavy cream
- 2 Tbsp Bird's custard powder, or 1/4 cup powdered milk and 1 tsp vanilla
- 1 3/4 cups (210g) powdered sugar
Top Layer
- 4 oz semi-sweet chocolate, chopped
- 2 Tbsp (28g) unsalted butter
Instructions
Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.
For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
Return mixture to heat and cook until mixture has just thickened.
Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.
For the second layer: If you are using the custard powder option then simply add powdered sugar, butter, custard powder and 2 Tbsp heavy cream to mixer fit with paddle attachment. Whip until very pale and fluffy while adding another 1 Tbsp cream to thin if needed.
If you are using the powdered milk option, add 1/4 cup powdered milk and 3 Tbsp heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.
See AlsoWhite Bean Shakshuka With FetaSpread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).
For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth).
Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.
Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward). Store in an airtight container in refrigerator, bring to room temperature before serving.
Notes
*1. To chop ingredients I recommend using the food processor:
- Break graham cracker sheets in half, add to the food processor and pulse into fine crumbs. Transfer to a bowl. To crush by hand place graham crackers in a gallon size resealable bag and crush using a rolling pin.
- Add the almonds and pulse in short bursts until chopped very small, transfer to bowl with the graham crackers. Almonds can also be chopped fine by hand.
- I even like to also chop up the coconut until it's about half the original size in the food processor, though this is optional.
Important note: I don't recommend serving these bars to the elderly, young children or those with a weakened immune system. Though the egg is cooked, in testing twice I found 140 - 145 degrees was as high as I dare let the temp go or I felt the egg would begin to curdle and the mixture would also become too dry. The USDA recommends a safe temp of 160 degrees.
Course: Dessert
Cuisine: Canadian
Keyword: Nanaimo Bars
Author: Jaclyn
Recipe adapted from Nanaimo Tourism.
Categorized:
- Cookies
- Desserts
- Videos
Tagged:
- almonds
- chocolate
- cocoa
- coconut
- graham crackers
- pecans
- pudding mix
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214 Comments
Laura
I was really happy with everything until the last step. Why add any butter to the top layer? I tried twice and both times the chocolate became a thick ganache that was not easily spreadable. The end result looks so messy
Jaclyn
I’m sorry this happened. I would suggest trying a different brand of chocolate and be sure not to use chocolate chips as well. A good quality chocolate shouldn’t thicken up with butter. And the butter is important for cutting and overall texture so it’s not a crisp shell. Another option may be a 1/4 heavy cream.
Donna
I’m from Canada and grew up with Nanaimo bars, walnuts are traditional in the base, not almonds. I’ve never eaten or seen a Nanaimo bar with almonds! And Birds Custard powder is a must for authentic Nanaimo bars or if you can’t find this locally use vanilla pudding mix.
Mel
Almonds in Nanaimo bars!?? I live in Nanaimo (eh), it’s always, without question, walnuts!
Suzanne irwin
excellent recipe. I did however have to double the custard filling and double the topping to have enough to cover the base. I served this to 30 people and the feedback was extremely positive.
Li
I don’t get these positive reviews! From start to finish this recipe was inaccurate, sorry to be rude. Not enough to make a nice dense nanaimo, like in the pictures (so then I wonder where the displays came from) for 8×8 you need to almost double this recipe. I ended up getting a better recipe from my baker friend in Vancouver, a real Canadian.
You don’t really need all these double boiler processes, as long as you use low heat and remove often. I did not need a stand mixer, the recipe is way too small for that beast. Good on flavour, however.
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