These no-bake Nanaimo Bars are a classic Canadian treat with a chocolate coconut graham cracker base, creamy custard filling, and a smooth chocolate top. A recipe straight from my Canadian roots!
Nanaimo Bars are a true Canadian classic. They’re made with three simple layers: a chocolate coconut graham cracker base, a custard buttercream center, and a glossy chocolate topping. No oven needed, and the flavor combination is always a hit.
This iconic treat is named after the city of Nanaimo in British Columbia, where it first became popular in the mid-20th century. Since then, the recipe has spread across Canada and beyond, earning a spot at bakes sales and potlucks alongside other Canadian classics like maple leaf sandwich cookies and old-fashioned butter tarts.
Why You’ll Love This Recipe
- Triple layer dessert: From the rich chocolate topping to the creamy custard middle and chewy coconut-graham base, every bite of a Nanaimo Bar is full of flavors and textures.
- Nostalgic: Growing up in Canada, these bars were a holiday favorite. This easy, no-bake recipe brings back memories in every creamy, chocolatey bite.
Ingredient Notes
- Butter: Used in all three layers of Nanaimo bars for richness and structure.
- Sugar and cocoa powder: Sweetens and flavors the base with a deep chocolate taste.
- Vanilla and egg: Helps bind the base and enhances the flavor.
- Graham cracker crumbs: The foundation of the bottom layer, adding a slightly sweet crunch.
- Coconut and walnuts: These both give texture and a little chew to the base.
- Powdered sugar and custard powder: These are whisked with butter and cream to create the smooth, creamy middle layer. Bird’s custard powder is traditional.
- Heavy cream: Adds richness to the filling and keeps it fluffy.
- For the chocolate topping: You’ll need butter, milk, and good-quality semi-sweet chocolate to melt into a glossy layer that sets beautifully.
How to Make Nanaimo Bars
Start with the first layer. Melt the butter in a medium pot over low heat, then whisk in the sugar, cocoa, and vanilla until smooth.
Remove pot from the heat and quickly whisk in the beaten egg. Return to the heat for another minute or two, stirring until the mixture thickens
Stir in the graham cracker crumbs, coconut, walnuts, and a pinch of salt.
Press the mixture firmly into the prepared square pan, then pop it in the fridge to chill while you make the filling.
For the middle layer, beat together the powdered sugar, custard powder, cream, and softened butter until smooth and fluffy.
Spread this custard filling evenly over the chilled base, then refrigerate again to set.
Now for the third layer. Melt the chocolate with the butter and milk until smooth, then let it cool just slightly so it spreads easily without melting the filling. Pour it over the custard layer and smooth it out with a spatula. Refrigerate until firm.
Once everything is set, cut the Nanaimo bars into squares with a sharp knife. Wipe the blade between cuts for clean edges, and serve chilled or at room temperature.
recipe Tips
- Let each layer firm up in the fridge before adding the next. It doesn’t take long, but it helps keep the layers neat and even.
- Score the top layer when the chocolate is partially set (about 30 minutes after spreading). This makes slicing easier and prevents the chocolate from cracking once fully chilled.
- For authentic flavor, use custard powder in the filling. Vanilla pudding isn’t the same and won’t give you that classic Nanaimo bars taste.
- If you prefer, melt the chocolate in a double boiler instead of directly on the stove for extra control.
- If you find the Nanaimo bars too sweet, try using dark chocolate for the topping and add a light sprinkle of flaky sea salt for balance.
Variations
- Swap the walnuts with pecans, almonds, or even hazelnuts for a different flavor.
- Try digestive biscuits in place of graham crackers.
- Add a little vanilla extract to the filling for extra flavor.
- Switch up the topping with milk, dark, or even white chocolate depending on your preference.
Rich, creamy, and irresistibly nostalgic, these Nanaimo Bars bring together all the layers we love in one perfect bite. Enjoy them chilled, slice generously, and share a little Canadian sweetness with everyone at your table.
FIRST LAYER
- ½ cup butter
- 5 tablespoons granulated sugar
- 5 tablespoons unsweetened dutch processed cocoa (sifted)
- 1 teaspoon vanilla extract
- 1 large egg beaten (room temperature)
- 2 cups graham cracker crumbs
- ½ cup coconut unsweetened
- ½ cup finely chopped walnuts
- ¼ teaspoon salt
SECOND LAYER
- 2 cups powdered / icing sugar
- 2 tabelspoons custard powder
- 3 tablespoons cream (heavy, whole or whipping cream at least 30% fat content)
- ¼ cup butter (softened)
THIRD LAYER
- 2 tablespoons butter
- 2 tablespoons milk (2% or whole)
- 4 ounces semi sweet chocolate (chopped) good quality
FIRST LAYER
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In a medium pot melt the butter over low/medium heat, whisk in the sugar, cocoa and the vanilla until smooth. Remove from the heat and slowly add the beaten egg, whisking quick and hard, place the pot back on the heat (low/medium) and continue to cook for approximately two minutes or until the mixture thicken and is smooth.
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In a small bowl whisk together the crumbs, coconut, chopped nuts and salt.
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Remove from the heat and stir in the crumb mixture, combine well. Press the mixture into a lightly greased and floured 8 inch square pan. Chill while making the 2nd layer.
THIRD LAYER
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In a medium pot melt together the butter, milk and chopped chocolate until smooth. Let cool, then spread evenly over the 2nd layer. Refrigerate for at least 1 hour or until firm. Cut and serve. Enjoy!
How to store Nanaimo Bars?
Keep them covered in the refrigerator, where they’ll stay fresh for up to 1 week or freeze in a single layer, then transfer to an airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw in the fridge before serving.
Calories: 309kcal | Carbohydrates: 33g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 194mg | Potassium: 127mg | Fiber: 2g | Sugar: 24g | Vitamin A: 375IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg | Phosphorus: 82mg
recipe FAQs
This usually happens if the powdered sugar isn’t sifted or if the custard powder isn’t well mixed in. Be sure to beat the filling until smooth and creamy.
Look for it in the baking aisle or international section of most grocery stores. Bird’s custard powder is the traditional brand used in classic Nanaimo Bars. You can find it online if needed.
An 8-inch pan typically makes 12 bars. They are quite sweet, so you may want to cut them smaller and serve with a cup of coffee or tea.
Keep them covered in the refrigerator, where they’ll stay fresh for up to 1 week.
Yes! Freeze in a single layer, then transfer to an airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw in the fridge before serving.
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