If you’ve been searching for the ultimate sweet treat that’s rich, chocolatey, and loaded with nostalgic flavor, look no further than this irresistible Nanaimo Bars Recipe. Layer upon layer of indulgence comes together in these no-bake Canadian classics: a dreamy chocolate-graham-coconut base, creamy vanilla custard filling, and a perfectly smooth chocolate topping. Whether you’ve never heard of them or you’re reliving fond memories, there’s just something magical about biting into a homemade Nanaimo bar. This recipe is foolproof, fun, and will instantly become a crowd favorite at any gathering.
Ingredients You’ll Need
One of the things I love most about this Nanaimo Bars Recipe is how simple yet special the ingredient list is. Each component plays an important role, creating a beautiful balance of flavor and texture that keeps you reaching for just one more nibble.
- Unsalted butter: The backbone of each layer, butter adds richness and helps everything hold together. Use unsalted to control the salt level.
- Granulated sugar: Sweetens the base and gives a slight crunch that contrasts the creamy middle layer.
- Unsweetened cocoa powder: Delivers a deep chocolatey flavor to the base; opt for high-quality cocoa for the best taste.
- Large egg: Helps bind the base layer together – gently whisk before adding for a smooth mix.
- Graham cracker crumbs: The classic Canadian touch for a slightly chewy, textured base; pulse whole crackers if you don’t have pre-made crumbs.
- Shredded sweetened coconut: Brings a lovely chewiness and subtle tropical sweetness – don’t skip it!
- Chopped walnuts (optional): For a bit of crunch and nutty depth; feel free to leave out if you prefer nut-free bars.
- Vanilla custard powder or instant vanilla pudding mix: This is the not-so-secret ingredient that makes the middle layer buttery, creamy, and bursting with that signature custardy flavor.
- Powdered sugar: Sweetens and gives volume to the custard layer; sift if lumpy for extra silkiness.
- Milk: Just enough to make the custard smooth and spreadable.
- Semisweet chocolate: Melted for the glossy, decadent top layer; you can use chocolate chips or a chopped bar.
How to Make Nanaimo Bars Recipe
Step 1: Prepare Your Pan
Before starting, line an 8×8-inch baking pan with parchment paper or foil, with a bit of overhang on the sides. This simple trick will make it so much easier to lift out and neatly slice your Nanaimo Bars Recipe after they’ve set.
Step 2: Make the Chocolate-Coconut Base
In a medium saucepan over low heat, melt the butter, then stir in sugar and cocoa powder until the mixture looks silky smooth. Whisk in the beaten egg slowly, stirring constantly – this helps the base to thicken up without scrambling the egg. Once thickened (about 1-2 minutes), take it off the heat and fold in the graham cracker crumbs, coconut, and the optional walnuts. Press this crumbly, chocolaty mixture evenly into your prepared pan, making sure to get into the corners. Pop it into the fridge to chill while you make the next layer.
Step 3: Whip Up the Custard Filling
Grab a large bowl and beat together the softened butter, vanilla custard powder (or pudding mix), powdered sugar, and milk. You’re going for a spreadable, fluffy consistency – the prettier and creamier, the better. Once the base layer is cold, gently spread this custard filling over the top and return to the fridge for at least 15 to 20 minutes to set.
Step 4: Make the Chocolate Topping
Place your chopped chocolate and butter into a heatproof bowl and set it over a pot of simmering water (a makeshift double-boiler), or use the microwave in short bursts, stirring every 20 seconds. Once everything is melted and glossy, pour it over the chilled custard layer. Use an offset spatula to create a shiny, even finish. Chill the whole thing for at least 1 hour, or until fully set.
Step 5: Slice and Serve
Once the layers are firm, use the parchment overhang to lift the block out and onto a cutting board. For the cleanest slices, run a sharp knife under hot water and wipe it dry between cuts. Slice into small squares – trust me, they’re rich and decadent, so a little goes a long way!
How to Serve Nanaimo Bars Recipe
Garnishes
Nanaimo bars really don’t need much, but a light dusting of powdered sugar or a sprinkle of extra coconut on top looks beautiful and adds a hint of texture. For a bit of elegance, consider a drizzle of melted white chocolate or some chocolate curls – especially lovely for gifting or special occasions.
Side Dishes
As intensely sweet and creamy as these bars are, they shine alongside a mug of strong coffee or unsweetened tea. If you’re serving a bigger dessert spread, pair Nanaimo Bars Recipe with a bowl of fresh berries or a tangy citrus sorbet for a refreshing contrast.
Creative Ways to Present
For parties, cut the bars into bite-sized squares and serve them in mini cupcake liners for a playful, finger-food approach. Layer them in a pretty tin for gifting, or stack in clear jars tied with ribbon – people will be dazzled before they even take a bite. You can even skewer smaller bars onto lollipop sticks for a kid-friendly treat!
Make Ahead and Storage
Storing Leftovers
Your Nanaimo Bars Recipe is happiest when stored in the fridge, tightly covered. The layers will remain firm and fresh, and the flavor even seems to improve after a day or two. They’ll keep beautifully for up to a week, ready for sweet snacks at a moment’s notice.
Freezing
Nanaimo bars freeze perfectly! Just layer them between sheets of parchment in an airtight container. Thaw overnight in the fridge or at room temperature for a few hours – you’ll never know they were frozen. This trick is a lifesaver for holiday parties and gift-giving.
Reheating
No reheating needed for these bars! They’re best enjoyed cold or at room temperature. If your chocolate topping is too firm straight from the fridge, simply let the bars sit out for a few minutes to soften before serving for that perfect, delicate bite.
FAQs
Can I make Nanaimo Bars Recipe nut-free?
Absolutely! Simply leave out the walnuts in the base to create a nut-free version. The bars will still have plenty of texture and flavor, thanks to the coconut and graham crumbs.
What can I use if I don’t have custard powder?
If you can’t find custard powder, instant vanilla pudding mix is a great substitute. It gives the creamy filling a similar flavor and the right consistency for your Nanaimo Bars Recipe.
Do Nanaimo bars have to be refrigerated?
Yes, refrigeration is best for storing Nanaimo Bars Recipe. This keeps the layers firm and the topping glossy and snappy. Just let them sit at room temp briefly before serving for the ideal texture.
Can I double this recipe for a crowd?
Definitely! Simply double each ingredient and use a 9×13-inch pan. The layering and chilling process stays the same, and you’ll have plenty to share with friends and family.
Are there gluten-free options for the base?
Yes! Swap the graham cracker crumbs for gluten-free graham crumbs (most grocery stores carry them) to make your Nanaimo Bars Recipe completely gluten free. Be sure to check all other packaged ingredients as well.
Final Thoughts
There’s something pure and joyful about sharing a tray of homemade Nanaimo Bars Recipe with the people you love. It’s easy, impressive, and deliciously decadent – a true taste of Canadian comfort. Take a little time, gather your ingredients, and give these legendary bars a try; your sweet tooth will thank you!
Print
Nanaimo Bars Recipe
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 16 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in these delicious Nanaimo Bars, a no-bake Canadian treat with layers of chocolate, custard, and coconut goodness. Perfect for satisfying your sweet tooth!
Ingredients
For the base layer:
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg, beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup shredded sweetened coconut
- 1/2 cup chopped walnuts (optional)
For the custard filling:
- 1/2 cup unsalted butter, softened
- 2 tablespoons vanilla custard powder or instant vanilla pudding mix
- 2 cups powdered sugar
- 2 tablespoons milk
For the chocolate topping:
- 4 oz semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- Line an 8×8-inch baking pan: with parchment paper or foil, leaving some overhang for easy removal.
- Make the base: In a medium saucepan over low heat, combine melted butter, sugar, and cocoa powder. Stir until smooth, then slowly whisk in the beaten egg. Continue cooking for 1–2 minutes until the mixture thickens. Remove from heat and stir in graham cracker crumbs, coconut, and walnuts if using. Press the mixture evenly into the bottom of the prepared pan. Chill while preparing the next layer.
- Make the filling: In a large bowl, beat the softened butter with custard powder, powdered sugar, and milk until light and fluffy. Spread the custard mixture evenly over the chilled base. Chill again for 15–20 minutes.
- Make the topping: Melt the chocolate and butter together, then pour over the chilled custard layer. Spread evenly and chill for at least 1 hour or until set.
- Lift the bars out: using the parchment overhang, and slice into squares using a sharp knife.
Notes
- Custard powder gives these bars their classic flavor, but instant vanilla pudding works too.
- Store in the refrigerator for up to 1 week or freeze for longer.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Canadian
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 21g
- Sodium: 100mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
