Classic Nanaimo Bars Recipe
Canada's most famous no-bake treat — a chocolate-coconut base, creamy custard butter cream filling and smooth dark chocolate top. This easy Nanaimo bar recipe requires no baking and can be made in 30 minutes.
About This Recipe
Nanaimo bars are a no-bake Canadian layered dessert named after Nanaimo, British Columbia. Three distinct layers: a fudgy chocolate, coconut and wafer crumb base; a thick vanilla custard buttercream; and a snap-thin dark chocolate top. They're intensely sweet, rich, and utterly addictive. No oven required.
Ingredients
Serves 16
- 115 gunsalted butter(for base)
- 60 gcaster sugar(for base)
- 5 tbspcocoa powder(for base)
- 1large egg(beaten, for base)
- 200 ggraham crackers or digestives(crushed fine, for base)
- 80 gdesiccated coconut(for base)
- 60 gwalnuts(chopped, for base)
- 60 gunsalted butter(softened, for filling)
- 3 tbspdouble cream(for filling)
- 2 tbspcustard powder(for filling)
- 250 gicing sugar(for filling)
- 180 gdark chocolate(chopped, for top)
- 2 tbspunsalted butter(for top)
Instructions
- 1
Make the base
Melt butter, sugar and cocoa together in a saucepan. Remove from heat, stir in beaten egg, then add crushed crackers, coconut and walnuts. Mix well. Press firmly into a lined 20×20cm / 8×8-inch tin. Refrigerate 30 minutes.
- 2
Make the custard filling
Beat softened butter with cream, custard powder and icing sugar until smooth and fluffy. Spread evenly over the chilled base. Refrigerate 15 minutes until firm.
- 3
Chocolate top
Melt chocolate with butter until smooth. Cool slightly (so it doesn't melt the filling), then pour over and spread. Refrigerate 30 minutes until fully set.
- 4
Cut and serve
Remove from fridge 5 minutes before cutting. Score the chocolate lightly before it's fully firm for clean cuts, then refrigerate to finish setting. Cut with a hot, dry knife.
Pro Tips
- →
All three layers need to be properly chilled before adding the next — patience makes perfect Nanaimo bars.
- →
Score the chocolate layer just before it fully sets for cleaner cuts.
- →
Custard powder is the authentic flavouring for the middle layer — don't substitute.
Variations
- •
Mint Nanaimo bars: add peppermint extract to the custard filling.
- •
Peanut butter Nanaimo bars: replace custard filling with peanut butter buttercream.
Storage
Refrigerate for up to 1 week. Freeze for up to 3 months. Best served cold — the filling softens at room temperature.
History & Origin
Nanaimo bars were named after Nanaimo, British Columbia, where the recipe first appeared in community cookbooks in the 1950s. The City of Nanaimo even held a 'best Nanaimo bar' competition in 1986. The bars became a symbol of Canadian home baking and appear in virtually every Canadian cookbook.
Frequently Asked Questions
What is a Nanaimo bar?
A Nanaimo bar is a no-bake Canadian dessert with three layers: a chocolatey coconut base, a creamy custard buttercream, and a dark chocolate top.
Why are they called Nanaimo bars?
Named after Nanaimo, a city on Vancouver Island, British Columbia, where the recipe became popular in the 1950s through local community cookbooks.
Can Nanaimo bars be frozen?
Yes — they freeze perfectly for up to 3 months. Thaw in the fridge overnight and cut while slightly cold.
What can I use instead of custard powder in Nanaimo bars?
Vanilla pudding powder is a close substitute. In a pinch, use icing sugar with extra vanilla extract, though the flavour won't be quite as authentic.
Nutrition Facts
Per serving (250g) · 16 servings total
Time Summary
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