Name: Nanaimo Bars Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 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 (chopped very finely); 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 combination of a crumbly base, creamy custard center, and smooth chocolate topping. This indulgent treat is perfect for sharing at gatherings or enjoying any time you crave a sweet, decadent dessert.

Three square dessert bars are stacked on a white plate placed on a white marbled surface. Each bar has three visible layers: the bottom layer is dark brown and chunky with bits of nuts and crumbs, the middle layer is a smooth, creamy pale yellow, and the top layer is a shiny, thick dark chocolate sheet. In the background, a glass of milk and two more bars on another white plate are slightly out of focus. The lighting is soft and natural, highlighting the textures and colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

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 (chopped very finely)
6 tablespoons unsalted butter (softened)
2 tablespoons custard powder (or vanilla pudding mix)
3 tablespoons heavy cream
1 1/2 – 2 cups powdered sugar
4 oz semi-sweet chocolate (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.
Step 2: For the base layer, add about 1-2 cm (1/2 -1 inch) of water to the bottom of a medium saucepan over low heat. Place a glass bowl on top so it doesn’t touch the water.
Step 3: Add the butter, sugar, and cocoa powder to the glass bowl. Melt together while stirring occasionally.
Step 4: Once melted, add the egg while whisking constantly until the mixture becomes 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 this mixture firmly into the bottom of the prepared pan and place in the freezer for 20 minutes to set.
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 combined.
Step 9: Gradually beat in the powdered sugar, a little at a time, until the filling is very thick—thicker than typical frosting.
Step 10: Spread the custard buttercream evenly over the chilled base layer. Refrigerate for at least 15 minutes to firm up.
Step 11: For the chocolate layer, place the chopped chocolate in a heatproof bowl.
Step 12: Microwave on medium power for 45 seconds, then stir. Repeat in short intervals until fully melted, or melt using a double boiler.
Step 13: Stir in the oil to smooth the chocolate.
Step 14: Pour the melted chocolate over the chilled buttercream layer and smooth the top with a spatula.
Step 15: Refrigerate until the chocolate is about 75% set, approximately 20 minutes.
Step 16: Lightly score the chocolate surface to mark where you will cut the bars later.
Step 17: Return the bars to the fridge until the chocolate is completely firm.
Step 18: Before cutting, let the bars sit at room temperature for 10 minutes to soften slightly for easier slicing.
Step 19: Cut along the scored lines into bars and enjoy chilled or at room temperature.

Tips & Variations

For a nut-free version, simply omit the walnuts from the base layer or substitute with additional coconut.
Use digestive biscuits instead of graham crumbs for a slightly different flavor and texture.
Add a teaspoon of vanilla extract to the custard filling for enhanced flavor.
To melt chocolate without a microwave, use a double boiler gently to avoid overheating and seizing.
For a glossy chocolate top, use vegetable or light olive oil instead of heavier oils.

Storage

Store Nanaimo Bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage—wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving. For best texture, serve the bars chilled or allow them to sit at room temperature for 10-15 minutes before eating.

How to Serve

Three layered dessert bars stacked on a white plate over a white marbled surface. The bottom layer is thick, dark brown with a coarse texture showing bits of nuts and cookie pieces. The middle layer is a smooth, pale yellow cream, about the same thickness as the bottom layer. The top layer is a thin, shiny dark brown chocolate glaze. In the background, there is a glass of milk and a blurred plate with more dessert bars. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut in the base layer?

Yes, you can substitute walnuts with pecans, almonds, or skip nuts altogether if preferred. Make sure they are finely chopped to maintain the texture.

Is it necessary to use a double boiler or microwave for melting chocolate?

Melting chocolate gently is important to avoid burning it. You can use a microwave on medium power in short bursts or a double boiler on low heat. Both methods work well as long as you stir frequently and avoid overheating.