Print

Nanaimo Bars Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

Classic Nanaimo Bars are a luscious Canadian no-bake dessert featuring a layered treat with a crumbly chocolate-coconut base, a creamy custard buttercream middle, and a smooth chocolate topping. Perfect for impressing guests or treating yourself to a sweet indulgence.

Ingredients

Scale

Base Layer

  • 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)

Middle Layer (Custard Buttercream)

  • 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

Chocolate Layer

  • 4 oz semi-sweet chocolate (or 50-60% dark chocolate)
  • 2 teaspoons oil

Instructions

  1. Prepare Pan: Line an 8×8 or 9×9 inch pan with parchment paper or lightly greased aluminum foil, leaving an overhang on the sides for easy removal.
  2. Base Layer – Melt Ingredients: Add 1-2 cm (1/2 – 1 inch) of water to a medium saucepan and heat over low heat. Place a heatproof glass bowl on top, ensuring it doesn’t touch the water. Add butter, sugar, and cocoa powder to the bowl and stir occasionally as they melt together.
  3. Base Layer – Add Egg: Once melted, whisk in the egg constantly until the mixture becomes thick, glossy, and smooth.
  4. Base Layer – Combine Dry Ingredients: Remove the bowl from heat carefully and stir in graham crumbs, shredded coconut, and finely chopped walnuts.
  5. Base Layer – Set: Press the mixture firmly into the bottom of the prepared pan and place in the freezer for 20 minutes to firm up while making the filling.
  6. Middle Layer – Prepare Buttercream: In a large bowl, beat the softened butter until soft and fluffy. Mix in custard powder and heavy cream until combined.
  7. Middle Layer – Add Sugar: Gradually beat in powdered sugar a little at a time until the mixture is very thick and creamy, thicker than typical frosting.
  8. Middle Layer – Spread & Chill: Spread the custard buttercream evenly over the chilled base layer and refrigerate for at least 15 minutes to firm up.
  9. Chocolate Layer – Melt Chocolate: Place chocolate into a heatproof bowl. Microwave on medium power for 45 seconds, remove and stir. Repeat in 15-second intervals until fully melted. Alternatively, melt chocolate using a double boiler.
  10. Chocolate Layer – Add Oil & Pour: Stir in the oil into the melted chocolate. Pour and smooth the chocolate over the chilled buttercream layer.
  11. Chocolate Layer – Chill: Place the pan in the fridge to allow the chocolate to firm up completely, about 20 minutes.
  12. Cutting Bars: When the chocolate is about 75% hardened, lightly score lines on top where bars will be cut. Return to fridge until fully firm.
  13. Slice & Serve: Remove bars from fridge and let sit at room temperature for 10-15 minutes to warm slightly for easier slicing. Cut along scored lines into bars and enjoy chilled or at room temperature.

Notes

  • Using a double boiler instead of a microwave for melting chocolate avoids overheating and gives smoother results.
  • Ensure egg is whisked thoroughly in the melted base layer to achieve thick, glossy texture without scrambling.
  • Freezing the base layer helps it set properly and makes it easier to spread the custard buttercream.
  • The custard powder or vanilla pudding mix adds authentic flavor to the buttercream but can be substituted with instant pudding mixes.
  • Let bars come to room temperature briefly before cutting to prevent chocolate from cracking.
  • Store bars in the refrigerator in an airtight container for up to one week or freeze for longer storage.

Keywords: Nanaimo Bars, No-Bake Dessert, Canadian Dessert, Chocolate Coconut Bars, Custard Buttercream, Layered Bars

Find it online: https://victoriablair.com/nanaimo-bars-recipe/