This classic Nanaimo bar recipe has been handed down through Canadian families for generations!
Rich and creamy, chocolatey and crunchy, Nanaimo bars are a must-have on a cookie tray any time of year!
Make a big batch and keep some for the freezer, because you’ll always want to have these irresistible treats on hand!
What is a Nanaimo Bar?
- Named for the city of Nanaimo in B.C., Canada, Nanaimo bars are 3 layers of rich and deliciously distinctive stacked-up flavors in one easy-to-make, no-bake bar!
- A top layer of rich chocolate covers a creamy middle layer of cocoa buttercream which is spread over a bottom cookie layer made with chocolate-coconutty goodness.
- No-bake and easy to make and Nanaimo bars freeze beautifully so why not keep some on hand for last-minute treats?
What’s in a Nanaimo Bar?
Three layers create a perfect combination of crunchy, creamy, and crispy chocolate!
Base
The base can be baked, or unbaked. The combination of cocoa, graham cracker crumbs, coconut, and walnuts provides a chewy and dense base similar to a brownie that’s perfect for piling on two more layers of good stuff! Gluten-free graham crackers can be used or you can make a flourless peanut butter base and create a Reese’s Nanaimo bar!
Filling
Custard powder, powdered sugar, and butter make up the melt-in-your-mouth middle layer that makes Nanaimo bars so famous. Look for custard powder in the pudding section of your supermarket or buy some on Amazon. A bit of mint extract and some green food coloring will make a minty-flavored Nanaimo bar that’s perfect for St. Patrick’s Day or summertime parties!
Topping
This recipe tastes best when you use the best ingredients! Good quality chocolate chips or baking squares help marry all the other flavors together. You can even double the recipe to create an extra tall, extra decadent bar.
Variations
It’s easy to switch up the ingredients or add mix-ins to this Nanaimo bars recipe. Use pecans or pistachios instead of walnuts in the base, and a rum, maple, or bourbon extract in the buttercream filling, or pour a thin layer of white chocolate on the topping and make decorative swirls with a toothpick. Make them without nuts and use seeds or even homemade granola.
How to Make Nanaimo Bars
Nanaimo bars are a must-have on a cookie tray any time of year!
The Base:
- Heat butter, sugar, and cocoa in a pan and stir until smooth. Add egg and vanilla, as directed in the recipe card below.
- Stir in graham crackers, coconut, and walnuts. Press into the bottom of a pan and refrigerate.
The Filling:
- Cream butter until fluffy. Add powdered sugar, custard powder, and milk and beat until smooth.
- Spread the custard mixture evenly over the crust and refrigerate.
The Top:
- Melt chocolate and butter in the microwave at intervals until melted and smooth.
- Gently spread the chocolate topping over the custard.
Tips For Success
- Use a wooden skewer to make small lines in the top layer. Scoring the top keeps the chocolate from breaking while you cut them.
- Make sure each layer is cooled completely or the buttercream middle layer will melt.
- Refrigerate Nanaimo bars until they are set before cutting into squares and serving.
Best Way to Store Nanaimo Bars
Keep Nanaimo bars in the refrigerator in a covered container for up to 4 days.
Freeze bars by wrapping them in plastic wrap and placing them in a zippered bag. Thaw in the refrigerator.
Other Decadent Desserts!
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Nanaimo Bars
Equipment
Ingredients
Bottom Layer
- ½ cup butter
- ¼ cup sugar
- 3 Tablespoons cocoa powder
- 1 egg beaten
- 1 teaspoon vanilla
- 2 cups graham cracker crumbs
- 1 cup shredded coconut
- ½ cup walnuts chopped
Middle Layer
- ¼ cup butter softened
- 2 cups powdered sugar
- 2 Tablespoons custard powder
- 2 Tablespoons milk
Top Layer
- 2 ounces bittersweet chocolate or dark chocolate, chopped
- 1 teaspoon butter or coconut oil
Instructions
Bottom Layer
- Line an 8×8 inch pan with foil or parchment paper.
- In a medium pot on low heat, warm butter, sugar, and cocoa and stir until smooth, about 3-5 minutes. Stir in egg and vanilla until well combined.
- Remove from heat and stir in graham crumbs, coconut, and walnuts until well combined. Spread in prepared pan and refrigerate to set while preparing the middle layer.
Middle Layer
- Using a stand mixer and bowl (or hand mixer and medium bowl), cream butter for about 1 minute. Add powdered sugar, custard powder, and milk and beat to combine, about 2 minutes.
- Using an offset spatula, spread custard mixture over the bottom layer, smoothing the top, and return to the refrigerator to set while preparing the top layer.
Top Layer
- To a small bowl, add chocolate and butter. Microwave on 50% heat for 15 seconds and stir. Microwave in 10-second increments until chocolate is melted and smooth. Carefully spread hot mixture thinly over the custard layer*.
- Refrigerate until chocolate is firm. Cut into small squares and serve**.
Notes
- Double the top layer to make it easier to spread and if you like more chocolate.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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“Nanaimo Squares.” Recipes for Young Adults; Selected by Manitoba Suburban Home Economics Teachers. Fort Garry: The Manitoba Beet Growers’ Association and the Manitoba Sugar Company, 1970. 87. Print.
