Nanaimo Bars
Rich, chocolatey, and perfectly layered, these classic Nanaimo bars are a true Canadian favourite. With a fudgy chocolate coconut base, creamy custard center, and smooth chocolate topping, they're decadent, nostalgic, and impossible to resist. Perfect for holidays, gatherings, or anytime you want an iconic sweet treat straight from the fridge.
Prep time
30 min
Cook time
No bake
Serves
24 bars
Ingredients
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Chocolate Coconut Base
- ½ cupbutter
- ¼ cupgranulated sugar
- 1egg
- 5 tbspcocoa powder
- 2 cupsgraham cracker crumbs
- 1 cupshredded coconut
- ½ cupchopped nuts
Custard Layer
- ¼ cupbutter, softened
- 3 tbspmilk
- 2 tbspvanilla custard powder
- 2 cupsicing sugar, sifted
Chocolate Topping
- 4 oz (4 squares)semi-sweet or unsweetened chocolate
- 1 tbspbutter
Ingredients
Chocolate Coconut Base
- ½ cupbutter
- ¼ cupgranulated sugar
- 1egg
- 5 tbspcocoa powder
- 2 cupsgraham cracker crumbs
- 1 cupshredded coconut
- ½ cupchopped nuts
Custard Layer
- ¼ cupbutter, softened
- 3 tbspmilk
- 2 tbspvanilla custard powder
- 2 cupsicing sugar, sifted
Chocolate Topping
- 4 oz (4 squares)semi-sweet or unsweetened chocolate
- 1 tbspbutter
Instructions
Chocolate Coconut Base
- 1
Lightly grease or parchment-line a 9x13-inch baking pan.
- 2
In a heat-proof bowl set over simmering water, combine the butter, sugar, egg, and cocoa powder. Stir continuously until the mixture thickens and resembles a smooth custard consistency. Remove from heat.
- 3
Stir in the graham cracker crumbs, shredded coconut, and chopped nuts until fully combined.
- 4
Press the mixture evenly into the prepared pan, pressing down firmly to create a smooth layer. Chill for 15 minutes.
Custard Layer
- 1
In a medium bowl, cream together the softened butter, milk, vanilla custard powder, and icing sugar until smooth and fluffy.
- 2
Spread evenly over the chilled chocolate base. Chill again for 15 minutes.
Chocolate Topping
- 1
In a heat-proof bowl over simmering water, melt the semi-sweet chocolate and butter together until smooth.
- 2
Pour over the custard layer and spread evenly. Chill until fully set before slicing into squares.
Melissa's Notes
Letting each layer chill before adding the next helps create clean, distinct layers. For easier layering, place the pan in the freezer for about 15 minutes between each layer. Run a knife under hot water before slicing for cleaner cuts. Store chilled for the best texture and flavour. These bars freeze beautifully for make-ahead desserts and holiday trays.
Chocolate tip: I have been using unsweetened chocolate for the topping and it balances the rest of the sweetness of the Nanaimo bar out perfectly.
Nutrition Information
Per bar — based on 24 bars
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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