Nanaimo Bars – a deliciously tempting treat made with decadent chocolate, honey sweetened graham crackers, crunchy nuts, rich butter and custard powder. A no-bake dessert that’s a summer must!
What is a Nanaimo Bar?
Some of you are likely asking, what are Nanaimo Bars? They are a popular Canadian confection, basically a layered bar cookie, that to me tastes very similar to a richly chocolaty, loaded fudge. They are named after the west coast city of Nanaimo, British Columbia.
They consist of 3 layers, a cracker crumb and chocolate base, a custard flavored icing and then they’re finished with a chocolate coating.
The instructions for these treats may appear to be long and tedious but these tasty treats are surprisingly super simple to make. They are a no-bake bar, after all.
After one taste you’ll be wondering where these delicacies have been your whole life!
Nanaimo Bar Ingredients
- Unsalted butter: This ingredient is used in all 3 layers, must be what makes them so delicious!
- Granulated sugar: Brown sugar should work fine here as well.
- Unsweetened cocoa powder: Just use regular not Dutch or sweetened.
- Salt: This helps balance the sweetness. You can also mix in a pinch or two with the cream in the middle layer.
- Egg: Note that egg is not fully heated to 160 degrees, so for food safety it is not recommend to serve such dishes to the elderly, those with a compromised immune system or young children.
- Graham crackers: Don’t crush down to powder, they should have some texture still.
- Almonds: Another variation is to use pecans but almonds are more traditional.
- Shredded coconut: I use sweetened coconut, though unsweetened should be fine too.
- Heavy cream: Don’t substitute milk or this layer won’t be as thick and creamy.
- Custard powder or powdered milk: Bird’s custard powder is the most authentic option but I do prefer the option without it, using the powdered milk variation instead. It’s richer, less sweet, more natural and filling is white instead of yellow.
- Powdered sugar: Only use powdered sugar in the filling or it will be gritty with any other type.
- Semi-sweet chocolate: Don’t sub milk chocolate or bars will be too sweet.
Scroll down for full recipe with ingredient amounts and directions.
How to Make Nanaimo Bars
- Prepare the baking dish: Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.
- Melt butter in double boiler: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
- Mix in dry ingredients, add egg: Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
- Cook just until slightly thickened: Return mixture to heat and cook until mixture has just thickened.
- Add mix-ins: Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
- Press into dish, chill: Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn’t be warm when adding the custard frosting layer.
- Make custard flavor icing: see how-to for two possible variations in recipe box below.
- Spread over bottom layer, chill: Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate.
- Melt chocolate, spread over top, let set: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth. Spread mixture into an even layer over filling layer.
- Let set, cut: Chill until chocolate has set. Cut into squares.
How to Store
Store Nanaimo bars in an airtight container in the refrigerator (because of the egg and dairy). Bring to room temperature before serving.
- I’ve did a side by side taste and personally I do prefer the dry milk vs. the custard powder but if you are going for authenticity then use the Bird’s custard powder.
- Chill between layers so the don’t blend, for a pretty presentation. Also you don’t want that icing layer to melt.
- Use a clean sharp knife to cut into bars, Also I like to cut across instead of downward for cleaner cuts.
More No-Bake Desserts to Try
A no bake bar made with three layers of pure decadence! You get a chocolatey, graham cracker-coconut base, a sweet cream filling, and they're finished with a layer of rich semi-sweet chocolate.
- 1/2 cup (113g) unsalted butter, diced into pieces
- 1/4 cup (50g) granulated sugar
- 5 Tbsp (30 g) unsweetened cocoa powder
- 1/8 tsp salt
- 1 large egg, lightly beaten
- 1 3/4 cup (180g) graham cracker crumbs* (about 12 sheets)
- 1/2 cup (76g) almonds, finely chopped
- 1 cup (83g) sweetened shredded coconut
- 1/2 cup (113g) unsalted butter, softened
- 2 - 3 Tbsp heavy cream
- 2 Tbsp Bird's custard powder, or 1/4 cup powdered milk and 1 tsp vanilla
- 1 3/4 cups (210g) powdered sugar
- 4 oz semi-sweet chocolate, chopped
- 2 Tbsp (28g) unsalted butter
Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.
For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
Return mixture to heat and cook until mixture has just thickened.
Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.
For the second layer: If you are using the custard powder option then simply add powdered sugar, butter, custard powder and 2 Tbsp heavy cream to mixer fit with paddle attachment. Whip until very pale and fluffy while adding another 1 Tbsp cream to thin if needed.
If you are using the powdered milk option, add 1/4 cup powdered milk and 3 Tbsp heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.
Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).
For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth).
Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.
Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward). Store in an airtight container in refrigerator, bring to room temperature before serving.
*1. To chop ingredients I recommend using the food processor:
- Break graham cracker sheets in half, add to the food processor and pulse into fine crumbs. Transfer to a bowl. To crush by hand place graham crackers in a gallon size resealable bag and crush using a rolling pin.
- Add the almonds and pulse in short bursts until chopped very small, transfer to bowl with the graham crackers. Almonds can also be chopped fine by hand.
- I even like to also chop up the coconut until it's about half the original size in the food processor, though this is optional.
Important note: I don't recommend serving these bars to the elderly, young children or those with a weakened immune system. Though the egg is cooked, in testing twice I found 140 - 145 degrees was as high as I dare let the temp go or I felt the egg would begin to curdle and the mixture would also become too dry. The USDA recommends a safe temp of 160 degrees.