These easy Nanaimo Bars are no-bake layered bars with a chocolate graham cracker base (without coconut), a vanilla custard buttercream filling, and topped with a blanket of luscious chocolate. For an authentic version, just add the coconut back in the base. Nanaimo bars are a rich and creamy, smooth and crunchy treat!
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[May 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- The creamy smooth buttercream and chocolate contrasts with the crunchy graham cracker base
- The recipe only takes 30 minutes of actual work - the rest of the time is chilling in the refrigerator
- Make Nanaimo Bars without coconut, or add it back in for a more authentic version
- No-bake bars don't heat your kitchen - great for summer snacking!
Hey Canada, why have you been holding out on me?
I mean, yes, growing up in Southern California I didn’t have much contact with your delectable treats (maple syrup being the exception), but my husband lived in Vancouver for a short time when he was a boy, and he neglected to tell me about them.
It took a slip of the tongue from a friend at a whisky tasting event to break the silence (it was at the end of the tasting, so don’t blame him).
Now I know, and I’m going to share your secret with the world. Canadian Nanaimo Bars exist, and they’re a rich and creamy, smooth and crunchy treat!
Talk about a treat, this easy Nanaimo bar recipe gives other no-bake cookie bars real competition.
There's the texture contrast between the crunchy graham cracker crust and the smooth, creamy filling. And of course, the rich vanilla custard frosting and the chocolate topping pair so well together.
Rich and creamy, smooth and crunchy, my almost authentic Nanaimo Bars are a treat not to be missed. Make it at Christmas for a traditional Canadian holiday treat, or anytime you want an easy no-bake bar.
Canada, your secret is out, but I, for one, am grateful. To Canada from Boston, with love!
An authentic Nanaimo Bar recipe
Keith Corbett, a friend who hails from Toronto, let slip that he missed the Nanaimo Bars that his college roommate used to make (they would pair them with brandy).
Keith offered to send me his roommate’s original Nanaimo Bar recipe, and once he did I headed off to find out more.
Recipe ingredients
You'll need the following ingredients to make this Nanaimo Bar recipe:
Ingredient Notes
Custard powder: The frosting layer calls for custard powder, which is cornstarch flavored with vanilla powder. Bird's Custard Powder is a brand that's frequently used to make Nanaimo Bars. Maybe that’s how Canada kept us Americans in the dark about Nanaimo Bars? One never knows…
You can substitute 2 tablespoons cornstarch plus 1 teaspoon vanilla for the custard powder if you wish.
Egg: An egg is used to bind the chocolate graham cracker base. See the FAQs below for notes about using a non-pasteurized egg.
Chocolate: We're using chocolate in two ways in this recipe for Nanaimo Bars.
- Solid chocolate: I use dark chocolate wafers or a solid dark chocolate bar for the topping. Semisweet chocolate can be used instead.
- Cocoa powder: Used to flavor the chocolate graham cracker base. Using dark chocolate cocoa power gives the base a deeper chocolate flavor. You can use regular unsweetened cocoa powder if you prefer.
Graham Crackers: For the chocolate graham cracker base, you'll need about about 18 to 20 sheets of graham crackers.
I altered the chocolate graham cracker base to make Nanaimo Bars without coconut. Hopefully Canada will just collectively shake their heads at me, sigh deeply, and move on. If you want to use the coconut, see below.
See the recipe card for a full list of ingredients and measurements.
How to Make Canadian Nanaimo Bars
If you want the real Canadian Nanaimo Bars, then use coconut in the base. Just add 1 cup shredded sweetened coconut flakes and decrease the graham cracker crumbs by ½ cup (71 grams, about 3 to 5 sheets). Stir in the coconut when adding in the graham cracker crumbs to the chocolate mixture.
How to make Nanaimo Bars
The steps to making this no-bake recipe are simply layering the base, the filling, and the topping in a pan, chilling each layer as you go.
Step 1: Make the chocolate graham cracker base
Melt the butter in a large microwave-safe bowl for 1 minute in 30 second intervals. Whisk in the cocoa powder, sugar, and salt (photo 1).
Gently raise the temperature of the beaten egg by spooning a small amount of the chocolate mixture into the egg, then gradually add the egg mixture back into the chocolate, whisking constantly. This process is called tempering the egg.
Heat the chocolate mixture in the microwave for 20 seconds at 40% powder until it reads at least 150 °F on a digital thermometer to gently cook the egg, about 1½ to 2 minutes (photo 2). Any higher and the egg can scramble.
Alternately, heat the chocolate and egg mixture over a saucepan of gently simmering water until the mixture is slightly thickened and the temperature is at least 150 °F on a digital thermometer.
You can skip this cooking step entirely if you’re using pasteurized egg whites instead of a beaten egg (see the FAQs below).
Fold the graham cracker crumbs into the chocolate mixture, stirring until everything is well coated (photo 3).
Spray an 8- x 8-inch baking pan with baking spray, then line the pan with parchment paper, leaving a 2-inch overhang. Lightly spray the parchment paper and the sides of the pan.
Press the crumb mixture firmly into the baking pan (photo 4). A piece of plastic wrap helps to keep it from sticking to your fingers. Chill the base in the freezer while you make the filling, about 10 minutes.
How to make thinner bars
This recipe can be made in a 9- x 13-inch baking pan. Just double the ingredients for the frosting and use ⅔ cup chocolate melted with 2 tablespoons of butter.
Step 2: Make the vanilla custard buttercream filling
The filling is like making chocolate buttercream frosting, but flavored with custard powder instead of chocolate. This vanilla custard frosting is the iconic Nanaimo Bar filling.
Combine the powdered sugar, butter, custard powder, and 2 tablespoons of heavy cream (photo 5). Slowly mix on Low speed to start, then increase the speed to Medium and beat until the filling is smooth, light, and fluffy. Add an additional tablespoon of heavy cream if necessary to achieve the correct consistency.
Remove the base from the freezer and spread the filling on top, smoothing with a small offset spatula (photo 6). Chill the pan (this time in the refrigerator) for at least 30 minutes to firm up the filling.
Step 3: Make the chocolate topping
Melt the chocolate and butter together in the microwave for 1 to 1½ minutes in 30 second intervals. Stir until smooth (photo 7).
Remove the pan from the refrigerator and spread the chocolate over the filling, again smoothing with a small offset spatula (photo 8). Work quickly as the cold filling can cause the chocolate to set quite fast.
Step 4: Cut into bars
Return the pan to the refrigerator and chill until the chocolate is completely set, about 1 to 2 hours. When the topping is set, remove the slab from the baking pan using the parchment paper as a sling and transfer to a cutting board.
Peel off the parchment paper, then slice the slab into 2- x 2-inch squares (photo 9).
Storage instructions
Store the bars covered in the refrigerator for a week, or freeze individually wrapped bars in an airtight container for up to 3 months.
Questions asked and answered
Here are some questions you might have...
For the uninitiated (ok, me), Nanaimo Bars are a no-bake layered cookie bar. It contains a chocolate coconut graham cracker base (a modified version of a graham cracker crust), a thick vanilla custard buttercream filling, and a rich chocolate topping. They're much like a variation on Double Chocolate Peppermint Brownies.
Nanaimo dessert bars are a particular Christmas treat in Canada, although since they’re a no-bake treat I wouldn’t be surprised if they were made year-round.
[Side Note: I do love no-bake bars. My No-Bake Chocolate Raspberry Brownies are a great sweet treat that are vegan friendly, gluten-free, and have no refined sugar, but I digress...]
While raising the egg's temperature to 150°F does cook the egg, it isn’t cooked to 160°F recommended by the FDA, so you should avoid serving Nanaimo Bars to pregnant women, small children, and people who have compromised immune systems. You can substitute 3 tablespoons (42 grams) of pasteurized eggs whites instead of a beaten egg to avoid this problem entirely.
Sure! If you can't find custard powder, you can substitute 2 tablespoons cornstarch plus 1 teaspoon vanilla. The difference will be that the filling will be white instead of yellow.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More bar cookie and brownie recipes to try
Recipe
Almost Authentic Nanaimo Bars (No Coconut)
Equipment
- serrated knife
Ingredients
For the chocolate graham cracker base
- ½ cup unsalted butter, melted
- 5 tablespoons cocoa powder, sifted
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- 1 large egg, beaten, see Recipe Notes
- 2½ cups graham cracker crumbs, about 18 to 20 sheets, see Recipe Notes
For the vanilla custard buttercream filling
- 2 cups powdered sugar, sifted
- ½ cup unsalted butter, at room temperature
- 2 tablespoons custard powder, sifted, see Recipe Notes
- 2 to 3 tablespoons heavy cream, or milk
For the topping
- 3 ounces dark chocolate wafers, or solid chocolate bar, chopped (½ cup), see Recipe Notes
- 1 tablespoon unsalted butter
Instructions
- Spray an 8- x 8-inch baking pan with baking spray, then line the pan with parchment paper, leaving a 2-inch overhang. Lightly spray the parchment paper and the sides of the pan. Set aside.
- Make the chocolate graham cracker base: Melt the butter in a large microwave-safe bowl for 1 minute in 30 second intervals. Whisk in the cocoa powder, sugar, and salt.
- Gently raise the temperature of the beaten egg by spooning a small amount of the chocolate mixture into the egg, then gradually add the egg mixture back into the chocolate, whisking constantly. This process is called tempering the egg.
- Heat the chocolate mixture in the microwave for 20 seconds at 40% powder until it reads at least 150 °F on a digital thermometer to gently cook the egg, about 1½ to 2 minutes (any higher and the egg can scramble). Alternately, heat the chocolate and egg mixture over a saucepan of gently simmering water until the mixture is slightly thickened and the temperature is at least 150 °F on a digital thermometer. You can skip this cooking step entirely if you’re using pasteurized egg whites instead of a beaten egg.
- Fold the graham cracker crumbs into the chocolate mixture, stirring until everything is well coated.
- Press the crumb mixture firmly into the baking pan. A piece of plastic wrap helps to keep it from sticking to your fingers. Chill the base in the freezer while you make the filling, about 10 minutes.
- Make the vanilla custard buttercream filling: In the bowl of a stand mixer fitted with the paddle attachment (a large bowl if using a hand mixer), combine the powdered sugar, butter, custard powder, and 2 tablespoons of heavy cream. Slowly mix on Low speed to start, then increase the speed to Medium and beat until the filling is smooth, light, and fluffy. Add an additional tablespoon of heavy cream if necessary to achieve the correct consistency.
- Remove the base from the freezer and spread the filling on top, smoothing with a small offset spatula. Chill the pan (this time in the refrigerator) for at least 30 minutes to firm up the filling.
- Make the chocolate topping: In a small microwave-safe bowl, melt the chocolate and butter together in the microwave for 1 to 1½ minutes in 30 second intervals. Stir until smooth.
- Remove the pan from the refrigerator and spread the chocolate over the filling, again smoothing with a small offset spatula. Work quickly as the cold filling can cause the chocolate to set quite fast.
- Return the pan to the refrigerator and chill until the chocolate is completely set, about 1 to 2 hours.
- When the topping is set, remove the slab from the baking pan using the parchment paper as a sling and transfer to a cutting board. Peel off the parchment paper.
- Using a serrated knife, slice the slab into 2- x 2-inch squares.
- Storage instructions: Store the bars covered in the refrigerator for a week, or freeze individually wrapped bars in an airtight container for up to 3 months.
Keith says
Next we need to talk about butter tarts ...
Tammy says
I'm ready!
Caryle Driscoll says
My Nanaimo Bars have the more yellow-tinged custard/butter colour to them. I don't use dedicated coconut. I use unsweetened and its not sweet. It cuts down on the butter custard sweetness.These look divine. Butter tarts, Allen's mincemeat tarts, Rhubarb custard pie, Raisin pie, Cloudberry blueberry pie. Those are some of the desserts I grew up eating from my Grandy and Gramma's Nova Scotian Roots. You have a lot to check out, Canadians know how to covet the best foods. Yum!! We can always share. (;
scotchscones says
I would imagine your Nanaimo bars were more yellow than mine because of the custard powder, something not readily available to me (I used plain cornstarch). I'd love to try and make any of your childhood treats...do you have a favorite recipe (perhaps from your Gramma?) that you're willing to share with me?
Caryle Driscoll says
will have to raid my Mum's recipe box, she still covets some; it's a down Home thing.
can always mail you a tin of the custard if you want to try it.
its a home baker thing. my custard comes from scratch; learned it from Mum.
she was a depression baby, so everything came from the farm or from trading with neighbours.
she didn't know custard powder existed until she moved to Toronto in the mid 1950's.
Lori Johnstone says
Nanaimo isn't a ski resort outside of Vancouver, that would be Whistler. Nanaimo is a city on Vancouver Island which is just off the coast and a short ferry ride from Vancouver. The Nanaimo Bar recipe is listed on their tourism website tourismnanaimo.com
Butter Tart filling is a great Canadian debate. The first known published recipe had currants. The recipe that I use is butter, eggs, brown sugar, vanilla extract, salt, raisins and pecans, no corn syrup (I think it makes it too runny and sweet.) I like the caramel tones of the brown sugar. If you want to get fancy try soaking your raisins in a nice dark rum or brandy.
We Canadians can be very passionate about our Butter Tarts. Whether to add raisins, currants or nuts. I think it may be east vs west thing. Purists say no to any of those three. Then there is the runny not runny debate as well. Have fun with it, all variations seem to end up tasting good. It will be interesting to see which one you choose.
I grew up in Vancouver in 60s and 70s and spent my summers just outside Nanaimo on my grandmothers farm. My old neighbourhood was very culturally diverse and made up of mostly blue collar immigrant families. We were always exchanging old time recipes with each other.
Tammy Spencer says
Hi Lori, thanks for your clarifications and reminisces. I love the idea of the brown sugar in the butter tarts, and using rum raisins sounds amazing!
Kimberly McLeod says
I'm pretty new at this baking thing and I'm no Martha Stewart that's for sure. Despite my lack of experience, I found this recipe easy to follow. However, my middle custard part was grainy even though I sifted everything so I'm not sure what I did there but I sure did end up using a lot of heavy cream. Thank you so much for sharing and I look forward to trying your other recipes. Practice, practice ya know, LOL. Kind Regards, Kim
Tammy Spencer says
Hi Kim, It could be that your butter was too cold to allow the powdered sugar and custard powder to mix in smoothly - making sure your butter is softened to room temperature will help. You can also continue to cream the mixture together a little longer to see if it will smooth out before adding more heavy cream. Happy baking!