Nanaimo Bars

A Canadian classic, Nanaimo bars feature a coconut and walnut base, sweet custard filling, and crisp chocolate topping. This layered dessert is a favourite for good reason!

With one member living in Nanaimo and two in B.C., of course we have to share Nanaimo bars! Not just popular on the west coast, of course, but beloved both across Canada and abroad, these sweet no-bake bars are a classic, delicious dessert.

This is an authentic recipe, no mocha or mint (blasphemy, apparently, when it comes to Nanaimo bars). It’s based off of the recipe this cookbook, a typical book in many British Columbian homes in the ’80s and ’90s.

A chocolate-y coconut, walnut, and graham wafer base gives a good starting point here. The middle layer is an easy no-cook custard, made with custard powder, and semi-sweet chocolate provides a nice slightly bitter counterpoint as the topping.

Since nanaimo bars freeze so well, they’re great to make ahead and freeze for later. They are definitely on the sweet side, and quite rich, so one slice goes a long way.

Jump to:

• Ingredients
• Method
• Tips and Notes
• Substitutions
• Recipe

Ingredients

Method

Grease an 8-inch (20cm) square baking tin and line with parchment paper. Set aside.

Place the butter, sugar, and egg in a heat-safe glass bowl. Place the bowl over a small saucepan of simmering water (don’t let the bottom of the bowl touch the water). Heat, stirring constantly, for about five minutes. It should thicken to the consistency of custard.

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Remove the bowl from the heat and add the vanilla, cocoa, graham wafer crumbs, coconut, and walnuts. Stir well to combine.

Scoop the mixture into the prepared pan. Using a spatula or spoon, press it evenly into the pan. Place this into the refrigerator to firm while you prepare the filling.

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To make the custard filling, add the butter, milk, icing sugar, and custard powder to a large bowl. Mix on high speed with electric beaters until light and fluffy.

Spread the filling over the chilled base in an even layer. Place in the refrigerator for about 20 minutes to firm again.

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Add the chopped chocolate and butter to a bowl. Melt, using a microwave, or with a double boiler (as outlined for the filling). Stir to combine, then pour over the chilled filling, spreading as needed into an even layer.

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Place the tin back into the refrigerator to set completely, another 15 minutes.

Once the chocolate has set, slice the bars. Use a hot, dry knife to cut 24 small slices.

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Keep the bars in the refrigerator for up to 10 days, or freeze up to one month. Thaw in the refrigerator if possible as the filling softens at room temperature.

Tips and Notes

These will last about a week and a half in the fridge but freeze very well – just take the bars out individually as needed. You can leave them out at room temperature to thaw, but keep in mind the filling will soften as it sits and they’re best chilled.

Using a hot knife is necessary to get clean slices. Otherwise the chocolate will crack and the soft custard filling will push out, losing the straight edges. Run your knife under hot water and dry well before slicing.

If you’re concerned about the quality of your eggs and don’t feel comfortable only cooking the base over the double boiler, you can bake it briefly. After pressing the base into the tin, bake for five minutes at 350°F (180°C) before cooling and continuing with the recipe.

Substitutions

Use any kind of chocolate you like for the topping. We think 55% is ideal, but you may prefer darker chocolate to offset the sweetness of the filling, or go for ultra-sweet with milk chocolate.

Pecans are a good substitution for walnuts. For a nut-free option, use seeds or leave them out.

We use Byrd’s custard powder, which is vegan. To make these dairy free, then, use non-dairy milk and a good vegan butter.

More Small Treats

Rocky Road Candy Bars
Mincemeat Tarts
Raspberry Financiers
Maple Butter Tarts
Almond Flour Brownies

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.