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Home » Cookies & Bars » Nanaimo Bars

Nanaimo Bars

Dec 21, 2020 · Leave a Comment

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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!

Bars on parchment paper with greenery and nuts.

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

Close up of nanaimo bars.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

Ingredients

Nanaimo bar base ingredients.
Custard filling 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.

  • Sugar, butter, and egg in a large bowl.
  • Butter mixture after melting.

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.

  • Mixing dry ingredients into base mixture.
  • Pressing base into tin.

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.

  • Whipping custard.
  • Spreading custard over base.

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.

  • Melted chocolate.
  • Spreading butter over custard.

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.

  • Finished nanaimo bars before slicing.
  • Slicing bars.

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.

Nanaimo bars in the pan.

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.

Woman holding a plate of stacked bars.

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

Close up of a nanaimo bar on its side.

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.

Continue to Content

Recipe

Yield: 24 small bars

Nanaimo Bars

Bars on parchment paper with greenery and nuts.

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!

Prep Time 10 minutes
Chilling Time 40 minutes
Total Time 50 minutes

Ingredients

Base

  • ½ cup (113g) salted butter, softened
  • ¼ cup (50g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 cups (330g) graham wafer crumbs
  • 1 cup (90g) unsweetened shredded coconut
  • ½ cup (50g) chopped walnuts

Custard Filling

  • ½ cup (113g) salted butter, softened
  • ¼ cup + 2 tbsp (90ml) milk
  • 4 cups (480g) icing sugar
  • ¼ cup (30g) custard powder

Topping

  • 6 oz. (170g) semi-sweet chocolate
  • 1 tbsp salted butter

Instructions

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

Base

  1. 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.
  2. Remove the bowl from the heat and add the vanilla, cocoa, graham wafer crumbs, coconut, and walnuts. Stir well to combine.
  3. 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.

Filling

  1. 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.
  2. Spread the filling over the chilled base in an even layer. Place in the refrigerator for about 20 minutes to firm again.

Topping and Slicing

  1. Add the chopped chocolate and butter to a bowl. Melt, using a microwave, or with a double boiler (as outlined for the filling).
  2. Stir to combine, then pour over the chilled filling, spreading as needed into an even layer.
  3. Place the tin back into the refrigerator to set completely, another 15 minutes.
  4. Once the chocolate has set, slice the bars. Use a hot, dry knife to cut 24 small slices.
  5. 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.

Notes

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.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 271Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 110mgCarbohydrates: 33gFiber: 2gSugar: 27gProtein: 2g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Sophie Mackenzie
Cuisine: canadian / Category: Cookies & Bars
Previous Post: « Hazelnut Orange Linzer Cookies
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