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Classic Canadian Nanaimo Bars Recipe: A No-Bake Triple-Layer Delight

These rich, decadent nanaimo bars feature three irresistible layers: a coconut-graham crust that provides the perfect crunch, a thick and creamy custard center that melts in your mouth, and a silky chocolate topping that seals the deal.
Print Recipe
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Canadian
Calories: 311
Ingredients Method Nutrition

Ingredients
  

  • ½ cup 1 stick unsalted butter
  • ¼ cup granulated sugar
  • 5 tablespoons unsweetened cocoa powder
  • 1 large egg beaten
  • 1¾ cups graham cracker crumbs
  • 1 cup shredded coconut
  • ½ cup finely chopped almonds optional
  • ½ cup 1 stick unsalted butter, softened
  • 2 tablespoons heavy cream
  • 2 tablespoons vanilla custard powder Bird's is traditional
  • 2 cups powdered sugar
  • 4 ounces semi-sweet chocolate
  • 2 tablespoons unsalted butter

Method
 

Prepare the Base Layer
  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium saucepan over low heat, melt the butter. Add the sugar and cocoa powder, stirring until smooth.
  3. Slowly add the beaten egg, stirring constantly until the mixture begins to thicken (about 2-3 minutes).
  4. Remove from heat and stir in graham cracker crumbs, coconut, and nuts (if using) until well combined.
  5. Press this mixture firmly and evenly into the bottom of your prepared pan. Refrigerate while preparing the next layer.
Create the Custard Middle Layer
  1. In a large bowl, beat the softened butter until light and fluffy, about 2-3 minutes.
  2. In a small bowl, combine the heavy cream with the custard powder, whisking until smooth.
  3. Add the custard mixture to the butter, then gradually add powdered sugar. Beat on medium-high speed until very smooth and creamy.
  4. Spread this custard layer evenly over the chilled base layer. Return to refrigerator for at least 15 minutes to set.
Finish with Chocolate Top Layer
  1. In a microwave-safe bowl or using a double boiler, gently melt the chocolate and butter together, stirring frequently until smooth.
  2. Allow the chocolate mixture to cool slightly but remain pourable.
  3. Pour over the custard layer and carefully tilt the pan to create an even chocolate coating.
  4. Refrigerate for at least 2 hours, or until completely set.
  5. For the cleanest cuts, remove the bars from the refrigerator about 10 minutes before slicing.
  6. Use the parchment paper overhang to lift the entire dessert out of the pan, then cut into 16 squares with a warm, sharp knife.

Nutrition

Calories: 311kcalCarbohydrates: 34gProtein: 3gFat: 20gSaturated Fat: 11gCholesterol: 47mgSodium: 160mgFiber: 2gSugar: 26g
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