I first discovered Nanaimo bars during a trip to Vancouver, where a Canadian friend insisted I try what she called “the ultimate Canadian dessert.” One bite of those three distinct layers—crunchy chocolate base, creamy custard middle, and glossy chocolate top—and I was completely hooked. When I got home, I begged her for the recipe, and she laughed, telling me every Canadian family has their own version passed down through generations. She shared her grandmother’s recipe, and I spent the next weekend making batch after batch until I perfected my technique. This nanaimo bars recipe has since become one of my most requested treats, and people are always shocked when I tell them there’s no baking involved.
Why You’ll Love This Nanaimo Bars Recipe
These bars are absolutely decadent with three layers of different textures and flavors that complement each other perfectly. The bottom layer is crunchy with graham crackers, coconut, and nuts. The middle is smooth and creamy like buttercream. The top is rich chocolate that snaps when you bite through it. What makes this nanaimo bars recipe special is that despite looking incredibly fancy and tasting like something from a gourmet bakery, there’s absolutely no baking required. Everything comes together on the stovetop or in the microwave. They’re perfect for hot summer days when you don’t want to turn on the oven. The bars are rich, so a small square satisfies your sweet tooth completely. They also look stunning cut into neat squares, making them ideal for parties, potlucks, and holiday cookie trays.
What Are Nanaimo Bars?
Nanaimo bars are a classic Canadian no-bake dessert consisting of three layers: a chocolate-coconut-graham cracker base, a custard-flavored buttercream center, and a chocolate ganache top. They’re named after the city of Nanaimo in British Columbia, though their exact origin is debated. The dessert became popular across Canada in the 1950s and 1960s. The traditional version uses custard powder in the middle layer, which gives it that distinctive flavor, though some American adaptations use vanilla pudding mix. The base layer is held together with melted chocolate and butter, creating a firm but not rock-hard foundation. The middle layer should be thick and creamy, almost like frosting. The top chocolate layer should set firm enough to cut cleanly but still have a bit of snap when you bite into it.
Common Mistakes to Avoid
The biggest mistake with this nanaimo bars recipe is not pressing the bottom layer firmly enough into the pan. It needs to be compact and even or it will crumble when you cut the bars. Another error is making the custard layer too soft by adding too much cream or not enough powdered sugar. It should be firm enough to support the chocolate layer. Some people try to add the chocolate top before the custard layer has chilled and firmed up, which causes the layers to blend together. The custard needs at least an hour in the refrigerator first. Using chocolate chips for the top layer can create problems—they contain stabilizers that prevent smooth melting. Use chocolate bars or candy melts instead. Not lining the pan with parchment paper makes removal nearly impossible. Finally, trying to cut the bars while they’re too cold makes the chocolate shatter—let them sit at room temperature for 10 minutes first.
How to Know When They’re Done
Unlike baked goods, Nanaimo bars don’t require doneness testing in the traditional sense, but each layer needs proper setting. The bottom layer is ready when it’s firmly pressed into the pan and has chilled for at least 15 minutes until firm to the touch. The custard middle layer is done after chilling for at least one hour—it should be firm enough that when you gently press on it, it doesn’t leave an indentation. The chocolate top is ready when it’s completely set and no longer shiny or sticky to the touch. This takes about 30 minutes at room temperature or 15 minutes in the refrigerator. The entire assembled dessert should be chilled for at least two hours total before cutting. When you make a test cut, the layers should stay distinct without sliding apart, and the knife should cut through cleanly.
What to Serve With Nanaimo Bars
This nanaimo bars recipe creates treats that are rich and complete on their own. Coffee is the traditional pairing—the bitterness balances the sweetness perfectly. They’re also wonderful with tea, especially Earl Grey or English breakfast. For dessert service, arrange squares on a platter with other cookies and brownies. Some people enjoy them with a glass of cold milk. The bars are perfect for afternoon tea service, holiday cookie exchanges, and potlucks. They cut into neat squares that look professional on any dessert table. For parties, cut them into smaller bite-sized pieces for easier eating. Fresh berries on the side add color and a tart contrast. They’re rich enough that one square usually satisfies, making them ideal for serving to large groups.
Storage and Make-Ahead Tips
Store Nanaimo bars in an airtight container in the refrigerator for up to one week. They actually taste better after a day as the flavors meld together. Keep them refrigerated since the custard layer needs to stay cold. Let them sit at room temperature for about 10 minutes before serving for easiest cutting and best texture. They freeze beautifully for up to three months. Freeze them in a single layer first, then stack with parchment paper between layers. Thaw in the refrigerator overnight before serving. You can make them completely up to five days ahead, making them perfect for holiday preparation. Some people make the bottom and middle layers one day, then add the chocolate top the next day. Always cut them cold using a sharp knife, wiping it clean between cuts for the neatest squares.
Estimated Nutrition Information
Per bar (based on 24 bars): Approximately 245 calories, 15g fat, 27g carbohydrates, 1g fiber, 22g sugar, 2g protein. These are definitely rich, indulgent treats meant for special occasions. The small serving size provides satisfaction without excessive overindulgence.
Recipe Overview
Prep Time: 30 minutes
Cook Time: 5 minutes (melting chocolate)
Total Time: 3 hours (including chilling)
Difficulty: Easy
Servings: 24 bars
Ingredients
For the bottom layer:
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 large egg, beaten
- 1 and 3/4 cups graham cracker crumbs
- 1 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans
For the middle layer:
- 1/2 cup unsalted butter, softened
- 3 tablespoons heavy cream
- 2 tablespoons custard powder (or vanilla pudding mix)
- 2 cups powdered sugar
For the top layer:
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Step-by-Step Instructions
Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Set aside.
Make the bottom layer by combining the half cup butter, sugar, and cocoa powder in a medium saucepan over low heat. Stir until melted and smooth.
Remove from heat and quickly whisk in the beaten egg. Return to low heat and stir constantly for two to three minutes until the mixture thickens slightly. Remove from heat.
Add the graham cracker crumbs, coconut, and chopped nuts. Stir until everything is evenly coated and combined.
Press this mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup or glass to really pack it down. Refrigerate for at least 15 minutes until firm.
While the bottom chills, make the custard layer. Beat the softened butter in a medium bowl with an electric mixer until creamy, about one minute.
Add the cream, custard powder, and powdered sugar. Beat on low speed until combined, then increase to medium-high and beat for three minutes until light and fluffy. The mixture should be thick and spreadable.
Spread the custard mixture evenly over the chilled bottom layer. Use an offset spatula to smooth it into an even layer. Refrigerate for at least one hour until very firm.
About 10 minutes before the custard layer is done chilling, make the chocolate topping. Combine the chopped chocolate and two tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Alternatively, melt in a double boiler.
Pour the melted chocolate over the chilled custard layer and spread it evenly to cover completely. Tilt the pan if needed to help it spread.
Refrigerate for at least 30 minutes until the chocolate is completely set. For best results, chill for at least two hours total.
When ready to cut, use the parchment overhang to lift the entire block out of the pan onto a cutting board.
Let it sit at room temperature for about 10 minutes to make cutting easier. Use a sharp knife, wiping it clean between each cut, to slice into 24 squares.
Store in an airtight container in the refrigerator between sheets of parchment paper to prevent sticking.
This nanaimo bars recipe has become my go-to for impressing guests with minimal effort. The three distinct layers create a dessert that’s as beautiful as it is delicious, and knowing there’s no baking involved is our little secret.
