Canadian Nanaimo Bars Recipe
If you’re craving a truly classic Canadian treat, this authentic Nanaimo Bars Recipe will hit the sweet spot! With layers of smooth chocolate, sweet custard icing, and a luscious chocolate-coconut base, this no-bake dessert is pure nostalgia in every bite.
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Nothing says classic Canadian dessert like an indulgent, creamy Nanaimo Bar. Originating in the coastal city of Nanaimo, British Columbia, this iconic treat layers smooth chocolate, custard-flavored icing, and a soft, chocolatey coconut base for a uniquely rich bite that Canadians adore.
From cozy family gatherings to bustling Canadian bakeries, Nanaimo Bars are a staple wherever coffee and treats are served. They’re a crowd-pleaser in any dessert spread and always the first to disappear loved for their simple yet irresistible flavors and timeless Canadian charm.
Ingredients You’ll Need
- Shredded Coconut – Can be replaced with flaked coconut but opt for the unsweetened variety because sugar will be added separately.
- Graham Crackers – I like to purchase the crackers and then use my blender to crush them up into crumbs. I find I don’t always use up the crumbs for a whole box so this way the kids still have the crackers to snack. If you don’t have a blender you can also crush the cookies up by placing the crackers in a resealable bag and using a rolling pin to turn the crackers into crumbs.
- Chocolate – Any kind of chocolate can be used. I like to use semi-sweet chocolate because I always have chocolate chips on hand. Baking chocolate or chocolate squares works just as well. Typically the top is a semi-sweet or darker chocolate, not milk chocolate.
- Custard Powder – Is the star of the show in this recipe and not something to be substituted. I like to use Bird’s Custard Powder because it tastes great and is easy to find at most large grocery stores in the baking aisle.
How To Make Canadian Nanaimo Bars
- Line a 9″X9″ pan with parchment paper. I like to grease the bottom of the pan with a little butter first so when the parchment paper goes in it has something to stick to hold it down. To get the parchment paper to lie flat and nice in the corners, use scissors to cut a slit about 1 or 2 inches on each side in the corner of the parchment paper. This way it will fold into the pan corners nicely.
- On the stove over low heat melt 1 cup of butter. Add the cocoa powder, and mix together quickly. Remove from the heat.
- Quickly add the egg, a teaspoon of vanilla and the granulated sugar to the pot and mix until it is well-blended and thicker. I know when it is mixed enough when the edges of the chocolate start to pull away from the inside of the while I am mixing.
- While the chocolate is still warm, add the graham crackers, coconut and finely chopped walnuts and mix until evenly blended. For these two steps, you will want to work fast because if the chocolate cools too much it is harder to blend in the dry ingredients.
- Spread the chocolate coconut mixture evenly along the bottom of the prepared dish. Use your hand or the bottom of a cup to get the chocolate base into the corners and evenly flat. Then let it cool and set in the fridge for about 20 minutes.
- When the base is completely cooled, add a 1/2 cup of butter to a large bowl and whip with a hand mixer. Then add 1 tsp vanilla, milk, custard powder and a little powdered sugar. With the hand mixer blend the ingredients until smooth, gradually adding in the powdered sugar.
- Spread the custard buttercream evenly over the chocolate base with a spatula. Cover and let it cool and set until firm in the fridge for about 30 minutes.
- When the filling is cooled and firmer make the chocolate topping by adding the chocolate chips and butter to a small pot over low heat. Stir continually until the chocolate is smooth.
- Remove from heat and spoon dollops of chocolate over the top of the custard cream filling. Use a spatula to quickly and carefully spread the chocolate evenly over top and into the corners. Be sure to do this lightly so that the custard cream does not get disturbed.
- Cover and place this recipe for Nanaimo Bars back in the fridge for the chocolate layer to cool.
- About 10-15 minutes, after being in the fridge and when the chocolate is not sold but no longer wet, use a toothpick or the tip of a sharp knife to score lines in an even grid through the top layer of the chocolate only. This will make it much easier to cut the Nanaimo Bars into squares and minimize the risk of cracking the chocolate topping. Serve slightly chilled or at room temperature.
Storage
Nanaimo Bars are best kept in the fridge until closer to the time you want to eat or serve them. The custard cream filling softens at room temperature and if too warm will become too soft and make a mess when you try and eat them.
Still delicious, just messier to eat.
They will last in the fridge in a sealed container for up to 5 days.
Freezing
These tasty dessert squares freeze super well. I freeze mine almost right away because if I don’t I will eat the whole pan myself or my husband might beat me to it! So into the freezer they go. I like to cut them before freezing so that I can pull one out here and there. When I need a treat but you can freeze the squares as one as well for up to 3 months. Just let them defrost at room temperature until they can be easily cut but not too soft that the insides ooze out.
What Makes Nanaimo Bars Canadian?
The story of the Nanaimo Bar begins in the quaint coastal city of Nanaimo, British Columbia, where this no-bake treat first gained popularity in the 1950s. Rumor has it a local homemaker shared the recipe in a community cookbook, and it wasn’t long before the bars’ layers of chocolate, custard icing, and chocolate-coconut base stole the hearts of bakers nationwide.
Originally known as “chocolate fridge cake,” this dessert found its way into Canadian homes and hearts, especially after appearing in Edith Adams’ cookbook, where it truly took off. Today, the Nanaimo Bar is a slice of Canadian history with a recipe that’s been handed down, barely changed, for generations.
I have yet to be at a Canadian event where there are dessert trays and not see a Nanaimo Bar! You won’t find them at my in-laws who are Italian that’s for sure because three layers all with butter in them is considered insane!
More Dessert Squares to Love
- Lemony Lemon Blondies
- Newfoundland Date Slices (Date Squares)
- Candy Cane Brownies
- Chocolate Peanut Butter Crisps
- Strawberry Crumble Bars
- Decadent Chickpea Brownies
Canadian Nanaimo Bars Recipe
Ingredients
Chocolate Base
- 1 cup unsalted butter
- ⅓ cup cocoa powder
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ cups graham cracker crumbs (about 20 crackers)
- 1 cup unsweetened shredded coconut
- ¼ cup finely chopped walnuts
Custard Cream Filling
- ½ cup unsalted butter; softened
- 1 tsp vanilla
- 2 tbsp custard powder
- 3 tbsp milk
- 2 cups powdered sugar
Chocolate Topping
- 5 oz semi-sweet chocolate
- 2 tbsp butter
Instructions
- Line a 9"X9" pan with parchment paper.
- On the stove over low heat melt 1 cup of butter. Add the cocoa powder, and mix together quickly. Remove from the heat.
- Quickly add in the egg, a teaspoon of vanilla and the granulated sugar to the pot and mix until it is well blended and thicker.
- While the chocolate is still warm, add the graham crackers, coconut and finely chopped walnuts and mix until evenly blended. For these two steps you will want to work fast because if the chocolate cools too much it is harder to blend in the dry ingredients.
- Spread the chocolate coconut mixture evenly along the bottom of the prepared dish and use your hand or the bottom of a cup to get the chocolate base into the corners and evenly flat. Then let it cool and set in the fridge for about 20 minutes.
- When the base is completely cooled, add a 1/2 cup of butter to a large bowl and whip with a hand mixer.
- Add 1 tsp vanilla, milk, custard powder and a little powdered sugar. With the hand mixer blend the ingredients until smooth, gradually adding in the powdered sugar.
- Spread the custard buttercream evenly over the chocolate base with a spatula. Cover and let it cool and set until firm in the fridge for about 30 minutes.
- When the filling is cooled and firmer make the chocolate topping by adding the chocolate chips and butter to a small pot over low heat. Stir continually until the chocolate is smooth.
- Remove from heat and spoon dollops of chocolate over the top of the custard cream filling. Use a spatula to quickly and carefully spread the chocolate evenly over top and into the corners.
- Cover and place this recipe for Nanaimo Bars back in the fridge for the chocolate layer to cool. About 10-15 minutes, after being in the fridge and when the chocolate is not sold but no longer wet, use a toothpick or the tip of a sharp knife to score lines in an even grid through the top layer of the chocolate only. This will make it much easier to cut the Nanaimo Bars into squares and minimize the risk of cracking the chocolate topping.
- Cut into squares and serve slightly chilled or at room temperature.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.