the Nanaimo Bar — a no-bake, ultra-indulgent Canadian dessert classic with three irresistible layers: a chocolatey coconut-graham base, a creamy custard buttercream middle, and a smooth chocolate topping.
Let’s make it the authentic way, with easy-to-follow steps:
🇨🇦 Nanaimo Bars Recipe
(No-Bake | Makes 16 squares)
🍫 3 Classic Layers
🔻 Bottom Layer (Chocolate-Coconut Base)
Ingredients:
- 1/2 cup (1 stick / 115g) unsalted butter, melted
- 1/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg, beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup shredded sweetened coconut
- 1/2 cup chopped walnuts (optional)
Instructions:
- In a saucepan over low heat, melt butter, sugar, and cocoa. Stir until smooth.
- Slowly whisk in beaten egg and cook for 1–2 minutes until thickened.
- Remove from heat and stir in graham crumbs, coconut, and walnuts.
- Press firmly into the bottom of an 8×8-inch greased or parchment-lined pan.
- Chill while you make the middle layer.
⚪ Middle Layer (Custard Buttercream)
Ingredients:
- 1/2 cup unsalted butter, softened
- 2 tbsp vanilla custard powder (or instant vanilla pudding powder if unavailable)
- 2 tbsp milk or cream
- 2 cups powdered sugar
Instructions:
- Beat butter, custard powder, and milk until smooth and fluffy.
- Gradually mix in powdered sugar until light and creamy.
- Spread evenly over the chilled bottom layer.
- Refrigerate for 15–20 minutes until firm.
🍫 Top Layer (Chocolate Ganache)
Ingredients:
- 4 oz semi-sweet chocolate (about 2/3 cup chips or chopped)
- 2 tbsp unsalted butter
Instructions:
- Melt chocolate and butter together over low heat or in a microwave (short bursts).
- Cool slightly, then pour over the firm custard layer.
- Tilt pan to spread evenly. Chill again until the chocolate is just set (but not rock hard).
🔪 Pro Tips for Cutting Clean Squares:
- Use a hot knife (dip in hot water and wipe dry).
- Score the top layer before fully hardened to avoid cracking.
- Store in the fridge for up to a week, or freeze for up to 2 months.