Nanaimo bars are a Canadian no-bake classic named for the city of Nanaimo on Vancouver Island.
A dense cocoa-coconut base supports smooth custard buttercream and a thin chocolate layer that sets cleanly in the refrigerator.
Score the chocolate while it is partly set so the finished bars cut neatly without shattering the top.
Serving Suggestions
Serve chilled in small squares with coffee or black tea.
Recipe Notes
Keep the bars refrigerated for clean layers, and let them stand for 5 minutes before serving for a softer bite.
Canadian Nanaimo Bars
Classic no-bake Canadian bars with a cocoa-coconut crumb base, custard buttercream, and chocolate top.
Equipment
- 8-inch square metal pan
- Parchment paper
- Heatproof mixing bowl
- Hand mixer
- Offset spatula
Ingredients
Cocoa Crumb Base
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 5 tbsp unsweetened cocoa powder
- 1 large egg lightly beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup unsweetened shredded coconut
- 1/2 cup walnuts finely chopped
Custard Filling
- 1/2 cup unsalted butter softened
- 3 tbsp vanilla custard powder
- 1/4 cup whole milk
- 2 cups icing sugar sifted
Chocolate Top
- 4 oz semisweet chocolate finely chopped
- 2 tbsp unsalted butter
Instructions
Make the Base:
- Line an 8-inch square pan with parchment, leaving an overhang.
- Melt the butter, sugar, and cocoa in a heatproof bowl set over barely simmering water. Whisk in the egg and cook for 2 to 3 minutes, until slightly thickened.
- Remove from the heat and stir in the graham crumbs, coconut, and walnuts. Press firmly and evenly into the pan, then chill for 20 minutes.
Add the Custard Layer:
- Beat the softened butter and custard powder until smooth. Beat in the milk, then add the icing sugar gradually until the filling is light and cohesive.
- Spread over the chilled base with broad strokes. Chill for 45 minutes, until firm.
Top and Cut:
- Melt the chocolate and butter together gently. Cool for 5 minutes, then spread a thin layer over the custard filling.
- Chill for 20 minutes, score the chocolate into 16 pieces, then chill for at least 1 hour more.
- Lift from the pan and cut along the score lines with a warm dry knife.
Notes
- Score the chocolate before it becomes fully hard to reduce cracking when the bars are cut.
- Store covered in the refrigerator for up to five days, or freeze with parchment between layers.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 3gFat: 23gSaturated Fat: 14gCholesterol: 52mgSodium: 85mgFiber: 2gSugar: 27g