A Canadian dessert icon, the Nanaimo Bar is a no-bake layered treat featuring a crunchy chocolate-coconut base, a rich and creamy vanilla custard center, and a smooth chocolate ganache topping. This slice is indulgent, satisfying, and perfect for sharing—or savoring solo.

Why You’ll Love This Recipe

The Nanaimo Bar is a nostalgic favorite and a crowd-pleaser at any gathering. It combines multiple textures and flavors—crunchy, creamy, and chocolaty—into one elegant yet easy-to-make dessert. Whether you’re celebrating a special occasion or simply craving something sweet, this classic slice is a guaranteed hit.

• No baking required
• Rich and layered for a satisfying dessert
• Easy to make ahead and stores well
• A beloved Canadian classic with international appeal
• Customizable with different flavors or nuts

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Base:
1/2 cup 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)

For the Custard Layer:
1/2 cup unsalted butter, softened
2 tbsp vanilla custard powder (or instant vanilla pudding mix)
2 cups powdered sugar
2 tbsp milk

For the Chocolate Topping:
4 oz semi-sweet chocolate, chopped
2 tbsp unsalted butter

Directions

1. Make the base: In a saucepan over low heat, melt the butter. Whisk in sugar and cocoa powder until smooth. Gradually whisk in the beaten egg, stirring constantly until the mixture thickens slightly.
2. Remove from heat and stir in graham cracker crumbs, coconut, and walnuts. Press the mixture firmly into a parchment-lined 8-inch square pan. Chill for 20–30 minutes until firm.
3. Make the custard filling: Using an electric mixer, beat the softened butter, custard powder, powdered sugar, and milk together until light and fluffy. Spread evenly over the chilled base. Return to the refrigerator to chill until set, about 30 minutes.
4. Prepare the chocolate topping: Melt chocolate and butter together in a double boiler or microwave-safe bowl. Stir until smooth. Let cool for a few minutes before pouring over the custard layer. Spread gently to cover evenly.
5. Chill until fully set, at least 1 hour.
6. Slice using a sharp knife warmed under hot water and dried between cuts for clean edges.
7. Serve chilled or at room temperature.

Servings and timing

This recipe makes 16 bars.
Prep time: 25 minutes
Chill time: 1.5–2 hours
Total time: Approximately 2–2.5 hours

Variations

• Mint Nanaimo Bars: Add 1/2 tsp peppermint extract and a drop of green food coloring to the custard layer.
• Nut-free version: Omit walnuts and replace with extra graham cracker crumbs or seeds.
• Dark chocolate topping: Use dark chocolate for a richer and less sweet finish.
• Espresso custard: Add 1 tsp instant espresso powder to the custard layer for a coffee-flavored twist.
• Gluten-free option: Use gluten-free graham crackers in the base.

Storage/Reheating

Store Nanaimo Bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them in a sealed container with parchment between layers for up to 2 months.
Thaw in the refrigerator before serving. Do not microwave to reheat—these are best served chilled or at room temperature.

FAQs

What is custard powder, and can I substitute it?

Custard powder is a dry mix used to make custard, commonly used in Canadian and British baking. If unavailable, you can substitute with instant vanilla pudding powder.

Are Nanaimo Bars supposed to be served cold?

Yes, they are traditionally served chilled, which helps maintain the firmness of each layer and enhances the texture.

Can I make these bars ahead of time?

Absolutely. Nanaimo Bars are ideal for preparing in advance and storing in the refrigerator or freezer.

Why is my chocolate topping cracking when slicing?

Let the chocolate topping sit at room temperature for a few minutes before slicing, and use a warm knife to avoid cracking.

Can I omit the egg in the base?

The egg helps bind the base, but you can substitute with a flax egg or omit it and press the mixture firmly. Texture may vary slightly.

Can I use unsweetened coconut?

Yes, but sweetened coconut adds better flavor and texture to the base. If using unsweetened, consider adding a tablespoon of sugar to the base.

Is this dessert gluten-free?

It can be made gluten-free by using certified gluten-free graham cracker crumbs.

What size pan is best for this recipe?

An 8-inch square pan is ideal. You can double the recipe for a 9×13-inch pan.

Do I need a mixer for the custard layer?

A hand or stand mixer helps achieve a light, fluffy texture, but it can be made with a whisk and some effort.

How long can I freeze Nanaimo Bars?

Up to 2 months. Store in layers separated by parchment in an airtight container.

Conclusion

The Classic Nanaimo Bar Slice is a no-bake masterpiece that layers rich flavors and textures into a truly memorable dessert. With its simple preparation and make-ahead convenience, it’s perfect for holidays, potlucks, or anytime you want to impress without turning on the oven. Whether you stick with the traditional version or try a fun variation, this Canadian favorite will quickly become a staple in your dessert repertoire.

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