Nanaimo Bars
Named after the city of Nanaimo, British Columbia, where the recipe was popularized in the 1950s and 60s, these three-layer bars are one of Canada's most iconic desserts and require no oven at all. A crumbly chocolate-coconut-graham base, a pale yellow custard-flavored buttercream middle, and a thin, glossy chocolate top — sliced small, since they're rich.
Ingredients
- 1/2 cup (115g) butter
- 1/4 cup (25g) cocoa powder
- 1/4 cup (50g) sugar
- 1 large egg, beaten
- 1 3/4 cups (175g) graham cracker crumbs
- 1 cup (85g) shredded coconut
- 1/2 cup (60g) chopped walnuts
- For the middle: 1/2 cup butter, 2 tbsp custard powder, 2 cups powdered sugar, 3-4 tbsp milk
- For the top: 4oz semisweet chocolate + 2 tbsp butter
Instructions
- Melt the butter, cocoa, and sugar together in a saucepan over low heat, then whisk in the beaten egg and cook, stirring, for 2 minutes until thickened.
- Remove from heat and stir in the graham crumbs, coconut, and walnuts. Press firmly into a lined 9x9-inch pan.
- Beat the butter, custard powder, powdered sugar, and milk together until smooth and spreadable, then spread evenly over the base. Chill for 20 minutes until firm.
- Melt the chocolate and butter together, stir until smooth, and pour evenly over the chilled middle layer.
- Refrigerate until the chocolate is set, about 30 minutes, before slicing.
- Let the bars sit at room temperature for a few minutes before cutting for cleaner slices.
Tips
- Custard powder (like Bird's) gives the middle layer its distinctive pale yellow color and flavor — vanilla pudding powder is the closest substitute if unavailable.
- Score the chocolate top lightly with a knife before it fully sets, so it doesn't crack when you slice through it later.
- These freeze exceptionally well — a good make-ahead treat for holidays.
Frequently Asked Questions
Can I make these without custard powder?
Yes, instant vanilla pudding mix is the most common substitute and gives a similar flavor and color.
Why are they called Nanaimo bars?
They're named after Nanaimo, British Columbia, where a version of the recipe was submitted to a local cookbook and became widely popular.
