Description
This classic Nanaimo Bars recipe features a rich, layered dessert originating from Canada, with a chocolatey crumb base, a creamy custard middle, and a smooth chocolate topping. These no-bake bars are perfect for holiday treats or any sweet occasion, combining textures of crunchy, creamy, and fudgy in every bite.
Ingredients
Scale
For the base layer:
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 large egg (beaten)
- 1 3/4 cups graham cracker crumbs
- 1 cup shredded sweetened coconut
- 1/2 cup chopped walnuts
For the custard layer:
- 1/2 cup unsalted butter (softened)
- 2 tablespoons vanilla custard powder or instant vanilla pudding mix
- 2 cups powdered sugar
- 2 tablespoons milk
For the chocolate topping:
- 4 ounces semi-sweet chocolate (chopped)
- 2 tablespoons unsalted butter
Instructions
- Prepare the base layer: In a medium saucepan over low heat, melt the butter, then stir in the sugar and cocoa powder. Slowly whisk in the beaten egg and cook, stirring constantly, until the mixture thickens slightly—about 1–2 minutes. Remove from heat and stir in graham cracker crumbs, coconut, and walnuts. Press the mixture firmly into the bottom of a greased or parchment-lined 8×8-inch pan. Chill in the refrigerator while you make the next layer.
- Prepare the custard layer: In a medium bowl, beat the softened butter with custard powder and powdered sugar until smooth. Add milk gradually and beat until light and fluffy. Spread evenly over the chilled base and return to the fridge for at least 20 minutes.
- Prepare the chocolate topping: Melt the semi-sweet chocolate and butter together in a microwave or double boiler, stirring until smooth. Let cool slightly, then pour over the custard layer. Tilt the pan gently to spread the chocolate evenly. Refrigerate until fully set, at least 1 hour.
- Slice and serve: To slice cleanly, let the bars sit at room temperature for 5–10 minutes and use a sharp knife heated under hot water.
Notes
- Custard powder is traditional in Nanaimo bars, but instant vanilla pudding mix can be substituted.
- These bars can be made up to 5 days in advance and kept refrigerated, or frozen for longer storage.
- Using a sharp knife warmed under hot water helps achieve clean slices.
- Chilling between layers is essential to maintain structure and texture.
