Nanaimo Bars
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Easy, no-bake Nanaimo bars! This classic Canadian cookie bar has a chocolatey coconut crumb base with a creamy custard icing filling and a soft ganache frosting. The triple layer treat is rich and decadent and simple to make.
Table of Contents
- You’ll Love This Nanaimo Bars Recipe
- Ingredients Needed and Substitutions
- In Photos: How To Make Classic Nanaimo Bars
- Tips & Tricks
- FAQ
- More Cookie Bars Recipes
No bake Nanaimo bars are the ultimate classic Canadian treat! This layered dessert features a chewy chocolate coconut base, a creamy custard filling and a soft chocolate ganache topping. Easy to make and great for parties, potlucks and holidays.
Nanaimo bars are named after Nanaimo, British Columbia, which is where the recipe was first believed to be published in the early 1950’s. The deliciously addictive bars have become a favorite dessert to many around the world.
You’ll Love This Nanaimo Bars Recipe
- The chewy base layer pairs perfectly with the creamy custard icing and smooth chocolate ganache topping.
- The simplicity of making each layer makes this an easy-to-make no-bake recipe.
- Nanaimo bars slice into squares, showing the three distinct layers, making them a show-stopping dessert to add to any cookie tray or dessert table.
- The bars can be stored for up to one week in the refrigerator and also freeze well.
Ingredients Needed and Substitutions
- Butter: Unsalted butter allows you to control the saltiness of the cookie bars.
- Graham crackers: Used to make the chocolatey, nutty, coconut base layer.
- Coconut: Sweetened coconut flakes add chewiness and sweetness to the chewy base. You can substitute unsweetened coconut.
- Pecans: Provide flavor and crunch. Walnuts or almonds can be substituted.
- Kosher salt: Balances the flavors.
- Cocoa powder: An unsweetened cocoa powder brings the chocolate flavor to the base.
- Egg: The egg gets lightly beaten and acts as a binder.
- Custard powder: Bird’s Original Custard is what is needed for authentic Nanaimo bars. World Market often carries it and you can also find it online. A vanilla pudding mix can be substituted if you can’t find the custard powder.
- Vanilla: Brings flavor to the custard icing.
- Sugar: Granulated sugar sweetens the base layer, while powdered sugar is needed for the custard icing.
- Chocolate: Semi-sweet chocolate is recommended to help balance the sweetness.
- Heavy cream: Just a little is added (along with a little butter) to create the soft, rich chocolate ganache topping.
In Photos: How To Make Classic Nanaimo Bars
The full printable recipe is outlined below.
Line a 9-inch square baking pan with parchment paper, letting excess extend over the sides of pan. Spray with cooking spray.
Add the graham crackers, pecans and coconut to the bowl of a food processor and blitz until crumbs form, it’s okay to have a few smaller pieces of graham crackers. Set aside.
Step 1: In the top of a double boiler, combine the butter, cocoa, sugar, and salt. Whisk over simmering water, stirring constantly, until the butter is melted. Add the lightly beaten egg and cook, whisking constantly, until thickened and smooth, about 1 minute.
Step 2: Remove from heat; stir in the graham cracker, pecan, and coconut mixture. Press the mixture into the bottom of the prepared pan. Place in the refrigerator to chill while you make the custard filling.
Step 3: Add unsalted butter, kosher salt, powdered sugar, custard powder, vanilla and 2 tablespoons of heavy cream to the bowl of a stand mixer. Start on low to combine the ingredients, then increase to medium and mix until creamy, about 2-3 minutes.
Step 4: Remove the base from the refrigerator and evenly spread the filling over the chilled layer.
Place the pan back into the refrigerator for 30 minutes or into the freezer for 15 minutes to firm up while you make the next layer.
Step 5: In the top of a double boiler, combine the chocolate, butter, and heavy cream. Melt over simmering water, stirring constantly, until the chocolate is melted and mixture is smooth.
Step 6: Pour over the cold buttercream and quickly spread it in an even layer using an offset spatula.
Tips & Tricks
- Blitz together the graham crackers, pecans, and coconut in a food processor to easily chop and combine them.
- A double boiler allows you have more control when making the base and the ganache topping. To do this simply place a heat-proof mixing bowl above a pot of hot but not boiling water.
- It’s important to chill the Nanaimo bars between each step so the layers don’t mix into each other as they set.
- Adding butter and heavy cream to the ganache creates a softer chocolate topping, which will allow you to cut the chilled bars without cracking the chocolate.
- If you are worried about cracking the chocolate layer, chill the finished bars for 20-30 minutes, then remove from the refrigerator and use a knife to slice through just the chocolate layer into the desired size bars. Then return to the refrigerator to chill another 30-60 minutes. Cut the bars using the scored marks you made.
FAQ
Yes, they should be stored in the refrigerator due to the egg and dairy in the recipe.
Yes! Freeze them in an airtight container for up to 3 months. Allow to defrost overnight in the refrigerator before serving.
More Cookie Bars Recipes
Classic Nanaimo Bars
Ingredients
Cocoa Coconut Base
- 1 ½ cups graham crackers, about 12 full sheets, crushed to crumbs, 180g
- ½ cup pecans, 57g
- ¾ cup sweetened coconut flakes, 90g
- ½ cup unsalted butter, 113g
- ¼ teaspoon kosher salt
- 6 tablespoons unsweetened cocoa powder, 30g
- ¼ cup granulated sugar, 50g
- 1 large egg, lightly beaten
Custard Filling
- ½ cup unsalted butter, room temperature, 113g
- 2 cups powdered sugar, 240g
- 3 tablespoons custard powder
- ½ teaspoon vanilla
- 3 tablespoons heavy cream, 45mL
Chocolate Ganache Topping
- 6 ounces semi sweet chocolate, 170g
- 2 tablespoons unsalted butter, 28g
- 2 tablespoons heavy cream, 30mL
Instructions
How To Make The Cocoa Coconut Base
- Line a 9-inch square baking pan with parchment paper, letting excess extend over the sides of pan. Spray with cooking spray.
- Add the graham crackers, pecans and coconut to the bowl of a food processor and blitz until crumbs form. Set aside.
- In the top of a double boiler, combine butter, cocoa, sugar, and salt. Whisk over simmering water, stirring constantly, until butter is melted. Add lightly beaten egg and cook, whisking constantly, until thickened and smooth, about 1 minute. Remove from heat; stir in graham cracker, pecan, coconut mixture. Press mixture into bottom of prepared pan. Place in the refrigerator to chill while you make the filling.
How To Make The Custard Filling
- Add unsalted butter, kosher salt, powdered sugar, custard powder, vanilla and 2 tablespoons of heavy cream to the bowl of a stand mixer. Start on low to combine the ingredients, then increase to medium and mix until creamy, about 2-3 minutes.
- Remove the base from the refrigerator and evenly spread the filling over the chilled layer.
- Place the pan back into the refrigerator for 30 minutes or into the freezer for 15 minutes to firm up while you make the next layer.
How To Make The Chocolate Ganache Topping
- In the top of a double boiler, combine chocolate, butter and heavy cream. Melt over simmering water, stirring constantly, until chocolate is melted and mixture is smooth. Pour over the cold buttercream and quickly spread it in an even layer using an offset spatula.
- Chill the bars for 20-30 minutes, then remove from the refrigerator and use a knife to cut through the chocolate layer into the desired size bars. Then return to the refrigerator to chill another 30-60 minutes. Cut the bars using the scored marks you made (this should keep the chocolate from cracking) and enjoy! Wipe the knife clean between cuts for the cleanest slices.
Notes
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