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A stack of three perfectly layered Nanaimo bars on a white plate, showing the chocolate, custard, and coconut-graham base.

Classic Nanaimo Bars: A Canadian Delight

These no-bake Nanaimo Bars are a beloved Canadian classic, featuring a rich chocolatey coconut-graham cracker base, a creamy custard filling, and a decadent chocolate ganache topping. Easy to make and incredibly satisfying!
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: Canadian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Base Layer
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 large egg lightly beaten
  • 1 tsp vanilla extract
  • 2 cups graham cracker crumbs
  • 1 cup shredded coconut sweetened or unsweetened
  • 1/2 cup almonds finely chopped
For the Custard Filling
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 2 tbsp custard powder e.g., Bird's Original
  • 2-3 tbsp milk or heavy cream as needed
  • 1 tsp vanilla extract
For the Chocolate Ganache Topping
  • 6 oz semi-sweet chocolate chopped or chips
  • 2 tbsp unsalted butter

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Medium saucepan
  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Double boiler or microwave-safe bowl

Method
 

Prepare the Base Layer
  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Set aside.
  2. In a medium saucepan over low heat, melt the 1/2 cup butter, granulated sugar, and cocoa powder. Stir constantly until smooth and combined.
  3. Remove from heat. Quickly whisk in the beaten egg and 1 teaspoon vanilla extract. The mixture will thicken slightly.
  4. In a large mixing bowl, combine the graham cracker crumbs, shredded coconut, and chopped almonds. Pour the melted chocolate mixture over the dry ingredients and mix well until everything is evenly coated.
  5. Press the mixture firmly and evenly into the prepared baking pan. Use the back of a spoon or your hands to ensure a compact layer. Place the pan in the refrigerator while you prepare the filling.
Prepare the Custard Filling
  1. In a large mixing bowl, using an electric mixer, beat the 1/2 cup softened butter until creamy (about 1 minute).
  2. Gradually add the sifted powdered sugar and custard powder, beating until smooth and light. Scrape down the sides of the bowl as needed.
  3. Add 1 teaspoon vanilla extract and 2 tablespoons of milk or cream. Beat until the mixture is light and fluffy. If the mixture is too stiff, add the remaining 1 tablespoon of milk/cream, one teaspoon at a time, until it reaches a spreadable consistency.
  4. Spread the custard filling evenly over the chilled base layer in the baking pan. Return the pan to the refrigerator to chill for at least 30 minutes, or until the filling is firm.
Prepare the Chocolate Ganache Topping
  1. In a double boiler or a microwave-safe bowl, melt the chopped semi-sweet chocolate and 2 tablespoons of butter together. Stir frequently until smooth and glossy. If using a microwave, heat in 30-second intervals, stirring after each, until melted.
  2. Pour the melted chocolate ganache over the chilled custard filling, spreading it gently and evenly to cover the entire surface.
  3. Return the pan to the refrigerator and chill for at least 1.5 to 2 hours, or until the chocolate topping is completely set.
Slice and Serve
  1. Once thoroughly chilled and set, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board.
  2. Dip a sharp knife into hot water and wipe it dry before each cut. This helps to create clean, crisp slices. Cut the bars into desired sizes (typically squares or rectangles).
  3. Serve immediately or store in an airtight container in the refrigerator.

Notes

For best results, allow the Nanaimo bars to chill overnight. This ensures all layers are firm and easy to cut. Store Nanaimo bars in an airtight container in the refrigerator for up to 5-7 days. They can also be frozen for longer storage; thaw in the refrigerator before serving. Using good quality chocolate for the topping makes a big difference in flavor.