Nanaimo bars are a classic Canadian no-bake dessert known for their mix of textures and flavors. They have a crunchy coconut and nut base, a creamy custard center, and a rich chocolate top. Even though the layers look impressive, making them at home is easier than you might think.

This guide will walk you through everything you need to know to create perfect Nanaimo bars. We’ll break down the process step-by-step, share essential tips for getting each layer just right, and answer common questions about storing and freezing these decadent treats. By the end, you’ll be ready to whip up a batch that rivals the ones sold in classic Canadian cafes.

What is a Nanaimo Bar?

The Nanaimo bar is a dessert that requires no baking and is named after the city of Nanaimo in British Columbia, Canada. Its structure is what makes it so unique, featuring three distinct layers that come together to create a truly memorable treat.

• Bottom Layer: A firm, crumbly base made from graham cracker crumbs, coconut, cocoa, and finely chopped nuts. This layer provides a satisfying crunch and a rich, nutty flavor.
• Middle Layer: A smooth, sweet custard-flavored buttercream filling. This creamy layer provides a soft contrast to the crunchy base and rich topping.
• Top Layer: A simple, glossy chocolate ganache that hardens into a crisp shell, completing the dessert with a final touch of chocolatey goodness.

These bars are served chilled and are a staple in Canadian coffee shops and bakeries, especially in the Pacific Northwest, where they started.

How to Make Classic Nanaimo Bars

Ready to begin? This recipe makes an 8×8-inch pan, giving you about 16 squares.

Ingredients You’ll Need

Before you begin, gather all your ingredients. Having everything measured and ready will make the assembly process much smoother.

For the Bottom Layer:

• ½ cup butter, softened
• 5 tablespoons unsweetened cocoa powder
• ¼ cup white sugar
• 1 large egg, beaten
• 1 ¾ cups graham cracker crumbs
• 1 cup flaked coconut
• ½ cup finely chopped almonds (optional, but recommended)

For the Middle Layer:

• ½ cup butter, softened
• 3 tablespoons heavy cream
• 2 tablespoons custard powder (or instant vanilla pudding mix)
• 2 cups confectioners’ sugar

For the Top Layer:

• 4 (1 ounce) squares semi-sweet baking chocolate
• 2 teaspoons butter

Step-by-Step Instructions

Follow these steps to assemble your Nanaimo bars.

Step 1: Prepare the Bottom Layer

1. Set up a double boiler by placing a heatproof bowl over a saucepan with a little simmering water. Make sure the bowl doesn’t touch the water.
2. Add the softened butter, cocoa powder, and white sugar to the bowl. Stir now and then until the butter melts and the mixture is smooth.
3. Slowly whisk the beaten egg into the chocolate mixture. To prevent the egg from scrambling, you can temper it first by adding a small amount of the warm chocolate mixture to the egg while whisking vigorously, then add the tempered egg back into the bowl.
4. Keep stirring until the mixture thickens, which takes about 2 to 3 minutes.
5. Take the bowl off the heat. Stir in the graham cracker crumbs, flaked coconut, and chopped almonds until well mixed.
6. Press this mixture firmly and evenly into the bottom of an ungreased 8×8-inch pan. Use the back of a spoon or your fingers to create a flat, compact base. Put the pan in the fridge to chill while you make the next layer.

Step 2: Prepare the Middle Layer

1. In another bowl, use an electric mixer to beat the rest of the softened butter with the heavy cream and custard powder. Mix until it’s light and fluffy.
2. Gradually, slowly add the confectioners’ sugar, starting on low speed and then turning it up until the frosting is smooth. Remove the pan from the refrigerator. Spread the custard frosting evenly over the chilled chocolate base.
3. Put the pan back in the fridge so the middle layer can set. This takes about 15 to 20 minutes.

Step 3: Prepare the Top Layer

1. While the middle layer chills, get the chocolate topping ready.
2. Put the semi-sweet chocolate squares and two teaspoons of butter in a microwave-safe bowl.
3. Microwave in 20-second bursts, stirring each time, until the chocolate is melted and smooth. You can also melt them together on the stove over very low heat, stirring the whole time.
4. When the middle layer feels firm, pour the melted chocolate over it.
5. Gently tilt the pan or use a spatula to spread the chocolate into a thin, even layer over the whole surface.
6. Let the chocolate set, either at room temperature or in the fridge.

Step 4: Cut and Serve

When the chocolate top is firm, cut the bars. For clean cuts without cracking the chocolate, run a sharp knife under hot water and dry it before each slice. Cut into small squares to serve.

Tips for Perfect Nanaimo Bars

• Don’t Scramble the Egg: The key to the base is not curdling the egg. The safest way is to temper it by slowly adding some hot chocolate mixture to the egg before mixing everything together.
• Chill Between Layers: Chill Between Layers: Don’t skip chilling. A firm base makes it easier to spread the custard, and a firm custard layer helps the chocolate topping go on smoothly.
• Institute: If you can’t find custard powder (like Bird’s brand), instant vanilla pudding powder is a widely used and effective substitute.
• Cutting the Bars: For clean squares, let the bars sit at room temperature for 10 to 15 minutes before cutting. This softens the chocolate top so it won’t crack.

Storing Your Nanaimo Bars

Because Nanaimo bars have butter and cream, store them in an airtight container in the fridge. They’ll keep for up to four days and are best served chilled, so they’re great to make ahead for parties. Freeze Nanaimo bars for longer storage. To do so, wrap the bars individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy them, thaw them in the refrigerator overnight.

Your New Favorite Dessert Awaits

Making Nanaimo bars is a fun kitchen project that gives you a special dessert. Each layer has its own distinct taste and texture, and together they create something truly amazing. Now that you have the recipe and tips, you can bring a classic Canadian treat into your own home.