Canadian Nanaimo Bars Recipe

 Indulge in a true Canadian classic with this irresistible Nanaimo Bars recipe! Featuring three decadent layers—a velvety chocolate topping, creamy custard icing, and a rich, chocolate-coconut base—this no-bake dessert is the ultimate treat for any sweet tooth.

Each bite is a nostalgic journey, blending textures and flavors that are perfectly balanced and utterly delightful. Whether you’re sharing them at a family gathering, bringing them to a potluck, or just treating yourself, these iconic bars are guaranteed to impress and satisfy your cravings!

Ingredients

Chocolate Base

• 1 cup unsalted butter
• ⅓ cup cocoa powder
• ¼ cup granulated sugar
• 1 large egg
• 1 ½ cups graham cracker crumbs (about 20 crackers)
• 1 cup unsweetened shredded coconut
• ¼ cup finely chopped walnuts

Custard Cream Filling

• ½ cup unsalted butter; softened
• 1 tsp vanilla
• 2 tbsp custard powder
• 3 tbsp milk
• 2 cups powdered sugar

Chocolate Topping

• 5 oz semi-sweet chocolate
• 2 tbsp butter

Instructions

1. Line a 9"X9" pan with parchment paper.
2. On the stove over low heat melt 1 cup of butter. Add the cocoa powder, and mix together quickly. Remove from the heat.
3. Quickly add in the egg, a teaspoon of vanilla and the granulated sugar to the pot and mix until it is well blended and thicker.
4. While the chocolate is still warm, add the graham crackers, coconut and finely chopped walnuts and mix until evenly blended. For these two steps you will want to work fast because if the chocolate cools too much it is harder to blend in the dry ingredients.
5. Spread the chocolate coconut mixture evenly along the bottom of the prepared dish and use your hand or the bottom of a cup to get the chocolate base into the corners and evenly flat. Then let it cool and set in the fridge for about 20 minutes.
6. When the base is completely cooled, add a 1/2 cup of butter to a large bowl and whip with a hand mixer.
7. Add 1 tsp vanilla, milk, custard powder and a little powdered sugar. With the hand mixer blend the ingredients until smooth, gradually adding in the powdered sugar.
8. Spread the custard buttercream evenly over the chocolate base with a spatula. Cover and let it cool and set until firm in the fridge for about 30 minutes.
9. When the filling is cooled and firmer make the chocolate topping by adding the chocolate chips and butter to a small pot over low heat. Stir continually until the chocolate is smooth.
10. Remove from heat and spoon dollops of chocolate over the top of the custard cream filling. Use a spatula to quickly and carefully spread the chocolate evenly over top and into the corners.
11. Cover and place this recipe for Nanaimo Bars back in the fridge for the chocolate layer to cool. About 10-15 minutes, after being in the fridge and when the chocolate is not sold but no longer wet, use a toothpick or the tip of a sharp knife to score lines in an even grid through the top layer of the chocolate only. This will make it much easier to cut the Nanaimo Bars into squares and minimize the risk of cracking the chocolate topping.
12. Cut into squares and serve slightly chilled or at room temperature.

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