Nanaimo Bars get their name from, you guessed it, the city of Nanaimo, British Columbia! They date back to the 1950s although became super popular in Canada after winning a magazine home baking competition in the 1980s. It’s easy to see why these bars are so popular, they’re made with rich and decadent chocolate, a nutty crispy base made from Graham crackers, crushed almonds, and coconut (yum!), a smooth custard buttercream middle and topped with more chocolate.
They’re also a super easy no-bake dessert so you don’t even need to turn on the oven. There are a few steps involved to create the different layers but they are all super simple and I’ve created easy step by step photos, instructions, and tips so you can make them perfectly. You might also like my Millionaire’s Shortbread, Carmelitas, or Chocolate Chip Cookie Bars which have similar delicious flavors and are just as easy to make.
What you need to make this recipe
Graham crackers – when you crush the Graham crackers don’t crush them too fine so they turn to powder you want to have some larger bits in there for texture.
Almonds – crush the almonds in a food processor or finely chop them. Pecans, cashew or walnuts would be good alternatives.
Coconut – use sweetened shredded coconut, you can use unsweetened if you’d prefer a less sweet tasting bar.
Custard powder – for an authentic taste use Bird’s custard powder. Alternatively, you can use milk powder with an added teaspoon of vanilla but the buttercream filling will be more white than yellow and have a different flavor.
Chocolate – I like to use semisweet chocolate but bittersweet will also work!
Butter – make sure it’s at room temperature (softened) and unsalted. If you do use salted butter then skip the additional salt.
How to make Nanaimo Bars
1. Melt the butter in a double boiler.
2. Once melted take the butter off of the heat and add the cocoa powder, salt and sugar. Once mixed gradually add in the beaten egg and return to the heat to thicken.
3. Fold in the Graham crackers, coconut, and nuts and mix together.
4. Press into the bottom of a lined cake pan and chill.
5. Beat the butter, custard powder, cream, and powdered sugar together until light and fluffy.
6. Spread the custard buttercream on top of the chilled crust layer.
7. Melt the butter and chocolate in a double boiler.
8. Spread the ganache over the buttercream layer and chill until completely set.
Pro tips for making this recipe
- Make sure to line your baking pan so you can remove the bars easily.
- A double boiler allows you have more control when melting chocolate and butter so they don’t burn/split. To do this simply place a heat-proof mixing bowl above a pot of hot but not boiling water.
- It’s important to remove the melted butter from the heat before adding the egg so it doesn’t scramble.
- I chopped my almonds in the food processor to save time but you can also finely chop them or crush them in a plastic bag with a rolling pin.
- A teaspoon of vanilla is a great addition to the buttercream.
- Crush the Graham crackers in a plastic bag so there are some larger pieces for texture, don’t let them get too fine and powdery.
- You can add more cream for a lighter buttercream.
- Powdered milk with a teaspoon of vanilla can be subbed for custard powder.
- It’s important to chill your nanaimo bars so the layers don’t mix into each other as they set.
Frequently Asked Questions
Are these bars Canadian?
Yes, they originated in the city of Nanaimo, British Colombia where the first written recipe was recorded in the 1950s.
Can I make these in advance?
Nanaimo bars are great for making in advance. Prepare the bars and store them in the fridge for later they’ll keep well in the fridge for 3-4 days.
Can I freeze them?
Yes, your nanaimo bars should be wrapped tightly in plastic wrap or foil and stored in the freezer for up to 3 months. Thaw them completely before serving.
If you love this recipe try these out!
If you’ve tried these Nanaimo Bars then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Nanaimo Bars
Ingredients
- ½ cup unsalted butter (125g) preferably European-style cultured butter
- 5 Tbsp cocoa powder (40g)
- ¼ cup granulated sugar (50g)
- 1 egg beaten
- 2 cups graham cracker crumbs (200g)
- 1 cup shredded sweetened coconut (100g)
- ½ cup almonds finely chopped (40g)
- ¼ tsp salt
Middle Layer
- ½ cup unsalted butter, softened (113g)
- 3 tbsp heavy cream (45ml)
- 2 Tbsp vanilla custard powder (35g)
- 2 cups powdered sugar (240g)
Topping
- 4 oz semi-sweet chocolate (115g)
- 2 Tbsp unsalted butter (30ml)
Instructions
- Line an 8x8 inch dish with parchment paper or foil.
For the base
- Melt the butter in a bowl over a pot of simmering water, making sure the water does not touch the bowl.
- Remove from heat then whisk in the cocoa powder, salt, and sugar. Slowly drizzle the egg in while whisking. Return bowl to double boiler and mix over heat until thickened.
- Fold in the graham cracker crumbs, shredded coconut, and almonds. Press into the bottom of your prepared pan and chill.
For the middle layer
- For the filling add the room temp butter, powdered sugar, custard powder, and cream to your mixer fitted with a paddle attachment then beat on high until light and fluffy, about 4 minutes.
- Spread onto the chilled base and smooth to the edges creating a level layer. Return to fridge to chill while you make the ganache.
To make the ganache
- Melt the chopped chocolate and butter in a double boiler or microwave then spread onto the buttercream later and chill until completely set.
- Once set, cut into bars using a sharp clean knife and serve. Store leftover bars in the fridge.
Notes
- Make sure to line your baking pan so you can remove the bars easily.
- A double boiler allows you have more control when melting chocolate and butter so they don't burn/split. To do this simply place a heat-proof mixing bowl above a pot of hot but not boiling water.
- It's important to remove the melted butter from the heat before adding the egg so it doesn't scramble.
- I chopped my almonds in the food processor to save time but you can also finely chop them or crush them in a plastic bag with a rolling pin.
- A teaspoon of vanilla is a great addition to the buttercream.
- Crush the Graham crackers in a plastic bag so there are some larger pieces for texture, don't let them get too fine and powdery.
- You can add more cream for a lighter buttercream.
- Powdered milk with a teaspoon of vanilla can be subbed for custard powder.
- It's important to chill the bars so the layers don't mix into each other as they set.
- Storage - the bars will keep well in the fridge for 3-4 days or can be frozen for up to 3 months. Thaw completely before serving.
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