nanaimo bar recipe

These classic Nanaimo bars have a fudgy chocolate and coconut cookie base, a creamy custard buttercream filling, and a smooth chocolate ganache on top. Every bite is like a taste of heaven that will keep you coming back for more!

 BEST Nanaimo Bars Recipe

½ cup (113 grams) unsalted butter

(50 grams) sugar

tbsp (30 grams) unsweetened cocoa powder

salt

egg,

(180 grams) graham cracker crumbs

(50 grams) pecans, finely chopped

(85 grams) unsweetened finely shredded coconut

unsalted butter, softened

tbsp custard powder

vanilla

(375 grams) powdered sugar

heavy cream (plus 1-2 tsp only if needed)

semi-sweet chocolate, chopped

heavy cream

Butter and line a 9&#215;9&#8243; square pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Set aside.

Melt the butter in a large heatproof bowl over a saucepan of very gently simmering water. Whisk in the sugar, cocoa powder, and salt. Remove from heat and slowly add in the egg while whisking vigorously. Return to heat and cook for 1-2 more minutes until the mixture is smooth and resembles hot fudge.

Add in the graham cracker crumbs, shredded coconut, and chopped nuts.

Stir until well combined. The mixture might appear dry at first, but keep mixing and it will come together.

Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan and place in the fridge to chill while preparing the next layer.

In a large mixing bowl, beat the butter, custard powder, and vanilla until combined. Mix in 1 cup of powdered sugar along with 1 tablespoon of cream at a time, mixing in between until smooth. Add 1-2 more teaspoons of cream, ONLY if needed, to reach a thick and spreadable consistency.

Spread the buttercream evenly on top of the base layer using an offset spatula. Place in the freezer for 10-15 minutes to firm up while preparing the next layer.

Melt the chocolate with the cream in a medium heatproof bowl over a saucepan of very gently simmering water, stirring frequently, until completely melted and smooth.

Pour over the cold buttercream and quickly spread it all over using an offset spatula. Place back in the fridge until ready to cut into squares. See expert tips on how to cut below.

This is the best Nanaimo bar recipe I’ve had in a long time!!! Fresh and elevated take on a classic recipe LOVE it

this is a delicious Nanaimo bar recipe! will be making it again

These are delicious!  I love a good nanaimo bar.

These look like the perfect Nanaimo bars to me. Just the right ratio of bottom layer to middle layer and a generous chocolate top layer. Perfection!

Love the recipe - but more importantly, I love the detail you put into the various components and prep steps! It makes it a lot easier to understand what you're doing, and it gives readers the opportunity to adjust their own recipes to their tastes.  Wonderful stuff, and wonderful Nanaimo bars!!

I love your tweaks - this sounds amazing!!! And I had no idea they were no bake!

Hi Lily,
    Love reading about your Nanaimo Bars Recipe, but I'm the love to eat type.  Have you ever thought about doing online shopping, in which your reader can order your fabulous creation?  I'd love to be able to order some of those delicious Nanaimo bars.
    Keep on creating.

These were really quick and easy to make. Taste delicious, easy to follow recipe.  I wish my filling would stay firm, mine became runny when taken out of the fridge to cut. I think next time I’ll try using skim milk powder instead of icing sugar. I found the icing sugar made it excessively sweet, didn’t allow it to keep shape, and also didn’t really replicate the typical flavour for me. Overall was pleased, my first time making the dessert! Thank you Lily

There are the best Nanaimo bars I have ever made. I followed the recipe exactly and they turned out perfectly.
Freezing the buttercream definitely helps with spreading the chocolate layer on top.
Definitely a keeper - they are not going to last long in my house!
Thanks for a great recipe.

Wonderfully sweet and delectable dessert.  My family couldn't keep away from them.  I did have a problem with the chocolate topping.  My semi-sweet morsels seized in my double boiler after adding the cream.  I did use the seized chocolate to top the nanaimos,  but I recoated the bars with plain melted semi-sweet and it worked out well.  I think when I make these again I'll just go with the melted chocolate without adding cream.

https://content.jwplatform.com/videos/NIW1jB5B.mp4

These classic Nanaimo bars are one of Canada’s most popular desserts.

Nanaimo bars 

Creamy, chocolaty three-layer Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. The bottom crust is graham cracker, almonds and coconut, the middle filling is a sweet custard-like buttercream, and the top is melted chocolate. Divine. 

The Original Nanaimo Bar 

unsalted butter

sugar

cocoa

graham wafer crumbs

almonds

coconut

cream

vanilla custard powder (such as Birds -- see Note* below)

icing sugar

semi-sweet chocolate (1 oz. each)

Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan.

Make the bottom layer:

Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.

Make the second layer:

Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.

Make the third layer:

These no bake 3 layered Canadian bar cookies with a crumbly chocolate coconut base, vanilla buttercream layer, and crisp chocolate top are a hit with everyone!

Nanaimo Bars

½ c (90 grams) unsalted butter

cocoa powder

egg (beaten)

1¼ c (125 grams) digestive biscuit or graham cracker crumbs

1c (90 grams) unsweetened desiccated coconut

½ c (70 grams) almonds (skin on, roughly chopped)

½ c (90 grams) unsalted butter (softened)

cornstarch/ cornflour

vanilla bean paste (or extract)

2c (250 g) icing sugar/ confectioners sugar

milk

oz (115 g) dark chocolate (70%) (roughly chopped)

butter

Line a 20 x 20cm ( 8 x 8 inch) tin with lightly greased baking paper.

Place a heatproof bowl over a pan of simmering water. Heat the butter and sugar until the butter has melted.

Keep the water simmering, but carefully remove the heatproof bowl with a tea towel and place on a heatproof surface.

With a balloon whisk whisk in the cocoa powder. Whilst whisking, slowly pour in the beaten egg a little at a time.

When you add the egg, the mixture can look as though it has split - this is ok, it will become smooth as you continue to cook and whisk it.

Place the bowl back over the pan of water and continue to whisk for 4-5 minutes until thick (this will cook the egg).

Remove from the heat and stir in the biscuit/cookie crumbs, coconut and chopped almonds.

Spoon into tin and press down well into an even layer. Place in the fridge to set for 10-15 minutes.

For Bottom Layer:

Beat the butter with the cornflour, vanilla and icing sugar until smooth and slowly mix in the milk.

Pour on top of the base and spread into an even layer. Place in fridge for 15-20 minutes.

Buttercream:

Just before you start to melt the chocolate place the Nanaimo bar tin in the freezer. This will help prevent the buttercream from mixing with the warm chocolate.

Either in the microwave, or in a clean heatproof bowl set on top of a pan of simmering water, place the chopped chocolate and butter.

Once melted, carefully remove the bowl from the heat and let stand for 30 seconds or so. You want it to sill be runny but not quite so hot.

Remove the Nanaimo bars from the freezer and carefully spoon on the chocolate, working quickly to lightly spread the chocolate in an even layer over the buttercream.

Chill in the fridge until the chocolate has just set (around 10 minutes). With a sharp knife cut through the chocolate layer into 16 squares. Place back in fridge to set properly for another 20 minutes.

Cut through the other 2 layers once chilled. Store in the fridge for up to 5 days, or freeze.

Chocolate Topping:

I made this last night and it was worth every step. So yummy.

These Nanaimo bars look yum. I loved that this is no bake treat.

These 3 layered Canadian bar cookies are totally delicious! I love the crumbly chocolate and the coconut base so much.

What a unique dessert! It looks delicious!

Fantastic bar recipe, my daughter will love it

These Nanaimo Bars look soooo mouthwartering!

I've never had a nanaimo bar before but after seeing this recipe it's on my list to make!

I've seen references before to Nanaimo bars but never understood what they were or how to make them - until now! YUM! thank you!

Nanaimo bars are definitely a Canadian in classic and the first thing I go for on a dessert buffet. These are exactly as they should be even without the Bird's custard powder!

This is a new sweet treat for me - and I am so excited! I love the sound of the different layers. I know they'll be a real hit!

https://www.youtube.com/watch?v=sb0hQMPNDTc

Full Recipe, hints & tips here: https://www.mrsjoneskitchen.com/nanaimo-bars/

Nanaimo bars are classic no bake 3 layered Canadian bar cookies with a crumbly chocolate coconut base, creamy vanilla buttercream centre, and crisp chocolate top. This Canadian classic is popular with everyone!

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BEST Nanaimo Bars Recipe

The Original Nanaimo Bar

Nanaimo Bars

Top 3 nanaimo bar recipe recipes from across the web

The most viewed nanaimo bar recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BEST Nanaimo Bars Recipe

The Original Nanaimo Bar

Nanaimo Bars

The most viewed nanaimo bar recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine