Classic Canadian Nanaimo Bars

There’s something magical about biting into a perfectly layered Nanaimo bar – that satisfying crack of chocolate giving way to silky custard and a coconutty chocolate base. This beloved Canadian treat has been winning hearts since the 1950s, and once you try making them, you’ll understand why!

Why This Recipe Works

We’ve tested countless versions to bring you this foolproof recipe that creates picture-perfect bars every time. The ratios are carefully balanced to ensure your layers stay intact and deliver that classic flavor we all love.

Ingredients

For the Chocolate-Coconut Base:

• 2 cups graham cracker crumbs
• 1 cup unsweetened shredded coconut
• ½ cup finely chopped walnuts
• ½ cup cocoa powder
• 1 cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 large egg, lightly beaten
• 1 teaspoon alcohol free vanilla extract

For the Custard Middle:

• ½ cup unsalted butter, softened to room temperature
• 3 tablespoons Bird’s custard powder (traditional, but vanilla pudding powder works too!)
• 2½ cups powdered sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Chocolate Top:

• 8 oz semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter

Instructions

Base Layer:

1. Prep your pan: Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal. Pro tip: Lightly grease the pan first so the parchment stays put!
2. Make the base mixture:
   • In a medium bowl, combine graham cracker crumbs, coconut, and walnuts
   • In a separate heat-safe bowl, melt butter over a double boiler
   • Add sugar, cocoa powder, and beaten egg to the melted butter
   • Cook while stirring constantly until mixture thickens slightly (about 2-3 minutes)
   • Remove from heat and stir in vanilla
3. Combine and press:
   • Pour the chocolate mixture over your dry ingredients
   • Mix thoroughly until everything is well-coated
   • Press firmly into your prepared pan
   • Refrigerate for at least 30 minutes

Custard Layer:

This is the signature yellow middle layer that makes Nanaimo bars so distinctive!

1. Beat the butter: In a stand mixer or with hand beaters, cream the softened butter until light and fluffy (about 2 minutes)
2. Make the filling:
   • Add custard powder and beat until combined
   • Gradually add powdered sugar, alternating with cream
   • Beat in vanilla and salt
   • Mix until smooth and creamy (about 3-4 minutes)
   • The texture should be spreadable but firm, like a thick buttercream
3. Layer and chill:
   • Spread evenly over the chilled base
   • Use an offset spatula to get it perfectly smooth
   • Refrigerate for at least 30 minutes

Chocolate Topping:

1. Melt the chocolate:
   • Combine chocolate and butter in a heat-safe bowl
   • Melt over a double boiler, stirring occasionally
   • Remove from heat when just a few small pieces remain
   • Stir until completely smooth
2. Final layer:
   • Pour over the chilled custard layer
   • Tilt the pan to spread evenly
   • Pro tip: Don’t spread with a spatula – this can disturb your custard layer!
   • Refrigerate until completely set (about 1 hour)

The Art of Cutting Nanaimo Bars

This is where many go wrong – but don’t worry, We’ve got you covered!

1. Remove from fridge and let stand for 10 minutes
2. Run a sharp knife under hot water and dry completely
3. Score the chocolate top first, then press straight down
4. Clean and reheat knife between each cut
5. Cut into 16 squares (or 20 rectangles for a more traditional look)

Storage Tips

• Refrigerator: Keep in an airtight container for up to 1 week
• Freezer: Wrap well and freeze for up to 3 months
• Serving: Best enjoyed slightly chilled, but not cold

Troubleshooting

Common Issues:

• Crumbly base? You didn’t press firmly enough – use the bottom of a measuring cup next time!
• Layers separating? Each layer wasn’t chilled enough before adding the next
• Chocolate top cracking? You cut them when too cold – let them warm up slightly first

Recipe Notes

• Total time: 2.5 hours (including chilling)
• Makes: 16 squares
• Calories per square: Approximately 325 (but who’s counting? 😉)

Remember: Nanaimo bars are all about those clean, distinct layers. Take your time, follow the chilling steps, and you’ll be rewarded with picture-perfect bars that would make any Canadian proud!