Nanaimo Bars

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Classic Nanaimo bars are a no bake Canadian dessert with three irresistible layers. The firm chocolatey base combines graham cracker crumbs shredded coconut and chopped nuts. A silky custard center sits above that and a glossy chocolate top finishes the bar. This easy Nanaimo bars recipe is perfect for parties holidays and bake sales.

Ingredients for one pan include butter brown sugar an egg cocoa graham crumbs coconut chopped walnuts powdered sugar butter for filling vanilla and chocolate for the topping. Begin by melting butter and stirring in sugar and cocoa until smooth. Temper a beaten egg and add it to the mixture then fold in graham crumbs coconut and nuts. Press the base firmly into a lined square pan and chill until set.

For the middle beat softened butter with powdered sugar custard powder or cornstarch vanilla and a splash of cream to make a smooth spreadable filling. Spread the filling over the chilled base and return the pan to the refrigerator. Melt chocolate with a little butter and pour it evenly over the custard layer. Chill again until the chocolate is firm then slice into squares. Tip warm your knife under hot water and wipe it between cuts for neat edges.

Authentic Nanaimo bars often use custard powder for flavor and color but cornstarch works well as a pantry friendly substitute. You can vary the topping by using dark chocolate white chocolate or adding a pinch of sea salt for contrast. Nanaimo bars keep well in the fridge for several days and they freeze nicely which makes them ideal for make ahead entertaining. This approachable no bake dessert is both nostalgic and impressive so serve a plate at your next gathering to delight friends and family.

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Try this easy no bake Nanaimo bars recipe today and tag your photos so others can find the best Nanaimo bars ideas online. Happy baking and enjoy the layered flavors of this classic Canadian treat with friends and family. Share generously today.

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Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.