Name: Classic Nanaimo Bars
Prep time: 20 min
Total time: 20 min
Yield: 16
Ingredients: Bottom Layer:; 1/2 cup butter; 1/4 cup granulated sugar; 5 tablespoons cocoa powder; 1 egg, beaten; 1 3/4 cups graham cracker crumbs; 3/4 cup coconut (fine or medium); 1/2 cup almonds, finely chopped; Middle Layer:; 1/2 cup butter; 3 tablespoons milk; 2 tablespoons vanilla custard powder (or substitute: 2 tablespoons cornstarch + 1 teaspoon vanilla extract + a small pinch of yellow food coloring); 2 cups icing sugar, sifted; Top Layer:; 4 oz semi-sweet chocolate (or 2/3 cup semi-sweet chocolate chips); 2 tablespoons butter

Jump to Recipe

These classic no bake Nanaimo Bars are a dessert square (originating in Canada!) with a chocolate coconut crust, creamy sweet filling, and a chocolate topping — a crowd pleasing favorite for any occasion!

A Cozy Story Behind this Nanaimo Bars Recipe

This recipe takes me right back to my college days! I grew up in a small town in Montana, and when I headed north to Canada for college, I had never even heard of a Nanaimo bar. Lo and behold, one of my Canadian friends introduced me to these no-bake beauties, and I knew right away I had to share them with my mom.

I brought the recipe home, and Mom got right to baking — well, “baking” isn’t quite the word, since these are no-bake! There are three dreamy layers: a chocolate coconut crust on the bottom, a creamy, fluffy filling in the middle with just the right amount of sweetness, and a layer of chocolate on top to finish it all off.

Now, the original recipe (from Nanaimo, BC Canada) calls for a product called custard powder. Back when my mom first made these, custard powder was a staple in Canada, but wasn’t available in the United States. These days, you can find it on Amazon (affiliate link) and in some stores — but if you can’t track it down, don’t you worry one bit. I’ll share my easy substitution down in the tips section so you can make these no matter where you live.

Why You’ll Love This Recipe

Three irresistible layers — chocolate coconut crust, creamy filling, and chocolate topping.
No-bake, so your oven stays off!
A perfect make-ahead treat for potlucks, holidays, or whenever a craving strikes.
A true Canadian classic that is a universal crowd pleasing treat!
Rich, fudgy, and just the right amount of sweet.

Ingredients

(See the printable recipe card below for exact measurements and instructions.)

You’ll need:

For the bottom layer:

Butter
Granulated sugar
Cocoa powder
Egg
Graham cracker crumbs
Coconut (fine or medium, your choice)
Almonds, finely chopped

For the middle (custard) layer:

Butter
Milk
Vanilla custard powder (see substitution tip below if you can’t find it!)
Icing sugar, sifted

For the top layer:

Semi-sweet chocolate (squares or chips)
Butter

Classic Nanaimo Bars

Yield: 16

Prep Time: 20 minutes

Total Time: 20 minutes

These classic Nanaimo Bars are a decadent no-bake Canadian treat with three irresistible layers — a chocolate coconut crust, a creamy custard filling, and a rich chocolate topping. Easy to make ahead and perfect for potlucks, holidays, or whenever a sweet craving strikes!

Ingredients

Bottom Layer:
1/2 cup butter
1/4 cup granulated sugar
5 tablespoons cocoa powder
1 egg, beaten
1 3/4 cups graham cracker crumbs
3/4 cup coconut (fine or medium)
1/2 cup almonds, finely chopped
Middle Layer:
1/2 cup butter
3 tablespoons milk
2 tablespoons vanilla custard powder (or substitute: 2 tablespoons cornstarch + 1 teaspoon vanilla extract + a small pinch of yellow food coloring)
2 cups icing sugar, sifted
Top Layer:
4 oz semi-sweet chocolate (or 2/3 cup semi-sweet chocolate chips)
2 tablespoons butter

Instructions

Line an 8x8 inch pan with parchment paper, leaving overhang on the sides for easy removal later.
In the top of a double boiler, melt the butter, sugar, and cocoa powder together.
Once melted, slowly stir in the beaten egg, stirring constantly until the mixture is cooked, thickened, and glossy.
Remove from heat and stir in the graham cracker crumbs, coconut, and chopped almonds.
Press firmly into the prepared pan to form the bottom layer.
For the middle layer, whip the butter slightly, then add half the milk, the custard powder, and half the icing sugar. Mix until combined.Add the remaining milk and icing sugar, then whip until fluffy and smooth.
Spread the custard layer evenly over the bottom layer and chill in the fridge until firm.
For the top layer, melt the chocolate and butter together in the top of a double boiler.
Once slightly cooled but still runny, pour over the chilled custard layer and spread evenly.
Chill until fully set.
Loosen the edges with a knife, then lift the bars out using the parchment paper. Cut into 16 generous squares (or smaller, if desired).

Notes

A 9x9 inch pan works too — bars will just be a bit thinner.

For perfectly clean slices, dip a long knife in hot water, wipe dry, and let it rest on the chocolate briefly before slicing straight down. Repeat between cuts.

Step by Step Instructions with pictures for Nanaimo Bars

(For all the detailed instructions, refer to the printable recipe card above.)

Before you get started, line your 8×8 inch pan (or 9 inch works, too) with a piece of parchment paper, leaving a little overhang on the sides. This makes lifting the bars out so easy later — think of it like a little sling!

For the Bottom Layer:

1. Melt the first 3 ingredients together and stir in the beaten egg, cooking until it is thick and glossy.
2.Add in the rest of the base layer ingredients and stir well.
3.Press into the bottom of a 8 or 9 inch square pan.

For the Middle Layer:

1.Whip all ingredients together using a mixer.
2.Spread over the bottom layer.

For the Top Layer:

1.Melt chocolate & butter in the top of a double boiler.
2.Spread slightly cooled chocolate over the chilled layer.
3.Chill and slice into squares.

Watch me make these No Bake Dessert Bars

Tap the play button below to watch a quick Nanaimo Bars video:

Helpful Tips When Making This Recipe

Substitution for Custard Powder:? Don’t have custard powder? No problem! Substitute the 2 tablespoons of vanilla custard powder with 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and a small pinch of yellow food coloring for that classic custard color.
Sift your icing sugar before measuring — it whips up so much nicer and smoother!
Line your pan with parchment paper for easy removal and clean cutting.
For perfectly clean slices, dip a long knife in hot water, wipe it dry, and let it rest on the chocolate for a moment before slicing straight down. Repeat between cuts!

Substitutions and Variations

Pan size: A 9×9 inch pan works too — your bars will just be a bit thinner.
Smaller squares? Cut into 32 pieces instead of 16 — these bars are rich, so a little goes a long way!

Grandma Rita’s Kitchen Tips

Up here in Canada, you can find Nanaimo Bars in bakeries and even in some grocery stores all year long! They are a lovely dessert for get togethers and fit in nicely on cookie tray platters for Christmas – or any time of the year!

Other Dessert Bars You Might Enjoy:

These butterscotch brownies are dangerously good and ready in 30 minutes!
This original scotcheroos recipe is a yummy twist to rice krispies squares.
This easy fudge recipe with condensed milk can be made in 5 minutes using your microwave!

Free printable set!!

Snag the planner I use to simplify grocery trips and dinners!

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No Bake Nanaimo Bars Recipe

A Cozy Story Behind this Nanaimo Bars Recipe

Why You’ll Love This Recipe