Classic Nanaimo Bars

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Sweet, rich, and oh-so-satisfying, Classic Nanaimo Bars are the quintessential no-bake dessert with Canadian roots and a cult following. With three dreamy layers—a chocolate-coconut-graham cracker base, silky custard filling, and a glossy chocolate ganache top—they strike the perfect balance between texture and taste.

Whether you’re prepping a dessert tray for the holidays or craving a creamy bite of nostalgia, Nanaimo Bars deliver big flavor with surprisingly minimal effort. Their simplicity, elegance, and unmistakable layers make them a standout favorite for any occasion.

Why You’ll Love This Classic Treat

Classic Nanaimo Bars are no-bake, which makes them ideal when you want to avoid turning on the oven. The layers contrast beautifully in flavor and texture, from the nutty, chewy base to the cool custard center and crisp chocolate top. They also slice cleanly into stunning squares, making them perfect for gifting, parties, or just keeping in the fridge for an anytime treat.

What Kind of Chocolate Should I Use for Nanaimo Bars?

For the best flavor and finish, use high-quality semi-sweet chocolate for the top layer. It should melt smoothly and set with a satisfying snap. Avoid using chocolate chips unless they are designed for melting, as they tend to include stabilizers that resist proper setting.

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Ingredients for the Classic Nanaimo Bars

Unsalted Butter: Used in all three layers, it adds richness and helps hold everything together.

Granulated Sugar: Sweetens the base and balances the chocolate.

Unsweetened Cocoa Powder: Provides deep chocolate flavor for the base.

Egg: Helps bind the base and creates a fudgy texture.

Graham Cracker Crumbs: Add structure and crunch to the base.

Sweetened Shredded Coconut: Gives the base texture and tropical notes.

Chopped Walnuts: Adds a nutty crunch (optional but classic).

Powdered Sugar: Sweetens and structures the custard filling.

Vanilla Custard Powder (like Bird’s): Key to the signature yellow filling.

Whole Milk: Combines with custard powder for a creamy middle layer.

Semi-Sweet Chocolate: Melts into a shiny, firm top layer.

More Unsalted Butter: Combines with chocolate for a smooth finish.

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How To Make the Classic Nanaimo Bars

Step 1: Make the Base Layer

Melt 1/2 cup unsalted butter in a saucepan over low heat. Stir in 1/4 cup granulated sugar and 5 tablespoons unsweetened cocoa powder. Once smooth, slowly whisk in 1 beaten egg. Stir constantly until mixture thickens, about 1–2 minutes.

Remove from heat and mix in 1 3/4 cups graham cracker crumbs, 1 cup shredded coconut, and 1/2 cup chopped walnuts. Press firmly into the bottom of a parchment-lined 8×8-inch pan.

Step 2: Prepare the Custard Filling

In a mixing bowl, cream together 1/2 cup unsalted butter, 2 tablespoons vanilla custard powder, and 2 tablespoons whole milk until smooth. Gradually add 2 cups powdered sugar and beat until light and fluffy.

Spread evenly over the cooled base layer and chill for 30 minutes.

Step 3: Make the Chocolate Topping

Melt 4 ounces semi-sweet chocolate with 2 tablespoons unsalted butter using a double boiler or microwave. Stir until smooth.

Let cool slightly, then pour over the chilled custard layer. Use a spatula to spread evenly.

Refrigerate until set, at least 1 hour, before slicing into 16 squares.

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How to Serve Classic Nanaimo Bars

These bars serve 16 squares, perfect for feeding 8 to 10 people. Serve them slightly chilled for clean cuts and that iconic layered look. Garnish with a sprinkle of sea salt or coconut for added flair. They’re a hit on dessert trays, holiday spreads, or as a make-ahead treat.

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How to Store Classic Nanaimo Bars

Store Nanaimo Bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag. They thaw beautifully in the fridge or at room temperature within 20 minutes. Keep them chilled for the best texture and firmness.

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Frequently Asked Questions

1. Can I substitute vanilla custard powder?
If you can’t find custard powder, you can use instant vanilla pudding mix as a substitute, but it will slightly alter the flavor and color.

2. Do Nanaimo Bars need to be refrigerated?
Yes, to maintain their shape and flavor, these bars should be kept chilled. The custard and chocolate layers hold up best when cold.

3. Can I use different nuts or leave them out?
Absolutely. Pecans or almonds work well, or omit the nuts altogether for a nut-free version.

4. How do I cut Nanaimo Bars cleanly?
Use a sharp knife dipped in hot water and wiped dry before slicing. This helps prevent cracking the chocolate topping.

5. Can I make these gluten-free?
Yes, substitute gluten-free graham crackers in the base and double-check that your custard powder and chocolate are gluten-free.

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Want More Dessert Bar Ideas?

If you love these Classic Nanaimo Bars, you’ll probably enjoy these other decadent options:

• No-Bake Turtle Mini Cheesecake with caramel and chocolate layers.
• Apple Bars for a fruity, chewy bite.
• White Chocolate Cherry Fudge that melts in your mouth.
• Cream Cheese Cranberry Loaf with a tangy twist.
• Salted Caramel Fudge Truffles for a poppable treat.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a twist like pecans or peppermint? Did you go full classic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more sweet inspiration, follow me on Pinterest at Life With Livia.

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