A Canadian classic, Nanaimo bars are 3 layers of deliciousness. This no-bake bar is perfect for Summer enjoyment.

Nanaimo bars cut and stacked.

I’ve shared a number of Canadian treats, but until now, I have not featured the classic Nanaimo Bar. Hailing from Nanaimo, British Columbia, this is the original Nanaimo bar recipe for these no-bake, 3-layer treats. A Canadian classic!

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Ingredients and substitutions

A few notes about the key ingredients …

Bird’s custard powder – This custard powder is quite easy to find in Canada. Look for the bright red and yellow can in the baking aisle at most grocery stores.

If you can’t find Bird’s custard, here are a couple of substitution suggestions (I haven’t tested these myself). The first option is to substitute an equal amount of vanilla pudding powder (the cooked version, not the instant pudding powder), or a second, easier option is to use an equal amount of cornstarch together with a splash of vanilla extract.

Almonds – I love to use almonds in the base layer as I think the flavour pairs nicely with the chocolate and coconut (in an Almond Joy Bar kind of way), but you can also use finely chopped walnuts or pecans if you prefer.

Coconut – You can use sweetened or unsweetened coconut. I generally use sweetened coconut myself, but if you prefer a little less sweet, unsweetened is fine.

Butter – the original Nanaimo bar recipe specifies unsalted butter. I generally go that route as I often have unsalted butter on hand. That said, I do add salt on top to bring in a salty note. You can certainly use salted butter if you don’t have unsalted butter on hand. You may wish to skip the salt on the top though.

How to make Nanaimo bars

This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.

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  1. Start making the base layer by melting together the sugar, butter and cocoa powder in a saucepan.
  2. Whisk in the egg and cook briefly until smooth and thickened.
  3. Stir in the graham cracker crumbs, coconut and chopped nuts (I’m using chopped, flaked almonds here.)
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  1. Press the base layer into a 8×8-inch, parchment-lined baking pan.
  2. Bird’s custard powder is the signature ingredient for the creamy layer. I’ve included some substitution suggestions in the Recipe Card if you can’t find it.
  3. Make the filling layer by mixing together the butter, custard powder, icing sugar and cream until smooth and creamy.
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  1. Spread the filling evenly over the base layer.
  2. Melt the chocolate and butter together, then spread over the filling evenly.
  3. Add a sprinkling of coarse salt if you like the sweet and salty experience.

Recipe tips!

  • Be sure to pop the pan into the refrigerator after spreading the chocolate. It will quickly set the chocolate, and the bars are easier to slice when a little chilled.
  • I store these bars in the refrigerator, especially when made in the Summer. They keep well and they are delicious cold from the fridge, too!
  • If you love Nanaimo bars, try my Peanut Butter Nanaimo Bars recipe for a delicious flavour twist on the classic.
Nanaimo bars cut and stacked on serving board.

Making ahead, storing and freezing

Nanaimo bars keep well, so they are great for making ahead. As mentioned, I like to store these in the fridge, where they will keep well for 4-5 days.

Nanaimo bars freeze beautifully. Wrap well and freeze for up to 3 months.

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Nanaimo bars cut and stacked.

Get the Recipe: Nanaimo Bars

A Canadian classic, Nanaimo bars are 3 layers of deliciousness. This no-bake bar is perfect for Summer enjoyment.
5 stars from 3 ratings
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 16 servings

Ingredients

Base Layer:

  • 1/2 cup (113 g) unsalted butter, *see Note 1 below
  • 1/4 cup (50 g) white granulated sugar
  • 5 Tablespoons cocoa powder
  • 1 large egg, lightly beaten
  • 1 3/4 cups (210 g) graham cracker crumbs
  • 1/2 cup (125 ml) finely chopped almonds, or walnuts or pecans
  • 1 cup (85 g) shredded coconut, sweetened coconut is typically used, but unsweetened is fine too

Filling Layer:

  • 1/2 cup (113 g) unsalted butter, at room temperature
  • 2 Tablespoons + 2 teaspoons (40 ml) heavy whipping cream
  • 2 Tablespoons Bird's vanilla custard powder, *see Note 2below
  • 2 cups (240 g) icing/confectioners' sugar

Topping Layer:

  • 4 oz semi-sweet baking chocolate squares, or about 2/3 cup semi-sweet chocolate chips
  • 2 Tablespoons unsalted butter

Optional Garnish:

  • Coarse salt

Instructions
 

  • Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang the pan slightly on two opposite sides, to use as handles to remove from the pan later. Set aside.
  • Make the base layer: Add the butter, white sugar and cocoa powder to a saucepan. Place onto the stovetop over medium-low head. Stir together and heat slowly to melt the butter, heating just until the mixture is smooth. While whisking, add the lightly beaten egg and continue cooking, stirring constantly, until the mixture thickens slightly. Remove from heat. Stir in graham cracker crumbs, coconut and nuts. Press firmly into the prepared 8" x 8" pan.
  • Make the filling layer: In the bowl of a stand mixer with the paddle attachment or a bowl with an electric beater, cream together the butter, heavy cream, custard powder, and icing sugar well. Beat until light and fluffy. Spread over the base layer in the pan.
  • Make the topping layer: Melt the chocolate and butter over low heat in a saucepan or in the microwave. Cool. Once cooled, but still liquid, pour over the filling layer and spread evenly over the top. Sprinkle with some coarse salt (if using) while the chocolate is still liquid. Transfer the pan to the refrigerator and chill until the topping is set.
  • When chilled, remove from the refrigerator. Run a knife around the unlined edges, then use the overhanging parchment paper to lift the bars out of the baking pan. Cut into squares.
  • Store in the refrigerator for up to 5-6 days. Nanaimo bars also freeze well for up to 3 months.

Notes

Note 1: The original Nanaimo bar recipe specifies unsalted butter. I generally go that route as I often have unsalted butter on hand. That said, I do add salt on top to bring in a salty note. You can certainly use salted butter if you don’t have unsalted butter on hand. You may wish to skip the salt on the top, though.
Note 2: Bird’s custard powder is quite easy to find in Canada. Look for the bright red and yellow can in the baking aisle at most grocery stores.
If you can’t find Bird’s custard, here are a couple of substitution suggestions (I haven’t tested these myself). The first option is to substitute an equal amount of vanilla pudding powder (the cooked version, not the instant pudding powder), or a second, easier option is to use an equal amount of cornstarch together with a splash of vanilla extract.
If you love Nanaimo bars, try my Peanut Butter Nanaimo Bars recipe for a delicious flavour twist on the classic.
Be sure to read the notes above this recipe card for more tips on making this recipe. You’ll also find step-by-step photos that you might find helpful.
Cuisine: Canadian
Course: Snack
Author: Jennifer Maloney
Serving: 1serving, Calories: 336kcal, Carbohydrates: 35g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 89mg, Potassium: 145mg, Fiber: 2g, Sugar: 25g, Vitamin A: 459IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 1mg
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