Mom’s Nanaimo Bars

Nanaimo bars are a classic Canadian dessert. This is Mom’s recipe, and it is a bit less sweet than most—which is a good thing! They are made with a graham crumb, coconut, and nut crust, then topped with a layer of buttery custard and finished with chocolate. You’ll love this no-bake dessert!

It’s no surprise that Nanaimo bars hold a special place in the hearts of Canadians like me. These delicious treats bring together a trio of irresistible layers: a crumbly crust of walnuts, chocolate, and coconut; a luxuriously velvety custard center; and a glossy chocolate ganache.

Being Canadian, I know a thing or two about Nanaimo bars. The biggest takeaway is that homemade Nanaimo bars are MILES above the ones you find for sale around British Columbia. Once you’ve tried my Mom’s recipe, you’ll never go back.

What is a Nanaimo bar?

A Nanaimo bar is a classic Canadian dessert! While it’s spread all over Canada, it originated in the city of Nanaimo on Vancouver Island in British Columbia—just a hop away from The Endless Meal headquarters! These no-bake tasty treats are made by layering three distinct tiers: a crumbly base, a creamy custard middle, and a chocolate topping. The result is like a layered bar cookie. They are loved year-round and hold a special place as a festive-season staple in Canada.

Why you’ll love this nanaimo bar recipe

No bake: You don’t need to turn the oven on for this breezy recipe – simply assemble the layers then chill in the fridge.
Mom’s recipe: You can taste the love that has gone into perfecting this recipe!
Three-layer simplicity: Crafting these bars is as easy as 1-2-3. Each layer is as simple as melting and combining ingredients in a bowl.
Make-ahead: Whip up a batch in advance and store them in the fridge for up to a week.
Freezer-friendly: They freeze so well that you can stash them for up to three months. Simply put in the fridge the day before to let them thaw.
Perfect for any occasion: Share the joy at your next gathering – these crowd-pleasers are perfect to bring to a potluck, bake sale, or for when your sweet tooth strikes.

Key ingredients

Ready to try a little piece of Canada?!

Cocoa powder: Opt for unsweetened.
Granulated sugar: For the base layer – you can use brown sugar if you’re in a pinch.
Graham cracker crumbs : To achieve the best crumbly texture, don’t crush them down to a powder. They should maintain texture for the classic nanaimo bar crunch.
Fine coconut: Also referred to as desiccated coconut.
Chopped walnuts: Adds a nutty crunch to the base.
Powdered sugar: Only use powdered sugar in the filling, as other types of sugar will make it too gritty.
Bird’s vanilla custard powder: The most authentic option for nanaimo bars!
Chocolate: The top layer is made with dark chocolate or chocolate chips mixed with butter for a glossy, decadent finish.

Three pictures showing how to make nanaimo bars - 2

Tips for making the best Nanaimo bars

Nanaimo bars are surprisingly simple to make, but there are a few hot tips that will help you along the way. Here are our top advice:

Parchment paper: Lining your pan with parchment paper makes it easier to remove the bars without smooshing them.
Butter temp: Ensure your butter for the middle layer has been softened at room temperature. If your house is chilly in winter, one trick is to cut the butter into cubes, place it in the bowl you’ll mix the custard layer in, and place it in the oven with the light on. Don’t turn the oven on – the light will be enough to soften the butter.
Even layers: This recipe works best when the layers are uniform. Press the base layer down firmly for evenness before adding the next, and use the back of a spoon or spatula to smoothen. After you add the chocolate layer, gently tap the pan on your counter to level out the chocolate.
Chill out: Allow each layer to set properly before adding the next to avoid the layers blending into each other.
Melt chocolate: Gently melt the chocolate in the final layer like it’s an art: don’t rush this step! Funny things can happen to chocolate that melts too quickly, so take your time and melt alongside the butter low and slow.
Clean slices: There are a few tips for slicing up your nanaimo bars so the chocolate doesn’t break and so the layers don’t blend too much. First, cut the chocolate when it’s soft set rather than when it’s totally hard to prevent cracking. Dip your sharp knife in hot water then rather than pushing the knife down, cut it across for cleaner cuts.

What is Bird’s custard powder?

Bird’s Custard Powder is that stuff in the red, yellow, and blue box tin that looks like the branding hasn’t changed since 1952. You can find it in the baking section at most supermarkets. The ingredients are simply: cornstarch, salt, color (annatto, a natural color), and flavor (vanilla). If you can’t find it, you could substitute cornstarch, a tiny pinch of salt, and some vanilla. But for ‘authentic’ Nanaimo bars, do see if you can find it.

How do I store Nanaimo bars?

Place these in a covered container in your fridge for up to a week.

Can you freeze Nanaimo bars?

Yes – store in the freezer in an airtight container for up to three months. To thaw, put them in the fridge overnight. Or simply let one sit on your counter for about 10 minutes – they don’t take long to thaw!