Classic Nanaimo Bars Recipe (no bake holiday treat) (2024)

Published: December 23, 2023 | Updated: December 24, 2023 | By Jess | 1 Comment

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These classic nanaimo bars are a staple holiday treat you need to make!

A holiday favourite, my Mom makes these Nanaimo Bars every year at Christmas.

This Nanaimo Bar recipe is by far a fan favourite and is requested by family and friends each holiday season!

While I love to make these snickerdoodle bars and shortbread cookies during the holidays, these nanaimo bars are always first on my list. With a creamy custard filling sandwiched between two chocolate layers, you can’t go wrong.

Why you’ll love this nanaimo bars recipes

It’s a tried, tested and true recipe my Mom has made for the last 30 years!
These bars are a no bake dessert so you don’t need to turn on the oven.

Ingredients needed to make this recipe

Butter: you’ll need unsalted butter for the base layer and custard layer

Sugar: white sugar is used in the base layer

Cocoa powder: rich cocoa powder gives the base layer it’s chocolately flavour

Semisweet chocolate: melted semi-sweet chocolate is the best for the top layer of these bars

Egg: one egg is whisked and then added to the base layer

Custard powder: custard powder is key to the iconic colour of the middle layer

Icing sugar: icing sugar is whipped with the custard powder and butter for the creamy middle layer

Graham crumbs: graham cracker crumbs bring the base layer together

Step by step process to make homemade nanaimo bars

Step 1: Make the base layer –
Grease and then line an 8×8 baking pan with parchment paper and set aside. In a saucepan, melt butter, sugar & cocoa powder, stirring until combined. Set aside. Next in a bowl, combine graham crumbs, coconut and walnut – stir with a fork to combine. Pour melted butter/sugar/cocoa mixture onto dry mixture and mix until fully combined. Lastly, beat an egg with the vanilla, then add to the rest of the base. Mix until combined fully and spread/press into the bottom of your pan. Set aside in the fridge while you make the custard layer.

Step 2: Make the custard layer –
Cream the butter in an electric mixer with the paddle attachment at medium-high about 1 minute (if you do not have a mixer, whisk vigorously until creamy, a couple of minutes). Add icing sugar, half-cup at a time, mixing until combined after each addition. Next, add the custard powder until combined. Then, add the milk to reach a smooth consistency. Make sure to scraped the bottom of the mixing bowl a few times to ensure everything is being incorporated. Spread the custard evenly on the base and place in the fridge while you make the topping.

Step 3: Make the top layer –
Melt chocolate with butter in a saucepan over low heat. Once melted set aside & immediately take your base/middle out of the freezer. Pour the melted chocolate over the custard & spread evenly immediately. Place in freezer for 30 minutes to let fully set. Then, take it out for about 10 minutes before cutting into squares.

Expert tips for making nanaimo bars

If you can’t find graham cracker crumbs, you can use a blender or food processor to crush up graham crackers into a crumb texture.
You can make the custard layer but mixing by hand if you dont have a stand mixer; a hand mixer would also work.
If you like a stronger custard flavour, feel free to add more custard powder to the custard layer mixture & taste to your liking.

Common Questions

Can these nanaimo bars be made ahead of time?
YES! Make and store these bars in the freezer for up to two weeks in an airtight container. Need them for a quick dessert during the holidays? Take them out of the freezer about an hour before serving.

Which custard powder should I use?
I’ve always used bird’s custard powder which gives the custard filling of the bars their signature bright yellow colour. I would not recommend any other powder as you will not get the classic nanaimo bar filling as seen in the photos.

Can I make these gluten free?
You can use gluten free graham cracker crumbs to replace the regular graham crumbs and make sure all of your other ingredients are gluten free. Since the gluten free graham crumbs have a slightly different taste than regular graham crumbs, you may want to add up to 1-2 tbsp more cocoa powder to the base mixture to enhance the chocolate flavour (taste and adjust as you see fit).

Storage

Store these in the freezer for up to two weeks in an airtight container.

More holiday treats to love from the blog:

Chewy Chocolate Pretzel Bars

Snickerdoodle Blondies

The Best Fudgy Chocolate Brownie Cookies

Ingredients

For the base layer

1/2 cup unsalted butter, softened/room temperature
1/4 cup sugar
3 tbsp cocoa powder
1 egg, beaten
1 tsp vanilla extract
2 cups graham crumbs
1 cup shredded coconut
1/2 cup finely chopped walnuts

For the custard layer

1/2 cup unsalted butter, softened/room temperature
2 cups icing sugar
3 1/2 tbsp custard powder
2 tbsp milk (room temperature)

For the top chocolate layer

6 oz semisweet baker’s chocolate or 1 cup semi-sweet chocolate chips
2 tsp butter

Instructions

Make the base layer

Grease and then line an 8x8 baking pan with parchment paper and set aside.
In a saucepan, melt butter, sugar & cocoa powder, stirring until combined. Set aside.
Next in a bowl, combine graham crumbs, coconut and walnut – stir with a fork to combine. Pour melted butter/sugar/cocoa mixture onto dry mixture and mix until fully combined. Lastly, beat an egg with the vanilla, then add to the rest of the base. Mix until combined fully and spread/press into the bottom of your pan. Set aside in the fridge while you make the custard layer.

Make the custard layer

Cream the butter in an electric mixer with the paddle attachment at medium-high about 1 minute (if you do not have a mixer, whisk vigorously until creamy, a couple of minutes). Add icing sugar, half-cup at a time, mixing until combined after each addition. Next, add the custard powder until combined. Then, add the milk to reach a smooth consistency. Make sure to scrape the bottom of the mixing bowl a few times to ensure everything is being incorporated. Spread the custard evenly on the base and place in the fridge for 20 minutes.

Make the top chocolate layer

Melt chocolate with butter in a saucepan over low heat. Once melted set aside & immediately take your base/middle out of the fridge. Pour the melted chocolate over the custard & spread evenly immediately. Place in fridge for at least 30 minutes to let fully set. Then, take it out for about 10 minutes before cutting into squares.

Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!

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FAQs

What are Nanaimo bars called in the USA? ›

But neither Nanaimo's historical miners nor current residents have an exclusive relationship with the dessert; over the last century, similar sweets have popped up across North America, going by names like “New York slice,” “London fog bar” and “prayer bar.” Still, when it comes to branding, Nanaimo is the winner, bar ...

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Do Nanaimo bars go bad? ›

In the Refrigerator: Nanaimo bars will keep in an airtight container for up to 4 days. Serve straight from the fridge. In the Freezer: You can also keep your Nanaimo bars in the freezer for 2-3 months in an airtight container.

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What are Nanaimo bars made of? ›

The Nanaimo bar (/nəˈnaɪmoʊ/ nə-NY-moh) is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top.

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How long can I freeze Nanaimo bars? ›

Nanaimo bars freeze quite well. Wrap them individually in storage wrap, then in a layer of aluminum foil. Freeze for up to three months.

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What is the old name for Nanaimo? ›

Founded as Colvilletown around a Hudson's Bay Company trading post, it developed after 1849 when coalfields were discovered nearby by local Indigenous people. In 1860 the settlement was renamed Sne-ny-mo (whence Nanaimo) from an Indigenous word meaning “a big, strong tribe,” which was applied to a tribal confederation.

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What is a fun fact about Nanaimo bar? ›

It is named after Nanaimo, British Columbia, where it was popularized in the years following the Second World War. It subsequently rose to wider prominence after Expo 86. In 2006, the Nanaimo bar was declared Canada's favourite confection by a reader's poll in the National Post.

Why are Nanaimo bars a must try? ›

But in reasonable doses (or not), Nanaimo bars are wonderfully luxurious, satisfying treats; the shredded coconut and nut counterpoint to the thick velvety texture of the icing and ganache has been winning the hearts of sweet-toothed Canadians and visitors for decades.

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Are Nanaimo bars a Canadian thing? ›

The Nanaimo bar. It's a sweet treat made from chocolate, custard, coconut and walnuts. Love it or hate it, it's uniquely British Columbian.

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Do Nanaimo Bars go bad in the fridge? ›

You can store these delicious little bars in the fridge for 3 – 4 days and they'll keep just fine. I even find that as those layers get to know each other better they get even better! These bars freeze quite well! You can store these in an airtight container and they'll keep in the freezer for up to 3 months!

Why does it smell in Nanaimo? ›

Every year around March, herring spawn off the shores near French Creek. Roe wash up on nearby beaches and decompose into the summer. The decomposing eggs release hydrogen sulphide and winds can carry the odors towards the highway and FCPCC.

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Do you have to refrigerate Nanaimo Bars? ›

Cover and refrigerate until the bars are solid. They taste best out of the fridge or freezer. I like to use metal tart pans with removable bottoms, which makes it easy to get the bars out once they are cooled. Sometimes I make them in a round pan and cut them into long wedges, which makes a great plated dessert.

Where were Nanaimo bars invented? ›

Of course, we know that Nanaimo Bars originated in Nanaimo, or they would be called New York Bars, or New Brunswick Bars. If you're interested in the facts and fables of this slice of heaven, you can read all the conjecture on Wikipedia about Nanaimo Bars.

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What is another name for Nanaimo Bars? ›

Other names for Nanaimo Bars include but are not limited to New York Slice, New York Special, Mississauga Bars, Edmonton Esks, Georgia Street Slices, Georgia Strait Smog Squares, London Fog Bars and London Smog Bars — coincidentally the London Fog (a hot drink consisting of steamed milk, vanilla syrup and Earl Grey Tea ...