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Nanaimo Bars

Nanaimo Bars are a quintessential Canadian dessert that combines layers of rich flavors and textures, featuring a crumbly base, creamy custard filling, and a luscious chocolate ganache topping.
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Prep Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine Canadian
Servings 16 servings
Calories 250 kcal

Equipment

  • Mixing Bowl
  • 8x8-inch Baking Pan
  • Spatula
  • Saucepan

Ingredients
  

Base Layer

  • 1 cup Graham cracker crumbs Provides a crunchy texture and sweetness.
  • 1/2 cup Unsweetened cocoa powder Adds rich chocolate flavor.
  • 1/2 cup Shredded coconut Offers a chewy texture and tropical flavor.
  • 1/2 cup Unsalted butter Acts as a binding agent.
  • 1/3 cup Granulated sugar Sweetens the base layer.
  • 1/4 cup Chopped walnuts or almonds Adds nutty crunch.

Custard Filling

  • 1/2 cup Unsalted butter (softened) Provides a creamy base for the filling.
  • 2 cups Powdered sugar Sweetens and helps create a velvety texture.
  • 2 tablespoons Custard powder Essential for flavor and color.
  • 1-2 tablespoons Milk Adjusts consistency of the custard filling.

Chocolate Ganache Topping

  • 4 ounces Semi-sweet chocolate Provides rich chocolate flavor.
  • 1/4 cup Unsalted butter Adds gloss and creaminess to the ganache.

Instructions
 

  • 1. Prepare the Base Layer: In a medium mixing bowl, combine the graham cracker crumbs, cocoa powder, shredded coconut, chopped nuts, and granulated sugar. Mix well. Melt the unsalted butter and pour it into the dry mixture, stirring until combined. Press the mixture into the bottom of a greased 8x8-inch baking pan. Refrigerate to set.
  • 2. Make the Custard Filling: In a clean mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar and custard powder, mixing until combined. If too thick, add milk until smooth. Spread the filling over the cooled base and refrigerate for 30 minutes.
  • 3. Prepare the Chocolate Ganache Topping: Melt the semi-sweet chocolate and unsalted butter together over low heat or in the microwave. Pour the ganache over the custard filling and spread evenly. Refrigerate for 1-2 hours to set.
  • 4. Cut and Serve: Remove the bars from the pan and cut into squares using a sharp knife dipped in hot water. Serve chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for up to one week. Can be frozen for up to three months.
Keyword Easy, No Bake