These are a classic Canadian dessert that honestly deserves to be famous everywhere — not just in Canada.

Three layers of pure deliciousness stacked on top of each other: a chewy chocolate coconut base, a creamy vanilla custard middle, and a smooth chocolate top.

No one layer is the star. They all need each other. And together they create something that is genuinely hard to stop eating.

These Nanaimo dessert bars are perfect for a holiday cookie tray, a bake sale, a potluck, or just because it is the weekend and you deserve something special — this is the recipe.

What Are Nanaimo Bars?

A Nanaimo bar is a classic Canadian dessert bar that consists of three layers — a chocolate graham cracker crust, a velvety vanilla custard filling, and a rich chocolate ganache on top.

There is no baking involved for two of the three layers. The base gets pressed into the pan and chilled. The custard layer is beaten and spread over the top. The chocolate layer is melted and poured on. The fridge does all the work.

The Custard Powder Question

For authentic flavour, use custard powder in the filling. Vanilla pudding is not the same and will not give you that classic Nanaimo bar taste.

Bird’s custard powder is the most traditional choice and is widely available in the baking section of most grocery stores.

If you genuinely cannot find custard powder, instant vanilla pudding mix works as a substitute but the filling will taste slightly different.

Ingredients

Bottom Layer:
½ cup salted butter
¼ cup white sugar
5 tbsp unsweetened cocoa powder
1 egg, beaten
1 tsp vanilla extract
1¾ cups graham cracker crumbs
1 cup unsweetened shredded coconut
½ cup chopped walnuts (optional)
Custard Middle Layer:
½ cup unsalted butter, softened
3 tbsp heavy cream
2 tbsp custard powder (Bird’s brand is the classic choice)
2 cups powdered sugar, sifted
Chocolate Top Layer:
4 oz good quality semi-sweet or dark chocolate, chopped
2 tbsp unsalted butter

Directions

Make the bottom layer
Line a 9×9 inch baking pan with parchment paper and leave some overhang on the sides.
This makes getting everything out so much easier later and you will be glad you did it.

In a medium saucepan over medium-low heat, melt the butter. Whisk in the sugar and cocoa powder until everything is smooth and combined.

Remove the pan from the heat. Here is the important part — you need to temper the egg so it does not scramble.

Take a spoonful of the hot chocolate mixture and whisk it into the beaten egg in a separate bowl.
This brings the egg up to temperature slowly. Then whisk that egg mixture back into the saucepan.

Return to low heat and stir constantly for about 2 minutes until slightly thickened.

Remove from heat and stir in the vanilla, graham cracker crumbs, coconut, and walnuts if using.

Mix until everything is well combined.

Press the mixture firmly and evenly into the bottom of the prepared pan.

Really pack it down — use the back of a spoon or the bottom of a flat glass to compress it into a solid, even layer.

Pop it in the fridge for 15 minutes while you make the filling.
Make the custard filling
Beat the softened butter with a hand mixer until fluffy. Add the heavy cream, custard powder, and sifted powdered sugar.

Beat until the mixture is completely smooth, creamy, and a beautiful pale yellow colour.

Spread the custard filling evenly over the chilled chocolate base.

Refrigerate for at least 30–60 minutes until the custard is completely firm.

Do not rush this step — the custard needs to be fully set before the chocolate goes on or the layers will mix together.
Make the chocolate topping
Melt the chopped chocolate and butter together in a small saucepan over very low heat, stirring constantly.

You can also do this in the microwave in 20-second bursts, stirring well between each one, until completely smooth.

Let the chocolate cool for about 5 minutes before pouring.
This is important — if it is too hot it will melt the custard layer underneath and you will lose those beautiful clean lines.

Pour the chocolate over the chilled custard layer and spread it evenly and quickly with a spatula before it starts to set.
Score and chill
Put the pan back in the fridge for about 15–20 minutes until the chocolate is partially set but not fully hard.
Take it out and use a sharp knife to score the surface into squares or bars.
Return to the fridge for at least 1 more hour until everything is completely firm.
Cut and serve
Lift the whole slab out of the pan using the parchment overhang and set it on a cutting board.
Cut along the score lines with a sharp knife, wiping the blade clean between each cut for the neatest edges.
Serve cold.
These bars should always be enjoyed chilled — they soften too much at room temperature.

A Few Tips

1- Always temper the egg before adding it to the hot cocoa mixture. Pouring a cold egg directly into hot butter will scramble it and ruin the base. The extra 30 seconds of tempering is completely worth it.

2- Let each layer chill properly before adding the next. It does not take that long but it is what keeps those three layers looking clean and separate rather than all bleeding together.

3- Let the melted chocolate cool for a few minutes before pouring. Too hot and it will melt right into the custard — you want it fluid enough to spread but not steaming.

4- Score the chocolate while it is partially set. This is the tip that makes the biggest difference to how your finished bars look. Do not skip it.

Storage

Keep the bars refrigerated in a closed container for up to 5 days, or freeze for up to 3 months.

Nanaimo bars must always be stored in the fridge — they will soften and lose their structure at room temperature.

For clean slices straight from the fridge, let the bars sit at room temperature for 5 minutes before serving to take the edge off the chill.

To freeze, wrap individual bars tightly in plastic wrap and place in an airtight container.

Thaw in the fridge overnight or at room temperature for about 30 minutes.

Classic Nanaimo Bars

Course: Recipes

Servings

16-25

servings

Prep time

minutes

Cooking time

hours

Calories

220

kcal

Ingredients

Bottom Layer:
½ cup salted butter
¼ cup white sugar
5 tbsp unsweetened cocoa powder
1 egg, beaten
1 tsp vanilla extract
1¾ cups graham cracker crumbs
1 cup unsweetened shredded coconut
½ cup chopped walnuts (optional)
Custard Middle Layer:
½ cup unsalted butter, softened to room temperature
3 tbsp heavy cream
2 tbsp custard powder
2 cups powdered sugar, sifted
Chocolate Top Layer:
4 oz semi-sweet or dark chocolate, chopped
2 tbsp unsalted butter

Directions

Line a 9×9 inch pan with parchment paper leaving overhang on the sides.
Melt butter in a saucepan over medium-low heat. Whisk in sugar and cocoa until smooth. Remove from heat.
Temper the egg — whisk a spoonful of the hot mixture into the beaten egg. Whisk back into the pan. Return to low heat and stir for 2 minutes until slightly thickened.
Remove from heat. Stir in vanilla, graham cracker crumbs, coconut, and walnuts if using. Mix until combined.
Press firmly and evenly into the prepared pan. Refrigerate for 15 minutes.
Beat softened butter until fluffy. Add cream, custard powder, and sifted powdered sugar. Beat until smooth and pale yellow.
Spread custard evenly over the chilled base. Refrigerate for 30–60 minutes until completely firm.
Melt chocolate and butter together until smooth. Cool for 5 minutes.
Pour over the chilled custard layer and spread evenly.
Refrigerate 15–20 minutes until partially set. Score into bars with a sharp knife. Refrigerate 1 more hour until fully set.
Lift out using parchment. Cut along score lines wiping the knife between cuts. Serve cold.

Notes

Temper the egg before adding it to the hot mixture — adding it cold will scramble it.
Each layer must be fully chilled before adding the next to keep the layers clean and separate.
Cool the melted chocolate for 5 minutes before pouring — too hot and it will melt the custard underneath.
Score the chocolate while partially set — fully hardened chocolate will crack and shatter when cut.