Nanaimo Bars

What is a Nanaimo Bar?

Some of you are likely asking, what are Nanaimo Bars? They are a popular Canadian confection, basically a layered bar cookie, that to me tastes very similar to a richly chocolaty, loaded fudge. They are named after the west coast city of Nanaimo, British Columbia. They consist of 3 layers, a cracker crumb and chocolate base, a custard flavored icing and then they’re finished with a chocolate coating. The instructions for these treats may appear to be long and tedious but these tasty treats are surprisingly super simple to make. They are a no-bake bar, after all. After one taste you’ll be wondering where these delicacies have been your whole life!

What do they taste like?

To me they are reminiscent of fudge, or an Almond Joy – but much better of course. It’s something about the chocolate, almond coconut combo. A great combination!

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Nanaimo Bar Ingredients

Unsalted butter: This ingredient is used in all 3 layers, must be what makes them so delicious! Granulated sugar: Brown sugar should work fine here as well. Unsweetened cocoa powder: Just use regular not Dutch or sweetened. Salt: This helps balance the sweetness. You can also mix in a pinch or two with the cream in the middle layer. Egg: Note that egg is not fully heated to 160 degrees, so for food safety it is not recommend to serve such dishes to the elderly, those with a compromised immune system or young children. Graham crackers: Don’t crush down to powder, they should have some texture still. Almonds: Another variation is to use pecans or walnuts but almonds are more traditional. Shredded coconut: I use sweetened coconut, though unsweetened should be fine too. Heavy cream: Don’t substitute milk or this layer won’t be as thick and creamy. Custard powder or powdered milk: Bird’s custard powder is the most authentic option but I do prefer the option without it, using the powdered milk variation instead. It’s richer, less sweet, more natural and filling is white instead of yellow. Powdered sugar: Only use powdered sugar in the filling or it will be gritty with any other type. Semi-sweet chocolate: Don’t sub milk chocolate or bars will be too sweet.

Scroll down for full recipe with ingredient amounts and directions.

How to Make Nanaimo Bars

How to Store

Store Nanaimo bars in an airtight container in the refrigerator (because of the egg and dairy). Bring to room temperature before serving.

Tips

I’ve did a side by side taste and personally I do prefer the dry milk vs. the custard powder but if you are going for authenticity then use the Bird’s custard powder. Chill between layers so the don’t blend, for a pretty presentation. Also you don’t want that icing layer to melt. Use a clean sharp knife to cut into bars, Also I like to cut across instead of downward for cleaner cuts.