Nanaimo Bars (No-Bake Canadian Dessert)

  • Total time - 45 minutes (plus chilling time)
  • Prep time - 30 minutes
  • Chilling time - 2 hours
  • Servings: 16
  • Country: Canada
A tray of classic Nanaimo Bars with three distinct layers

Making Nanaimo Bars is all about building the layers correctly. The first layer is a firm, chocolatey base that holds everything together. The second layer is a smooth, sweet custard filling that is the heart of the bar. The final layer is a shiny, chocolate ganache that seals it all in. This recipe will guide you through creating each layer, with a focus on achieving the right consistency for a perfect result. The chilling time is crucial, as it allows the layers to set and firm up completely before you slice them. Be patient and you'll be rewarded with a delicious, authentic Canadian treat.

Ingredients

For the Base Layer

  • 125 g unsalted butter
  • 50 g granulated sugar
  • 50 g unsweetened cocoa powder
  • 1 piece egg, beaten
  • 250 g graham cracker crumbs
  • 125 g shredded coconut
  • 60 g chopped almonds or pecans

For the Middle Layer (Filling)

  • 125 g unsalted butter, softened
  • 2 tablespoons heavy cream
  • 2 tablespoons vanilla custard powder
  • 250 g powdered sugar

For the Top Layer (Ganache)

  • 150 g semi-sweet chocolate, melted
  • 30 g unsalted butter

Instructions

Step 1: The Base Layer

In a saucepan over low heat, melt the butter, sugar, and cocoa powder. Stir until smooth.

Remove from heat and whisk in the beaten egg quickly to prevent scrambling. Return to low heat and cook for 1-2 minutes, stirring constantly until it thickens slightly.

Remove from heat and stir in the graham cracker crumbs, shredded coconut, and chopped nuts. Mix until well combined.

Press the mixture firmly and evenly into a lined 8x8 inch (20x20 cm) baking pan. Place in the refrigerator to chill for at least 30 minutes.

Step 2: The Middle Layer

In a large bowl, using a mixer, beat the softened butter until light and fluffy.

Add the heavy cream, custard powder, and powdered sugar. Beat on low speed until combined, then increase to medium-high and beat until the mixture is smooth and creamy. Scrape down the sides as needed.

Spread this filling evenly over the chilled base layer. Return to the refrigerator and chill for at least 1 hour, or until firm.

Step 3: The Top Layer

In a bowl, melt the semi-sweet chocolate and butter together, either in the microwave or over a double boiler. Stir until smooth and glossy.

Carefully pour the chocolate ganache over the chilled middle layer, spreading it to cover the entire surface.

Return the pan to the refrigerator and chill for another 30-60 minutes, or until the chocolate is completely set.

To serve, remove the bars from the pan and slice with a sharp knife, wiping the knife clean between each cut for a smooth finish.