Nanaimo Bars
Nanaimo Bars are a true Canadian classic dessert. Delicious layers of chocolate crumb crust, vanilla custard filling and rich chocolate coating.
I do not know of any Canadian baker that does not have a recipe for Nanaimo Bars somewhere in a fundraiser cookbook, recipe card, or scribbled in a notebook. These tasty, sweet treats bring back some very fond memories of my Mom baking for the Holidays. She or someone in our large family always prepared them for the Christmas baking tray or other special occasions. My Mom was a great baker and this is her classic Nanaimo bar recipe. As well, she also made another exceptional Canadian dessert, Old Fashioned Butter Tarts!
Chopped nuts are often included in the chocolate base layer of Nanaimo squares. I enjoy these treats either way, but my son is allergic to nuts so I leave them out. It was actually the good old Nanaimo bar that gave him his first allergic reaction at three years old. We went from having a great time at a Christmas party to the Emergency Ward!
What nuts could be added?
Chopped walnuts are the most common.
Chopped almonds also taste great
Enjoy these other sweet treat recipes!
Nanaimo Bars
Ingredients
Base Layer
- 1/2 cup butter
- 1/4 cup granulated sugar
- 5 tablespoons cocoa
- 1 3/4 cups graham wafer crumbs
- 1 cup coconut
- 1 egg beaten
- 1/2 cup finely chopped walnuts or almonds optional
Custard Layer
- 1/2 cup soft butter
- 3 tablespoons milk
- 2 tablespoons vanilla custard powder I like Bird’s Brand
- 2 cups icing sugar confectioners' sugar
Top Chocolate Layer
- 4 ounces semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
Base Layer
- Melt the butter, sugar and cocoa in heavy saucepan (medium-low heat).
- Add egg and stir to cook and thicken.
- Remove from heat, stir in graham crumbs and coconut (also nuts if you want to add them).
- Press firmly into 9×9 inch pan.
Custard Layer
- Using a mixer, beat the butter until fluffy.
- Add milk, custard powder and icing sugar.
- Beat until and fluffy and the color turns a pale yellow.
- Spread evenly over the bottom layer.
Top Chocolate Layer
- Melt chocolate chips and butter over low heat.
- Cool, but only to point that the chocolate is still runny, yet cool enough that it does't melt the custard layer.
- Spread evenly on top of custard layer.
- Refrigerate until set.
- Cut with sharp knife into squares.
Notes
Nutrition
These are made of all the things I love. And they look fabulous too. I will have to give these a try soon
They are a decadent little delight Sugar et al!
These are absolutely delicious!!!
thank you Suzanne!
These look delicious! I’d love to try them, but I’ve never heard of custard powder. Do you have any idea what the American equivalent would be?
Hi Kim, as far as I know there is no American equivalent, I’ve just always known it as custard powder. When I looked online you may be able to find it at Walmart or specialty food store. Maybe a baking supply store. sorry I couldn’t help you more.
Thanks for your help! For some reason it never even occurred to me to look on line. My local Wal-mart doesn’t have it so I ordered some from Amazon. Nanaimo bars are on the menu now for next week!
Fantastic, let me know how they turn out.
Apparently you can find custard powder in the international aisle in American supermarkets but i live in Australia where it’s result available so don’t quote me on that. Also, can you please update the ‘Cuisine’ to Canadian if you can – Nanaimo bars are called that because they were first created in Nanaimo in Canada.
I live in Ontario, and my mom has always used instant vanilla pudding powder as a one for one substitute for custard powder. The flavours of our homemade ones have always been the same as anything I’ve eaten ‘out’. Hopefully that helps make it easier to make!
bird’s custard is available at World Market
Instant vanilla pudding mix is perhaps the most common substitute for custard powder. The amount of pudding mix used should equal the amount of custard powder indicated in a recipe. Mixtures that contain ingredients such as cornstarch and inert sugar may also serve as custard powder replacements.
I’ve heard from others that you can use some jello vanilla pudding in place of custard powder. I live in Australia and we don’t have graham crackers so I’m going to have to experiment with something else.
thanks for that tip Ciskia
Maybe try Aeroroot or Digestive bikkies Ciskia – that’s what I use to replace graham crackers in Aus. Not QUITE the same but close enough not to matter too much. You can get then from some online stores – can’t remember the name of it right now though unfortunately!
Where do I buy “bird’s custard powder”
Hi Carol, I live in Canada where it is available in most grocery stores. I did find that Walmart may sell it in the US https://www.walmart.com/ip/Bird-s-Custard-Powder-1-0-CT/31010080
Does this recipe fit in a 9×13 or 9×9 dish?
Desiree you use a 9×9 pan.
How well does this recipe freeze, I have to make a large amount for a stagette and j was hoping to make it a couple weeks early, have you tried this?
Lena, they freeze very well.
I am having problems with the butter seperating using this recipe. I did not grease the pan or anything . The base did feel super wet when pressing like it was very buttery
Hi Amanda, not sure why this is happening for you, I haven’t experienced that problem, but maybe try reducing butter to 1/4 cup.
Just a tip that the layers need to be refridgerated while you are preping the next layer. It is very difficult to level the chocolate on the top when the middle layer has not set
Once had Nanaimo bars in Victoria that had toasted flaked coconut in the crust rather than shredded. Can this just be used interchangeably?
For sure Maureen, both will taste great!
I am wanting to make this and nut free of course. When making each layer do I have to refrigerate each layer and for how long ?
Hi Christina, no you do not have to refrigerate between layers, just be careful spreading.
can you double the recipe?
for sure!
Very good. I had heard of these but never had eaten it. so delicious and not to hard, had some trouble with melted chocolate om top layer. not pretty. but so good
Yes, there is a bit of a knack to get the right consistency to the chocolate for spreading. I find putting dollops over top and then spreading with the back of a spoon works well.