I made Nanaimo Bars and honestly the chewy base, pillowy custard center and glossy chocolate top are the kind of thing I’ll pretend to share but never actually do.

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I’m obsessed with Nanaimo bars in a way that makes other desserts jealous. They’re tooth-satisfying, not fluffy or fake, and that layered thing hits every time.

As a Nanaimo Bar Recipe nerd I’ll admit I crave the gritty chocolate base, the pillowy custard center and the crisp chocolate top. I love that bite where you meet buttery coconut grit and a snap of chocolate.

But the real deal is the texture contrast. Unsalted butter brings that clean richness, shredded sweetened coconut gives grit and chew.

This Canadian Dessert is not fancy, just squares I want now, seriously. No waiting, ever.

Ingredients

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Basically melted butter: gives rich fat and helps the base hold together.
Plus granulated sugar: straightforward sweetness that keeps things from tasting flat.
Unsweetened cocoa: adds chocolate bitterness and depth without extra sweetness.
Beaten egg: gives structure and a little protein, keeps layers cohesive.
Vanilla extract: warm aroma, makes everything taste a bit more rounded.
Graham cracker crumbs: crunchy, slightly sweet base that soaks up butter.
Shredded sweetened coconut: chewy texture and tropical sweetness you’ll notice.
Chopped walnuts or pecans: crunchy nutty contrast and a bit of earthiness.
Softened butter for filling: makes the middle creamy and spreadable, like frosting.
Powdered sugar: pure sweetness and smooth texture, keeps filling firm.
Vanilla custard powder: adds pale color and that custardy, vanilla note.
Milk to loosen filling: thins things out so it’s silky and pipeable.
Semisweet chocolate topping: glossy, slightly bitter chocolate layer for balance.
Butter for the glaze: makes the chocolate shiny and silky when it sets.

Ingredient Quantities

1/2 cup (115g) unsalted butter, melted

1/4 cup granulated sugar

2 tbsp unsweetened cocoa powder

1 large egg, beaten

1 tsp vanilla extract

1 1/2 cups (150g) graham cracker crumbs

1 cup (75g) shredded sweetened coconut

3/4 cup (75g) chopped walnuts or pecans

1/2 cup (115g) unsalted butter, softened (for filling)

2 cups (240g) powdered sugar

2 tbsp vanilla custard powder or instant vanilla pudding mix

2 to 3 tbsp milk, to loosen filling

4 oz (115g) semisweet chocolate, chopped or chips (for topping)

2 tbsp unsalted butter (for chocolate glaze)

How to Make this

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1. Line an 8×8 inch pan with parchment or foil, leaving extra to lift the bars out later, and lightly spray or butter the sides.

2. Make the base: in a small saucepan combine 1/2 cup (115g) melted butter, 1/4 cup granulated sugar and 2 tbsp unsweetened cocoa powder over medium heat; stir until sugar dissolves and it just starts to simmer.

3. Temper and add the egg: beat 1 large egg in a small bowl, then slowly whisk about 2 tablespoons of the hot butter mixture into the egg to warm it up, then pour the egg back into the saucepan and cook, stirring constantly, for about 1 minute until it thickens slightly; remove from heat and stir in 1 tsp vanilla.

4. Finish the base mix: off the heat stir in 1 1/2 cups (150g) graham cracker crumbs, 1 cup (75g) shredded sweetened coconut and 3/4 cup (75g) chopped walnuts or pecans until evenly moistened, then press this mixture firmly into the prepared pan and chill while you make the filling.

5. Make the custard filling: in a bowl beat together 1/2 cup (115g) softened unsalted butter, 2 cups (240g) powdered sugar and 2 tbsp vanilla custard powder or instant vanilla pudding mix; add 2 to 3 tbsp milk a little at a time until the frosting is smooth and spreadable but not runny.

6. Spread the filling: remove the pan from the fridge and spread the custard filling evenly over the chilled base, smoothing the top; return to the fridge for at least 20 minutes so the filling firms up.

7. Prepare the chocolate glaze: melt 4 oz (115g) semisweet chocolate with 2 tbsp unsalted butter in a heatproof bowl over barely simmering water or in short bursts in the microwave, stirring often until glossy and smooth.

8. Top the bars: pour the warm chocolate over the chilled filling and gently spread to cover completely; if you want neat edges wipe any chocolate off the pan rim before it sets.

9. Chill until set: refrigerate the pan for at least 1 hour or until the chocolate is firm; this makes cutting cleaner and stops the chocolate from cracking.

10. Slice and serve: lift the block from the pan using the parchment, cut into squares with a sharp knife warmed under hot water and wiped dry between cuts; store leftovers in the fridge for up to 4 days.

Equipment Needed

1. 8×8 inch baking pan lined with parchment or foil (leave extra to lift bars out later)
2. Small saucepan for the base and tempering the egg
3. Heatproof bowl for melting chocolate (or a microwave safe bowl)
4. Mixing bowls (one small for the egg, one medium for the filling)
5. Measuring cups and spoons for precise amounts
6. Whisk and a sturdy spoon or rubber spatula for stirring and pressing the base
7. Offset spatula or a flat metal spatula to spread the custard filling and chocolate smoothly
8. Sharp chef knife and a cup of hot water to warm the blade between cuts for clean slices

FAQ

Q: Can I make the base ahead and freeze it?

A: Yes. Press the cooled base into the pan, wrap tightly with plastic wrap and foil, and freeze up to 1 month. Thaw in the fridge overnight before adding filling and chocolate. Don’t try to speed thawing at room temp or the filling can get soggy.

Q: My filling is too stiff or too runny. How do I fix it?

A: If it’s too stiff add 1 tsp of milk at a time until it spreads nicely. If it’s too runny, chill it 10 to 15 minutes and beat in a little more powdered sugar until it firms up. Room temp butter will give a smoother result, cold butter makes it lumpy.

Q: Can I use other nuts or leave them out?

A: Sure. Pecans, almonds or hazelnuts work fine, just chop them to match the texture of the recipe. If you hate nuts simply omit them and add a few extra graham crumbs or toasted oats to keep the base from getting too soft.

Q: How do I get a clean chocolate layer with neat cuts?

A: Spread chocolate thin and evenly, then refrigerate to set. For clean slices, chill until fully firm, then run a hot knife under warm water, dry it, and slice in one smooth motion. Wipe knife between cuts. Room temp bars will smear.

Q: Can I make these without raw egg in the base?

A: Yes. You can replace the beaten egg with 1/4 cup of extra melted butter plus 1 to 2 tbsp of milk to get the right binding. Or buy a recipe version that bakes the base, which avoids raw egg entirely.

Q: What if I don’t have vanilla custard powder or pudding mix?

A: You can sub an extra teaspoon of vanilla and use a splash more powdered sugar to help thicken the filling. The custard powder adds a slight flavor and yellow color, but the bars will still be tasty without it.

Nanaimo Bars Recipe Substitutions and Variations

1/2 cup unsalted butter, melted: can swap with equal amount coconut oil (gives a slight coconut flavor) or melted margarine if you need dairy free. If using coconut oil chill a bit so base firms up faster.
1/4 cup granulated sugar: you can use 3 tablespoons packed light brown sugar for a deeper, caramel note, or replace with 3 tablespoons maple syrup but reduce melted butter by about 1 tablespoon to keep dough from getting too wet.
1 cup shredded sweetened coconut: replace with unsweetened coconut for less sweetness, or use extra graham cracker crumbs (about 1/4 cup more) if you hate coconut.
4 oz semisweet chocolate (topping): swap with milk chocolate for a sweeter top, or use 3 oz dark chocolate plus 1 oz milk chocolate to balance bitterness. You can also stir in 1 teaspoon coconut oil for a shinier, easier-to-spread glaze.

Pro Tips

– Toast the nuts and coconut lightly before mixing. It brings out way more flavor and gives a better crunch. Watch them closely though, they go from perfect to burned fast.

– When you temper the egg, add just a tablespoon or two of the hot chocolate mixture at first, whisking like crazy. If the egg even looks like it’s cooking into bits, stop and cool it a little, otherwise you’ll end up with scrambled bits in your base.

– Press the crust really firmly into the pan and chill it well before spreading the filling. If it’s not firm the frosting will sink into it and the bars get soggy. Use the bottom of a measuring cup to get an even, compact layer.

– For cleaner slices, chill until the top is totally set, then run a sharp knife under hot water, wipe it dry and cut. Repeat warming the knife between cuts. It’ll make the chocolate top smooth instead of cracked or messy.

Nanaimo Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made Nanaimo Bars and honestly the chewy base, pillowy custard center and glossy chocolate top are the kind of thing I’ll pretend to share but never actually do.

Servings

servings

Calories

428

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment or foil (leave extra to lift bars out later)
2. Small saucepan for the base and tempering the egg
3. Heatproof bowl for melting chocolate (or a microwave safe bowl)
4. Mixing bowls (one small for the egg, one medium for the filling)
5. Measuring cups and spoons for precise amounts
6. Whisk and a sturdy spoon or rubber spatula for stirring and pressing the base
7. Offset spatula or a flat metal spatula to spread the custard filling and chocolate smoothly
8. Sharp chef knife and a cup of hot water to warm the blade between cuts for clean slices

Ingredients

1/2 cup (115g) unsalted butter, melted
1/4 cup granulated sugar
2 tbsp unsweetened cocoa powder
1 large egg, beaten
1 tsp vanilla extract
1 1/2 cups (150g) graham cracker crumbs
1 cup (75g) shredded sweetened coconut
3/4 cup (75g) chopped walnuts or pecans
1/2 cup (115g) unsalted butter, softened (for filling)
2 cups (240g) powdered sugar
2 tbsp vanilla custard powder or instant vanilla pudding mix
2 to 3 tbsp milk, to loosen filling
4 oz (115g) semisweet chocolate, chopped or chips (for topping)
2 tbsp unsalted butter (for chocolate glaze)

Directions

Line an 8×8 inch pan with parchment or foil, leaving extra to lift the bars out later, and lightly spray or butter the sides.
Make the base: in a small saucepan combine 1/2 cup (115g) melted butter, 1/4 cup granulated sugar and 2 tbsp unsweetened cocoa powder over medium heat; stir until sugar dissolves and it just starts to simmer.
Temper and add the egg: beat 1 large egg in a small bowl, then slowly whisk about 2 tablespoons of the hot butter mixture into the egg to warm it up, then pour the egg back into the saucepan and cook, stirring constantly, for about 1 minute until it thickens slightly; remove from heat and stir in 1 tsp vanilla.
Finish the base mix: off the heat stir in 1 1/2 cups (150g) graham cracker crumbs, 1 cup (75g) shredded sweetened coconut and 3/4 cup (75g) chopped walnuts or pecans until evenly moistened, then press this mixture firmly into the prepared pan and chill while you make the filling.
Make the custard filling: in a bowl beat together 1/2 cup (115g) softened unsalted butter, 2 cups (240g) powdered sugar and 2 tbsp vanilla custard powder or instant vanilla pudding mix; add 2 to 3 tbsp milk a little at a time until the frosting is smooth and spreadable but not runny.
Spread the filling: remove the pan from the fridge and spread the custard filling evenly over the chilled base, smoothing the top; return to the fridge for at least 20 minutes so the filling firms up.
Prepare the chocolate glaze: melt 4 oz (115g) semisweet chocolate with 2 tbsp unsalted butter in a heatproof bowl over barely simmering water or in short bursts in the microwave, stirring often until glossy and smooth.
Top the bars: pour the warm chocolate over the chilled filling and gently spread to cover completely; if you want neat edges wipe any chocolate off the pan rim before it sets.
Chill until set: refrigerate the pan for at least 1 hour or until the chocolate is firm; this makes cutting cleaner and stops the chocolate from cracking.
Slice and serve: lift the block from the pan using the parchment, cut into squares with a sharp knife warmed under hot water and wiped dry between cuts; store leftovers in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.