Recipes Desserts Cookies No-Bake Cookie Recipes Nanaimo Bars 4.7 (358) 277 Reviews 61 Photos These Nanaimo bars have three layers but are well worth the effort. My son is famous for making and taking these to work. I've heard other names, but everyone knows them as Nanaimo bars here in the Northwest. They are sold on British Columbia Ferries and at coffee stands. Submitted by MARTHA J PAUL Updated on July 11, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 61 61 61 61 Prep Time: 30 mins Total Time: 30 mins Servings: 16 Yield: 1 (8-inch) square pan Jump to Nutrition Facts Jump to recipe These Nanaimo bars feature three decadent layers of rich, chocolaty, nutty goodness. What Is a Nanaimo Bar? The Nanaimo bar is a no-bake dessert named after Nanaimo, a Canadian city in British Columbia. It consists of three layers: a coconut crumb base, a custard filling, and a chocolate ganache topping. How to Make Nanaimo Bars You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade Nanaimo bars: Make the bottom layer: Melt a stick of butter, cocoa powder, and sugar in a double boiler. Beat in the egg. Remove from the heat and mix in the crumbs, coconut, and nuts. Press the mixture into the pan.Make the middle layer: Beat a stick of butter, cream, and custard powder. Mix in the confectioners' sugar and spread the mixture over the bottom layer. Chill to set.Make the top layer and cut: Melt the chocolate and butter together and spread over the chilled bars. Let the chocolate set, then cut into squares. Recipe Tip You can use instant vanilla pudding powder instead of custard powder. How to Store Nanaimo Bars Store the Nanaimo bars in the refrigerator for up to four days. Since they are served chilled, these bars make a great make-ahead dessert. Can You Freeze Nanaimo Bars? Yes! Nanaimo bars freeze quite well. Wrap them individually in storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight. Allrecipes Community Tips and Praise "These were delicious," raves Rhonda. "Here's a tip for beginners: Don't add the egg to the saucepan...if it's too warm the egg will CURDLE. My mom told me to slowly beat about half of the chocolate mixture into the egg, a little at a time, so that it won't curdle from the heat." "This was surprisingly easy to make," says nikki. "I followed the recipe using some suggestions found in the comments. One thing I tried differently was to replace the graham crackers with more nuts. I love the extra crunch it gives!" "These are simply outstanding," according to Jamie Anderson. "Seriously, it's my new favorite dessert. Great recipe and I will definitely make these again. I didn't have custard powder so I substituted it with instant vanilla pudding mix and it went well." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 1 cup butter, softened, divided 5 tablespoons unsweetened cocoa powder ¼ cup white sugar 1 egg, beaten 1 ¾ cups graham cracker crumbs 1 cup flaked coconut ½ cup finely chopped almonds (Optional) 3 tablespoons heavy cream 2 tablespoons custard powder 2 cups confectioners' sugar 4 (1 ounce) squares semisweet baking chocolate 2 teaspoons butter Directions Gather all ingredients. Dotdash Meredith Food Studios In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes. Dotdash Meredith Food Studios Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan. Dotdash Meredith Food Studios For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set. Dotdash Meredith Food Studios While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Dotdash Meredith Food Studios Spread melted chocolate mixture over chilled bars. Dotdash Meredith Food Studios Let the chocolate set before cutting into squares. Dotdash Meredith Food Studios From the Editor The magazine version of this recipe uses instant vanilla pudding powder instead of custard powder. I Made It Print 646 home cooks made it! Nutrition Facts (per serving) 311 Calories 20g Fat 34g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 311 % Daily Value * Total Fat 20g 25% Saturated Fat 11g 56% Cholesterol 47mg 16% Sodium 160mg 7% Total Carbohydrate 34g 12% Dietary Fiber 2g 8% Total Sugars 26g Protein 3g 6% Calcium 19mg 1% Iron 1mg 7% Potassium 87mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.