Nanaimo Bars

Nanaimo Bars are a classic Canadian, Christmas or any-time treat that originates from the city of Nanaimo in British Columbia. This no-bake dessert starts with a chocolate, coconut and almond base, a creamy, vanilla custard buttercream makes the filling and then topped with a rich chocolate ganache.

This recipe is perfect for holiday get-togethers, can be made in advance and the best part – no oven needed!

When I first heard of Nanaimo bars I learned they were a Canadian dessert, and I also learned they go by many other names!

Apparently they are also known as “Mabel’s Squares”, “London Fog Bar”, “Chocolate Square”, “Chocolate Fridge Cake”, “prayer bar”, and “New York Slice”.

Regardless of what you call it, it’s made from chocolate, custard, coconut and nuts (often walnuts, but in this recipe we use almonds. Another option is pecans!).

There are three layers: graham cracker base, custard filling, and chocolate topping. You don’t need the oven for anything, and you’ll need 11 total ingredients!

The custard filling uses custard powder, and I have linked to one on Amazon in the recipe card. Bird’s custard powder is the original powdered custard powder, invented by Alfred Bird in 1837. Bird’s Custard is egg-free, gluten-free, and recommended for vegetarians.

If you don’t have custard powder, this article gives 7 custard powder alternatives! I would try the first recommendation, 1 tablespoon of cornstarch and 1 teaspoon of vanilla extract to replace the 2 tablespoons of custard powder.

If you like chocolate ganache, also try these cookies!

Other no-bake desserts: almond joy energy bites, chickpea cookie dough, carrot cake bites.

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Yield: 12 bars

Nanaimo Bars

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Nanaimo Bars are a classic Canadian, Christmas or any-time treat that originates from the city of Nanaimo in British Columbia. This no-bake dessert starts with a chocolate, coconut and almond base, a creamy, vanilla custard buttercream makes the filling and then topped with a rich chocolate ganache. This recipe is perfect for holiday get-togethers, can be made in advance and the best part - no oven needed!

Prep Time 25 minutes

Cook Time 9 minutes

Chill Time 45 minutes

Total Time 1 hour 19 minutes

Ingredients

For the Base

• 1/2 cup (4oz, 115g) unsalted butter
• 1/4 cup (1.8oz, 50g) granulated sugar
• 5 tablespoons dutch-processed cocoa powder
• 1 egg
• 1 and 3/4 cups (7.7oz, 219g) graham cracker crumbs
• 1/2 cup (2.1oz, 60g) finely chopped almonds
• 1 cup (3.5oz, 100g) sweetened, shredded coconut

For the Custard Layer

• 1/2 cup (4oz, 115g) unsalted butter
• 3 tablespoons heavy cream (35%)
• 2 tablespoons vanilla custard powder (see notes, and recommended products below for Amazon link)
• 2 cups (16oz, 450g) powdered sugar

For the Ganache:

• 4 ounces (113g) semi-sweet chocolate
• 2 tablespoons unsalted butter

Instructions

1. Make the base: In a medium saucepan, melt the butter, granulated sugar and cocoa powder over medium heat and stir until mixed well (about 2 minutes).
2. Add the egg and stir it in fully. Cook for an additional 2 minutes over medium heat, stirring continuously.
3.Remove from heat and add the graham cracker crumbs, almonds and coconut and stir until fully combined.
4. Push the mixture into the bottom of an ungreased 7x11 (or a 9x9) pan. Place in the fridge to chill while you make the custard filling.
5. Make the custard: In a medium bowl, beat the butter, heavy cream, vanilla custard powder and powdered sugar until smooth. Start on low speed to avoid making a mess and gradually increase the speed to high.
6. Spread the filling in an even layer over the base layer. Place in the fridge for 15 minutes to chill and set.
7. Make the ganache: In a small, microwave-safe bowl, melt the chocolate and the butter in the microwave at 50% power for 3-5 minutes, stirring every 30 seconds until smooth.
8. Cool for 3 minutes before spooning out the ganache in an even layer over the filling. Chill for at least 30 minutes before slicing and serving chilled.

Notes

•Store leftovers, covered in the fridge, for up to 5 days.
•You can freeze this recipe either in the pan or sliced into bars. Place in an airtight container and freeze for up to 3 months. Thaw in the fridge when you are ready to serve.

•Walnuts or pecans can also be used in place of almonds!

•If you don't have custard powder, this article gives 7 custard powder alternatives! I would try the first recommendation, 1 tablespoon of cornstarch and 1 teaspoon of vanilla extract to replace 2 tablespoons of custard powder.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex, Clear Basics 2 Quart Glass Oblong Baking Dish, 11.1 in. x 7.1 in. x 1.7 in, 2 QT Rectangular
• 
  Cocoa Powder (1 lb) Dutch Processed Cocoa Powder, Unsweetened, Extra Rich Cocoa Flavor, 22-24% Fat, Premium Culinary Grade, Non-GMO, Perfect Cocoa for Baking and Cooking
• 
  Bird's Traditional Custard Powder 250g (Pack of 1)

Nutrition Information:

Yield:

12

Serving Size:

1/12 recipe
Amount Per Serving: Calories: 152Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 74mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 3g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.