Learn how to make the best Nanaimo bars, the classic Canadian dessert recipe. This easy bar recipe is made in layers, with a dark chocolate graham cracker and coconut crust, a sweet vanilla custard filling, and a dark chocolate topping.
There was a scandal years ago when the New York Times shared a photo of Nanaimo bars, where the filling-to-crust-to-topping ratio was off, and Canadians let them know! My best Nanaimo bars recipe has roughly equal parts crust and filling with a thin, but not too thin chocolate layer on top. I hope my fellow Canadians will approve!
There are many variations for classic Nanaimo bars. If you'd like to try my favourite twist on this classic Canadian dessert, try these white chocolate Nanaimo bars which have a dark chocolate custard filling and a sweet graham cracker coconut base.
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Ingredients
There are a few key ingredients that make Nanaimo bars standout. Here's what you need to make this recipe:
- dark chocolate—use good quality dark chocolate that you like to eat. Dark chocolate chips are fine, but I much prefer to use 70 % dark chocolate with a more complex flavour.
- butter—unsalted butter is preferable in this recipe because I find the crust can be too salty if you use salted butter
- graham cracker crumbs—you can either make your own crumbs from graham crackers or buy the crumbs.
- coconut—sweetened or unsweetened shredded coconut work here, interchangeably
- nuts—I prefer walnuts in my Nanaimo bar crust recipe
- egg—I bake with large eggs and if you use a smaller (or bigger) egg, the crust may have a slightly different texture
- cocoa powder—I used Dutch-processed cocoa powder, specifically Cacao Barry extra brute cocoa powder which is a rich cocoa powder with a reddish tint (around 22 % fat)
- sugar—use icing sugar for the smoothest filling and granulated sugar for the base
- cream—you need to use milk or cream to create a smooth, spreadable filling. I prefer to use whipping cream (35 % fat)
- custard powder—I used Bird's custard powder
- vanilla—I used pure vanilla extract
- salt—most Nanaimo bars have no salt added. I like to add a very small amount of salt to the filling to help it pop. I use Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount because it's saltier.
Please see the recipe card for the exact ingredients and quantities.
Substitutions and Variations
The classic Nanaimo bar is very specific but you still have some flexibility when it comes to the ingredients. Here are some suggestions of where you can deviate:
- Graham cracker crumbs—you can replace the graham cracker crumbs with vanilla wafer crumbs or crumbs made from social tea biscuits. The flavour will be different but still pleasant. You can enhance the crust with a little cinnamon if using vanilla cookies instead to mimic the spices in graham crackers.
- Custard powder—I always have a box of Bird's custard powder on hand for Nanaimo bars. If you can't find custard powder, your best bet would be to replace the custard powder with vanilla pudding mix. It's not quite the same as custard powder has egg in it, but it's close enough!
- Nuts—I used walnuts for the crust, but you can use any nuts. Pistachios or almonds would be really lovely. Pecans would also be great! Make sure to chop them finely.
- Coconut—you can use sweetened or unsweetened coconut, but I find the base is a little more flavourful with sweetened coconut. Use a finer shred of coconut to make cutting the bars easier.
- For a nut-free version—replace the nuts with extra coconut or incorporate pumpkin seeds or sunflower seeds in their place. Use the same volume.
- Mint Nanaimo bars—for mint Nanaimo bars, replace the vanilla in the filling with up to 10 mL (2 teaspoons) of mint or peppermint extract. You may also want to skip the custard powder for this variation. Up to you! Some will also add green food colouring the the mint filling, but I do not.
- Chocolate Nanaimo bars—for an all-chocolate version, use the dark chocolate custard filling from the reversed Nanaimo bars with the chocolate base and dark chocolate topping below.
Instructions
There are three components to Nanaimo bars: a crust, a filling (sometimes called icing) and a chocolate topping. Here's what you need to do to make perfect Nanaimo bars
Step 1—Prepare the base for the Nanaimo bars by first melting the butter with cocoa powder (image 1) before stirring in the egg and vanilla off the heat (image 2). Meanwhile, combine the dry ingredients in a separate bowl or a food processor before mixing them into the saucepan (image 3). The crust mixture will form a somewhat greasy crumble (image 4).
Step 2—Line a metal 9x9 baking pan with parchment paper, leaving an overhang and transfer the crust mixture to the pan (image 5). Press it out using a flat-bottomed glass until smoothed out from edge to edge (image 6). Bake it until the crust is no longer glossy (image 7).
Note: I like to use metal binder clips to secure the parchment paper in place as the crust bakes. Do not use plastic as it may melt or break down.
Step 3—While the crust is cooling down, you can make the Nanaimo bar custard filling by first creaming the butter until smooth and creamy (image 8) then sift in the dry ingredients (image 9) and add the cream and vanilla (image 10), mixing everything together until smooth and thick (image 11).
Step 4—Spread the custard filling over the cooled crust using an offset spatula (image 12). Make the filling as smooth as possible (image 13). Freeze the bars at this stage to set the filling and to create a cold surface for the chocolate.
Note: Make sure the crust is completely cooled before topping with the custard icing. I like to pop the crust in the freezer before topping with the custard to ensure it is cold so the custard won't melt.
Step 5—Melt the butter with the dark chocolate over a double boiler (image 14), stirring until smooth and emulsified (image 15), then pour it over the chilled pan of bars and spread it with a mini offset spatula (image 16). You can use the offset spatula to make a swirly design on top if you'd like (image 17). Chill until almost completely set before scoring and cutting into squares.
Step 6—Use a ruler and a pastry cutter or a large chef's knife to score through the chocolate topping before cutting into squares (image 18; then, you can cut through the bars completely and cleanly along the score lines. Clean the bench scraper or knife with every cut to ensure you get clean layers. Run a thin knife along the edges to release the bars from the pan sides with no parchment paper.
Hint: Sometimes I am too lazy to unmould the bars before scoring, but as you can see, my squares are not as even as they could be. It's much easier to make even, clean cuts if you remove the bars from the pan using the parchment paper overhang, then place them on a cutting board to score and cut them evenly. Trust me!
Perfect Nanaimo Bar FAQs
Honestly, the crust will look oily or greasy before it's baked. In the oven, the graham cracker crumbs have time to absorb the butter as it bakes and the crust will appear dry when it's baked through. This is normal. The base will not taste or feel greasy when you eat it. If you are concerned, you can blot the surface of the crust with a square of paper towel before baking, but really trust the process! It will be fine!
If you find the texture of the Nanaimo bar filling isn't as smooth and creamy, it's likely you didn't beat it for long enough. Beat the filling for about 5 minutes to create a light filling with a very smooth and creamy consistency, otherwise it may be lumpy or gritty.
You can store Nanaimo bars for up to 1 week in the refrigerator, but I prefer to cut them into smaller squares (64 tiny squares) and then store them in an airtight container in the freezer for later. Defrost overnight in the fridge when ready to serve. Sometimes I snack on a few by letting them defrost on a plate at room temperature for 5–10 minutes. It's a guilty pleasure!
Other Bar Recipes to Try
Looking for other bar recipes like this to bake? Try these:
If you tried this recipe for Nanaimo bars (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Nanaimo Bars
Ingredients
For the crust
- 115 grams unsalted butter melted
- 50 grams granulated sugar
- 30 grams Cacao Barry extra brute cocoa powder chopped
- 1 large egg(s)
- 5 mL pure vanilla extract
- 200 grams graham cracker crumbs
- 75 grams sweetened shredded coconut
- 60 grams walnuts chopped
For the vanilla custard Nanaimo bar filling
- 115 grams unsalted butter softened
- 250 grams icing sugar
- 30 tablespoon Bird's custard powder
- 45 mL whipping cream (35 % fat)
- 5 mL pure vanilla extract
- 1.25 mL Diamond Crystal fine kosher salt
For the dark chocolate topping
- 175 grams dark chocolate (70 % cocoa content) chopped
- 15 grams unsalted butter
Instructions
For the chocolate graham cracker coconut crust
- Preheat the oven to 350°F (175 °C). Prepare a 9×9-inch (23x23-cm) pan by lining it with parchment paper leaving an overhang. Use all-metal binder clips to secure in place if necessary or alternatively you can butter the pan to help keep the paper in place. Set aside.
- In a small saucepan, melt the butter. Stir in the cocoa powder, then the egg and vanilla
- Meanwhile in a medium bowl or in the bowl of the food processor, combine the graham cracker crumbs, coconut, and walnuts. Stir in the melted butter mixture and mix to combine.
- Press the crumb mixture into the prepared pan and use a flat-bottomed glass to flatten the crust into an even layer.
- Bake the crust until it looks dry and no longer glosser (about 15 minutes). Place the pan on a wire rack to let the crust cool completely.
For the vanilla custard filling
- When the crust is cooled, make the vanilla custard filling by creaming the butter first before sifting in the icing sugar and custard powder. Add the cream and vanilla also.
- Beat the mixture until smooth and continue whipping for about 5 minutes. This will lead to a less powdery/grainy filling with a smoother texture. You can adjust the consistency of the filling with either more icing sugar (if it's too soft) or more cream (if it's too firm). The filling should be very thick.
- Spread the custard filling over the cold graham cracker crust. Place it in the refrigerator to set for at least 1 hour or in the freezer for 15 minutes.
For the dark chocolate layer
- When the filling is completely cold and firm, make the chocolate topping by melting together the dark chocolate with the butter over a pan of simmering water (double-boiler) or in the microwave. Make sure to stir often so nothing burns.
- Pour the melted chocolate over the filling and spread it out quickly with an offset spatula.
- Refrigerate the pan for about 15 minutes to partially set the chocolate, then with a sharp knife, cut through the white chocolate top layer into 16–25 squares to make cutting easier later on.
- Refrigerate for another hour or so, until the chocolate is completely hardened.
- Cut the squares along the score lines to serve. Wipe the knife between cuts for the cleanest edges.
Notes
- For the dark chocolate, I used Cacao Barry 70 % dark chocolate
- For the cocoa powder, I used Cacao Barry extra brute, which you can buy on Amazon
- For the graham cracker crumbs—you can replace the graham cracker crumbs with vanilla wafer crumbs or crumbs made from social tea biscuits. The flavour will be different but still pleasant. You can enhance the crust with a little cinnamon if using vanilla cookies instead to mimic the spices in graham crackers.
- For the custard powder—I always have a box of Bird's custard powder on hand for Nanaimo bars. If you can't find custard powder, your best bet would be to replace the custard powder with vanilla pudding mix. It's not quite the same as custard powder has egg in it, but it's close enough!
- For the nuts—I used walnuts for the crust, but you can use any nuts. Pistachios, almonds, or pecans would be really lovely (though more expensive). Make sure to chop them finely.
- I cut my pan of Nanaimo bars into 16 big squares, but sometimes I cut the squares into 32 bars, or even 64 bite-size squares. It's up to you how big or how small you make them.
- Mint Nanaimo bars—for mint Nanaimo bars, replace the vanilla in the filling with up to 10 mL (2 teaspoons) of mint or peppermint extract. You may also want to skip the custard powder for this variation. Up to you! Some will also add green food colouring the the mint filling, but I do not.
- Chocolate Nanaimo bars—for an all-chocolate version, use the dark chocolate custard filling from the reversed Nanaimo bars with the chocolate base and dark chocolate topping below.
- For a nut-free version—replace the nuts with extra coconut or incorporate pumpkin seeds or sunflower seeds in their place. Use the same volume.
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