Canadian National Dishes

Classic Nanaimo Bars

Named for Nanaimo, British Columbia, this chilled square has a chocolate-coconut crumb base, a soft vanilla custard-butter layer and a thin chocolate cap. The exact origin is uncertain: archival research identifies a similar recipe in a Nanaimo Hospital Auxiliary cookbook in 1952, but it does not establish a single inventor. The City of Nanaimo publishes a version with these three familiar layers. This home edition follows that style, using almonds in the base and a cooked egg mixture; recipes and toppings vary.

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A wide plate of Nanaimo bars showing the dark crumb base, vanilla custard layer and chocolate top.
Nanaimo bars pair a chocolate crumb base with a soft custard centre.
Prep 35 minutes
Cook 10 minutes
Total 3 hours
Calories About 360 kcal per square
Ingredients ↓
Overview

Classic Nanaimo Bars

Named for Nanaimo, British Columbia, this chilled square has a chocolate-coconut crumb base, a soft vanilla custard-butter layer and a thin chocolate cap. The exact origin is uncertain: archival research identifies a similar recipe in a Nanaimo Hospital Auxiliary cookbook in 1952, but it does not establish a single inventor. The City of Nanaimo publishes a version with these three familiar layers. This home edition follows that style, using almonds in the base and a cooked egg mixture; recipes and toppings vary.

Practical

Practical

  • Cook the egg mixture gently over simmering water, whisking constantly, and verify 74°C before removing it from the heat.
  • Let the melted chocolate cool until fluid but no longer hot before spreading it over the chilled custard layer; this helps prevent melting or streaking.
Ingredients

Ingredients

Chocolate crumb base

  • 113 g unsalted butter, cut into pieces
  • 50 g granulated sugar
  • 30 g unsweetened cocoa powder
  • 1 large egg, beaten
  • 210 g graham cracker crumbs
  • 70 g finely chopped almonds
  • 75 g unsweetened desiccated coconut

Vanilla custard layer

  • 113 g unsalted butter, softened
  • 40 mL cream
  • 20 g vanilla custard powder
  • 250 g icing sugar, sifted

Chocolate topping

  • 113 g semisweet chocolate, chopped
  • 28 g unsalted butter
Directions

Directions

Method

  1. Step 1Set a heatproof bowl over a saucepan of gently simmering water without letting the bowl touch the water. Melt 113 g butter with the sugar and cocoa, whisking until smooth. Whisk in the beaten egg and cook, stirring constantly, until the mixture thickens and reaches 74°C. Remove from the heat.

  2. Step 2Stir in the graham crumbs, almonds and coconut until evenly coated. Press firmly into an ungreased 20 cm square pan. Refrigerate for 20 minutes, until firm.

  3. Step 3Beat the softened butter, cream and custard powder until smooth. Gradually beat in the icing sugar until light and spreadable. Spread evenly over the chilled base and refrigerate for 20 minutes.

  4. Step 4Melt the chocolate and 28 g butter gently over low heat or in short microwave bursts, stirring often. Let it cool until fluid but no longer hot, then spread over the custard layer. Refrigerate for at least 90 minutes, until fully set.

  5. Step 5Lift the slab from the pan and cut into 16 squares with a warm, dry knife, wiping the blade between cuts. Keep the bars refrigerated until serving.

Practical

Practical

Serving

Serve well chilled, cut into small squares with a warm knife wiped clean between cuts. Coffee or unsweetened tea balances the rich sweetness.

Make-ahead

Keep covered at or below 4°C and use within 2–3 days. Do not leave dairy- and egg-containing bars at room temperature for more than 2 hours. Freeze in a sealed container for up to 2 months; thaw in the refrigerator. These bars are served cold; reheating is not recommended.

Storage and reheating

These bars are served chilled; reheating is not recommended.

Control points

Control points

  • The base crumbles: press it firmly and evenly into the pan while still warm, then chill before adding the middle layer.
  • The custard layer is too soft: beat the butter until smooth, measure the cream accurately and chill the layer until firm before adding chocolate.
  • The chocolate cracks when cut: let the slab stand briefly at room temperature and use a warm, dry knife.
Nutrition

Nutrition

  • Serving size1 square (1/16 batch; about 73 g, estimated)
  • Calories360 kcal
  • Carbohydrate37 g
  • Protein4 g
  • Fat23 g
  • Fibre3 g
  • Sodium160 mg

Rounded ingredient-based estimate for 16 squares; not laboratory-tested. Brands and portion sizes vary.

Allergens and food safety

Allergens and food safety

Contains wheat/gluten, milk, egg and almonds (tree nuts). Graham crumbs and custard powder may contain other allergens; check product labels. Keep chilled at or below 4°C and discard if left out for more than 2 hours.

FAQ

FAQ

Why is the egg cooked if the bars are not baked?

The traditional-style base is heated over a double boiler. Cook the egg mixture to 74°C, then stir in the crumbs and chill the assembled dessert.

Can I omit the almonds?

They are part of this version's crumb base. For a nut-free variation, omit them and replace their weight with extra graham crumbs; the texture will be slightly less rich. Check packaged ingredients for cross-contact.

Do I need custard powder?

It gives the middle layer its characteristic vanilla-custard flavour and helps it set. Use a vanilla custard powder, not instant pudding mix, unless its label confirms it is suitable for this method.

Classic Nanaimo Bars

Classic Nanaimo Bars

  • Chill each layer before adding the next for clean, distinct stripes.
  • Cut small portions: the bars are rich, sweet and satisfying.