Nanaimo Bars
Nanaimo bars are a no-bake Canadian dessert named for the city of Nanaimo, British Columbia, built from three distinct layers: a chocolate-coconut-graham crumb base pressed firm, a custard-flavored buttercream in the middle, and a thin layer of melted chocolate on top. No oven is required at any stage, the base sets in the fridge and the whole bar is served chilled and cut into small, rich squares.
Varieties
Common variations include mint Nanaimo bars, where a few drops of peppermint extract and green food coloring go into the custard layer, and peanut butter versions that swap the custard buttercream for a peanut butter filling. Some bakeries also make 'ombre' Nanaimo bars with the custard layer tinted in graduated shades.
Buying tips
When buying premade Nanaimo bars from a bakery, look for a firm, glossy chocolate top that hasn't developed a dull gray bloom, and a base layer that holds together without crumbling when the bar is lifted. Bakery versions in Western Canada, especially around Nanaimo itself, tend to use a lighter hand with the custard layer than mass-produced grocery store versions.
Substitutes
Vanilla instant pudding mix (for custard powder) — 1:1
Custard powder gives a pale yellow color and a faint eggy-vanilla flavor; instant pudding mix works nearly identically in the buttercream layer and is far easier to find outside Canada and the UK.
Digestive biscuit crumbs (for graham cracker crumbs) — 1:1
Slightly less sweet and a bit more crumbly than graham crackers, but very close in texture for the base layer.
Unsweetened shredded coconut plus extra sugar (for sweetened coconut) — 1 cup coconut plus 1 tbsp sugar per 1 cup sweetened
Unsweetened coconut is drier and less sweet, so add a little sugar to the crumb mixture to match the flavor of sweetened flaked coconut.
Semisweet chocolate chips melted with butter (for baking chocolate) — 1:1 by weight, plus 1 tsp butter per 100g
Adding a small amount of butter to melted chocolate chips mimics the smoother set and slight sheen of tempered baking chocolate used for the top layer.
Storage
Keep Nanaimo bars in an airtight container in the refrigerator, where they hold well for up to two weeks; the custard layer softens quickly at room temperature, so they're best served cold. They also freeze well for up to three months if wrapped tightly in plastic and stored in a freezer bag.
How to use
Cut into small one to one-and-a-half inch squares since the bars are dense and very rich. Serve straight from the fridge alongside coffee or tea, or as part of a holiday cookie tray. Let them sit at room temperature for five to ten minutes before serving if a softer bite is preferred.
What it pairs with
Pairs well with strong black coffee or a milky tea, both of which cut through the richness of the layers. A small scoop of vanilla ice cream on the side works for a more indulgent plated dessert.
Nutrition
Nanaimo bars are high in sugar and saturated fat from the butter, coconut, and chocolate in every layer, so a standard serving is small, typically one to two ounces per square, and best treated as an occasional treat rather than an everyday dessert.
FAQ
Why are they called Nanaimo bars?
They're named after Nanaimo, British Columbia, where the recipe is believed to have originated and become popular in community cookbooks in the 1950s and 60s.
Do Nanaimo bars need to be baked?
No. All three layers are made without an oven: the crumb base is set in the fridge, the custard buttercream is beaten together and chilled, and the chocolate top is simply melted and poured, then cooled to set.
Can custard powder be left out entirely?
It can, but the buttercream loses its characteristic pale yellow color and faint custard flavor; using vanilla extract alone results in a plainer, more generic buttercream layer.
Why did the chocolate top layer crack when I cut the bars?
This happens when the chocolate is too cold and set too hard. Let the bars sit at room temperature for a few minutes before cutting, and use a sharp knife warmed briefly under hot water for cleaner slices.
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