Classic Nanaimo Bars Recipe
These no-bake Nanaimo Bars have a crunchy base made with chopped graham cracker crumbs, almonds, and coconut, a creamy custard filling, and then finished with a decadent melted chocolate topping. These delicious bars are perfectly paired with a cold glass of milk!
Servings: 16 servings
Calories: 324kcal
Ingredients
Bottom Layer
- ½ cup salted butter, cubed
- ¼ cup granulated sugar
- ¼ cup unsweetened natural cocoa powder
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs (235g)
- 1 cup shredded sweetened coconut
- ½ cup finely chopped almonds (or walnuts or pecans)
Middle Layer
- ¼ cup salted butter, softened
- 3 tablespoons heavy cream
- 2 tablespoons Bird's custard powder or vanilla pudding mix
- 2 cups powdered sugar (245g)
Top Layer
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons salted butter, cubed
- Flaky Maldon salt, for finishing (optional)
Instructions
Bottom Layer
- Line an 8x8-inch baking pan with a parchment paper sling. Finely chop the almonds and coconut in a food processor. Crush the graham crackers into fine crumbs in the food processor.
- Combine butter, cocoa powder, and sugar in a large glass bowl and set it on top of a double boiler. Whisk until the butter has melted. Add egg and whisk for 2-3 minutes until the mixture has thickened slightly.
- Remove the double boiler from the heat and stir in vanilla, graham cracker crumbs, coconut, and almonds. Press into an even layer in the prepared pan and transfer to the fridge to set up for at least 15 minutes.
Middle Layer
- Cream butter for 1 minute with an electric mixer until creamy and smooth. Add cream, custard powder, and powdered sugar.
- Mix on low speed until combined, then increase the mixer to medium-high speed and beat for 2-3 minutes until light and fluffy.
- Spread the custard layer evenly over the graham cracker base layer. Chill for 30 minutes to set.
Top Layer
- Heat chocolate and butter in the microwave in short 20-second bursts, stirring between each burst, until melted and smooth. Spread in a smooth, evenly layer over the creamy middle layer. Sprinkle with salt, if using. Chill for 30 minutes to set.
- PRO TIP: To avoid cracking the chocolate, score slice marks in the bars with a paring knife partway through chilling before the chocolate has completely hardened.
- Slice into 16 bars. Allow bars to come to room temperature before serving.
Notes
- Storage: Keep any leftover bars in an airtight container in the fridge for up to 5 days.
- Freezing: These bars freeze well for up to 2 months. We like to freeze them individually wrapped with plastic wrap. Thaw in the fridge overnight or on the counter for a few hours. Let them come to room temperature before serving.
Nutrition
Calories: 324kcal | Carbohydrates: 36g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 175mg | Potassium: 151mg | Fiber: 2g | Sugar: 26g | Vitamin A: 373IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg