These Classic Nanaimo Bars are made with graham cracker crumbs, cocoa, coconut, custard filling, and chocolate topping. Sweet, no-bake, and addictive.
You ever make a dessert that ends up defining you at every family gathering? That’s how it started with these Classic Nanaimo Bars. Well, not me, actually—my son. He brought them to a work party once, and now he’s “the guy who brings the Nanaimo Bars.” He can’t escape it. I think he’s secretly proud though.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time he made them solo was a bit of a disaster. He didn’t realize custard powder was a “thing” and tried to substitute it with instant pudding powder. The filling? Let’s just say it had a weird bounce to it. But you know what? We ate them. Every single one. And they were still amazing because that’s the thing about Nanaimo Bars — they’re nearly impossible to mess up.
Here’s the fun part. We live in the Pacific Northwest, where Nanaimo Bars are a BIG deal. You’ll find them at ferry terminals, coffee stands, and probably in the freezer of every grandma’s house from here to British Columbia. So it’s not like we invented the wheel here, but man, once you start bringing them to events? You’re hooked. Or rather—everyone else gets hooked on you making them.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Classic Nanaimo Bars Recipe?
Let’s be honest. Most layered desserts scare people off. “Three layers? Nah, too much work.” But these? No oven. No water baths. No complicated nonsense. You just layer, chill, and snack.
Here’s what makes Classic Nanaimo Bars ridiculously lovable:
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They hit every texture craving: chewy, creamy, chocolatey.
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They’re no-bake. Yep, oven stays off.
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They’re freezer-friendly (but who are we kidding… they’ll never make it to the freezer).
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They’re kinda retro, but still hold up in the “fancy dessert” crowd.
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People will think you’re a dessert wizard, even though you barely did anything.
Also, there’s something about that crack when you bite into the chocolate top… you know what I’m talking about, right?
Ingredient Notes:
You don’t need a ton of ingredients, but every single one has a job. And yes, custard powder is a thing. Don’t try to “just use pudding mix.” I learned that the hard way.
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Butter (softened): This recipe is basically a love letter to butter. Accept it.
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Cocoa powder: Unsweetened, of course. The base layer’s chocolatey soul.
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Graham cracker crumbs: The backbone of the crust. Could you crush your own? Sure. But I won’t judge if you buy the pre-crushed bag.
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Coconut (flaked): It’s not optional. That sweet chew is iconic.
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Almonds (optional but not really): Adds a toasty crunch to the base. My son skips them sometimes and immediately regrets it.
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Custard powder: This is the Nanaimo Bar secret ingredient. It gives that distinct flavor and color.
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Powdered sugar: Sweetens up that middle layer.
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Semisweet chocolate: For the top. You want that snappy bite, so no milk chocolate here, okay?
How To Make Classic Nanaimo Bars?
Step 1: The Base (A.K.A. The Foundation of All Happiness)
Melt ½ cup butter with cocoa and sugar in a double boiler (or a bowl over simmering water—improvise). Stir until it’s glossy and smooth. Beat in the egg and keep stirring until it thickens slightly. The moment you panic that you’ll scramble the egg is when it’s done. Pull it off the heat and stir in graham crumbs, coconut, and almonds. Press it into an ungreased 8×8 pan. Use a spoon… or your hands. Just don’t tell anyone.
Step 2: Middle Layer (a.k.a. The Custard Dream)
Beat together the remaining ½ cup butter, heavy cream, and custard powder until fluffy. Add powdered sugar and mix until smooth. It should look like frosting—don’t eat it all yet. Spread it over the base and chill until firm. Pro tip: pop it in the freezer if you’re impatient. (I’m always impatient.)
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Step 3: Chocolate Topper (The Grand Finale)
Melt the semisweet chocolate with 2 tsp butter. Microwave, stovetop, whatever you fancy. Just don’t burn it. Pour it over the chilled custard layer and smooth it out. If it’s not perfectly smooth, embrace the rustic look. No one complains about “imperfect” Nanaimo Bars.
Step 4: Chill & Slice (And Probably Sneak a Piece Early)
Let it chill until the chocolate sets. Room temp is fine, but fridge is faster. When slicing, heat your knife under hot water and wipe between cuts. Or don’t. I rarely bother and they’re still delicious.
Storage Options:
Store these in an airtight container in the fridge for up to a week. But full disclosure, I’ve never had a batch last more than 48 hours. You can also freeze them, tightly wrapped, for a month or two. They taste incredible frozen—dangerously so.
Variations and Substitutions:
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Swap almonds for walnuts or hazelnuts. Or leave them out.
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Go dark chocolate on top for a richer vibe.
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Add a hint of mint extract to the middle layer for a holiday twist.
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A tiny pinch of espresso powder in the base? Chef’s kiss.
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Feeling experimental? Try digestives instead of graham crackers.
What to Serve with Classic Nanaimo Bars?
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Coffee, black or with a splash of cream. This is non-negotiable.
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A strong cup of tea. English Breakfast or Chai? Both win.
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A glass of cold milk. Childhood nostalgia right there.
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Fresh berries. Because balance.
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Espresso martini? If you’re feeling cheeky.
Frequently Asked Questions:
Do I have to use custard powder?
I mean… yes. That’s the classic flavor. But if you’re desperate, instant vanilla pudding mix can work in a pinch. It’s not the same, but it’ll do.
Can I make them ahead of time?
Absolutely. They’re even better after chilling overnight. The layers firm up, the flavors meld… it’s magical.
Are they super sweet?
Oh, totally. But they’re also rich, so a small square is usually enough. (Until you go back for a second… and maybe a third.)
So, ready to become that person who brings the Nanaimo Bars to every party? Because once you do, there’s no going back. They’re rich, ridiculously easy, and honestly, one of those desserts that people talk about long after the tray is empty.
Try them and tell me—did you stick with the classic or did you throw in a little twist? I’m always here for a good Nanaimo Bar story.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Nanaimo Bars
Ingredients
Base Layer:
- ½ cup unsalted butter softened
- 5 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 large egg beaten
- 1¾ cups graham cracker crumbs
- 1 cup flaked sweetened coconut
- ½ cup finely chopped almonds optional
Custard Filling Layer:
- ½ cup unsalted butter softened
- 3 tablespoons heavy cream
- 2 tablespoons custard powder
- 2 cups confectioners' sugar powdered sugar
Chocolate Topping Layer:
- 4 ounces semisweet baking chocolate
- 2 teaspoons unsalted butter
Instructions
Prepare the Base Layer:
- In the top of a double boiler, combine ½ cup softened butter, unsweetened cocoa powder, and granulated sugar. Stir occasionally until the mixture is melted and smooth. Add the beaten egg and continue stirring until the mixture thickens slightly, approximately 2 to 3 minutes. Remove from heat and immediately stir in the graham cracker crumbs, flaked coconut, and almonds. Press the mixture firmly and evenly into the bottom of an ungreased 8x8-inch square pan.
Prepare the Custard Filling:
- In a separate mixing bowl, beat together the remaining ½ cup softened butter, heavy cream, and custard powder until the mixture becomes light and fluffy. Gradually add the confectioners' sugar and continue to beat until smooth and spreadable. Evenly spread this custard filling over the chilled base layer. Refrigerate to set while preparing the chocolate topping.
Prepare the Chocolate Topping:
- Melt the semisweet baking chocolate together with 2 teaspoons butter, either using a double boiler or in the microwave at low heat, stirring at regular intervals until smooth. Pour the melted chocolate over the chilled custard layer and spread evenly with an offset spatula to cover the entire surface.
Chill and Slice:
- Allow the assembled bars to chill in the refrigerator until the chocolate topping is fully set. Once firm, cut into small squares using a sharp knife. For clean slices, wipe the knife between cuts.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Could you please let me know if there is a substitute I can use for the coconut? My husband is allergic. Thank you I would apprecite it.
Hi Donna! Absolutely — you can still make delicious Nanaimo Bars without the coconut. If your husband is allergic, just leave it out completely. The bars will still hold together because the graham crumbs and butter mixture create the main structure.
If you want to replace the texture the coconut adds, you can stir in a little extra graham crumbs or finely chopped nuts (only if those are safe for him, of course). But honestly, skipping the coconut works just fine too.
Hope you both enjoy them, and thank you for checking before making them!