Traditional Canadian Nanaimo Bars are a tasty, chocolate topped treat with a coconut graham cracker crumb crust and a sweet creamy middle.
Growing up in Western Canada, Nanaimo Bars were something that were always shared at parties and potlucks. They are an original and nostalgic Canadian dessert.
A sturdy baked graham cracker base layered with a light and velvety sweet icing layer and then topped with just the right amount of chocolate, these squares are perfect for sharing and a great party treat!
What you’ll need to make Nanaimo Bars
- Graham Cracker Crumbs – 1 cup of graham cracker crumbs or 14 graham crackers, pulsed in a food processor until they become crumbs.
- Sweetened Shredded Coconut – Moister and sweeter than traditional shredded coconut, this is a key part of the packed crumb bottom layer.
- Pantry Staples – Cocoa powder, granulated sugar, vanilla extract, powdered (confectioners) sugar.
- Butter – We use regular salted butter, but unsalted butter may also be used.
- Egg – 1 large egg, lightly beaten.
- Instant Vanilla Pudding Powder (or Custard Powder) – Traditionally, custard powder is used in Nanaimo bars. It is a powdered mix used to make custard in UK, Australia and Canada. Since it is harder to find in the US, we use instant pudding powder instead.
- Milk – We use whole milk but skim milk or 2% milk may be used instead.
- Chocolate Chips – We prefer to use semi sweet chocolate chips to counter the sweetness a bit but milk chocolate chips may also be used.
Frequently Asked Questions
Nanaimo (pronounced nuh-NYE-mo) is a city on the eastern coast of Vancouver Island in British Columbia, Canada. While it is a great little city, it is probably best known for being the origination of the Nanaimo Bar recipe.
The New York Times did a great story about how Nanaimo Bars came to be a Canadian staple. The story is very interesting and can be found by clicking here.
Probably too many to count! Some are no bake, some include nuts in the crumb base layer, some include alcohol and some include peanut butter, mint or other extracts.
The middle layer can be tinted with food coloring or left neutral and vanilla pudding powder makes the middle layer more of a white color than the traditional yellow that occurs when using custard powder.
The recipe has been adapted many times as it traveled across Canada and the United States.
How to make Traditional Canadian Nanaimo Bars
Nanaimo Bars are rich and decadent, perfect for sharing and a great party food. A baked graham cracker base is layered with a light and velvety sweet icing layer and topped with a thin layer of chocolate.
Preheat the oven to 375 degrees F. Line a 9×9 square baking dish with parchment paper and spray with cooking spray. Set aside.
In a medium bowl, stir together graham crumbs, coconut, cocoa powder and sugar. Add melted butter and egg and stir until completely combined.
Using a spatula, press the mixture into the into the prepared pan. Bake for 15 minutes until firm. Remove from oven and let cool in pan on rack.
In the bowl of a stand mixer or using a hand mixer, beat together the butter, instant vanilla pudding powder* and vanilla.
* Traditionally custard powder is used in an equal amount instead of instant vanilla pudding powder. This is an ingredient that is readily available in Canada and Great Britain. It can be a little harder to find in the US but if you are looking, it can be found in the international section of some larger grocery stores.
Add 1 cup of powdered sugar and 1 tablespoon of milk and mix until completely blended. Scrape the sides of the bowl and repeat with remaining powdered sugar and milk.
The mixture should be a spreadable consistency. If it is too thick, add additional milk 1 tsp at a time until spreadable.
Spread the mixture over the cooled base layer and then refrigerate for about one hour until firm.
Add the chocolate chips to a small microwave safe bowl. Microwave in 15 second intervals, stirring after each interval, for one minute until chocolate is completely melted and smooth. Stir in butter.
Spread the melted chocolate mixture over the other layers in the 9×9 pan. Using the tip of a knife, score the chocolate to make it easier to cut into bars later.
Refrigerate until the top layer has completely set, about 30 minutes then cut into squares.
Serve immediately. Store in an airtight container at room temperature or in the refrigerator for up to 4 days. Enjoy!
Other Sweet Bites You May Like
Caramel Filled Chocolate Chip Pretzel Cookies – Salty and sweet with a caramel filled center, they are decadent and delicious!
Soft & Chewy Chocolate Chip M&M Cookies – deliciously crispy edges and chocolate in every bite!
Fudgy Salted Cookie Bars – a great balance of gooey chocolate and the perfect hint of flaky sea salt!
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Brown Sugar Candy – decadent and rich little bites of heaven.
Traditional Canadian Nanaimo Bars
Ingredients
Method
- Preheat the oven to 375 degrees F. Line a 9×9 square baking dish with parchment paper and spray with cooking spray. Set aside.
- In a medium bowl, stir together graham crumbs, coconut, cocoa powder and sugar. Add melted butter and egg and stir until completely combined.
- Using a spatula, press the mixture into the into the prepared pan. Bake for 15 minutes until firm. Remove from oven and let cool in pan on rack.
- In the bowl of a stand mixer or using a hand mixer, beat together the butter, instant vanilla pudding powder and vanilla.
- Add 1 cup of powdered sugar and 1 tablespoon of milk and mix until completely blended. Scrape the sides of the bowl and repeat with remaining powdered sugar and milk. The mixture should be a spreadable consistency. If it is too thick, add additional milk 1 tsp at a time until spreadable.
- Spread the mixture over the cooled base layer and then refrigerate for about one hour until firm.
- Add the chocolate chips to a small microwave safe bowl. Microwave in 15 second intervals, stirring after each interval, for one minute until chocolate is completely melted and smooth. Stir in butter.
- Spread the melted chocolate mixture over the other layers in the 9×9 pan. Using the tip of a knife, score the chocolate to make it easier to cut into bars later.
- Refrigerate until the top layer has completely set, about 30 minutes then cut into squares. Serve immediately. Store in an airtight container at room temperature or in the refrigerator for up to 4 days. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!
Teena says
We love Nanaimo bars! One of our favourite desserts. You can buy Birds custard powder on Amazon if you can’t find it in the grocery store. Thank you for sharing this recipe.
The Bandit says
Hi Teena! That is a great point! Thanks for sharing! 🙂