Nanaimo bars are one of the most loved no-bake treats for Christmas. They have three distinct layers: a crunchy, chewy base of graham crumbs, cocoa, coconut, and nuts; a thick, sweet custard buttercream in the middle; and a smooth layer of chocolate on top.
They come from Canada, but American holiday bakers have fallen in love with them because they need no oven and keep beautifully in the fridge. The custard powder in the filling is what gives the middle its pale yellow color and vanilla custard flavor.
If you like no-bake desserts, try my no-bake ladyfinger log, millionaire shortbread, and white Christmas fudge. For more layered bars, see these magic cookie bars.
JUMP TO
- Why You’ll Love This Nanaimo Bars
- What Is Nanaimo Bars?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Nanaimo Bars
- Expert Tips for Perfect Nanaimo Bars
- Delicious Variations
- What to Serve with Nanaimo Bars
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Nanaimo Bars
These bars are rich, creamy, and incredibly easy.
No Baking
The oven stays free for other holiday dishes.
Three Textures
Crunchy, creamy, and smooth in every bite.
Make Ahead
They keep for a week in the fridge.
Freezer Friendly
Freeze for up to 3 months.
Crowd Pleaser
A small square goes a long way.
What Is Nanaimo Bars?
Nanaimo bars are named after Nanaimo, a city in British Columbia, Canada. Recipes first appeared in local cookbooks in the 1950s, and they are now one of Canada’s most famous desserts.
The base is cooked briefly on the stove with an egg to bind it, then pressed into a pan. The middle is buttercream flavored with custard powder, and the top is melted chocolate with a little butter so it cuts without cracking.
Ingredients
Base Layer
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | ½ cup | Binds the crumbs |
| Granulated sugar | ¼ cup | Sweetness |
| Unsweetened cocoa powder | ⅓ cup | Chocolate flavor |
| Large egg, beaten | 1 | Binder |
| Graham cracker crumbs | 1¾ cups | Crunchy base |
| Sweetened shredded coconut | 1 cup | Chewy texture |
| Walnuts or almonds, finely chopped | ½ cup | Nutty crunch |
Custard Filling
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter, softened | ½ cup | Creamy base |
| Heavy cream | 3 tablespoons | Smooth texture |
| Vanilla custard powder (such as Bird’s) | 2 tablespoons | Custard flavor and color |
| Powdered sugar | 2 cups | Sweetness |
Chocolate Topping
| Ingredient | Amount | Purpose |
|---|---|---|
| Semisweet chocolate, chopped | 4 ounces | Glossy top |
| Unsalted butter | 2 tablespoons | Soft, sliceable chocolate |
Kitchen Equipment
- 8×8-inch baking pan
- Parchment paper
- Medium saucepan or double boiler
- Stand or hand mixer
- Offset spatula
- Sharp knife
Ingredient Tips
Custard Powder
Look for it in the international or baking aisle. Instant vanilla pudding mix works in a pinch.
Fine Crumbs
Crush the graham crackers finely so the base holds together.
Soft Butter
Room temperature butter whips into a fluffy filling.
Good Chocolate
Bar chocolate melts more smoothly than chips.
Toast the Nuts
It deepens the flavor of the base.
How to Make Nanaimo Bars
Step 1: Line the Pan
Line an 8×8-inch pan with parchment, leaving an overhang.
Step 2: Cook the Base
In a saucepan over low heat, melt the butter with the sugar and cocoa. Whisk in the beaten egg and stir constantly for 1 to 2 minutes until thickened.
Step 3: Press
Remove from heat and stir in the graham crumbs, coconut, and nuts. Press firmly into the pan. Chill 15 minutes.
Step 4: Make the Filling
Beat the butter, cream, and custard powder until smooth. Add the powdered sugar and beat until light and fluffy.
Step 5: Spread the Filling
Spread evenly over the base. Chill 30 minutes until firm.
Step 6: Melt the Chocolate
Melt the chocolate and butter together over low heat or in the microwave. Cool 5 minutes.
Step 7: Top
Pour over the custard layer and spread evenly. Chill 1 hour until set.
Step 8: Cut
Let the bars sit 10 minutes at room temperature, then cut into 16 squares with a hot knife.
Expert Tips for Perfect Nanaimo Bars
Press Hard
A firmly packed base will not crumble when cut.
Cook the Egg Gently
Low heat and constant stirring prevent scrambling.
Chill Between Layers
Each layer must be firm before adding the next.
Let Chocolate Cool
Hot chocolate melts the custard layer.
Score the Top
Lightly score the chocolate before it fully sets for clean cuts.
Delicious Variations
Peppermint Nanaimo Bars
Add peppermint extract and crushed candy canes to the filling.
Mint Green Filling
Use mint extract and a drop of green coloring.
Peanut Butter
Add 2 tablespoons peanut butter to the filling.
Mocha
Add 1 teaspoon espresso powder to the filling.
Nut-Free
Replace the nuts with more coconut or crumbs.
What to Serve with Nanaimo Bars
Cut into small squares and serve chilled on a holiday dessert tray.
They pair well with coffee, tea, and hot chocolate, and they travel well to parties in a cooler.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 1 week | Airtight container, parchment between layers |
| Freezer | 3 months | Wrapped tightly |
| Room Temperature | 2 hours | For serving only |
Keep Nanaimo bars cold so the filling stays firm.
Thaw frozen bars in the fridge overnight.
Can You Make It Ahead?
Make the bars up to 5 days before a party and keep them chilled.
They are a great freezer dessert to make in early December.
Common Mistakes to Avoid
Scrambling the Egg
Use low heat and keep stirring.
Loose Base
Press firmly or it falls apart.
Soft Filling
Chill until firm before adding chocolate.
Cracked Chocolate
Add butter to the chocolate and cut with a warm knife.
Cutting Too Cold
Let the bars rest 10 minutes first.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 310 |
| Carbohydrates | 33g |
| Protein | 3g |
| Fat | 20g |
| Saturated Fat | 11g |
| Fiber | 2g |
| Sugar | 26g |
| Sodium | 110mg |
| Cholesterol | 45mg |
Estimate per bar, based on 16 bars.
Frequently Asked Questions
What are nanaimo bars?
They are Canadian no-bake bars with a chocolate graham coconut base, a custard buttercream middle, and a chocolate top.
What can I use instead of custard powder?
Instant vanilla pudding mix is the best substitute and gives a similar flavor.
Do nanaimo bars need to be refrigerated?
Yes. Keep them in the fridge so the filling stays firm.
Can you freeze nanaimo bars?
Yes. Wrap tightly and freeze up to 3 months. Thaw in the fridge.
How do you cut nanaimo bars without cracking?
Let them sit 10 minutes at room temperature, then use a knife dipped in hot water and wiped dry.
Conclusion
Nanaimo bars are creamy, chocolatey, and completely no-bake. They are an easy, impressive holiday treat to make ahead.
Add them to your Christmas cookie trays this year.
PrintNanaimo Bars: Classic No-Bake Three-Layer Holiday Bars
Three irresistible layers: a chocolate coconut graham base, a silky custard filling, and a smooth chocolate topping. No oven needed.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 16 bars 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: Canadian
- Diet: Vegetarian
Ingredients
Base Layer
½ cup unsalted butter
¼ cup granulated sugar
⅓ cup unsweetened cocoa powder
1 large egg, beaten
1¾ cups graham cracker crumbs
1 cup sweetened shredded coconut
½ cup walnuts or almonds, finely chopped
Custard Filling
½ cup unsalted butter, softened
3 tablespoons heavy cream
2 tablespoons vanilla custard powder (such as Bird’s)
2 cups powdered sugar
Chocolate Topping
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
Instructions
Line an 8×8-inch pan with parchment, leaving an overhang.
In a saucepan over low heat, melt the butter with the sugar and cocoa. Whisk in the beaten egg and stir constantly for 1 to 2 minutes until thickened.
Remove from heat and stir in the graham crumbs, coconut, and nuts. Press firmly into the pan. Chill 15 minutes.
Beat the butter, cream, and custard powder until smooth. Add the powdered sugar and beat until light and fluffy.
Spread evenly over the base. Chill 30 minutes until firm.
Melt the chocolate and butter together over low heat or in the microwave. Cool 5 minutes.
Pour over the custard layer and spread evenly. Chill 1 hour until set.
Let the bars sit 10 minutes at room temperature, then cut into 16 squares with a hot knife.
Notes
Chill each layer before adding the next.
Cut with a hot knife.
Keep refrigerated.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 26g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
