I love the mixture of crunchy and creamy textures in these bars, as well as the chocolatey, nutty, and vanilla flavors! They are one of the BEST no-bake treats and perfect for taking to potlucks or adding to cookie plates during the holidays. If you have never had one, a Nanaimo Bar is a classic Canadian no-bake treat from British Columbia made with three delicious layers that are full of textures and flavors. There are lots of Nanaimo Bar recipes, but authentic Nanaimo Bars are made with Bird’s custard powder for the creamy middle layer, whereas a lot of recipes choose to use instant vanilla pudding mix. For more delicious dessert bars, check out my Gooey Butter Cake Recipe, these Frosted Coconut Sugar Cookie Bars, and my Lunch Lady Peanut Butter Bars!
What You’ll Need
Scroll down to the recipe card below this post for ingredient amounts and full instructions.
Butter – We’ll be using salted butter for each of the three layers. Salted butter will enhance the flavors throughout these bars. Granulated Sugar – White granulated sugar will bring sweetness and also a bit of structure to the bottom layer. Cocoa Powder – Use unsweetened natural cocoa powder for the bottom layer to add a rich chocolatey flavor. Egg – Helps to bind the bottom layer ingredients together. Vanilla – Vanilla extract adds a warm, subtle sweetness to this dessert and also helps blend the flavors together. Graham Crackers – You’ll need to use graham cracker crumbs for the main substance of the base. Coconut – Shredded sweetened coconut will add some structure to the base as well as a smooth coconut flavor. Almonds – Use finely chopped almonds in the base for a crunchy texture, as well as an added nutty flavor. Heavy Cream – Full-fat heavy whipping cream is best to give the custard layer a really creamy flavor and great texture. Custard Powder – You’ll need some Birds original custard powder to make these bars truly authentic but instant vanilla pudding mix is a good substitute in a pinch! Powdered Sugar – Use powdered sugar to sweeten the middle layer and also give it some substance. Chocolate – Use bittersweet chocolate for a deep and decadent chocolate flavor in the top layer. You can use semi-sweet chocolate as well, but it will have a slightly less deep flavor. Salt – Use flaky Maldon salt to sprinkle on top of the bars as a finishing touch if you like.
How to Make Authentic Nanaimo Bars
Tips for Success
The middle layer should be creamy but thick and fairly stiff so it doesn’t squish out when you bite into the bars. It’s slightly thicker than a buttercream I might use for frosting a cake. To avoid cracking the chocolate, score slice marks in the bars with a sharp knife partway through chilling before the chocolate has completely hardened.
Substitutions and Variations
Cookies. You can adjust the recipe by using a different cookie for the base. Crumbled Biscoff Cookies or Vanilla Wafers could work well, though I haven’t tried this myself. Nuts. Use walnuts or pecans instead of almonds in the base if you prefer. You could even add some crushed nuts on top of the ganache for extra texture and flavor. Chocolate. Use different kinds of chocolate in the topping for a different flavor and different look. Milk chocolate would make for a sweeter bar, so we tend to stick with semisweet. Drizzle. Melt some white chocolate and drizzle it on top for an extra special finish and a bit of extra sweetness.
More Bar Dessert Recipes
Frosted Coconut Sugar Cookie Bars Cherry Pie Bars Cinnamon Toast Crunch Bars Pecan Pie Cheesecake Bars Strawberry Rhubarb Crumb Bars
Rocky Mountain Avalanche Bars
Smores Bars Recipe
Lunch Lady Peanut Butter Bars
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