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If you have never tried Nanaimo bars then you are in for a rich and creamy no‑bake treat. These classic Canadian dessert bars feature a crisp coconut‑graham crust, a smooth vanilla custard centre and a glossy chocolate top that comes together easily. Every bite blends crunchy, creamy and chocolatey layers with nostalgic flavor that always impresses. They are perfect for holidays, potlucks or anytime you want a make‑ahead dessert that holds its shape beautifully.
No‑bake nanaimo bars have a crunchy coconut‑graham crust, creamy custard filling and smooth chocolate layer. They are easy, rich and crowd‑pleasing dessert bars.
You might also like Lucky Charms Rice Krispie treats, lemon zucchini bread, rainbow layer cake, strawberry shortcake, and Michigan cherry oat bars.
Why You’ll Love It
No baking needed: These bars come together entirely without the oven.
Rich layered dessert: Crisp base, creamy custard and glossy chocolate combine in every bite.
Easy to prep ahead: Make them in advance and store in the fridge or freezer.
Classic favorite: This nostalgic Canadian treat is always a hit with guests. They’re very tasty bars that freeze well.
Nanaimo Bars Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Unsalted butter: Adds richness to both crust and custard layers.
Granulated sugar: Sweetens and balances the chocolate base.
Cocoa powder: Adds deep chocolate flavor to the crust.
Egg: Binds the crust ingredients if tempered correctly.
Graham cracker crumbs: Form the crunchy base layer.
Sweetened coconut: Adds texture and chew to the crust. You can use flaked or shredded coconut.
Almonds: Finely chopped for a nutty crunch in the bottom layer.
Heavy cream: Makes the custard layer light and smooth.
Custard powder: Key to the classic creamy vanilla layer.
Icing sugar: Thickens and sweetens the custard filling.
Semi‑sweet chocolate: Forms the rich top layer.
Butter (top): Added to melted chocolate for sheen and smoothness.
How to Make Nanaimo Bars
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the base: Melt butter, sugar and cocoa in a double boiler and stir in an egg. Mix in graham crumbs, coconut and chopped almonds. Press firmly into the pan.
Make the custard layer: Cream butter, custard powder and heavy cream. Add icing sugar until smooth and spread over the chilled crust.
Make the topping: Melt chocolate and butter until smooth. Spread over chilled custard layer and score gently before fully set.
Cut into bars: Chill until firm then cut into neat 1 to 2-inch squares using a warm knife for clean edges.
Substitutions and Variations
Gluten free option: Use gluten free graham cracker crumbs to make the crust gluten free.
Nut free version: Omit almonds and use extra coconut or seeds instead.
Different chocolate topping: Swap the semi‑sweet chocolate for dark or milk chocolate.
Custard alternative: Use instant vanilla pudding powder instead. The color will be different, but it will be close. Or you can swap the 2 tablespoons of custard powder for ¼ cup of powdered milk plus a teaspoon of vanilla extract.
Flavor twist: Add a drop of almond or peppermint extract to the custard layer for variation.
Serving Suggestions
With a drink: Pair your Nanaimo bars with one of these lemonade recipes or even an iced shaken oat milk espresso.
With other bars: You might like to serve pumpkin cheesecake bars too.
After a meal: Enjoy these Canadian bars after a Canadian inspired meal, perhaps poutine, a Halifax donair or one of these Canadian recipes.
How to Store Nanaimo Bars
Store: Keep Nanaimo bars in the refrigerator in an airtight container. You may find they get too soft if left at room temperature.
Freeze: One of the reasons that Nanaimo bars are so popular is because they freeze so well! Place the bars in layers with parchment paper between each layer in an airtight container. You can freeze them for up to 3 months.
Thaw: Defrost in the refrigerator overnight or at room temperature.
Top Tips
Chill each layer: Let the crust and custard layers set before adding the next one for best results.
Score the top: Lightly score the chocolate while still soft to prevent cracks later.
Cut with warm knife: Run the knife under hot water and wipe clean between cuts for perfect edges.
Use double boiler: Melt chocolate and butter gently to avoid burning or seizing.
Nanaimo Bar FAQs
Nanaimo bars are a no bake dessert made in three layers.
Base layer: The base of a Nanaimo bar is a chocolate coconut cookie layer. This is a classic Nanaimo bar recipe that is no-bake but you will find recipes that do bake this bottom layer. Flaked or shredded coconut can be used.
Middle layer: The middle layer is a buttercream layer with custard powder. You can find custard powder at most grocery stores in the pudding or British food section of the store or online here. Bird’s Custard Powder in the yellow and blue can is the most popular brand.
Top layer: The chocolate topping on a Nanaimo bar is a tasty chocolate ganache layer of semi-sweet or bittersweet chocolate. I prefer to make the melted chocolate a double boiler as the chocolate layer tends to crack when you cut the bars if you melt in the microwave.
I used to live in the City of Nanaimo which is a west coast city in British Columbia on Vancouver Island. This is the original recipe my mom has made my entire life, so I hope you enjoy it! If you are ever in the area, you might like to take a tour around Nanaimo.
Authentic Nanaimo Bars Recipe
Nanaimo Bars
Equipment
- Baking Dish 8-Inch Square
- Food Processor Optional
Ingredients
- ½ Cup unsalted butter, at room temperature
- ¼ Cup granulated sugar
- 5 Tablespoons cocoa powder, unsweetened
- 1 egg
- 1 ¾ Cups graham cracker crumbs, regular or gluten free
- 1 Cup sweetened coconut flakes
- ½ Cup almonds, very finely chopped
- ½ Cup unsalted butter, at room temperature
- 3 Tablespoons heavy cream
- 2 Tablespoons custard powder
- 2 Cups icing sugar
- 8 Ounces semi-sweet chocolate
- 4 Teaspoons unsalted butter
Instructions
Make the First Layer
- In the top of a double boiler, combine ½ cup butter, sugar and the cocoa powder. Stir occasionally until melted and smooth.
- Beat in the egg (if required, temper the egg so not to curdle), stirring until thick for about 2 to 3 minutes.
- Remove from heat and mix in the graham cracker crumbs, coconut and the finely chopped almonds. Note: you can also grind in a food processor. The finer they are chopped the better the bottom layer presses into the pan.
- Press very firmly and evenly into the bottom of an ungreased 8-inch square pan.
Make the Middle Layer
- For the middle layer, cream together ½ cup butter, heavy cream and the custard powder until light and fluffy. Mix in the icing sugar until smooth.
- Spread over the bottom layer in the pan. Chill to let this layer set. Make sure it is completely chilled before moving to the next step.
Make the Top Layer
- While the second layer is chilling, melt the semisweet chocolate and butter in a double boiler or over low heat. The chocolate on top tends to crack when you cut the bars if you melt in the microwave.
- Spread over the chilled bars. Score through the top chocolate layer as soon as it starts to set to avoid cracking later.
Slice and Serve
- Let the chocolate set before cutting into 1 or 2-inch squares. I find that the cuts are cleaner when you cut the bars slightly chilled with a warm knife. Clean between each cut for the best presentation.
Notes
Score the top: Lightly score the chocolate while still soft to prevent cracks later.
Cut with warm knife: Run the knife under hot water and wipe clean between cuts for perfect edges.
Use double boiler: Melt chocolate and butter gently to avoid burning or seizing.
Nutrition
I don’t live in Nanaimo anymore, but this no bake dessert recipe will always be close to my heart! Nanaimo bars deliver a sweet balance of crunchy, creamy and chocolatey with minimal effort. Prepare them ahead, chill them well and serve cold, making them ideal for parties or dessert trays. Their nostalgic flavor and layered presentation make this best Nanaimo bar recipe memorable and special.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These Nanaimo bars didn’t even make it to the freezer in my house—they were gone in a day! I forgot how addictively good they are. That creamy middle layer is everything. This one’s a keeper!
These were really good.
Those layers of flavor are a joy to eat. Love this dessert and so does my kids!
The recipe callls for custard powder? where can i find that?
You can find custard powder at most grocery stores in the pudding or British food section of the store or online https://amzn.to/3iJGHgH. Bird’s Custard Powder in the yellow and blue can is the most popular brand.
I haven’t had these in so long. They are addictive!