Classic Nanaimo Bars
To make Nanaimo bars, press a no-bake base of crushed graham crumbs, coconut, walnuts, and cocoa bound with a cooked egg-and-butter mixture into a pan and chill. Spread over a custard-powder buttercream middle layer, chill again, then top with a thin layer of melted chocolate. Chill until set and cut. The three distinct layers and the custard-powder middle are what make it a Nanaimo bar. Score the chocolate before it fully hardens so it doesn't crack.
Nanaimo bars are Canada’s most famous treat — named for the BC city, they’re a no-bake, three-layer confection of chocolate-coconut crumb base, custard buttercream, and a shiny chocolate top. They turn up on every holiday sweet tray from coast to coast, and because there’s no oven involved, they’re one of the easiest showpieces you can make.
Three layers, no baking
The whole thing comes together on the stovetop and in the fridge:
- Base — a cooked chocolate-egg-butter mixture bound with graham crumbs, coconut, and walnuts, pressed firm.
- Middle — a custard-powder buttercream, pale yellow and unmistakably Nanaimo.
- Top — a thin layer of melted chocolate.
Chill between each layer so they set up distinct and clean.
The custard-powder middle is the signature
That pale-yellow middle gets its colour and its classic taste from custard powder (Bird’s is the Canadian standard). It’s what makes a Nanaimo bar a Nanaimo bar — vanilla pudding powder is the usual stand-in if you’re stuck, but custard powder is the real thing.
Score before it sets
The chocolate top shatters if you cut it cold. Score the lines while the chocolate is just firm but not hard, then finish chilling and cut along the scores with a warm knife. A little butter in the chocolate keeps it sliceable.
Make it yours
- Mint: a drop of peppermint in the middle layer for a holiday twist.
- Nut-free: skip the walnuts — the base still holds.
- Coffee or orange: flavour the buttercream to taste.
- Make ahead: they freeze beautifully — cut, layer with parchment, and stash.
Keep them cold, cut them small (they’re rich), and add them to the tray. Few things say Canadian Christmas quite like a plate of Nanaimo bars.
At a glance
Classic Nanaimo Bars
Ingredients
Tap an ingredient to check it off
Instructions
- Base: melt the butter, sugar, and cocoa in a bowl over simmering water; whisk in the egg and stir until thickened.
- Stir in the graham crumbs, coconut, and walnuts. Press firmly into a parchment-lined 8-inch pan. Chill.
- Middle: beat the butter, custard powder, icing sugar, and milk until smooth and spreadable. Spread over the base; chill until firm.
- Top: melt the chocolate with the butter; spread thinly over the middle layer.
- Chill until the chocolate is just set, score into bars, then chill fully and cut with a warm knife.
Frequently asked questions
What is the yellow middle layer made of?
It's a buttercream flavoured with custard powder (Bird's is the classic Canadian brand), which gives it its pale yellow colour and distinctive vanilla-custard taste. That custard-powder middle is the signature of a true Nanaimo bar. If you can't find custard powder, vanilla pudding powder is the usual substitute, though purists will tell you it's not quite the same.
How do I stop the chocolate top from cracking when I cut them?
The trick is to score the chocolate before it fully sets. Chill the bars until the chocolate is just firm but not rock-hard, then run a knife along your cutting lines; finish chilling, and cut along the scores with a warm knife. If the chocolate sets solid first, it shatters. Some cooks add a little butter or oil to the chocolate top to keep it softer and easier to slice.
Do Nanaimo bars need to be refrigerated?
Yes — they're a no-bake, butter-and-chocolate treat, so keep them in the fridge, where they'll hold for a week or more. They also freeze well, which makes them a great make-ahead for the holidays: cut them, layer with parchment, and freeze. Serve them cool; at room temperature for too long the buttercream middle softens and the layers can slide.