Nanaimo Bars: A Perfect Canadian Treat
Nanaimo bars somehow escaped me for nearly 50 years, even though I grew up near the Canadian border where our cultures never quite overlapped in the kitchen. I’d tried vinegar on fries and poutine during rare drives across for a meal, but these iconic Canadian treats never made it onto my radar.
That all changed this year when our good friend from Nova Scotia—homesick for Canadian treats—gifted me a some of his homemade Nanaimo bars along with a small jar of vanilla custard powder. He knew the powder was essential for authenticity shared with me so I could make them properly. One rich, layered bite later, and two worlds collided in the most delicious way. They’re now our favorite too, and I have to share this beloved Canadian classic with you all.
A Brief History of Nanaimo Bars
Nanaimo bars originated in Nanaimo, British Columbia, and have been a Canadian staple since at least the 1950s, with possible roots in earlier community cookbooks and church fundraisers. Named after their hometown, these no-bake treats quickly spread across Canada as a crowd-pleasing dessert—rich, decadent, and surprisingly simple. They’re a three-layer masterpiece: a fudgy chocolate-coconut-graham base, a silky vanilla custard middle (made authentic with vanilla custard powder), and a glossy chocolate topping. No oven required—just mixing, layering, and chilling for pure indulgence.
The custard powder is what truly sets the middle layer apart, delivering that signature creamy, vanilla-forward flavor that’s hard to match with substitutes like instant pudding mix. It’s the secret that turns good bars into unforgettable ones.
Why You’ll Love These Nanaimo Bars
Once you try them, their appeal is obvious.
- Irresistible texture contrast: a firm, coconut-studded base gives way to smooth custard, finished with a satisfying chocolate snap.
- Rich yet balanced flavor: deep chocolate, toasty coconut, and creamy vanilla, with subtle sweetness that never overwhelms.
- No-bake convenience: ideal for holidays, potlucks, or when you want something impressive without heating the kitchen.
- Nostalgic and shareable: these bars carry stories—like our friend’s thoughtful gift—and spark conversations wherever they’re served.
- Make-ahead magic: they taste even better after a day in the fridge as flavors meld, and they freeze beautifully for future cravings.
- Timeless with room to play: stick to tradition or experiment with cherry or mint in the filling or peanut butter swirls on top.
Tips for Perfect Nanaimo Bars
These are forgiving, but these small tweaks make them shine.
- Use Bird’s custard powder for the most authentic middle layer—it’s worth seeking out (now easier to find online or in international aisles).
- Chill thoroughly between layers: 15–20 minutes for the base, another 15–30 for the custard to keep everything distinct and slicing clean.
- Score the chocolate topping lightly after 10–15 minutes of chilling (before it’s fully hard) to prevent cracking when cutting.
- Storage & freezing —
- Refrigerate in an airtight container for up to a week.
- For longer storage, freeze up to 6 months. To freeze, you can do one of the following:
- Cut into squares, flash-freeze them uncovered on a parchment-lined baking sheet for 1–2 hours until solid (this prevents sticking), then transfer to a single airtight container or zip-top freezer bag. Seal tightly, label with the date, and you’re set.
- Freeze uncut slab in a sealed container.
- Thaw in the fridge overnight (or a few hours) rather than at room temp to avoid condensation affecting texture. The bars’ high fat content keeps them stable and delicious.
Final Thoughts
These Nanaimo bars are rich, decadent, and surprisingly simple. Grab some custard powder, bring a little piece of Canada into your kitchen, and discover why they’ve been worth the wait. Once you taste them, you’ll wonder how they stayed hidden for so long.
What’s your favorite overlooked treat from across the border? I’d love to hear in the comments!
Nanaimo Bars
Print RecipeEQUIPMENT (affiliate links)
Ingredients
Bottom Layer
- ½ c. (113 g) salted butter
- ¼ c. (50 g) granulated sugar
- 5 tbsp (25 g) unsweetened cocoa powder
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 ¾ c. (180 g) graham cracker crumbs
- 1 c. (80 g) shredded sweetened coconut
- ½ c. (55 g) walnuts or almonds (optional) finely chopped
Middle Layer (Custard Filling)
- ½ c. (113 g) salted butter softened
- 8 tsp (30 g) heavy cream or milk (2 tbsp + 2 tsp)
- 2 tbsp (15 g) vanilla custard powder Bird's brand recommended
- 2 c. (240 g) powdered sugar
Top Layer
- 4 oz. (113 g) semisweet chocolate (chips or chopped)
- 2 tbsp (28 g) salted butter
Instructions
- Line an 8×8-inch pan with parchment, leaving overhang.
- For the base: Melt butter, sugar, and cocoa over low heat. Whisk in beaten egg; cook 1–2 min until thickened. Remove from heat, stir in vanilla, crumbs, coconut, and nuts. Press firmly into pan. Chill 15–20 min.½ c. (113 g) salted butter¼ c. (50 g) granulated sugar5 tbsp (25 g) unsweetened cocoa powder1 large egg1 tsp vanilla extract1 ¾ c. (180 g) graham cracker crumbs1 c. (80 g) shredded sweetened coconut½ c. (55 g) walnuts or almonds (optional)
- For the middle: Beat softened butter, cream, and custard powder until smooth. Gradually add powdered sugar; beat until fluffy. Spread over base. Chill 15–30 min.½ c. (113 g) salted butter8 tsp (30 g) heavy cream or milk2 tbsp (15 g) vanilla custard powder2 c. (240 g) powdered sugar
- For the top: Melt chocolate and butter gently (microwave in bursts or double boiler). Pour over custard; tilt pan to spread evenly or use an offset spatula. Chill 10–15 min, then lightly score squares. Refrigerate 1–2 hours until set.4 oz. (113 g) semisweet chocolate (chips or chopped)2 tbsp (28 g) salted butter
- Lift out, cut with a hot knife (wipe between cuts), and serve slightly chilled or at room temp for maximum creaminess.
Notes
- Store in the fridge up to a week (they freeze beautifully too — thaw 15 min before eating).
- The salted butter is my secret weapon — it enhances every sweet layer without overpowering.
- If the chocolate thickens too fast, a splash of cream or extra butter revives it perfectly.
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