Nanaimo Bars are a beloved Canadian dessert known for their decadent layers of chocolate, custard, and coconut. This no-bake recipe is perfect for satisfying your sweet tooth without heating up the kitchen. Making this the perfect summer dessert recipe.
Whenever I bring these to a potluck any time of the year, it is one of the first pans to empty. Yet, the layers make this a pretty dessert for the holidays. It’s a great make-ahead recipe that saves time when you are entertaining.
Our whole family loves these decadent desserts. The only problem is that this recipe makes a 9 x 9 inch square pan. It doesn’t last one day! So, as long as I am making this, I double the recipe. Sometimes, I make two 9 x 13 inch baking pans, cut them up in squares, wrap individual slices and freeze. The perfect sweet snack anytime you have a craving.
Chocolaty, Coconut, Custard Nanaimo Bars Recipe
Dive into this easy and delicious recipe that combines the richness of chocolate, the creaminess of custard, and the delightful chew of coconut.
Chocolaty, Coconut, Custard Nanaimo Bars Recipe
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
Ingredients
Bottom Layer:
- 1/2 Cup Butter
- 1/4 Cup Granulated Sugar
- 1/3 Cup Unsweetened Cocoa Powder
- 1 Large Egg beaten
- 1 Teaspoon Vanilla Extract
- 2 Cups Graham Cracker Crumbs
- 1 Cup Sweetened Shredded Coconut toasted
Custard Layer:
- 1/2 Cup Butter softened
- 2 Cups Powdered Sugar
- 2 Tablespoons Custard Powder or instant vanilla pudding mix
- 3 tablespoons milk
Chocolate Topping:
- 1 Cup Semisweet Chocolate Chips
- 1 Tablespoon Butter or heavy whipping cream
text ingredients
Instructions
- Line a 9×9-inch baking dish with parchment paper or aluminum foil, leaving some overhang on the sides to lift the bars out easily later.
- Lightly grease the parchment paper or foil with a bit of butter or non-stick spray.
Bottom Layer
- In a heavy bottom saucepan, combine the melted butter, granulated sugar, and cocoa powder. Mix well.
- In a separate small bowl, beat the egg. Gradually add a small amount of the hot butter-cocoa mixture to the egg, stirring constantly to temper the egg (bring it slowly to the same temperature as the butter mixture without cooking it).
- Once tempered, add the egg mixture back into the main butter-cocoa mixture. Cook over medium heat stirring constantly until thickened. About 2-3 minutes.
- Stir in the vanilla extract, graham cracker crumbs, and shredded coconut until fully incorporated.
- Firmly press mixture into the bottom of the prepared baking dish. Place in the refrigerator to chill for 30 minutes.
Make the Custard Layer:
- In a large bowl using a handheld electric mixer, beat the softened butter until creamy.
- Slowly add in the powdered sugar and custard powder, beating until smooth.
- Mix in the milk and continue to beat until the custard mixture is light and fluffy.
- Spread this custard layer evenly over the chilled base layer. Cover with plastic wrap and refrigerate for another 30 minutes.
Prepare the Top Layer:
- In a microwave-safe bowl, melt chocolate chips and butter together in 30-second intervals, stirring between each interval until smooth.
- Pour the melted chocolate layer over the custard layer and spread it out evenly. Cover with plastic wrap.
- Refrigerate until the chocolate is fully set, approximately 1 hour.
Serve the Bars:
- Once set, use the overhang to lift the bars out of the pan. Cut into squares using a sharp knife. Serve at room temperature.
- Enjoy your Chocolaty, Coconut, Custard Nanaimo Bars!
Your Own Private Notes
Nutrition
A few of my favorite things
The Power of Positivity
Tips for Success
I like to make sure that the base layer is even and flat. This makes sure that each layer added after that is even too. Press the base layer firmly to ensure it holds together well. Pro Tip. Use the bottom of a coffee cup, or measuring cup to press the crumb mixture in the bottom of the pan.
Refrigerate after adding each layer to make sure they are fully set before adding the next for distinct layers.
Use a sharp knife warmed in hot water for clean cuts. It’s easier to cut into small squares and look gorgeous.
Recipe Variations
Use heavy whipping cream rather than butter for the chocolate topping. It will spread over the bars easily and firm up once refrigerated. It’s like making a chocolate ganache.
If you are not able to find the custard powder at your local grocery stores, you can purchase it on Amazon. It’s also just as easy to use instant vanilla pudding powder.
Replace 1/2 cup of the butter in the custard layer with peanut butter for a nutty flavor.
Swap out ½ cup of the sweetened shredded coconut for ground nuts such as toasted pecans, or walnuts, or almonds.
Make Mint Nanaimo Bars by adding a few drops of peppermint extract to the custard layer and sprinkle crushed peppermint candies on top.
Add 1 tablespoon of instant coffee granules to the base layer for a coffee twist.
Fun Facts About Nanaimo Bars
These bars are named after the city of Nanaimo in British Columbia, Canada.
The first known recipe for Nanaimo Bars appeared in a 1952 cookbook.
They are a popular treat in Canada, especially during holidays and special occasions.
Storage
Store Nanaimo Bars in an airtight container in the refrigerator for up to one week.
For longer storage, freeze the bars in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Can You Freeze Nanaimo Bars?
Absolutely! Nanaimo bars freeze beautifully. To freeze, wrap each bar individually in plastic wrap, then place them in an airtight container or wrap them again in a layer of aluminum foil. Store them in the freezer for up to three months. When you’re ready to enjoy, simply thaw the bars in the refrigerator overnight.
Indulge in these chocolaty, coconut, custard Nanaimo bars. These delicious treats are a delight. If you are always on the lookout for must-make new recipes, this is one you should try.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
Delicious. Even my husband that doesn’t care for coconut loves these bars.