Homemade Nanaimo Bars – Legendary Canadian Sweet Treat

By Rebecca St. Clair

Nanaimo Bars are a temptingly sweet no-bake dessert bar with a dense chocolate and graham cracker brownie like base, a soft sugary custard filling, and a silky smooth rich chocolate top.

You would be hard pressed to find a Canadian who hasn’t heard or indulged in these legendary Canadian treats.

Similar to other no-bake layer bars, these dreamy chocolate confections have been popular since the 1950’s and few bars have gained the popularity as the Nanaimo Bar.

So, if you’ve never had a Nanaimo Bar before, you’re missing out on a culinary simple pleasure!

Where are Nanaimo bars from

Like the name would suggest, these tasty little confections come from Nanaimo, British Colombia. Though the exact origin and original recipe creator seems to be a mystery, these sweet treats are popular and well known throughout the country of Canada and beyond.

What are Nanaimo Bars

There are many no-bake three layer bars that have popped up all over that are similar in style and taste to Nanaimo bars, however, few have gained in popularity as much as the original Nanaimo Bar.

These bars consist of a dense cake or brownie style layer, a sweet thick custard layer, and a silky smooth rich chocolate topping.

If you are a fan of Nanaimo Bars and want to try an alternative flavour, like mint, try these! No-bake Rich Chocolate mint bars

Storage

At room temperature

While you can leave them out for a short period of time while serving, this no-bake dessert should not be stored at room temperature.

Since the bottom layer contains egg, it should be chilled for proper food handling.

Not only that the chocolate and custard layers will both soften as they become warm. This will quickly turn them into a bit of a mess to eat and handle.

Fridge

The fridge is a great choice for storage for Nanaimo Bars. In fact each layer needs to chill in the fridge as they are being made.

To store the Nanaimo bars in the fridge

• Place the bars in an airtight container
• Store in the refrigerator for up to 1 week
• The bars can be served cold straight from the fridge

Freezer

The freezer is the perfect choice for longer storage of Nanaimo Bars. All of the layers freeze extremely well and is a great way of storing this make ahead dessert.

To store Nanaimo bars in the freezer

• Place the bars in an airtight container
• Store in the refrigerator for up to 3 months
• Remove the bars to the refrigerator a few hours before serving to defrost

How to cut Nanaimo bars

Nanaimo bars can be a bit of a tricky business to cut cleanly. Once they are fridge cold they are pretty firm and hard to cut through, even if you use a sharp knife and manage to cut through the layers the delicate chocolate top will end up cracking and not looking it’s best.

To get that beautifully smooth chocolate top, make sure to allow the bars to sit out at room temperature to soften. This will be much easier to cut through and the chocolate layer will be slightly pliable and less likely to crack and fracture while you are slicing the bars.

After they are cut and portioned out, you can place them in an airtight container and store them in the refrigerator or freezer for longer storage.

How to make Nanaimo bars

Ingredients

First layer

1/2 cup butter, softened 115 g

1/4 cup white sugar 50 g

1 egg

5 Tablespoons cocoa powder 65 ml

1 3/4 cup Graham cracker crumbs 220 g

1 cup unsweetened shredded coconut 100 g

second layer

1/2 cup butter, softened 115 g

3 Tablespoons whipping cream 45 ml

2 Tablespoons vanilla custard powder (I used Birds) 30 ml

2 cups icing sugar 260 g

third layer

4 oz semi-sweet chocolate 125 g

2 Tablespoons butter 30 ml

Method

1. Make a double boiler. In the bowl over the simmering water, add the 1/2 cup (115 g) butter, white sugar, and cocoa.
2. Stir to melt the butter and combine.
3. Add in the egg and cook while stirring, until the mixture has thickened.
4. Remove from heat and stir in the Graham cracker crumbs and shredded coconut.
5. Stir until you have a uniform mixture.
6. Press this evenly into the bottom of a square 8×8 in. (20 cm x 20 cm) pan.
7. Chill in the refrigerator while you make the next layer.

second layer

1. In a bowl cream together 1/2 cup (115 g) of butter, whipping cream, custard powder.
2. Mix in, on low, the icing sugar until incorporated.
3. Increase the speed and beat until light and fluffy.

4. Spread this mixture evenly overtop of the chilled first layer.

5. Return to the fridge and chill.

third layer

1. Melt together over low heat the chocolate and 2 Tbsp (30 ml) of butter.

2. Cool slightly and then spread evenly overtop of the chilled second layer.

3. Chill until ready to serve.

4. Allow the bars to soften slightly at room temperature, before cutting into bars.

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