Nanaimo Bar Recipe
Recipe by user david
Classic no-bake Nanaimo bars with a chocolate-coconut-crumb base, a vanilla custard buttercream center, and a glossy chocolate top.
These traditional Nanaimo bars feature three iconic layers: a rich cocoa-butter graham crumb base with coconut and almonds, a light vanilla custard buttercream middle, and a smooth semi-sweet chocolate topping. They’re ideal for holiday trays, potlucks, and make-ahead entertaining since they slice best after chilling. For clean layers, press the base firmly, spread the middle evenly, and let the chocolate topping cool slightly before pouring so it doesn’t melt the custard layer; chill well before cutting.
Bottom Layer
- 1⁄2 cup 1⁄2 cup (110 g) unsalted butter, European style cultured
- 1⁄4 cup 1⁄4 cup (50 g) sugar
- 5 Tbsp 5 Tbsp (27 g) cocoa powder
- 1⁄2 cup 1⁄2 cup (110 g) unsalted butter, European style cultured
- 1⁄4 cup 1⁄4 cup (50 g) sugar
- 5 Tbsp 5 Tbsp (27 g) cocoa powder
Melt first 3 ingredients in top of double boiler.
- 1 1 (51 g) large egg, beaten
- 1 1 (51 g) large egg, beaten
Add egg and stir to cook and thicken.
Remove from heat.
Remove from heat.
- 1 3⁄4 cup 1 3⁄4 cup graham wafer crumbs
- 1 cup 1 cup (230 g) coconut milk
- 1⁄2 cup 1⁄2 cup sliced natural almonds, finely chopped
- 1 3⁄4 cup 1 3⁄4 cup graham wafer crumbs
- 1 cup 1 cup (230 g) coconut milk
- 1⁄2 cup 1⁄2 cup sliced natural almonds, finely chopped
Stir in crumbs, coconut and nuts.
Press firmly into an ungreased 8" x 8" pan.
Press firmly into an ungreased 8" x 8" pan.
Second Layer
- 1⁄2 cup 1⁄2 cup (110 g) unsalted butter
- 2 Tbsp 2 Tbsp (30 g) 12% cream
- 2 tsp 2 tsp (10 g) 12% cream
- 2 Tbsp 2 Tbsp vanilla custard powder
- 2 cups 2 cups icing sugar
- 1⁄2 cup 1⁄2 cup (110 g) unsalted butter
- 2 Tbsp 2 Tbsp (30 g) 12% cream
- 2 tsp 2 tsp (10 g) 12% cream
- 2 Tbsp 2 Tbsp vanilla custard powder
- 2 cups 2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well.
Beat until light.
Beat until light.
Spread over bottom layer.
Spread over bottom layer.
Third Layer
- 4 4 square semi-sweet chocolate (4 oz)
- 2 Tbsp 2 Tbsp (28 g) unsalted butter
- 4 4 square semi-sweet chocolate (4 oz)
- 2 Tbsp 2 Tbsp (28 g) unsalted butter
Melt chocolate and butter over low heat.
Cool.
Cool.
Once cool, but still liquid, pour over second layer and chill in refrigerator.
Once cool, but still liquid, pour over second layer and chill in refrigerator.
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