These Nanaimo Bars deliver the signature chocolate graham cracker base, creamy custard filling, and chocolate topping you love, while leaving the coconut out. It's an almost authentic take on the Canadian classic that's every bit as rich and satisfying. Perfect for making ahead, and just as welcome on a holiday cookie tray as they are for an everyday chocolate craving!
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[May, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Quick Recipe Summary ✨
Almost Authentic Nanaimo Bars: A no-bake Canadian dessert with a buttery chocolate graham cracker base (without coconut), a creamy vanilla custard buttercream filling, and a smooth chocolate topping.
A coconut-free twist on a classic: This version adjusts the crumb base so you can skip the shredded coconut without sacrificing texture or structure. Want the traditional version? Simply stir the coconut back into the base.
Perfect make-ahead dessert: The required chilling time makes Nanaimo Bars ideal for preparing a day or two before serving.
Active Time: About 30 minutes • Chill Time: About 3½ hours • Total Time: About 4 hours
Difficulty Level: ⭐⭐ Easy. No baking required - just layer, chill, and slice.
Yield: 16 large bars (or 25 smaller bars) • Freezer-friendly: Up to 3 months • Make-ahead: Best made a day ahead.
👉 Follow the detailed instructions and troubleshooting tips below for Nanaimo Bars with clean layers, smooth custard filling, and chocolate that slices beautifully without cracking!
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Why this recipe works
- The graham cracker base is reformulated for no coconut, so it stays sturdy without becoming dry or crumbly
- Bird's Custard Powder creates the signature Nanaimo flavor that's difficult to duplicate with vanilla pudding mix
- Chilling between layers keeps everything neat, making it much easier to spread the filling and chocolate
- A little butter in the chocolate topping helps it slice more cleanly than chocolate alone
- The flavors improve overnight, making these an excellent make-ahead dessert
Hey Canada, why have you been holding out on me?
I mean, yes, growing up in Southern California I didn't have much contact with your delectable treats (maple syrup being the exception), but my husband lived in Vancouver for a short time when he was a boy, and he neglected to tell me about them.
It took a slip of the tongue from a friend at a whisky tasting event to break the silence (it was at the end of the tasting, so don't blame him).
Now I know, and I'm sharing Canada's delicious secret with the world. These almost authentic Nanaimo Bars combine a buttery chocolate graham cracker base, creamy custard filling, and smooth chocolate topping into one irresistible layered dessert. The only thing missing is the coconut, and honestly, you won't miss it.
Make it at Christmas for a traditional Canadian holiday treat, or anytime you want an easy no-bake bar.
Canada, your secret is out, but I, for one, am grateful. To Canada from Boston, with love!
What are Nanaimo Bars?
For the uninitiated (ok, me), Nanaimo Bars are a classic Canadian no-bake layered dessert named after the city of Nanaimo, British Columbia where the dessert is believed to have originated in the 1950s. They feature a chocolate graham cracker base (a modified version of a graham cracker crust), a thick vanilla custard buttercream filling, and a rich chocolate topping. They're much like a variation on Double Chocolate Peppermint Brownies.
Keith Corbett, a friend who hails from Toronto, let slip that he missed the Nanaimo Bars that his college roommate used to make (they would pair them with brandy).
Keith offered to send me his roommate's original Nanaimo Bar recipe, and once he did I knew I had to make them.
Nanaimo dessert bars are a particular Christmas treat in Canada, although since they're a no-bake treat I wouldn't be surprised if they were made year-round.
Traditional vs Coconut-Free Nanaimo Bars
Traditional Nanaimo Bars use shredded coconut in the base to add texture and help bind the chocolate crumb mixture. I altered the traditional recipe to make Nanaimo Bars without coconut, creating a smoother bite while still holding together beautifully. Hopefully Canada will just collectively shake their heads at me, sigh deeply, and move on. If you want to use the coconut, you're welcome to add it in.
Here's a quick at-a-glance comparison:
| Traditional Canadian Nanaimo Bars | This Recipe |
| Contains shredded coconut in the base | No coconut |
| Often contains chopped nuts | Nut-free |
| Bird's Custard Powder filling | Same |
| Chocolate topping | Same |
Recipe ingredients
You'll need the following ingredients to make this Nanaimo Bar recipe:
Ingredient Notes
Custard powder: The frosting layer calls for custard powder, which is cornstarch flavored with vanilla powder. Bird's Custard Powder is a brand that's frequently used to make Nanaimo Bars. Maybe that's how Canada kept us Americans in the dark about Nanaimo Bars? One never knows…
Bird's Custard Powder isn't just a thickener - it gives Nanaimo Bars their distinctive vanilla flavor and pale yellow filling that Canadians recognize immediately.
You can substitute 2 tablespoons cornstarch plus 1 teaspoon vanilla for the custard powder if you wish.
Egg: An egg is used to bind the chocolate graham cracker base. See the FAQs below for notes about using a non-pasteurized egg.
Chocolate: We're using chocolate in two ways in this recipe for Nanaimo Bars.
- Solid chocolate: I use dark chocolate wafers or a solid dark chocolate bar for the topping. Semisweet chocolate can be used instead.
- Cocoa powder: Used to flavor the chocolate graham cracker base. Using dark chocolate cocoa power gives the base a deeper chocolate flavor. You can use regular unsweetened cocoa powder if you prefer.
Graham Crackers: For the chocolate graham cracker base, you'll need about about 18 to 20 sheets of graham crackers.
See the recipe card for a full list of ingredients and measurements.
How to make Nanaimo Bars
Step 1: Make the base
Melt the butter in a large microwave-safe bowl for 1 minute in 30 second intervals. Whisk in the cocoa powder, sugar, and salt (photo 1).
Temper the egg by spooning a small amount of the warmed chocolate mixture into the beaten egg, then gradually add the egg mixture back into the chocolate, whisking constantly.
Heat the chocolate mixture in the microwave for 20 seconds at 40% powder until it reads at least 150 °F on a digital thermometer to gently cook the egg, about 1½ to 2 minutes (photo 2). Any higher and the egg can curdle.
Temper the egg
Tempering eggs means to gently raise the temperature of a beaten egg by spooning a small amount of a warmed mixture then gradually add the egg back into the warmed mixture, whisking constantly. This keeps the egg from curdling, and helps to insure a smooth final mixture. It's the same process used when making any sort of cooked custard that uses eggs, like egg custard or pastry cream.
You can skip this tempering step entirely if you're using pasteurized egg whites instead of a beaten egg (see the FAQs below).
Fold the graham cracker crumbs into the chocolate mixture, stirring until everything is well coated (photo 3). If it seems too dry to hold together, add another teaspoon of melted butter.
How to make traditional Canadian Nanaimo Bars
If you want the real Canadian Nanaimo Bars experience, then use coconut in the base. Just add 1 cup shredded sweetened coconut flakes and decrease the graham cracker crumbs by ½ cup (71 grams, about 3 to 5 sheets). Stir in the coconut when adding in the graham cracker crumbs to the chocolate mixture.
Spray an 8- x 8-inch baking pan with baking spray, then line the pan with parchment paper, leaving a 2-inch overhang. Lightly spray the parchment paper and the sides of the pan.
Press the crumb mixture firmly into the baking pan (photo 4). A piece of plastic wrap helps to keep it from sticking to your fingers.
Chill the base in the freezer while you make the filling, about 10 minutes.
Step 2: Make the filling
The filling is like making chocolate buttercream frosting, but flavored with custard powder instead of chocolate. This vanilla custard frosting is the iconic Nanaimo Bar filling.
Combine the powdered sugar, butter, custard powder, and 2 tablespoons of heavy cream (photo 5).
Slowly mix on low speed to start, then increase the speed to medium and beat until the filling is smooth, light, and fluffy.
Add an additional tablespoon of heavy cream if necessary to achieve the correct consistency.
Remove the base from the freezer and spread the filling on top, smoothing with a small offset spatula (photo 6).
Chill the pan (this time in the refrigerator) for at least 30 minutes to firm up the filling.
Step 3: Make the topping
Melt the chocolate and butter together in the microwave for 1 to 1½ minutes in 30 second intervals. Stir until smooth (photo 7).
Remove the pan from the refrigerator and spread the chocolate over the filling, again smoothing with a small offset spatula (photo 8).
Return the pan to the refrigerator and chill until the chocolate is completely set, about 1 to 2 hours.
Spread the chocolate quickly
Work quickly spreading the chocolate as the cold filling can cause the chocolate to set quite fast.
Step 4: Cut into squares
Peel off the parchment paper, then slice the slab into 2- x 2-inch squares (photo 9).
How to get clean slices
To ensure slices are clean, put the knife in a jug of hot water and dry off with a paper towel between each cut. Also, try to cut in one continuous slice rather than using a sawing motion.
Storage instructions
Store the bars covered in the refrigerator for a week, or freeze individually wrapped bars in an airtight container for up to 3 months.
Yield notes
The recipe as written makes 16 squares. For more, thinner bars, this recipe can be made in a 9- x 13-inch baking pan. Just double the ingredients for the frosting and use ⅔ cup chocolate melted with 2 tablespoons of butter. You'll get about 24 thin 2- x 2-inch squares (with some trimmings left over).
Troubleshooting tips
Here are some issues you might encounter when making Nanaimo Bars:
- The chocolate base won't stay together: Press the crumb mixture firmly into the baking pan. If it seems dry, add another teaspoon of melted butter.
- My buttercream custard filling is too soft: Beat the filling with the lesser amount of heavy cream until fluffy, and only add more if needed to soften the filling. Chill the filling completely before adding the chocolate layer.
- My chocolate hardened before I spread it: Have the chilled pan ready before melting the chocolate, and work quickly to spread the chocolate.
- The chocolate topping cracked: Let the bars sit at room temperature for 10 to 15 minutes before slicing. Use a warm knife and wipe it clean between cuts.
- My layers separated while cutting: Chill the finished bars until fully set. Slice straight down instead of using a sawing motion.
Questions asked and answered
Here are some questions you might have...
Sure! If you can't find custard powder, you can substitute 2 tablespoons cornstarch plus 1 teaspoon vanilla. The difference will be that the filling will be white instead of yellow (like in the photo below).
While raising the egg's temperature to 150°F does cook the egg, it isn't cooked to 160°F recommended by the FDA, so you should avoid serving Nanaimo Bars to pregnant women, small children, and people who have compromised immune systems.
You can substitute 3 tablespoons (42 grams) of pasteurized eggs whites instead of a beaten egg to avoid this problem entirely.
Most likely the slab was too cold for cutting. Let the bars sit at room temperature for 10 to 15 minutes before slicing. Use a warm knife and wipe it clean between cuts.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More bar cookie and brownie recipes to try
Recipe
Almost Authentic Nanaimo Bars (No Coconut)
Equipment
Ingredients
For the base
- ½ cup unsalted butter, melted
- 5 tablespoons cocoa powder, sifted
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- 1 large egg, beaten, see Recipe Notes
- 2½ cups graham cracker crumbs, about 18 to 20 sheets, see Recipe Notes
For the filling
- 2 cups powdered sugar, sifted
- ½ cup unsalted butter, at room temperature
- 2 tablespoons custard powder, sifted, see Recipe Notes
- 2 to 3 tablespoons heavy cream, or milk
For the topping
- 3 ounces dark chocolate wafers, or solid chocolate bar, chopped (½ cup), see Recipe Notes
- 1 tablespoon unsalted butter
Instructions
- Spray an 8- x 8-inch baking pan with baking spray, then line the pan with parchment paper, leaving a 2-inch overhang. Lightly spray the parchment paper and the sides of the pan. Set aside.
- Make the base: Melt ½ cup unsalted butter in a large microwave-safe bowl for 1 minute in 30 second intervals. Whisk in the 5 tablespoons cocoa powder, ¼ cup granulated sugar, and ⅛ teaspoon kosher salt.
- Gently raise the temperature of 1 large egg (beaten) by spooning a small amount of the chocolate mixture into the egg, then gradually add the egg mixture back into the chocolate, whisking constantly. This process is called tempering the egg.
- Heat the chocolate and egg mixture in the microwave for 20 seconds at 40% powder until it reads at least 150 °F on a digital thermometer to gently cook the egg, about 1½ to 2 minutes (any higher and the egg can scramble). Alternately, heat the chocolate and egg mixture over a saucepan of gently simmering water until the mixture is slightly thickened and the temperature is at least 150 °F on a digital thermometer. You can skip this cooking step entirely if you're using pasteurized egg whites instead of a beaten egg.
- Fold 2½ cups graham cracker crumbs into the chocolate mixture, stirring until everything is well coated. If it seems too dry to hold together, add another teaspoon of melted butter.
- Press the crumb mixture firmly into the baking pan. A piece of plastic wrap helps to keep it from sticking to your fingers. Chill the base in the freezer while you make the filling, about 10 minutes.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), combine 2 cups powdered sugar, ½ cup unsalted butter (at room temperature), 2 tablespoons custard powder, and 2 to 3 tablespoons heavy cream (starting with the lesser amount). Slowly mix on low speed to start, then increase the speed to medium and beat until the filling is smooth, light, and fluffy. Add an additional tablespoon of heavy cream if necessary to achieve the correct custard consistency.
- Remove the base from the freezer and spread the filling on top, smoothing with a small offset spatula.Chill the pan (this time in the refrigerator) for at least 30 minutes to firm up the filling.
- Make the topping: In a small microwave-safe bowl, melt 3 ounces dark chocolate wafers (or chopped chocolate) and 1 tablespoon unsalted butter together in the microwave for 1 to 1½ minutes in 30 second intervals. Stir until smooth.
- Remove the pan from the refrigerator and spread the chocolate over the filling, again smoothing with a small offset spatula. Work quickly as the cold filling can cause the chocolate to set quite fast.
- Return the pan to the refrigerator and chill until the chocolate is completely set, about 1 to 2 hours.
- When the topping is set, remove the slab from the baking pan using the parchment paper as a sling and transfer to a cutting board. Peel off the parchment paper.
- Using a chef's knife, cut the block into 2- x 2-inch squares. To ensure slices are clean, put the knife in a jug of hot water and dry off with a paper towel between each cut. Also, try to cut in one continuous slice rather than using a sawing motion.
- Storage instructions: Store the bars covered in the refrigerator for a week, or freeze individually wrapped bars in an airtight container for up to 3 months.
Greg W says
My reaction to this recipe is four words that I don’t think I’ve ever used together in my entire life: too sweet, too buttery. Specifically, the middle “custard” layer is wild overkill. There’s so much sugar in there that you don’t even taste the custard powder (which I actually like). It’s really a very thick butter frosting with a faint hint of vanilla.
Also, the top layer really did not work well. I couldn’t get the chocolate runny enough to spread smoothly, and it quickly hardened into clumps on the frosting layer. Still tasted fine, but it did not have that smooth hard chocolate topping that Nanaimo bars should have.
Tammy Spencer says
Hi Greg, I'm sorry these Nanaimo Bars didn't meet your expectations. The middle layer is a vanilla custard buttercream filling, so it does tend to be sweet and buttery (like frosting). If you felt that it didn't have enough of the custard flavor, you can try replacing some of the powdered sugar with more custard powder (I'd start with maybe a 2-tablespoon replacement) and see if that works better for you. Regarding the chocolate, the chilled buttercream causes the chocolate to set very quickly, so you have to work fast. I hope this helps if you try again. Good luck!
Kimberly McLeod says
I'm pretty new at this baking thing and I'm no Martha Stewart that's for sure. Despite my lack of experience, I found this recipe easy to follow. However, my middle custard part was grainy even though I sifted everything so I'm not sure what I did there but I sure did end up using a lot of heavy cream. Thank you so much for sharing and I look forward to trying your other recipes. Practice, practice ya know, LOL. Kind Regards, Kim
Tammy Spencer says
Hi Kim, It could be that your butter was too cold to allow the powdered sugar and custard powder to mix in smoothly - making sure your butter is softened to room temperature will help. You can also continue to cream the mixture together a little longer to see if it will smooth out before adding more heavy cream. Happy baking!
Chey says
second time making these. I'm Canadian but a few of my coworkers are from different parts of the world (India, bangladesh, china) and I wanted them to try. Awesome recipe for those who don't fancy coconut !!
Tammy Spencer says
Hi Chey, I’m so glad you like them! Thanks for sharing 🙂
Chey says
I made these probably 5x by now and really enjoy them, but using an 8x8 pan as instructed I have to tweak it. 1st attempt, following the recipe to a T I was left with quite a surplus of the base crumbs, and using 3oz chocolate, I did not have enough to even cover the filling - after my first try though I just (almost) double the chocolate and it turns out good with proportionate layers. Very nice recipe, I really love the centre 🙂
Tammy Spencer says
Hi Chey, I’m glad you made the recipe work for you. Thanks for sharing, and happy baking! 😉
Karen Tennant says
These were a childhood favorite of mine and one my kids request regularly. At Christmas I add green coloring and peppermint to the custard layer. I appreciate this version without coconut for a guest with an allergy - I wasn’t confident of the ratio of graham crackers to use. Thanks!
Tammy Spencer says
Hi Karen, your peppermint version sounds yummy! I’m glad I could help. Happy (non-)baking! 🙂
Lori Johnstone says
Nanaimo isn't a ski resort outside of Vancouver, that would be Whistler. Nanaimo is a city on Vancouver Island which is just off the coast and a short ferry ride from Vancouver. The Nanaimo Bar recipe is listed on their tourism website tourismnanaimo.com
Butter Tart filling is a great Canadian debate. The first known published recipe had currants. The recipe that I use is butter, eggs, brown sugar, vanilla extract, salt, raisins and pecans, no corn syrup (I think it makes it too runny and sweet.) I like the caramel tones of the brown sugar. If you want to get fancy try soaking your raisins in a nice dark rum or brandy.
We Canadians can be very passionate about our Butter Tarts. Whether to add raisins, currants or nuts. I think it may be east vs west thing. Purists say no to any of those three. Then there is the runny not runny debate as well. Have fun with it, all variations seem to end up tasting good. It will be interesting to see which one you choose.
I grew up in Vancouver in 60s and 70s and spent my summers just outside Nanaimo on my grandmothers farm. My old neighbourhood was very culturally diverse and made up of mostly blue collar immigrant families. We were always exchanging old time recipes with each other.
Tammy Spencer says
Hi Lori, thanks for your clarifications and reminisces. I love the idea of the brown sugar in the butter tarts, and using rum raisins sounds amazing!
Caryle Driscoll says
My Nanaimo Bars have the more yellow-tinged custard/butter colour to them. I don't use dedicated coconut. I use unsweetened and its not sweet. It cuts down on the butter custard sweetness.These look divine. Butter tarts, Allen's mincemeat tarts, Rhubarb custard pie, Raisin pie, Cloudberry blueberry pie. Those are some of the desserts I grew up eating from my Grandy and Gramma's Nova Scotian Roots. You have a lot to check out, Canadians know how to covet the best foods. Yum!! We can always share. (;
scotchscones says
I would imagine your Nanaimo bars were more yellow than mine because of the custard powder, something not readily available to me (I used plain cornstarch). I'd love to try and make any of your childhood treats...do you have a favorite recipe (perhaps from your Gramma?) that you're willing to share with me?
Caryle Driscoll says
will have to raid my Mum's recipe box, she still covets some; it's a down Home thing.
can always mail you a tin of the custard if you want to try it.
its a home baker thing. my custard comes from scratch; learned it from Mum.
she was a depression baby, so everything came from the farm or from trading with neighbours.
she didn't know custard powder existed until she moved to Toronto in the mid 1950's.
Keith says
Next we need to talk about butter tarts ...
Tammy says
I'm ready!