These Nanaimo bars feature three decadent layers of rich, chocolaty, nutty goodness.
What Is a Nanaimo Bar?
The Nanaimo bar is a no-bake dessert named after Nanaimo, a Canadian city in British Columbia. It consists of three layers: a coconut crumb base, a custard filling, and a chocolate ganache topping.
How to Make Nanaimo Bars
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade Nanaimo bars:
- Make the bottom layer: Melt a stick of butter, cocoa powder, and sugar in a double boiler. Beat in the egg. Remove from the heat and mix in the crumbs, coconut, and nuts. Press the mixture into the pan.
- Make the middle layer: Beat a stick of butter, cream, and custard powder. Mix in the confectioners' sugar and spread the mixture over the bottom layer. Chill to set.
- Make the top layer and cut: Melt the chocolate and butter together and spread over the chilled bars. Let the chocolate set, then cut into squares.
How to Store Nanaimo Bars
Store the Nanaimo bars in the refrigerator for up to four days. Since they are served chilled, these bars make a great make-ahead dessert.
Can You Freeze Nanaimo Bars?
Yes! Nanaimo bars freeze quite well. Wrap them individually in storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight.
Allrecipes Community Tips and Praise
"These were delicious," raves Rhonda. "Here's a tip for beginners: Don't add the egg to the saucepan...if it's too warm the egg will CURDLE. My mom told me to slowly beat about half of the chocolate mixture into the egg, a little at a time, so that it won't curdle from the heat."
"This was surprisingly easy to make," says nikki. "I followed the recipe using some suggestions found in the comments. One thing I tried differently was to replace the graham crackers with more nuts. I love the extra crunch it gives!"
"These are simply outstanding," according to Jamie Anderson. "Seriously, it's my new favorite dessert. Great recipe and I will definitely make these again. I didn't have custard powder so I substituted it with instant vanilla pudding mix and it went well."
Editorial contributions by Corey Williams
