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Easy, no-bake Nanaimo bars! This classic Canadian cookie bar has a chocolatey coconut crumb base with a creamy custard icing filling and a soft ganache frosting. The triple layer treat is rich and decadent and simple to make.
No bake Nanaimo bars are the ultimate classic Canadian treat! This layered dessert features a chewy chocolate coconut base, a creamy custard filling and a soft chocolate ganache topping. Easy to make and great for parties, potlucks and holidays.
Nanaimo bars are named after Nanaimo, British Columbia, which is where the recipe was first believed to be published in the early 1950’s. The deliciously addictive bars have become a favorite dessert to many around the world.
The full printable recipe is outlined below.
Line a 9-inch square baking pan with parchment paper, letting excess extend over the sides of pan. Spray with cooking spray.
Add the graham crackers, pecans and coconut to the bowl of a food processor and blitz until crumbs form, it’s okay to have a few smaller pieces of graham crackers. Set aside.
In the top of a double boiler, combine the butter, cocoa, sugar, and salt. Whisk over simmering water, stirring constantly, until the butter is melted. Add the lightly beaten egg and cook, whisking constantly, until thickened and smooth, about 1 minute.
Remove from heat; stir in the graham cracker, pecan, and coconut mixture. Press the mixture into the bottom of the prepared pan. Place in the refrigerator to chill while you make the custard filling.
Add unsalted butter, kosher salt, powdered sugar, custard powder, vanilla and 2 tablespoons of heavy cream to the bowl of a stand mixer. Start on low to combine the ingredients, then increase to medium and mix until creamy, about 2-3 minutes.
Remove the base from the refrigerator and evenly spread the filling over the chilled layer.
Place the pan back into the refrigerator for 30 minutes or into the freezer for 15 minutes to firm up while you make the next layer.
In the top of a double boiler, combine the chocolate, butter, and heavy cream. Melt over simmering water, stirring constantly, until the chocolate is melted and mixture is smooth.
Pour over the cold buttercream and quickly spread it in an even layer using an offset spatula.
Yes, they should be stored in the refrigerator due to the egg and dairy in the recipe.
Yes! Freeze them in an airtight container for up to 3 months. Allow to defrost overnight in the refrigerator before serving.
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How To Make The Chocolate Ganache Topping
In the top of a double boiler, combine chocolate, butter and heavy cream. Melt over simmering water, stirring constantly, until chocolate is melted and mixture is smooth. Pour over the cold buttercream and quickly spread it in an even layer using an offset spatula.
Chill the bars for 20-30 minutes, then remove from the refrigerator and use a knife to cut through the chocolate layer into the desired size bars. Then return to the refrigerator to chill another 30-60 minutes. Cut the bars using the scored marks you made (this should keep the chocolate from cracking) and enjoy! Wipe the knife clean between cuts for the cleanest slices.
Refrigerate leftovers in an airtight container for up to a week or freeze them in a freezer ziplock bag or airtight container for up to 3 months.
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