I can never resist these classic Nanaimo bars with their chewy chocolate coconut base, creamy sweet center, and glossy chocolate top. One bite makes it clear why this homemade version is a true Canadian favorite.

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I’m obsessed with Nanaimo bars because they hit every craving at once: chewy, creamy, sweet, and snappy on top. I love that dense graham cracker crumbs base with its little crunch, then that thick custard powder filling that tastes like childhood bake sales and midnight fridge raids.

But the chocolate layer is what gets me every time. Clean bite, soft center, no oven drama.

Just a straight-up Canadian dessert that knows exactly what it’s doing. And yes, I absolutely cut the edge pieces for myself.

The best part. I adore how rich they are without trying too hard at all.

Ingredients

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Graham cracker crumbs make the base cozy, sweet, and perfectly crumbly.
Sweetened coconut adds chew, a little tropical vibe, and extra richness.
Walnuts or pecans bring crunch, nuttiness, and a tiny “healthy-ish” excuse.
Granulated sugar helps the bottom layer taste like a real treat.
Cocoa powder gives the base that deep chocolatey note without getting too sweet.
Melted butter holds everything together and makes it taste bakery-level good.
Vanilla extract rounds things out, like the quiet best friend.
Softened butter makes the filling creamy, smooth, and easy to love.
Custard powder gives Nanaimo bars their classic, slightly old-school flavor.
Powdered sugar keeps the middle sweet, soft, and frosting-like.
Milk loosens the filling so it spreads without a wrestling match.
Semisweet chocolate balances the sweetness with a snappy, rich top.
Plus, butter in the topping keeps the chocolate glossy and sliceable.

Ingredient Quantities

1 3/4 cups graham cracker crumbs (about 12 full crackers)

1/2 cup shredded sweetened coconut

1/2 cup chopped walnuts or pecans

1/4 cup granulated sugar

2 tablespoons unsweetened cocoa powder

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened (for the filling)

2 tablespoons vanilla custard powder or instant vanilla pudding mix

2 cups powdered sugar, sifted

2 to 3 tablespoons milk (to reach spreading consistency)

4 ounces semisweet chocolate, chopped

2 tablespoons unsalted butter (for the chocolate topping)

How to Make this

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1. Line an 8×8 inch square pan with parchment paper, leaving an overhang for easy removal.

2. In a large bowl combine graham cracker crumbs, shredded sweetened coconut, chopped walnuts or pecans, granulated sugar, and unsweetened cocoa powder.

3. Stir in 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract until the dry ingredients are evenly moistened. Press the mixture firmly and evenly into the prepared pan to form the base. Chill while making the filling.

4. In a medium bowl beat 1/2 cup softened unsalted butter until smooth. Add 2 tablespoons vanilla custard powder or instant vanilla pudding mix and 2 cups sifted powdered sugar; beat until combined.

5. Add 2 to 3 tablespoons milk, one tablespoon at a time, and beat until the filling reaches a thick but spreadable consistency.

6. Spread the filling evenly over the chilled base, smoothing the top with an offset spatula or knife. Return the pan to the refrigerator to firm the filling, about 20 to 30 minutes.

7. Place chopped semisweet chocolate and 2 tablespoons unsalted butter in a heatproof bowl set over a pot of simmering water or melt gently in short bursts in the microwave, stirring until smooth and glossy.

8. Pour the melted chocolate over the chilled filling and spread quickly and evenly to cover the surface. Tap the pan gently to remove air bubbles and smooth the chocolate.

9. Chill the bars until the chocolate is fully set, at least 1 hour. Use the parchment overhang to lift the slab from the pan, cut into bars, and serve.

Equipment Needed

1. 8×8 inch square baking pan
2. Parchment paper (with overhang)
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and spoons
6. Electric mixer or hand mixer (or sturdy mixing spoon)
7. Offset spatula or butter knife for spreading
8. Heatproof bowl and small saucepan for a double boiler, or microwave safe bowl
9. Rubber spatula and a sharp knife with a cutting board

FAQ

How long do Nanaimo bars keep and how should I store them? Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months; thaw in the refrigerator before serving.

Can I make them nut free or use different mix ins? Yes. Omit nuts and replace with extra graham crumbs or toasted oats; shredded coconut can stay or be reduced for texture.

What is the role of custard powder or instant pudding mix? It gives the filling its classic yellow color and custardy flavor; instant pudding works for convenience, custard powder gives the most authentic taste.

How do I get a smooth, crack free chocolate topping? Melt chocolate gently over low heat or in short bursts in the microwave, stir in the butter until glossy, pour evenly and tap the pan gently to release air bubbles before chilling to set.

How can I cut neat squares without tearing the chocolate? Chill completely until the chocolate is firm, then warm a sharp knife under hot water, dry it, and make quick straight cuts, wiping the blade between cuts.

Can I make these ahead for a party? Yes. Make them up to 3 days ahead and keep refrigerated, or freeze and thaw the day before. They actually slice cleaner after chilling overnight.

Nanaimo Bars Recipe Substitutions and Variations

Graham cracker crumbs: crushed digestive biscuits, crushed vanilla wafers, or gluten free graham-style cookies (use same volume).
Shredded sweetened coconut: unsweetened shredded coconut plus 1 to 2 tablespoons sugar, or finely chopped dried coconut.
Chopped walnuts or pecans: chopped almonds, hazelnuts, or sunflower seeds for a nut free option.
Vanilla custard powder or instant vanilla pudding mix: 2 tablespoons cornstarch plus 1 teaspoon vanilla extract and a pinch of salt, or 2 tablespoons instant vanilla pudding mix substitute with 1 additional tablespoon powdered sugar if sweetness is needed.

Pro Tips

1. Toast the coconut and nuts first for extra depth of flavor and crunch. Spread them on a baking sheet and bake at 350 F for 5 to 7 minutes, stirring once, until fragrant and lightly golden. Let cool before mixing so the filling texture stays right.

2. Press the crust firmly and evenly into the pan so the bars hold together when cut. Pack it down with the bottom of a measuring cup or a flat glass, paying special attention to the corners. Chill the crust before adding the filling so it sets cleanly.

3. Heat the chocolate gently and stir often so it becomes glossy and silky. If using the microwave, do short 15 to 20 second bursts and stir between each one. Overheating will make the chocolate grainy and harder to spread smoothly.

4. For neat, clean slices, chill the finished bars until the chocolate is fully set, then run a sharp knife under hot water, dry it, and slice in one confident stroke. Wipe the blade between cuts for tidy edges. Store the bars chilled in an airtight container for best texture.

Nanaimo Bars Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

204

kcal

Equipment: 1. 8×8 inch square baking pan
2. Parchment paper (with overhang)
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and spoons
6. Electric mixer or hand mixer (or sturdy mixing spoon)
7. Offset spatula or butter knife for spreading
8. Heatproof bowl and small saucepan for a double boiler, or microwave safe bowl
9. Rubber spatula and a sharp knife with a cutting board

Ingredients

1 3/4 cups graham cracker crumbs (about 12 full crackers)
1/2 cup shredded sweetened coconut
1/2 cup chopped walnuts or pecans
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened (for the filling)
2 tablespoons vanilla custard powder or instant vanilla pudding mix
2 cups powdered sugar, sifted
2 to 3 tablespoons milk (to reach spreading consistency)
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter (for the chocolate topping)

Directions

Line an 8×8 inch square pan with parchment paper, leaving an overhang for easy removal.
In a large bowl combine graham cracker crumbs, shredded sweetened coconut, chopped walnuts or pecans, granulated sugar, and unsweetened cocoa powder.
Stir in 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract until the dry ingredients are evenly moistened. Press the mixture firmly and evenly into the prepared pan to form the base. Chill while making the filling.
In a medium bowl beat 1/2 cup softened unsalted butter until smooth. Add 2 tablespoons vanilla custard powder or instant vanilla pudding mix and 2 cups sifted powdered sugar; beat until combined.
Add 2 to 3 tablespoons milk, one tablespoon at a time, and beat until the filling reaches a thick but spreadable consistency.
Spread the filling evenly over the chilled base, smoothing the top with an offset spatula or knife. Return the pan to the refrigerator to firm the filling, about 20 to 30 minutes.
Place chopped semisweet chocolate and 2 tablespoons unsalted butter in a heatproof bowl set over a pot of simmering water or melt gently in short bursts in the microwave, stirring until smooth and glossy.
Pour the melted chocolate over the chilled filling and spread quickly and evenly to cover the surface. Tap the pan gently to remove air bubbles and smooth the chocolate.
Chill the bars until the chocolate is fully set, at least 1 hour. Use the parchment overhang to lift the slab from the pan, cut into bars, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.