They’re also a super easy no-bake dessert so you don’t even need to turn on the oven. There are a few steps involved to create the different layers but they are all super simple and I’ve created easy step by step photos, instructions, and tips so you can make them perfectly. You might also like my Millionaire’s Shortbread, Carmelitas, or Chocolate Chip Cookie Bars which have similar delicious flavors and are just as easy to make.
What you need to make this recipe
Graham crackers – when you crush the Graham crackers don’t crush them too fine so they turn to powder you want to have some larger bits in there for texture. Almonds – crush the almonds in a food processor or finely chop them. Pecans, cashew or walnuts would be good alternatives. Coconut – use sweetened shredded coconut, you can use unsweetened if you’d prefer a less sweet tasting bar. Custard powder – for an authentic taste use Bird’s custard powder. Alternatively, you can use milk powder with an added teaspoon of vanilla but the buttercream filling will be more white than yellow and have a different flavor. Chocolate – I like to use semisweet chocolate but bittersweet will also work! Butter – make sure it’s at room temperature (softened) and unsalted. If you do use salted butter then skip the additional salt.
How to make Nanaimo Bars
Melt the butter in a double boiler.
Once melted take the butter off of the heat and add the cocoa powder, salt and sugar. Once mixed gradually add in the beaten egg and return to the heat to thicken.
Fold in the Graham crackers, coconut, and nuts and mix together.
Press into the bottom of a lined cake pan and chill.
Beat the butter, custard powder, cream, and powdered sugar together until light and fluffy.
Spread the custard buttercream on top of the chilled crust layer.
Melt the butter and chocolate in a double boiler.
Spread the ganache over the buttercream layer and chill until completely set.
Pro tips for making this recipe
Make sure to line your baking pan so you can remove the bars easily. A double boiler allows you have more control when melting chocolate and butter so they don’t burn/split. To do this simply place a heat-proof mixing bowl above a pot of hot but not boiling water. It’s important to remove the melted butter from the heat before adding the egg so it doesn’t scramble. I chopped my almonds in the food processor to save time but you can also finely chop them or crush them in a plastic bag with a rolling pin. A teaspoon of vanilla is a great addition to the buttercream. Crush the Graham crackers in a plastic bag so there are some larger pieces for texture, don’t let them get too fine and powdery. You can add more cream for a lighter buttercream. Powdered milk with a teaspoon of vanilla can be subbed for custard powder. It’s important to chill your nanaimo bars so the layers don’t mix into each other as they set.
Are these bars Canadian?
Yes, they originated in the city of Nanaimo, British Colombia where the first written recipe was recorded in the 1950s.
Can I make these in advance?
Nanaimo bars are great for making in advance. Prepare the bars and store them in the fridge for later they’ll keep well in the fridge for 3-4 days.
Can I freeze them?
Yes, your nanaimo bars should be wrapped tightly in plastic wrap or foil and stored in the freezer for up to 3 months. Thaw them completely before serving. If you’ve tried these Nanaimo Bars then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
