How To Make Nanaimo Bar Recipe Best Easy

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Nanaimo bars are a delightful treat that has become synonymous with Canada. These no-bake squares boast a rich chocolate base, a creamy custard middle, and a decadent layer of toasted coconut. They’re perfect for potlucks, bake sales, or simply satisfying your sweet tooth. This recipe ensures a perfect Nanaimo bar every time, with clear instructions and helpful tips.


Nanaimo Bars
Nanaimo Bars

For the Chocolate Base:

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups graham cracker crumbs
  • ½ cup powdered sugar
  • For the Custard Layer:
  • 1 ½ cups unsalted butter, softened
  • 4 large eggs
  • 2 cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • For the Topping:
  • 1 ½ cups unsweetened shredded coconut
  • ¼ cup chopped walnuts (optional)

  • Instructions:

    1. Prepare the Chocolate Base: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Sift in the cocoa powder and mix until fully incorporated. Finally, fold in the graham cracker crumbs with a rubber spatula until just combined. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes. Let cool completely before adding the custard layer.

    2. Make the Custard Layer: In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the cocoa powder and vanilla extract until smooth.

    3. Assemble the Nanaimo Bar: Once the chocolate base has cooled completely, pour the custard layer over it and spread it evenly. Refrigerate the Nanaimo bar for at least 2 hours, or until the custard layer is firm.

    4. Toast the Coconut (Optional): While the bar is chilling, spread the unsweetened shredded coconut on a baking sheet. Toast the coconut in the preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning. Allow the toasted coconut to cool completely before using.

    5. Finishing Touches: Once the custard layer is firm, remove the Nanaimo bar from the refrigerator. Use a sharp knife dipped in hot water to cut the bar into squares. Sprinkle the top of each square generously with the toasted coconut (or untoasted coconut, if preferred). If using chopped walnuts, sprinkle them on top of the coconut for an extra crunch. Store the Nanaimo bars in an airtight container in the refrigerator for up to a week.

    Nutrition Facts (per serving, approximate):

    Calories: 450

  • Fat: 30g
  • Saturated Fat: 20g
  • Cholesterol: 150mg
  • Sodium: 80mg
  • Carbohydrates: 40g
  • Sugar: 30g
  • Protein: 5g

  • Please note: These are approximate values and can vary depending on the specific ingredients you use.


    Nanaimo bars are a delicious and easy-to-make dessert that everyone will love. With its rich chocolate base, creamy custard center, and delightful coconut topping, it’s no wonder this treat is a Canadian favorite. This recipe provides clear instructions and helpful tips to ensure your Nanaimo bars turn out perfectly every time.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of nut in place of walnuts?

    Absolutely! You can substitute chopped pecans, almonds, or even peanuts for the walnuts in this recipe. Experiment and see what you prefer!

    2. I don’t like coconut. Can I omit it?

    Yes, you can certainly leave out the coconut topping if you prefer. The Nanaimo bar will still be delicious without it.

    3. My Nanaimo bar is too crumbly. What went wrong?

    There could be a few reasons for a crumbly base. Make sure you don’t overmix the graham cracker crumbs with the butter and powdered sugar. The mixture should just come together without becoming overly processed.

    4. How long can I store Nanaimo bars?

    Nanaimo bars can be stored in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 3 months.