These decadent Nanaimo Bars are a no bake, triple layer treat that originated in Nanaimo, British Columbia, Canada. 

If you’re a fan of chocolate, vanilla custard, nuts and coconut, this recipe is for you! Fair warning, they’re super addictive and a quite rich!

Nanaimo Bars

I told myself I wasn’t going to do this…

I’m only in Canada temporarily, so I didn’t want to make any recipes that were specific to this region, but my good friend insisted that I make these infamous Nanaimo Bars and share them on my blog. She handed me her grandmother’s recipe, and well… I couldn’t resist.

What Are Nanaimo Bars?

I had heard of these Nanaimo Bars, but didn’t really know what they were and certainly had never tasted them before.

So what are they??

They are  a triple layer, NO BAKE, {insanely rich} dessert that is named after a city (Nanaimo) in British Columbia, Canada.

Chocolate Nanaimo Bar Recipe

I personally find these Nanaimo Bars to be a tad labor intensive, but totally worth it.

You’ll find yourself using the double boiler method twice. Once while making the “crust layer” and again when making the chocolate ganache that tops this decadent treat.

It’s important to use the double boiler method for the crust because you’re adding an egg, and you’ll need to cook it over the indirect heat in order to make sure you’re not consuming any raw eggs.

Layer One – The Crust:

The first layer is a chocolatey mixture filled with graham cracker crumbs, sweetened coconut flakes, and chopped walnuts.

To start off – you’ll melt butter, sugar and cocoa powder together over a double boiler.

Once it’s a smooth chocolate consistency, you’ll add in some crushed graham cracker crumbs, shredded coconut and chopped walnuts.

Nanaimo Bar Crust

Nanaimo Bar Crust Variations –

Try these variations for a different take on the traditional Nanaimo bar recipe.

  • Instead of graham cracker crumbs try Nilla wafer crumbs.
  • Toasted coconut instead of raw coconut.
  • Substitute any chopped nut for the walnuts.

chocolate crust in pan with parchment paper

Press the chocolate mixture into a lined 8″x8″ pan and place in the fridge to chill while you make the middle vanilla custard layer.

Layer Two – The Custard Filling:

This middle layer is like a vanilla custard and buttercream icing combination.

The recipe calls for a “custard powder” which I had never heard of before, but sure enough, I found it in the baking isle of my Canadian grocery store.

  • Mix up the vanilla custard layer similar to how you would a buttercream frosting, spread over the crust layer, then place in the fridge to chill.

PRO TIP: Order yourself some vanilla custard powder on Amazon here.

Substitution for Custard Powder –

Custard powder might not be available in the US, but I have read that using a vanilla pudding mix in place will yield similar results.

spatula in baking dish

Layer Three – The Chocolate Ganache

The final step is to make a smooth and silky chocolate ganache that is poured over the top of the vanilla custard layer.

  • Prepare the chocolate ganache using a double boiler method, so you do not scorch any chocolate.
  • Combine semi-sweet chocolate squares in a metal or glass bowl along with butter and heavy cream.
  • Whisk over a pot of hot water just until the mixture is smooth then remove from heat and set on the counter to cool for 10 to 15 minutes.
  • Pour the chocolate ganache over the vanilla cream filling.

Once the top chocolate ganache layer has been added, you will chill it again in your fridge until it’s set.

chocolate ganache poured into pan.

Overall, it’s not a difficult recipe to make, but it does take some time.

It’s a deeply rich dessert, that I would recommend cutting into much smaller squares then I did… I could barely make it through one bar. But I pushed myself to the edge.

What can I say… it’s all in the name of research, right?! 😉

Nanaimo Bars

More No Bake Dessert Recipes:

Craving more no bake treats to make this holiday season? Here are a few of our favorites…

Nanaimo Bars

If you’ve never had a Nanaimo Bar, you should definitely try it at least once.

Give yourself a little Canadian culture.

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5 from 1 vote

Nanaimo Bars

A triple layer, NO BAKE, {insanely rich} dessert that is named after a city (Nanaimo) in British Columbia, Canada.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 25
Calories: 234 kcal
Author: Shawn


Crust Layer:

  • 1/2 cup butter, softened
  • 5 tbsp cocoa powder
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 egg, lightly beaten
  • 1 1/2 cups graham cracker
  • 1/2 cup walnuts
  • 1 cup coconut flakes

Middle Layer

Top Layer:

  • 4 oz chocolate squares
  • 3 tbsp butter
  • 2 tbsp heavy cream


For the Crust:

  • Line an 8"x8" square pan with parchment paper, set aside.
  • Prepare a double boiler by bringing about two inches of water to a boil in a medium size pot. Combine the 1/2 cup butter, 5 tbsp cocoa powder, 1/2 cup sugar, and 1 tsp vanilla in a metal or glass heat proof bowl. Place the bowl on top of the pot of boiling water, make sure the water does not touch the bowl, then whisk the chocolate mixture until smooth and melted.
  • Add the egg, and whisk until combined. Cook for 2-3 minutes, until the chocolate mixture thickens to the texture of hot fudge sauce.
  • Remove from heat and add the graham cracker crumbs, coconut flakes, and chopped walnuts. Stir till combined, then press evenly into the prepared 8x8 pan. Chill in fridge while you prepare the middle layer.

For the Middle Layer:

  • Add 1/2 cup butter, heavy cream, and custard powder to the bowl of your stand mixer, fitted with the whisk attachment and beat until light and fluffy. (it will curdle at first, and be a bright yellow, just keep mixing until it gets fluffy and lighter in color.
  • Add the powdered sugar, in 1 cup increments, beating in between, until light and fluffy.
  • Spread on top of the crust layer. Place in fridge to chill while you prepare the top layer.

For the top layer:

  • Prepare the double boiler again, and place the chocolate squares, butter and heavy cream in a heat proof bowl (I just washed out the bowl I used for the crust layer and used that one again). Whisk until melted and smooth. Remove from heat and let cool on counter for 10-15 minutes.
  • Pour on top of the bars, and smooth out. Chill in fridge for at least 15-20 minutes to let the chocolate set.
  • Remove bars from pan and cut into small squares. Store in fridge.
  • Enjoy!


Calories: 234kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 122mg | Potassium: 77mg | Fiber: 2g | Sugar: 17g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Keywords: bar candy, Nanaimo
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
50 Responses
  1. Donna Choffo

    My family has been making these for years but we called them Fudge Meltaways. They were found in the Betty Crocker Christmas Cookie Cookbook. Instead of cocoa powder it called for Baker’s unsweetened chocolate for both the bottom layer and the top. The fact that the top is unsweetened chocolate makes this bar a lot less sweet. You need to eat the layers together though. It is not something you want to eat the top chocolate off first as it is very bitter. The middle layer is also just powdered sugar, milk and butter. Either way I am sure these are YUMMY!

  2. Carol

    For Nanimo Bars use Bird’s Custard Powder originally from Britain but also made by Kraft Foods in Ontario Canada. We love our Nanaimo Bars here in British Columbia, original recipe from Nanaimo, British Columbia on Vancouver Island.

      1. Sheila H

        My link came up with gift ideas. I typed in vanilla custard powder, wow lots of choices, so you recommend one or have a favorite? If like to try this but not sure on the powder. Thank you

  3. Rebecca

    Hello. What would you say is a good substitution for the walnut? Could I simply add more coconut? Or perhaps more crushed cracker? If so do you think it is a straight volume to volume switch? Thanks!

  4. Linda

    If you use vanilla powder in these bars, they are NOT Nanaimo bars and should not be called such. (they are wanna-be bars) That said, it is nice to see Nanaimo bars gaining popularity in other parts of the world. This takes me back…..

    1. Linda

      Sorry, I meant to say vanilla pudding powder. Also, when I learned to make these over 40 years ago, the bottom layer WAS baked and recipes can still be found that instruct baking in the oven….

    2. Leah Camara

      I live in the US and want to make this recipe ( I had them once when visiting a friend in Canada. However I have never seen custard powder in any store and I bake often. What can I use in place of the “powder”?

  5. Vanessa Walker

    My Husband grew up on Vancouver Island near to Nanaimo, his Dad actually knew the woman who created this recipe.

    1. Carol

      5 stars
      Yes, this is the original recipe for Nanaimo Bars, I would never use vanilla pudding in the middle instead of custard power! NOT the same. I live in B.C. lower mainland, Vancouver area, born and raised here and we have been making this recipe forever. Thank u Vanessa for posting the original. I noted the year 2017 and it is now 2020 but some things never change. I also have sent this same recipe to people on other sites that do not have the right ingredients that go into this bar as they also use vanilla pudding in place of custard and I get offended that they can call it Nanaimo Bar – there is no replacement. That is my rant for the day, lol. C

  6. Debra

    I made these today, still working on the top layer, it wasn’t near as thick as your pic so I made another batch. Hopefully they will be delicious!

  7. wendyworldly

    I have just made these for the second time. I took the first batch to my hairdressers yesterday and as always they were a huge hit with everyone. I compared my usual recipe with yours and found mine called for less sugar (1/4 cup) in the base and more (2 cups) crushed biscuits (which is probably why I was having problems with the base crumbling, also as I live in Oz, we can’t get graham wafer crumbs so I have been experimenting with different biscuits, this time I is digestives which seems to work well). I did cut the sugar down. I was inspired when I reached into the fridge when I noticed the carton of eggnog to use that instead of the cream in the middle layer. Judging from licking the beaters these are going to be extra good! Why didn’t I think of this before???

  8. wendyworldly

    I’m a 62 yr old Canadian woman who’s made many Nanaimo bars and these are amazing!!! There isn’t any need to use a double boiler either for the custard or the top layer. For the custard, just put it all on low heat and stir til it thickens up. For the top layer, melt the chocolate and butter together in the microwave on med low until the chocolate is mostly melted, then stir. Perfect!

  9. Alyssa Sorenson

    This is very similar to a recipe my family calls prayer bars -we usually make as part of out Christmas candy “baking” – we use vanilla pudding in the middle layer 🙂

  10. Cheryl Atwood

    Shawn – I am Elder Atwood’s mom. I made these for his homecoming and they were wonderful. We couldn’t find the vanilla custard powder so I used about 1/2 a small package of French Vanilla pudding plus a teaspoon of vanilla. It worked just fine and Cody said they tasted legit. Thanks for sharing this recipe and for being so kind to my son.

  11. Frances

    I make these often too…..very similar recipe – love it with the coconut bottom! Birds Eye Custard powder – a staple that lasts FOREVER and it gives the center a delicious taste. I sometimes cheat and make a double center recipe, as that’s the best part (and my dish is a bit bigger than called for – the more the merrier)…lol. Make them often here, as a matter of fact….this looks so scrumptious that my daughter (who loves to bake all the time) is about to make them shortly!

  12. Lorena

    That would be Bird’s Custard for the vanilla custard powder. No, pudding is not the same. Neither are the store-bought ones. And the several recipes I’ve seen before have never had cream in the chocolate topping. I may have to give that a try this year. It never really feels like Christmas season until I’ve made Nanaimo bars and shortbread cookies. And these puppies really are rich.

    1. Shawn

      Hi Lorena, I like the cream in the topping because it’s more of a rich ganache and it’s slightly softer than just straight chocolate. I’m excited to share a variation of this decadent dessert with you guys in early December! 😉 Perfect for the holiday season! 🙂

  13. Marsha

    This is basically the same recipe that I have….but I find it way easier to use the microwave for the top and bottom layers(using middle power instead of high power)…..
    I love these bars!!

  14. Cookin Canuck

    I grew up eating Nanaimo bars and they are one of my all-time favorite desserts. Every time I go back to Vancouver and Victoria to visit family, I ALWAYS have to pick up some Nanaimo bars. Yours look perfect, Shawn!

  15. diana

    Welcome to Canada!
    We make our Nanaimo (pronounced nah-nigh-moe) bars from scratch, but you can buy them at large grocery stores pretty much anywher in Canada. And in all different flavours for the custard layer. Although I prefer the classic Nanaimo bars. There are also reverse Nanaimo bar recipes with a chocolate-flavoured custard centre and white icing.

    Butter tarts are Canadian!! Many people like them plain. Others like walnuts or raisins in their butter tarts. Another popular square is date squares, which are called date squares in eastern Canada and used to be called matrimonial bars in western Canada (I think because they were served at bridal showers and wedding teas). Blueberry pies are popular in eastern Canada while Saskatoon berry pies are popular in the prairie provinces. Bakeapples are popular berries in Newfoundland.

    I wish you a wonderful and tasty time experimenting with Canadian baking recipes. LOL

  16. trendy womens clothing

    Hey! My name is Savanna and I love your blog! These bars look so delicate, creamy and rich, a sure fire way to have a great dessert! I just discovered your blog and I love it! Thanks for running such a great site!

  17. Marilyn

    I am a transplanted Canadian living outside Austin,TX. Nanaimo Bars are really popular but virtually unheard of in the South. They freeze unbelievably well so make for great Christmas baking. Many people will flavor the custard layer and tint it to match. Mint, orange, spearmint etc. Most Canadian grocery store bakeries carry them and frequently in different flavours. I have found custard powder in the international section of many US grocery stores.

  18. Sandra

    I am Canadian. Nanaimo bars are almost always served at weddings and church activites. It’s just part of our culture, that being said, most everyone picks them up at Costco. People don’t make them from scratch. Glad that I finally found a recipe for them. (Although I have never heard of custard powder either. Hope I can find it at the grocery store.) Thanks for posting your recipe.

    1. marion

      I have been making Nanaimo Bars for years and yes I live in Canada……Harry Hornes Custard powder or Birds Custard Powder works great…

    2. Tara

      I disagree that everyone buys them. I have yet to taste bought ones that taste good. In fact they’re downright gross. Homemade is all we do and most I’ve ever tasted are homemade.

      1. Laurie jacobson

        I live in Nanaimo, well very close, and this is the best rendition of the pronunciation.
        Well it’s more Na neye Mo.
        Funnily enough I have never made these although I have eaten them on occasion.
        Give me lemon! Or the ones like this with a peanut butter rice krispie square bottom.
        I know them as yummy squares.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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