Best No-Bake Nanaimo Bars Recipe: Classic Canadian Treat

A Rich Canadian Icon

Nanaimo Bars are the ultimate no-bake dessert hailing from Nanaimo, British Columbia, and have become a beloved Canadian classic since the 1950s. This decadent three-layer bar features a crunchy chocolate-coconut base, a creamy custard middle, and a glossy dark chocolate topping. With no oven required, it’s perfect for holiday platters, potlucks, or gifting. The combination of textures—crisp, creamy, and smooth—makes every bite irresistible. Whether you’re new to Canadian desserts or a longtime fan, this recipe delivers authentic flavor with minimal effort.

Why You’ll Love This Recipe

Making Nanaimo Bars at home allows you to customize the sweetness and richness to your taste. Use high-quality dark chocolate for a sophisticated finish, or add a touch of sea salt for modern flair. The custard layer, made with real custard powder, gives it that signature vanilla flavor that store-bought versions can’t match. Best of all, it sets perfectly in the fridge, making it ideal for make-ahead entertaining. This recipe stays true to tradition while being easy enough for beginners to master on the first try.

Ready to indulge in a true Canadian treasure?
Dive into the full recipe below and create these iconic no-bake bars today!

Best No-Bake Nanaimo Bars Recipe: Classic Canadian Treat

Recipe by Next DeliciousCourse: DessertCuisine: CanadianDifficulty: Medium

Servings

16

servings

Prep time

25

minutes

Cooking time

00

minutes

Calories

290

kcal

Ingredients

• 100g unsalted butter

• 50g caster sugar

• 5 tbsp cocoa powder

• 1 large egg, beaten

• 200g digestive biscuits, finely crushed

• 100g desiccated coconut

• 50g almonds, finely chopped (optional)

• 4 tbsp double cream

• 3 tbsp custard powder (e.g., Bird’s)

• 125g unsalted butter, softened

• 250g icing sugar

• 150g dark chocolate (70%)

• 50g unsalted butter

Directions

• Line a 20cm (8-inch) square tin with baking parchment.
• In a heatproof bowl over simmering water, melt 100g butter, sugar, and cocoa powder, stirring until smooth.
• Whisk in the beaten egg gradually; cook for 2–3 minutes until thickened (do not boil).
• Remove from heat. Stir in crushed biscuits, coconut, and almonds (if using).
• Press mixture firmly and evenly into the prepared tin. Chill for 10 minutes.
• For the custard layer: Beat 125g softened butter, double cream, and custard powder until fluffy.
• Gradually add icing sugar, beating until smooth and pale.
• Spread custard mixture evenly over the chilled base. Refrigerate for 10 minutes until firm.
• Melt dark chocolate and 50g butter in the microwave in 20-second bursts, stirring until smooth.
• Pour over the custard layer and spread evenly. Tap tin gently to level.
• Refrigerate for at least 2 hours until chocolate is fully set.
• Remove from tin using parchment. Cut into 16 squares with a hot knife for clean edges.

Notes

• Use Bird’s Custard Powder for authentic flavor; vanilla pudding mix is not a direct substitute.
• Press the base firmly to prevent crumbling when cut.
• Wipe the knife with a warm damp cloth between cuts for neat squares.
• For a festive twist, top with crushed candy canes or sprinkles before the chocolate sets.

Nanaimo Bars are more than just a dessert—they’re a slice of Canadian heritage. Named after the city of Nanaimo on Vancouver Island, this no-bake treat has been a staple in cookbooks and holiday tables since the 1950s. The bottom layer combines chocolate, coconut, and graham-like crumbs into a fudgy base. The middle is a buttery custard icing made with real custard powder, giving it a distinct vanilla flavor.

Finally, a firm dark chocolate topping seals the deal. Requiring no oven, it’s perfect for summer gatherings or when you want a show-stopping dessert without the fuss. This recipe stays true to the original while ensuring each layer sets perfectly. Once chilled and cut, these bars reveal beautiful layers that impress every time. Enjoy them with coffee, tea, or as a sweet gift—Nanaimo Bars are always a crowd-pleaser.

Storing Tips for Nanaimo Bars and Conclusion

• Refrigerate: Store in an airtight container in the fridge for up to 1 week. Layer parchment between bars to prevent sticking.
• Freeze: Wrap individual squares in plastic wrap, then foil. Freeze for up to 3 months. Thaw in fridge overnight.
• Room Temperature: Keep at cool room temp for up to 2 days in an airtight container—best in cooler climates.
• Avoid Heat: Chocolate topping softens above 75°F (24°C).

Conclusion: Nanaimo Bars are the perfect make-ahead dessert that combines rich flavors and stunning presentation with zero baking. Whether for holidays, potlucks, or gifting, this Canadian classic never fails to impress. With proper storage, you can enjoy them fresh for days—or freeze a batch for instant sweet cravings. Master this recipe once, and it’ll become your go-to no-bake treat.

FAQs