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Home » Recipes » Christmas » Christmas Desserts » Nanaimo Bars (Classic Canadian Recipe)

December 17, 2020

Nanaimo Bars (Classic Canadian Recipe)

Published December 17, 2020 | Julia Frey (Vikalinka)

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Nanaimo Bars are a classic Canadian three layer holiday treat you will fall in love with! These chocolate covered bars are just waiting to conquer the world the same way as it did its home country! 

Curious to taste another Canadian Christmas dessert? Take a look at our Maple Butter Tarts! Or explore the entire Holiday Dessert Section in Christmas Recipe Collection. 

Nanaimo Bars close up

Do you want one? You do but don’t know what they are? It’s okay go ahead and make them anyway! 

Nanaimo Bars and Butter Tarts are both very Canadian!  We wish we could be home with family this holiday season but it’s not in the cards. So instead I am baking an array of Canadian treats.

What are Nanaimo Bars?

Nanaimo bars are a triple layer confection with a crunchy chocolate and coconut base, creamy center and a chocolate glaze. They are very traditional in Canada and are rumoured to be invented in a Nanaimo bakery, the West Coast town we lived just an hour away from. 

Nanaimo bars have a very devout following in its native land. You will understand why once you try one. You’d be forever sold on this triple layer confection with a chocolate coconut base, creamy center and a chocolate glaze. 

top down view of chocolate covered bars sprinkled with flaked salt

When we lived in Canada I barely ever made these delicious bars myself because they would be served at 3 out 4 homes we’d be visiting around Christmas.

Now that we live in England we feel like we NEED to have things that remind us of home, and thus bring us much needed comfort.

Nanaimo Bars process images

How To Make Them

They are quite easy to make, the hardest part is waiting for the layers to set to continue with the recipe.

The process is pretty similar to a cheesecake. The base is a mixture of graham cracker crumbs, cocoa, butter, sugar, dried coconut and one egg. You can successfully use Digestive biscuits if you are in the UK. 

All you do is mix everything and bake quickly for 10 minutes, then add a no-bake custard cream layer and top with melted chocolate. Done!

Nanaimo Bars with all three layers exposed

What sets the middle layer is a custard powder. The powder also gives it that telltale yellow colour. Custard powder is absolutely necessary for true Canadian Nanaimo Bars.

You can use a vanilla pudding mix but it’s won’t be exactly the same. It’s worth tracking Bird’s custard powder online if you can’t find it in your local supermarkets. 

Please, don’t forget to pre-cut your bars when the chocolate is partially set, about 30 minutes after you complete the final layer. This will prevent the top from cracking once the bars are chilled and firm. 

Although not a part of the traditional  recipe, I love sprinkling my Nanaimo bars with flaked sea salt at the end. It gives very sweet bars a much needed balance, not to mention the sea salt looks like a light dusting of snow. Absolutely gorgeous!

chocolate covered bars and a star ornament on top of them

Storing Suggestions

These bars freeze well. In fact that’s how everyone stores them back in Canada. Simply put them in an airtight container with parchment or wax paper between the layers and freeze until needed.

Take out of the freezer 30-40 minutes before serving to allow them to thaw. These bars taste best when served at room temperature. 

More Holiday Bar Recipes:

  • English Fridge Cake Bars
  • Raspberry Cheesecake Bars
  • Blackberry Crumble Bars

This recipe was originally published in 12/2013. Updated with new photos and text and republished in 12/2020.

Nanaimo Bars close up

Nanaimo Bars

Nanaimo bars are a triple layer confection with a chocolate and coconut base, creamy center and a chocolate glaze.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Canadian
Keyword: nanaimo bars
Prep Time: 30 minutes
Cook Time: 10 minutes
Cooling time: 1 hour
Total Time: 40 minutes
Servings: 24
Calories: 317kcal
Author: Julia Frey of Vikalinka

Ingredients

Base

  • 190g/3/4 cup butter melted
  • 50g/1/4 cup sugar
  • 6 tbsp cocoa powder
  • 1 egg large
  • 1 tsp vanilla
  • 220g/2 cups graham cracker crumbs I used Digestive biscuits in the UK
  • 100g/1 cup dried coconut

Middle Layer

  • 125g/1/2 cup butter softened
  • 6 tbsp milk
  • 4 tbsp custard powder I used Bird's Custard powder
  • 625g/4 cups icing sugar

Top Layer

  • 250g/8 oz dark or milk chocolate chopped
  • 2 tbsp butter

Instructions

  • Preheat your oven to 350F/180C. Mix all ingredients for the base in a large bowl. Line your 9 inch X 13 inch pan with parchment paper and pack your crumb mixture firmly into the pan. Bake for 10 minutes. Set aside to cool in the pan.
  • While the base is chilling beat the middle layer ingredients until smooth and spread over the base. Chill for 60 minutes.
  • Melt chopped chocolate with a tablespoon of butter in a double boiler. Or if you don't have one, set a bowl with chocolate over a pot of simmering water and melt your chocolate this way.
  • Spread melted chocolate over the cream layer. Let the chocolate set for 30-40 minutes. Then cut into bars, so your chocolate layer won't crack later when the chocolate hardens. Chill until firm for several hours or overnight.

Nutrition

Calories: 317kcal | Carbohydrates: 38g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 163mg | Potassium: 108mg | Fiber: 2g | Sugar: 29g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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