Nanaimo Bars
A delicious no-bake dessert with three rich layers: a chocolatey crumb base, creamy vanilla custard, and a glossy chocolate top.
Ingredients
Main Ingredients
- 6 oz 6 oz graham crackers (about 1 3/4 cups finely crushed)
- 1 cup 1 cup unsweetened flaked coconut
- 1 cup 1 cup butter, room temperature, divided (you’ll use most for the layers + a little for the chocolate topping)
- 5 Tbsp 5 Tbsp unsweetened cocoa powder
- 1/4 cup 1/4 cup white sugar
- 1 egg 1 egg, lightly beaten
- 3 Tbsp 3 Tbsp heavy cream
- 2 Tbsp 2 Tbsp instant vanilla pudding powder
- 2 cups 2 cups powdered sugar, plus extra for dusting
- 4 oz 4 oz semisweet baking chocolate (about four 1-oz squares)
Optional Ingredients
- 1/2 cup 1/2 cup finely chopped almonds (adds crunch and nuttiness)
- Extra coconut (for a slightly more textured base)
- A tiny pinch of salt (balances sweetness beautifully in the custard layer)
Instructions
Preparation
- Line an 8×8-inch pan with parchment paper, leaving a couple of inches hanging over the sides.
- Chill very soft or melty butter briefly if needed.
Mixing / Assembling (Bottom Layer)
- Crush graham crackers into fine crumbs.
- Add coconut and almonds (if using) and pulse until combined.
Cooking (Chocolate Base Binder)
- Set a heatproof bowl over a pot of simmering water.
- Add butter, cocoa powder, and white sugar until melted and smooth.
- Pour in the beaten egg gradually, stirring until mixture thickens.
- Remove from heat and stir in crumb mixture until coated.
- Press the mixture into the bottom of the prepared pan firmly.
Resting / Setting (Creamy Center Layer)
- Beat butter with heavy cream and pudding powder until fluffy.
- Gradually add powdered sugar and beat until smooth.
- Spread the vanilla layer evenly over the base and chill for about 30 minutes.
Finishing (Chocolate Top Layer)
- Melt semisweet chocolate with remaining butter until smooth.
- Spread melted chocolate over the chilled vanilla layer and let set.
Slicing Like a Pro
- Lift out the slab using the parchment overhang and transfer to a cutting board.
- Warm a knife under hot water and wipe dry before slicing.
Notes
Chill the center layer until firm before adding chocolate. Dust with extra powdered sugar for classic finish.