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Small Pastries

Nanaimo Bars

Nanaimo bars are Canada's no-bake squares: a chocolate, coconut and graham crumb base, a vanilla custard butter icing and a chocolate top.
Recipe Nanaimo Bars
  • Difficulty Easy
  • Preparation 30 minutes
  • Cooking 5 minutes
  • Servings for 16 bars

Nanaimo bars are the best-known Canadian sweet: no-bake squares in three layers, a base of graham crumbs, coconut, almonds and cocoa bound with a cooked egg, a thick yellow icing of butter, icing sugar and custard powder, and a thin top of semi-sweet chocolate.

They are named after Nanaimo, on Vancouver Island in British Columbia. Similar recipes appear in local cookbooks of the early 1950s, and the name Nanaimo bars was in print by 1953. In 1986 the city held a contest for the definitive version: Joyce Hardcastle’s recipe won and became the official one, the recipe followed here.

Across Canada they are a fixture of Christmas baking trays, cut into small squares because they are very rich.

Ingredients for 16 bars

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Method

  1. Line a 20 cm (8 inch) square pan with baking parchment, leaving some overhang on two sides to lift the bars out later. For the base, put the butter, the sugar and the cocoa in a heatproof bowl set over a pan of simmering water and stir until melted. Add the beaten egg and keep stirring for 2 to 3 minutes, until the mixture thickens.
  2. Take the bowl off the heat and stir in the graham crumbs, the coconut and the almonds. Press the mixture firmly and evenly into the pan, using the bottom of a glass, and refrigerate for about 15 minutes, until firm.
  3. For the custard layer, beat the softened butter, the cream, the custard powder and the icing sugar until light and smooth. Spread it evenly over the base and refrigerate for about 30 minutes, until firm to the touch.
  4. For the top, melt the chocolate with the butter over low heat, stirring, and let it cool until barely warm but still liquid. Pour it over the custard layer and tilt the pan so it covers it in a thin, even coat.
  5. Refrigerate for at least 1 hour, until the chocolate has set. Lift the slab out of the pan with the parchment and cut it into 16 squares with a sharp knife dipped in hot water and wiped dry. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Walnuts or pecans can replace the almonds, and finely crushed digestive biscuits the graham crumbs. Popular variations flavor the middle layer with peppermint, mocha or peanut butter. Milk can be used instead of cream in the icing.

Tips

Custard powder gives the middle layer its pale yellow color and vanilla flavor; if you cannot find it, use the same amount of instant vanilla pudding mix. Stir the base constantly over the simmering water once the egg goes in, so it cooks and thickens without scrambling. Press the crumb base firmly into the pan, and chill until each layer is firm before adding the next. Let the melted chocolate cool until barely warm but still pourable, or it will melt the icing. Cut the bars cold, with a sharp knife dipped in hot water and wiped dry between cuts.

Storage

Keep the bars covered in the fridge for up to 1 week, and take them out about 10 minutes before serving. Wrapped well, they freeze for up to 1 month: thaw them in the fridge.

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