Nanaimo bars are a traditional Canadian dessert and literally one of the best treats on a cookie tray! A chocolatey base is topped with a sweet buttery layer and more chocolate.
These rich little bars can be made ahead of time, freeze well, and are totally irresistible.
What is a Nanaimo Bar?
Named after the city of Nanaimo in B.C., Canada, Nanaimo bars have 3 layers of deliciousness. These bars are something that my Mom always had on every cookie tray along with Thumbprint Cookies and Sugar Cookies! They’re easy to make and even easier to eat, you won’t be able to stop at one (sorry, not sorry)!
- Base: The base of a Nanaimo bar is a chocolate-coconut cookie type base. While some recipes use a base that is no-bake I much prefer when the base is baked (as in the recipe below).
- Middle Layer: This layer is similar to buttercream with the addition of custard powder. I rarely make recipes that require unusual or special ingredients but in this case, custard powder is traditional and worth it! You can get custard powder at most grocery stores near the puddings (or you can order it online here).
- Chocolate Topping: The topping is a simple layer of chocolate. The addition of a touch of vegetable oil keeps the chocolate from cracking when you cut the squares. You can use chocolate baking squares or chocolate chips.
To Make Nanaimo Bars
- Prepare Base per the recipe below. Bake and cool completely.
- Make buttercream layer. Mix butter with powdered sugar, custard powder and a bit of milk until smooth and creamy. Spread over the base and chill while you melt the chocolate.
- Top with Chocolate Melt chocolate with a touch of oil and pour over the buttercream mixture. Either spread the chocolate or pick up the pan and tilt it to spread the chocolate around. Refrigerate.
Once you have spread on the top layer of chocolate, let it sit in the fridge for about 5 minutes. Remove from the fridge and score lines through the chocolate (I use the sharp end of a wooden skewer), this will make the squares easy to cut without breaking the top layer.
It is important that each layer is completely cooled or the middle layer (the buttercream/custard) will melt.
You will need Custard Powder for this recipe. It can usually be found with the puddings in the grocery store and is often found in a canister. You can also order it online on Amazon.
More Dessert Tray Favorites
- Chocolate Mint Nanaimo Bars
- Easy Buckeye Recipe
- Fantasy Fudge
- Millionaire Shortbread
- Easy Snickerdoodle Recipe
- Butter Tarts
- 2 cups graham crumbs
- 1 cup sweetened flaked coconut
- 1 cup chopped walnuts (or pecans)
- ⅔ cup melted butter
- ½ cup sugar
- ¼ cup + 2 tablespoons cocoa powder
- 1 egg
- 3 tablespoons custard powder
- 3 tablespoons milk
- ½ teaspoon vanilla
- ½ cup unsalted butter
- 3 cups powdered sugar
- 5 ounces semi-sweet chocolate chips about ¾ cup
- 2 teaspoons vegetable oil
- Preheat oven to 350°F. Line a 9x9 pan with foil.
- In a medium bowl mix all of the ingredients in the bottom layer until well combined. Press into the prepared pan and bake for 11 minutes. Cool completely.
- Combine custard powder, milk & vanilla. Add butter and mix until combined. Beat in powdered sugar and mix until well combined and fluffy. Spread over the bottom layer and refrigerate.
- Microwave chocolate and oil on 40% power about 45 seconds. Stir and continue to microwave at 15-second increments until smooth & melted. Spread over custard layer and refrigerate for about 5 minutes. Remove from fridge and score lines for cutting.
- Refrigerate 4 hours or overnight and cut into bars.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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