Skip to content
Nanaimo bars recipe – Canadian no-bake chocolate bars | Nordmad
Dessert

Nanaimo bars recipe – Canadian no-bake chocolate bars | Nordmad

Three layers of pure luxury with no baking: a crunchy chocolate-coconut base, creamy vanilla custard layer and dark chocolate topping. An iconic Canadian dessert from British Columbia.

TraditionalEverydayGatheringChristmasDessertCanadian
Shopping List
Rate:
30 min total
16 servings
Easy

Ingredients

servings
Units

  • Base

    • 3.5 oz butter
    • 1.8 oz sugar
    • 3 tbsp cocoa powder
    • 1 stk egg, beaten
    • 7.1 oz digestive biscuits, crushed
    • 1.8 oz desiccated coconut
    • 1.8 oz walnuts, chopped

  • Middle layer

    • 2.6 oz butter, softened
    • 3 tbsp custard powder or prepared custard
    • 8.8 oz icing sugar
    • 2 tbsp milk

  • Chocolate topping

    • 5.3 oz dark chocolate
    • 2 tbsp butter

Instructions

  1. 1

    Make the base

    1. Melt butter, sugar and cocoa in a saucepan over low heat. Stir in the egg and cook gently, stirring, for 2 minutes until slightly thickened.
    2. Mix in the crushed biscuits, coconut and walnuts. Press firmly into a lined pan (approx. 20×20 cm). Refrigerate.
    10 min
    PotBowl
  2. 2

    Make the middle layer

    1. Beat softened butter, custard powder, icing sugar and milk into a smooth, creamy mixture. Spread evenly over the chilled base.
    5 min
    Bowl
  3. 3

    Chocolate topping

    1. Melt chocolate and butter over a water bath. Pour evenly over the custard layer. Refrigerate for at least 2 hours.
    5 min
    Pot
  4. 4

    Cut into bars

    1. Remove from the fridge 5 minutes before cutting. Cut into 16 bars with a sharp knife.
    5 min
    Knife

Explore destinations

CanadaFood from around the world

Explore more

More dessert recipes

Details

Dietary

Allergens

GlutenDairyEggsNuts

Storage

Fresh

  • • Duration: 5 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge. Keeps well for up to 5 days.

Tips

Preparation

  • • Crush the biscuits in a freezer bag with a rolling pin for an even consistency.

Cooking

  • • Melt the chocolate slowly over a water bath – direct heat can cause it to separate.

Serving

  • • Serve cold straight from the fridge. They cut more neatly when fully chilled.

Author

N

Nordmad

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

N

Nordmad