Nanaimo Bars - 2 (Canadian)

Nanaimo bars are a Canadian national treasure, named after the city of Nanaimo in British Columbia. Three layers, no baking (just a double boiler for the base), and the result is one of the richest, most indulgent bars you’ll ever eat.

The bottom layer cooks on the stove: butter, sugar, and cocoa melted together with a beaten egg until thickened, then mixed with graham or chocolate wafer crumbs, chopped nuts, and shredded coconut. This gets pressed into a pan and forms a dense, chewy foundation.

The middle layer is what makes Nanaimo bars legendary. Butter beaten with cream, custard powder, and powdered sugar creates a thick, vanilla-yellow buttercream that’s sweet, creamy, and impossible to resist on its own. The custard powder is the signature ingredient. It’s not optional and can’t be subbed with vanilla pudding mix (the flavor and texture are different).

The chocolate top is a simple melt of semi-sweet chocolate and butter, poured over the chilled middle layer. It sets firm and glossy, snapping cleanly when you bite through.

Chef Tips

• Cook the bottom layer egg mixture in a double boiler, not direct heat. The egg needs to thicken gradually without scrambling.
• Chill the base and middle layers separately before adding the next. Each layer needs to be firm so they don’t bleed into each other.
• Pour the chocolate topping while slightly cooled but still liquid. Too hot and it melts the buttercream underneath.
• Cut with a sharp knife dipped in hot water for clean edges through all three layers.

Variations

• Use peanut butter in the middle layer for a Nanaimo-Reese’s hybrid.
• Swap the graham crumbs for crushed Oreos for a darker, more intensely chocolate base.
• Add a teaspoon of mint extract to the middle layer for a chocolate-mint version.