The Ultimate No-Bake Nanaimo Bars: A Classic Canadian Favorite
Nanaimo bars are a beloved Canadian dessert—rich, indulgent, and absolutely no-bake. Made with layers of chocolate, coconut, graham cracker crumbs, and a smooth custard filling, these bars are super simple to make and a guaranteed crowd-pleaser.
Now, let me ask you—how many times have you used a hair dryer in the kitchen?
I’m already at two times. The first was to rescue a batch of Swiss meringue buttercream that looked like cottage cheese soup (yum?). I was on the verge of tossing it but decided to experiment instead. A little heat from my hair dryer on the mixer bowl, and miraculously—it came together better than ever.
The second time? These Nanaimo bars. Because yes, I can be a bit extra when it comes to presentation.
So, What Exactly Are Nanaimo Bars?
Named after the city of Nanaimo in British Columbia, this retro treat dates back to the 1950s. The bars consist of three decadent layers:
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A chocolate, coconut, and graham cracker crumb base
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A smooth, custard-flavored frosting center
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A glossy layer of chocolate ganache on top
Their signature feature is the vibrant yellow custard layer, traditionally made using Bird’s Custard Powder, which gives it that nostalgic vanilla flavor.
I’ll be honest—Nanaimo bars weren’t always my favorite. I used to find them a bit bland and overly chewy… until I tried a properly made one. My opinion changed the moment my friend Karen shared a batch from a cozy Italian bakery nearby. That was it—I was hooked. And when she told me her homemade version was even better? I had to try it for myself. Spoiler: she was right. These are the best Nanaimo bars I’ve ever had.
Why a Hair Dryer?
Ah yes, back to the hair dryer. It made another appearance here when I wasn’t happy with how the top chocolate layer looked. It had hardened unevenly, and that just wouldn’t do. So I gently melted it with the hair dryer to smooth it out.
In the end, I decided to double the chocolate layer entirely (because more is more, right?). The recipe below reflects that updated amount. And before anyone worries about kitchen hygiene—I kept most of the bars for myself, and yes, my hair dryer is sparkling clean. These days, I’d probably use my kitchen torch anyway (though that’s arguably more hazardous).
What Do Nanaimo Bars Taste Like?
They’re an irresistible mix of vanilla, chocolate, and coconut. The custard powder gives that distinct flavor you just can’t replicate. While some try to sub in vanilla pudding or cornstarch, it’s not quite the same. Still tasty, sure—but not authentically Nanaimo.
Coconut & Chocolate Tips
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Coconut: Use finely shredded unsweetened coconut if possible. It really improves the base’s texture.
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Chocolate: A high-quality dark or semi-sweet chocolate makes all the difference. I typically use Callebaut, but even chocolate chips will do in a pinch.
If You’ve Never Liked Nanaimo Bars…
Try this version. Seriously. I used to be in the same boat—and now I’m plotting a full Nanaimo Bar Cake (yes, really).
Tips for Success
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Stick to finely shredded coconut for a better-textured base.
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Use Bird’s Custard Powder for an authentic flavor. Substitutes won’t yield the same result.
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Dutch-processed cocoa is great, but regular unsweetened cocoa works too.
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Use quality chocolate if you can—but no shame in using chips!
Ingredients
For the Base:
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½ cup unsalted butter
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¼ cup granulated sugar
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3 Tbsp Dutch-processed cocoa powder, sifted
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1 large egg, lightly beaten
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1 tsp vanilla extract
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2 cups graham cracker crumbs
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1 cup finely shredded unsweetened coconut
For the Custard Layer:
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¼ cup unsalted butter, room temperature
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2 cups powdered sugar
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2 Tbsp custard powder
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3 Tbsp milk, room temperature
For the Chocolate Topping:
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8 oz dark or semi-sweet chocolate, chopped
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2 Tbsp unsalted butter
Directions
To Make the Base:
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Grease a 9x9" baking pan and line it with parchment.
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Combine butter, sugar, and cocoa in a heatproof bowl over simmering water. Whisk until smooth.
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Slowly whisk in the egg and vanilla. Continue whisking until the mixture thickens into a pudding-like texture.
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Remove from heat and mix in the graham crumbs and coconut.
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Press firmly into the prepared pan and chill while making the custard.
To Make the Custard Layer:
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Beat the butter and powdered sugar until fluffy. Add the custard powder and milk. Mix until completely smooth.
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Spread evenly over the chilled base and return to the fridge for at least 30 minutes.
To Make the Chocolate Layer:
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Microwave the chocolate and butter in a bowl for 30 seconds. Stir. Continue in 10-second bursts, stirring each time, until fully melted.
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Pour over the custard layer and smooth out. Chill for at least 1 hour until firm.
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Slice with a hot serrated knife for clean edges.
Final Note
The original recipe uses half the amount of chocolate and butter for the top, but I prefer a thicker layer—just be aware it’ll be a bit tougher to slice.
Also, while you can mix the custard by hand, I used a stand mixer for ease.