This recipe is part of a series featuring popular holiday desserts in my family. The last recipe was a German cookie recipe that my mother would make every year for Christmas. So I thought for this next recipe I should do something purely Canadian. I sought out the advice of my wife and co-workers and asked them what traditional Canadian Christmas baking brings to mind. My wife's answer came without hesitation: Nanaimo Bars!
Which she also happened to crave during her pregnancy and is incredibly difficult to find pre-made during the summer months by the way.
I received the same response from almost all of my co-workers to who I asked the question too. While a few of them said they make some kind of secret cookie recipe with their families almost all of them said Nanaimo bars are about as traditional as it gets.
Which led me to my next question:
How do you actually make these delicious looking treats? I'd only ever bought them pre-made or seen them at Holiday bake sales. It turns out they are surprisingly easy to make despite taking a good 40 minutes to prepare (but this is mainly due to having to chill chocolate in the fridge etc.), so plan ahead and set an afternoon aside when making these. The fact that Nanaimo bars are a no-bake dessert, makes them ideal as a side project while cooking supper in the oven.
Featured in: Christmas Day Dinner Ideas.
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A Little History
Nanaimo bars are named after the town of Nanaimo, BC where depending on who you ask, you will get various answers as to the recipes' heritage.
The first published version of this recipe was first published in the 'Nanaimo Hospital Cookbook' under "chocolate squares", and didn't appear in print as Nanaimo bars until it was published in the Vancouver Suns Edith Adam's Cookbook.
Others say that these delicious squares were first called London fog bars and the recipe was sent with families from London as they sailed to Canada to settle in the coal town now known as Nanaimo. Regardless of who was actually behind the invention of this recipe, it can be said with utmost certainty that the Nanaimo Bar as we know it today is a clearly Canadian dessert.
Real Canadian Nanaimo Bars
First things first, make sure you have all the ingredients on hand before you begin. You don't want to be running around looking for stuff while you make this!
Besides the following ingredients, you will also need an 8" x 8" square casserole dish, parchment paper, a mixer with a whisk attachment, a spatula, a pot of water, and a bowl to use as a double boiler.
Nanaimo Base:
- ¾ cup of unsalted butter melted
- ¼ cup sugar
- 4 tablespoon water
- 6 tablespoon cocoa powder
- 1 cup finely shredded coconut
- 2 cups graham wafer crumbs
- ¼ cup ground almonds
Buttercream Filling:
- 1 cup butter, softened
- 8 tablespoon 35% whipping cream
- 4 tablespoon vanilla custard powder
- 3.5 cups icing sugar
Chocolate Ganache:
- 6 oz semi-sweet baker chocolate
- 4.5 tablespoon unsalted butter
Instructions
Once you have all the ingredients together, prepare an 8" x 8" square cookie dish or casserole pan by lining it with parchment paper.
- Melt the butter, sugar, and cocoa powder in a double boiler (a bowl set over a pot of simmering water). Once mixed together and liquid, add the almonds, graham crumbs, and coconut. If the base mixture seems too thick add some of the water to the mass to make it more pliable. You want the Nanaimo base to be moldable yet hold together. Press the base into the parchment lined pan.
- Chill the base in the fridge until firm, about 15 to 20 minutes.
- While the base is chilling, add the softened butter, icing sugar, and custard powder to an electric mixer. Beat the butter and sugar mix until creamy, fluffy, and has the consistency of icing. Slowly add the 8 tablespoon of whipping cream and continue beating until the cream is incorporated. The icing should be smooth and have a velvety texture.
- Once the graham crust base has set, use an offset spatula and spread the icing mixture evenly over the base layer. Again return the dish to the fridge to let the icing set, about 10 minutes.
- Melt the remaining semi-sweet chocolate and butter over the double boiler on low heat. Once the buttercream icing layer has set, pour the chocolate ganache over the Nanaimo Bars and again using an offset spatula, spread the chocolate over the top.
- Refrigerate one more time for at least half an hour to ensure everything is nice and cold, then cut the Nanaimo Bars into whichever shape or size you like!
Looking For More Holiday Baking?
- Vanillekipferl Cookies
- Traditional Shortbread Cookies
- Hazelnut Meringue Cookies
- Candied Almonds
- Chocolate Meringue Cookies
Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook. For more from scratch recipes, follow me on Facebook & Pinterest.
Recipe
Canadian Nanaimo Bars
Equipment
- 1 electric hand mixer or
Ingredients
Nanaimo Base:
- ¾ cup unsalted butter melted
- ¼ cup sugar
- 4 tablespoon water
- 6 tablespoon cocoa powder
- 1 cup shredded coconut
- 2 cups graham wafer crumbs
- ¼ cup ground almonds
Buttercream Filling:
- 1 cup butter softened
- 8 tablespoon 35% whipping cream
- 4 tablespoon vanilla custard powder
- 3.5 cups icing sugar
Chocolate Ganache:
- 6 oz semi-sweet bakers chocolate
- 4.5 tablespoon unsalted butter
Instructions
- Prepare a deep cookie dish or casserole pan by lining it with parchment paper.
- Melt the butter, sugar, and cocoa powder in a double boiler. Once mixed together and liquid, add the almonds, graham crumbs, and coconut. If the base mixture seems too thick add some of the water to the mass to make it more pliable. You want the Nanaimo base to be mold-able yet hold together.
- Chill the base in the fridge until firm, about 15 to 20 minutes.
- While the base chills, add the softened butter, icing sugar, and custard powder to an electric mixer. Beat the butter and sugar mix until creamy, fluffy and has the consistency of icing. Slowly add the 8 tablespoon of whipping cream and continue beating until the cream is incorporated and velvety.
- Once the graham crust base is firm, use an offset spatula and spread the icing mixture evenly over the base layer. Return the dish to the fridge to let the icing set, about 10 minutes.
- Melt the remaining semi-sweet chocolate and butter over the double boiler on low heat. Once the icing has set in the fridge, pour the chocolate ganache over the Nanaimo Bars and using an offset spatula, spread the chocolate over the top.
- Refrigerate one last time for half an hour to ensure everything is nice and cold.
- Cut the Nanaimo Bars into whichever shape or size you like!
Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This post contains affiliate links for which I may be compensated if a purchase is made through the links provided. For more information please read my affiliate disclosure.
Nicole
I’m planning on trying to make these this holiday season - my mom’s side of the family came from Canada and my dad’s came from Germany so I’m incorporating desserts from both places. My issue is that my daughter is allergic to tree nuts. Can I substitute something else for the almonds? Leave them out? Thanks!
Chef Markus Mueller
Hi Nicole, you could substitute the ground almonds with oat flour, or even regular all purpose flour. The end result may change though of course.
Carm
Hi Nicole I have a son whose allergic to peanuts and nuts so I just omit them in recipes or use another nut like almonds. If she can eat use hazelnuts
Suzanne Mullin
best bars I've ever made and very easy recipe
Chef Markus Mueller
Thank you Suzanne, glad you liked the recipe.
Sarah
Birds custard powder is not vanilla flavoured does that make a difference? I have a Bach cooling now that I used vanilla pie powder?. I am worried I have ruined the filling!
Chef Markus Mueller
Hi Sarah, you will probably be ok, though the texture of the filling may be a little different. I have never used vanilla pie filling powder as a substitute, so I can't speak to how it would turn out. I would love to know how it does turn out though. Send me a note when it's done with an update!
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8380 calories?? In one pan???
Chef Markus Mueller
Hi Jenny, I just re-ran the numbers through Cronometer (nutritional calculator) and the correct calorie count is 6263.9 kcal for the whole batch. That's 522 kcal per portion if you cut the recipe into 12 pieces. Hope that helps.
Chef Markus
Good Bitee - Homemade Food
This is my mother’s recipe! Hers were called Flanagans Fancies. I will only eat these as I find that the storebought Nanaimo’s are way too sweet for me. They are a Christmas tradition, however, I have to hide them from my sons as they will eat them all if they can find them!
Joanne
If I’m making the bars can I use the boxed pudding powder I add cream , to make my stove top vanilla and chocolate pudding, custard?? I wanted to make them today.
Icing sugar ? The canned one in the baking section?
Chef Markus Mueller
Hi Joanne, I'm not sure I am fully understanding your question. You want to use boxed pudding powder to make the custard filling?
Unfortunately that wont work as the "boxed pudding powder" is not the same as custard powder, and will produce a filling that is not the correct texture or consistency. You could in theory use less liquid then the box calls for to make a thicker "pudding" but I have never done this and strongly caution against it. The main problem with boxed "pudding mix" is that it will not set solid in the fridge.
You will need to use either a boxed custard filling such as Birds custard powder> which I referenced in the recipe post above, or you can make a vanilla buttercream style filling completely from scratch which will set solid (think of real cupcake icing which sets solid when cold).
Hope that answers your question.
sasire
Do these need to be stored in the fridge, or are they okay at room temperature?
Chef Markus Mueller
Hey! The Nanaimo Bars should be stored in the fridge to keep the buttercream filling stiff. You can take them out of course to serve at room temperature but they will start to soften.
Anita
I'm so excited to make these - I have never made them before and you make it sound so simple BUT I'm just reading and the list of ingredients say 8 Tbsp of whipping cream but in the method it says to add 4........ Now I can not see where to add the other 4 OR is this just a typo (I get it because I'm the queen of typo's lol ) but if it is which one is it?? I don't want to add too much or not enough and what size a pan?? I need to make lots (To take to my Husband work) so would it be ok to double it??
Chef Markus Mueller
Thank you for pointing out the discrepancy! You are correct it is a typo!. The correct amount is 8 tbsp of whipping cream. I used a 5x5 inch casserole dish to make this recipe, if you are making a big batch I would double the recipe and use a 9 x 5 inch pan.
I have updated the recipe post to reflect this!
Have fun make the nanaimo bars!
Holly
What is custard powder?
Chef Markus Mueller
Hi Holly, custard powder is a pre-packaged custard mix that you usually add water to to make a custard filling. Bird's Custard is the brand name for the original powdered, egg-free imitation custard powder, and is one of the traditional ingredients used to make nanaimo bars.
Soniya
These bars looks so delicious and tempting!! You have explained it so well.. can't wait to try it for 4th of July get-together.pasty!
Markus Mueller
Awesome! I would love to see a picture of yours! Take one and tag me on social media!
Roxana
Nice to know about nanaimo bars. They look really so tasty. I like all those flavors.
Marvellina | What To Cook Today
I never knew about Nanaimo Bar but definitely pinning this!
Markus Mueller
Really!??? It really must be a Canadian specialty! I thought they where more well known!
Heidy L. McCallum
I don't think I have ever had the pleasure of a Canadian Nanaimo Bar, which makes me sad that I have been missing out on a delicious treat. I definitely will have to try making a batch now.
Markus Mueller
You are missing out! They are so good! If you m ake these, take a picture and tag me on social media! I'd love to see your result!
shelby
As close as I have lived to Canada all my life, I have never tried these bars. They look delicious and I can imagine how good they must be! That buttercream filling grabs me big time!
Markus Mueller
O no! You'll have to make a trip across the border and bring some home!, Better yet make them yourself! The recipe may seem involved, but it's really quite straight forward.
Traci
I don't think I've ever had nanaimo bars, but sure looks like I'm missing out! And I have all those ingredients on hand at all times, sooooo, yay! Thanks for sharing this fun recipe 🙂
Markus Mueller
You're welcome!
Gloria @ Homemade & Yummy
It has been a long time since I had these. They are always a hit and so delicious. Perfect for the cookie exchange too.
Markus Mueller
Oh I like the idea of a cookie exchange! Great idea for next year!
Teresa
My mother and I were just talking about the dessert platters she and I used to make for Christmas when I was growing up. Nanaimo bars were always the first thing to disappear from the tray. It's good to see that making these from scratch is coming back into vogue. Your recipe looks perfect and your execution is lovely!
Markus Mueller
Thank you! These are always the first to disappear at my place aswell!
Marie-Pierre Breton
I'm sooo doing your nanaimo bars this christmas! I'm sure the extra work from making them from scratch is worth it! Ok... gotta clean up that saliva mess I've just did on my computer.;) c ya
Markus Mueller
It really is worth it! Let me know how it goes!