Nanaimo bars all cut up, some facing upwards, some on their sides so you can see the layers
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5 from 1 vote

Nanaimo Bars

A top layer of of semi-sweet chocolate, a creamy custard centre, and a chocolatey base made of coconut, graham wafers, toasted walnuts and cocoa.
Prep Time30 mins
Cook Time1 hr
Course: Dessert
Servings: 36 Squares


Bottom Layer

  • 1/2 cup butter
  • 1/4 cup sugar
  • 1/2 cup cocoa powder
  • 1 egg (beaten)
  • 1 tsp vanilla
  • 1 3/4 cups crushed graham wafers
  • 1 cup shredded coconut (unsweetened)
  • 1/2 cup toasted & finely chopped walnuts

Middle Layer

  • 1/2 cup butter
  • 4 tbsp custard powder
  • 2 cups sifted icing sugar
  • 3 tbsp whipping cream

Top Layer

  • 3/4 cup semi-sweet chocolate chips
  • 3 tbsp whipping cream


Make the Bottom Layer

  • In a medium sized saucepan, heat the butter over medium-low heat until melted.
  • Remove from heat and whisk in the sugar and the cocoa powder.
  • Gradually whisk in the beaten egg, then transfer the pot back to the stove pot, and cook, stirring constantly, for 1-2 minutes until thickened. Remove from heat.
  • Stir in the vanilla
  • Stir in the graham crackers, coconut and chopped walnuts.
  • Press the mixture evenly across the bottom of an 8 x 8 inch parchment lined baking pan. Place in the fridge to chill and firm up.

Make the Middle Layer

  • In the bowl of a stand mixer, beat the butter until smooth and creamy.
  • Add the custard powder and icing sugar. Mix until just combined.
  • Add 3 tbsp of heavy whipping cream and beat on high speed until smooth.
  • Spread the mixture evenly over the bottom layer. Place back in the fridge to firm up (about 30 minutes).

Make the Top Layer

  • Melt the chocolate and butter together in a double boiler, or in a heavy saucepan over very low heat. Stir together until smooth.
  • Spread the chocolate into an even layer on top of your chilled Nanaimo bars. Place back in the fridge until everything is chilled through.
  • To get an even cut, use a clean, hot, sharp knife.