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Nanaimo's Best Recipe

The Nanaimo Bar

The Recipe

Three layers: crumb base, custard butter filling, and chocolate top. World famous, and rightfully so.

Yield

One 8×8-inch (20×20 cm) pan (16–25 squares, depending on size)

Ingredients

Bottom Layer (Crumb Base)

  • 1/2 cup (115 g) unsalted butter
  • 1/4 cup (50 g) granulated sugar
  • 5 Tbsp unsweetened cocoa powder
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 2 cups (200 g) graham cracker crumbs
  • 1 cup (65 g) sweetened shredded coconut
  • 1/2 cup (60 g) finely chopped walnuts (optional but part of the classic)

Middle Layer (Custard Filling)

  • 1/2 cup (115 g) unsalted butter, softened
  • 2 Tbsp vanilla custard powder (Bird’s brand is classic)
  • 2 cups (240 g) icing sugar (powdered sugar)
  • 3 Tbsp milk (add a bit more if needed)

Top Layer (Chocolate)

  • 4 oz (115 g) semisweet chocolate (good quality)
  • 2 Tbsp (30 g) unsalted butter

Instructions

1. Make the Bottom Layer

  1. In a saucepan over low heat, melt the butter, sugar, and cocoa powder.
  2. Once melted and smooth, add the beaten egg and stir constantly until the mixture thickens slightly (this cooks the egg and forms a paste).
    – This takes about 1–2 minutes.
  3. Remove from heat and stir in:
    • graham cracker crumbs
    • shredded coconut
    • walnuts (if using)
  4. Press the mixture firmly and evenly into an ungreased 8×8" pan.
    – Use the back of a spoon or a flat measuring cup.

Refrigerate while preparing the next layer.

2. Make the Middle Layer (Custard Filling)

  1. In a bowl, cream together:
    • softened butter
    • custard powder
    • icing sugar
  2. Add the milk one tablespoon at a time, beating until light, creamy, and spreadable.
  3. Spread evenly over the chilled base.

Refrigerate 15–20 minutes before adding the chocolate so the top spreads cleanly.

3. Make the Top Layer (Chocolate)

  1. Melt chocolate and butter together in a double boiler or microwave (30-second bursts).
  2. Stir until perfectly smooth.
  3. Let it cool for 5 minutes so it doesn't melt the custard layer.
  4. Pour over the custard and tilt the pan to spread it evenly.

Refrigerate until firm.

Cutting Tips (Essential)

Nanaimo bars crack if cut cold. Use one of these methods:

Option A: Warm Knife

  • Run a sharp knife under hot water
  • Wipe dry
  • Cut slowly

Option B: Room-Temperature Rest

  • Let sit on the counter 10–12 minutes before slicing

Cut into squares or rectangles.

Storage

  • Fridge: 1 week
  • Freezer: 2–3 months (layer parchment between pieces)

Notes for Authenticity

This recipe closely matches the versions found in:

  • The 1952 Nanaimo Hospital Cookbook
  • The 1986 “Official Nanaimo Bar” contest winner
  • Later City of Nanaimo tourism publications

The custard powder and graham crumb–coconut–walnut base are the defining components. Anything else is a variation.

Here's a version your robot servant can make for you:

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{
"@context": "https://schema.org",
"@type": "Recipe",
"name": "Classic Nanaimo Bars",
"description": "A classic three-layer Nanaimo bar recipe with a chocolate-coconut-graham base, custard butter filling, and chocolate topping, very close to the original Nanaimo bar style.",
"author": {
"@type": "Person",
"name": "Shawn DeWolfe"
},
"datePublished": "2025-12-10",
"keywords": [
"Nanaimo bars",
"Canadian desserts",
"no-bake dessert",
"bar cookies"
],
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"url": "https://your-site.example/nanaimo-bars#step1"
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{
"@type": "HowToStep",
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</script>

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})