Nanaimo Bars

Nanaimo Bars

Nanaimo Bars are a delicious Canadian no-bake dessert featuring a layered combination of crumbly biscuit base, creamy custard filling, and smooth chocolate topping. This indulgent treat offers a delightful contrast of textures and flavors perfect for sharing with friends and family.

Dessert

Prep Time

30 min

Servings

12

Originating from Nanaimo, British Columbia, the Nanaimo Bar has become an iconic Canadian dessert enjoyed around the world. Its distinctive three-layer structure starts with a rich, chocolatey biscuit base made from crushed digestive biscuits, cocoa, and coconut, creating a slightly crunchy yet chewy foundation. The middle layer is a luscious custard-flavored buttercream that adds both sweetness and creaminess to balance the more intense chocolate notes. The final layer is a glossy, smooth chocolate topping that sets firmly to create the signature bar. Nanaimo Bars are ideal for afternoon tea or dessert, pairing wonderfully with a mild cup of coffee or tea to balance the sweetness. Despite their decadent taste, they require no baking, making them an accessible treat for all skill levels. When preparing, it’s helpful to chill each layer thoroughly to allow them to set properly and achieve clean, distinct layers when slicing. Feel free to experiment by adding nuts for extra crunch or using different types of chocolate for the topping to personalize the flavor.

Ingredients

  • 125 g Custard
  • 50 g Caster Sugar
  • 5 tb Cocoa
  • 1 beaten Egg
  • 200 g shredded Digestive Biscuits
  • 100 g Desiccated Coconut
  • 50 g Almonds
  • 100 g Butter
  • 4 tb Double Cream
  • 3 tb Custard Powder
  • 250 g Icing Sugar
  • 150 g Dark Chocolate
  • 50 g Butter

Instructions

Begin by crafting the biscuit base. In a heatproof bowl placed over a gently simmering pan of water, melt together the butter, caster sugar, and cocoa powder, stirring occasionally until the mixture becomes silky and completely smooth. This gentle warming ensures the sugar dissolves fully and the cocoa infuses the butter. Next, whisk in the beaten egg vigorously for 2 to 3 minutes until the mixture thickens and takes on a glossy sheen—a sign that it has properly cooked and will bind the base wonderfully. Remove the bowl from the heat and fold in the crushed digestive biscuits, desiccated coconut, and chopped almonds if you like, adding a delightful texture and nutty flavor. Press this rich mixture firmly and evenly into the base of a lined 20cm square tin to create a compact foundation. Pop it into the fridge to chill for about 10 minutes, allowing the base to set firmly. For the creamy middle layer, whisk together softened butter, double cream, and custard powder until the mixture becomes light, airy, and fluffy, creating a smooth custard icing with a velvety texture. Gradually sift in the icing sugar while continuing to whisk until fully incorporated and luscious. Spread this delicate custard cream evenly over the chilled biscuit base with a spatula, smoothing the surface gently. Return the tin to the fridge and chill for at least 10 minutes until the layer is no longer soft to the touch, ensuring neat layering. Now for the indulgent final touch—melt together the dark chocolate and butter in short bursts in the microwave, stirring often to avoid overheating, until glossy and smooth. Carefully pour and spread this rich chocolate glaze over the chilled custard layer. Return the assembled bars to the fridge once again and allow them to set completely for about 2 hours. This resting time helps the chocolate harden to a firm, snap-able finish. Once fully set, lift the layered dessert out of the tin using the lining paper, then slice into neat squares. Serve chilled and enjoy the satisfying contrast of textures and harmonious flavors. For an extra touch of elegance, sprinkle a few toasted almond slivers on top before the chocolate sets or dust lightly with cocoa powder.

Quick Info

Prep Time
30 min
Total Time
30 min
Servings
12

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