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Nanaimo Squares

Nanaimo Bars

Decadent no-bake Nanaimo Bars consist of three layers of a velvety custard filling sandwiched in between a chocolate-coconut-nut base and rich chocolate ganache topping
Course Dessert
Keyword Nanaimo Bars
My Island Bistro Kitchen My Island Bistro Kitchen



  • ½ cup butter
  • ¼ cup granulated sugar
  • 6 tbsp cocoa
  • 1 extra-large egg room temperature, lightly beaten
  • 2 cups graham cracker crumbs
  • 2/3 cup sweetened shredded coconut
  • ½ cup chopped toasted pecans


  • ½ cup butter softened at room temperature
  • tbsp whipping cream 35%
  • tbsp vanilla custard powder
  • 1 tsp pure vanilla
  • 2 cups sifted icing sugar aka powdered sugar or confectioner’s sugar


  • 4 oz semi-sweet chocolate
  • 2 tbsp butter softened at room temperature


  1. Line 9” square pan with parchment paper leaving enough overhang to easily lift finished square from pan for cutting.

Base: In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. In the top of the double boiler, melt the butter and then add the sugar and cocoa powder. Stir to combine ingredients. Whisk in the egg. Stir until mixture thickens. Remove saucepan from heat and stir in the graham cracker crumbs, coconut, and nuts. Press mixture into prepared pan. Cool in refrigerator for 10-15 minutes.

Filling: In stand mixer fitted with paddle attachment, cream the butter and whipping cream together. Add the vanilla. Blend in the custard powder followed by the icing sugar, beating until mixture is smooth. If mixture appears too stiff, add 1-2 teaspoons whipping cream and beat mixture well to combine (note, however, that mixture should not be soupy). Spread evenly over cooled base. Refrigerate 1-2 hours.

Topping: In small saucepan, over low heat, melt the chocolate and butter together, stirring to mix. Spread evenly over chilled filling. Refrigerate to set chocolate, approximately 30 minutes. Use a sharp, flat blade knife to cut into squares.

  1. Refrigerate bars in single layer in airtight container for up to 5 days or, for longer storage, freeze in airtight container.

Recipe Notes

Yield:  1 - 9"x9" pan, approximately 25 squares