These rich, delicious triple layer Nanaimo Bars are the perfect dessert for your next holiday get together – no baking required!
I grew up eating these delicious squares for holidays and other special occasions. Nanaimo bars are a classic Canadian dessert and I’m so excited to share this recipe with you!
Nanaimo Bars Origin
Nanaimo Bars are a truly beloved Canadian treat. No one is quite sure exactly who created them or when the first Nanaimo Bars were made, but they originated in and are named after the city of Nanaimo, B.C. on Vancouver Island.
They are made up of three delicious layers.The crust is a mixture of chocolate, graham cracker crumbs, coconut, and chopped almonds or walnuts. Next is a creamycustard layer and everything is topped off with a smooth chocolate ganache.
This isn’t a difficult dessert to make but it does take some time as you wait for each layer to chill. They’re very rich so cut into small squares when serving.
If you’ve never tried a Nanaimo Bar my friend – you most definitely need to make a batch of these ASAP!
The Very Best Nanaimo Bars Recipe
Here’s a quick run-down of how you make them. Start by lining a 9″ x 9″ pan with parchment paper being sure to let the ends extend over the sides.
In a large pot combine sugar and cocoa then add butter. Stir over medium-low heat until the butter is completely melted. Add eggs whisking constantly until it thickens (about 2-3 minutes.)Add coconut, cracker crumbs, and chopped almonds or walnuts. Combine well. Press into pan and refrigerate for 20-30 minutes or until set.
For the filling you’re going to mix confectioners’ sugar, pudding mix, butter and milkin a small bowl until smooth. Spread this over the crust and put in the fridge to chill.
While the center layer is cooling, melt the chocolate and butter in the microwave. Stir until smooth and then spread over top. Refrigerate until chocolate is set. Once set remove bars from the pan and cut into small squares.
**The original recipe calls for custard powder but we substituted with instant vanilla pudding which is a lot easier to find at the grocery store.
The Best Nanaimo Bars Recipe
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Ingredients
CRUST:
¼ cup sugar
¼ cup baking cocoa
¾ cup butter, cubed
2 eggs, beaten
2 cups graham cracker crumbs
1 cup flaked coconut
½ cup chopped almonds, optional
FILLING:
2 cups confectioners' sugar
2 tablespoons instant vanilla pudding mix
¼ cup butter, melted
3 tablespoons 2% milk
GLAZE:
3 ounces semisweet chocolate, chopped
1 tablespoon butter
Instructions
Start by lining a 9" x 9" pan with parchment paper being sure to let the ends extend over the sides.
In a large pot combine sugar and cocoa then add butter. Stir over medium-low heat until the butter is completely melted. Add eggs whisking constantly until it thickens (about 2-3 minutes.) Add coconut, cracker crumbs, and chopped almonds or walnuts. Combine well. Press into pan and refrigerate for 20-30 minutes or until set.
For the filling you're going to mix confectioners' sugar, pudding mix, butter and milk in a small bowl until smooth. Spread this over the crust and put in the fridge to chill.
While the center layer is cooling, melt the chocolate and butter in the microwave. Stir until smooth and then spread over top. Refrigerate until chocolate is set. Once set remove bars from the pan and cut into small squares.
Make Ahead and Freeze
These bars freeze beautifully which makes them perfect for making ahead. Run a sharp knife under hot water for a few seconds to make slicing them a breeze. Make a batch and keep them in your freezer for your next special occasion – or when you want to sneak a taste. Don’t worry! We won’t tell. 😉
They can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for 6 months.
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Rebecca
Rebecca Cooper is a 42-year-old wife and mother of four from Alberta, Canada. As a photographer, crafter, author, and blogger, she finds joy and fulfillment in celebrating everyday moments. She loves to read and eat chocolate, and is a firm believer in afternoon naps. Rebecca shares her family’s adventures, photo tips, simple craft projects + more right here at Simple as That.
This creamy, chocolatey treat's origin is elusive, shrouded in mystery, and claimed by many as their own. Of course, we know that Nanaimo Bars originated in Nanaimo, or they would be called New York Bars, or New Brunswick Bars.
It is named after Nanaimo, British Columbia, where it was popularized in the years following the Second World War. It subsequently rose to wider prominence after Expo 86. In 2006, the Nanaimo bar was declared Canada's favourite confection by a reader's poll in the National Post.
In the Refrigerator: Nanaimo bars will keep in an airtight container for up to 4 days. Serve straight from the fridge. In the Freezer: You can also keep your Nanaimo bars in the freezer for 2-3 months in an airtight container.
Founded as Colvilletown around a Hudson's Bay Company trading post, it developed after 1849 when coalfields were discovered nearby by local Indigenous people. In 1860 the settlement was renamed Sne-ny-mo (whence Nanaimo) from an Indigenous word meaning “a big, strong tribe,” which was applied to a tribal confederation.
The trifecta of sugary deliciousness in the original Nanaimo bar is what gives it its unmistakable appearance and buttery-chocolate flavour explosion, but its eye-catching triple-layer design and no-bake assembly also make it an excellent springboard for tasty variations and original creations.
Every year around March, herring spawn off the shores near French Creek. Roe wash up on nearby beaches and decompose into the summer. The decomposing eggs release hydrogen sulphide and winds can carry the odors towards the highway and FCPCC.
Other names for Nanaimo Bars include but are not limited to New York Slice, New York Special, Mississauga Bars, Edmonton Esks, Georgia Street Slices, Georgia Strait Smog Squares, London Fog Bars and London Smog Bars — coincidentally the London Fog (a hot drink consisting of steamed milk, vanilla syrup and Earl Grey Tea ...
If a recipe lists custard powder and you don't have any, you can make some simple swaps to achieve the same effect. For each tablespoon of custard powder that's called for in your recipe, you can make your own custard mix with 1 tablespoon of cornstarch plus 1 teaspoon of vanilla extract and a pinch of fine salt.
“Of course, we know that Nanaimo Bars originated in Nanaimo, or they would be called New York Bars, or New Brunswick Bars,” boasts the City of Nanaimo website. The city has been instrumental in promoting the dessert. In 1986, then-mayor Graeme Roberts launched a contest to find the ultimate Nanaimo bar recipe.
The completed bar weighed in at 530 pounds and measured eight feet long, 44 inches wide and three inches high. The family will submit their logs, photos, weights and measurements to the people at Guinness. They hope to receive the official certificate in the mail in a couple of months.
Nanaimo has used its excellent harbour for trading, servicing and distribution industries. Fishing and lumbering have also grown since the 1950s. The port of Nanaimo has 4 deep-sea berths, and the provincial ferries have docks at Nanaimo Harbour, Departure Bay and Duke Point.
Other names for Nanaimo Bars include but are not limited to New York Slice, New York Special, Mississauga Bars, Edmonton Esks, Georgia Street Slices, Georgia Strait Smog Squares, London Fog Bars and London Smog Bars — coincidentally the London Fog (a hot drink consisting of steamed milk, vanilla syrup and Earl Grey Tea ...
But in reasonable doses (or not), Nanaimo bars are wonderfully luxurious, satisfying treats; the shredded coconut and nut counterpoint to the thick velvety texture of the icing and ganache has been winning the hearts of sweet-toothed Canadians and visitors for decades.
We are indeed a harbour city nestled between the water and the hills. 'Welcome to Nanaimo: the Harbour City.” We have so much harbour that we've adopted it as our slogan.
Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800
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Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.
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