No-Bake Nanaimo Bars - a graham cracker and coconut base is topped with a smooth custard American buttercream and finished off with a super smooth layer of dark chocolate. These are a classic bar, and this no-bake version is so so easy to make!
Hi! Happy Friday! Just popping on here to share my take on a Nanaimo bar, which is basically just a different version of my no-bake peppermint slice. I have been trying to develop recipes recently which have some components that I already know work, in order to cut down on waste seeing as there are only two of us eating things now in this time of social distancing! These keep super well in the fridge - I made these a week or so ago and we still have a little container of them which we have little bits of each evening.
Nanaimo bars are named after a wee town on Vancouver Island in BC, Canada, which happens to be super close to Port Alberni, where I have family! The bar consists of three components - a chocolate coconut crumb cookie base (which I think usually has nuts in it, this one in particular does not), then a layer of custard buttercream, and then a layer of smooth chocolate topping. They are super easy to make, and insanely delicious, and smoothing down the custard filling is one of the most satisfying things I have done in a while.
A few wee tips:
I like to let these really chill down before I cut into them to ensure that the cuts are nice and clean. 2-3 hours if you can manage it in the fridge is great.
I achieve the super smooth topping by adding a little neutral oil (grapeseed, canola, sunflower or refined coconut would all work great) to the chocolate, which makes it super smooth and easy to pour on, which means that it sets up really smooth and is easy to cut.
A really sharp knife will be your friend when cutting these up!
These store for a long time in an airtight container in the fridge!
I really like using a nice pan with square sides for this. Most of my baking pans are from USA pan!!
I get custard powder online, or you can get it in some supermarkets!
For the buttercream filling, you may need to add 1-2 Tbsp heavy cream to get the consistency right - you want a thick, smooth buttercream. Add it a little at a time and beat to incorporate.
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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No-Bake Nanaimo Bars
- Prep Time: 45 minutes
- Total Time: 45 minutes plus cooling time
- Yield: One 9" pan, 16-24 bars 1x
Description
No-Bake Nanaimo Bars - a graham cracker and coconut base is topped with a smooth custard American buttercream and finished off with a super smooth layer of dark chocolate. These are a classic bar, and this no-bake version is so so easy to make!
Ingredients
Chocolate Graham Cracker Base
- 1 (14.4 ounce) box (408 grams) graham crackers, or digestive biscuits
- 50g granulated sugar
- 45g dutch process cocoa powder
- ½ teaspoon kosher salt
- 100 grams unsweetened desiccated coconut
- 260g unsalted butter, melted and cooled slightly
Filling
- 150g unsalted butter, at room temperature
- 30g custard powder
- 400g powdered sugar, sifted
- ½ tsp salt
- ½ tsp vanilla bean paste
- 1-2 Tbsp heavy cream, as needed (see notes)
Chocolate Topping
- 250g 70% cacao dark chocolate, chopped
- 3 tablespoons (45 grams) neutral oil such as vegetable or canola
Instructions
CHOCOLATE GRAHAM BASE
- Grease and line a 9” square baking pan with baking spray and two pieces of parchment paper which extend over the sides to give you a ‘sling’ (this helps with removing the slice easily once it is set).
- In the bowl of a food processor, place the graham crackers, sugar, cocoa, and salt, and pulse until mixture resembles fine crumbs. Transfer to a medium bowl, and add the coconut. Stir to combine. Add the melted butter and mix with a rubber spatula until the butter is incorporated - it should resemble wet sand.
- Transfer the crust mixture into the baking pan, and press down evenly with a flat bottomed glass or measuring cup until compacted and smooth. Place in the freezer for 20 minutes to firm up.
CUSTARD FILLING
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and custard powder until combined. Add the powdered sugar, salt, and vanilla bean paste, and mix to incorporate. Beat on high speed for a minute or so. Add cream if needed to give you a thick, smooth buttercream.
- Scrape the filling onto the graham cracker crust, and smooth down using an offset spatula, getting the surface as smooth as possible. Chill for 30 minutes.
CHOCOLATE TOPPING
- In a heat proof bowl set over a pot of simmering water, melt together the chocolate and the oil, stirring frequently, until smooth. Alternatively, melt together in the microwave in 30 second increments, stirring well after each.
- Pour over the set custard filling, and tilt the pan to evenly coat. Bang the pan on the counter several times to smooth out the topping and eliminate any bubbles.
- Chill in the fridge until completely set, at least an hour. Remove from the pan by using the parchment paper slings. cut into slices using a sharp knife, wiping between each. Store in an airtight container.
Keywords: nanaimo bar, no-bake, slice, custard powder, bar
Comments
For st patrick's day, I swapped Bailey's Irish Cream for the milk in the custard. So good! Also did a combo of graham crumbs and ground walnuts in the base. Your chocolate topping cut so perfectly beautiful. They looked soooooo professional! We will definitely make again!!
★★★★★
Yayyyy this sounds so, so good!
A low calories treat that actually hardens your arteries as you make them. Eating them is like heaven on earth. A true Canadian tradition.
★★★★★
These are delicious and super easy to make! Question: should they be stored in the fridge?
I’m looking at other recipes and they say refrigerated. Will these be ok if left out overnight?
Hi! Yep in the fridge. Food safety wise they are fine left out but the chocolate might melt