A twist on the classic Canadian dessert, these Coffee Nanaimo Bars feature a chocolate coconut graham cracker crust, coffee flavoured custard icing filling, and a smooth chocolate layer on top!
Can I make Nanaimo bars without coconut?
Yes. You can definitely leave out the shredded coconut in the crust if you aren't a fan of the flavour or texture. Simply replace with the same amount of extra graham cracker crumbs. However, the coconut in this recipe does help it taste more like a traditional Nanaimo Bar and is important if you want the full taste and texture experience.
Can I make Nanaimo bars without custard powder?
Short answer: Yes. The addition of custard powder gives the custard icing layer its quintessential yellow colour (in traditional Nanaimo Bars) and slightly powdery texture. That being said, the recipe will definitely work fine without it!
What can I use instead of custard powder to make Nanaimo Bars?
Bird's Custard Powder is a pretty common baking ingredient (here in Canada at least) made from mostly cornstarch and some yellow colouring. Because custard powder is mostly cornstarch, you can substitute the same amount of cornstarch in place of the custard powder in this recipe if you do not have or cannot find it.
Bottom line, if you don't have custard powder you can substitute cornstarch. If you don't have cornstarch either, you can completely omit it. Because these are Coffee Nanaimo Bars, we don't need to worry about adding yellow food colouring either, the instant coffee in the recipe will give it the coffee colour we are looking for.
Love Nanaimo Bars? Here are some other flavours to try!
- Homemade Nanaimo Bars -- The classic version of this beloved Canadian dessert bar!
- Mint Nanaimo Bars -- This mint version is so yummy, too! Some people say that it's like an After 8 in a bar form. I say it's 10 times better!
Fun Fact: I live within a few hours of the City of Nanaimo in British Columbia that these bars are named after! So cool, right?!
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Coffee Nanaimo Bars
Equipment
- 9x9-inch baking pan
- aluminum foil
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
Ingredients
For the Crust:
- ½ cup salted butter
- ¼ cup semisweet chocolate chips
- 2 tablespoons granulated white sugar
- ¼ cup cocoa powder (I use Dutch-processed cocoa)
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
For the Custard Layer:
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- ½ cup salted butter, softened
- 2 tablespoons custard powder (or cornstarch*)
- 2 cups powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the Top Layer:
- ½ cup semisweet chocolate chips
- 2 tablespoons salted butter
Instructions
To make the Crust:
- Line a 9x9-inch pan well with aluminum foil. In a medium-size bowl combine the butter and chocolate chips. Heat in the microwave in 10-second increments, stirring between each increment (or on the stove) until melted together. Add the granulated sugar, cocoa powder, graham cracker crumbs, and shredded coconut and stir until combined. Press into the prepared pan and refrigerate while making the custard layer.
To make the Custard Layer:
- Dissolve the instant coffee granules in the hot water. In a medium-sized bowl, beat together the softened butter, custard powder, powdered sugar, vanilla extract, and instant coffee mixture using a handheld mixer starting on low as the mixture starts to come together, adding up to 1 tablespoon of milk at this point. Turn up the mixer to high speed and beat for 2 minutes or until fluffy. Using an offset spatula, gently spread the custard onto the chilled crust, being careful not to pull up the crust layer. Refrigerate for at least 30 minutes while you make the top layer.
To make the Top Layer:
- Melt the chocolate chips and butter together in the microwave in 10-second increments (stirring well between each increment) or on the stovetop. Let cool slightly. Once the other layers have chilled, gently spread the chocolate mixture on top of the custard layer. Refrigerate for 1-2 hours. Slice into 24 squares to serve. Enjoy!
Notes
Love and Cookies,
Naomi ♡
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Cindy Mom, the Lunch Lady
I have not had nanaimo bars in so long! I just love the creamy center. Totally loving this coffee version!
Naomi Andres
Thank you so much, Cindy! I agree, Nanaimo bars are so yummy!
Emily Flint
Oh wow, these look so amazing and I love anything with coconut! I can't wait to make these for a Vday treat!
Naomi Andres
Thank you, Emily! Please let me know how you like them!
Gina Abernathy
These look absolutely delish! I have never heard of nanaimo bars before today. A must try! 🙂
Naomi Andres
Thank you, Gina! They are a super special Canadian dessert that is so easy to make!
Arica Aspenson
I've never heard of nanaimo bars, but now that I have, I need them in my life. These looks and sound amazing!
Naomi Andres
You definitely need to try them! Thank you so much, Arica!
Jennifer | @kitjen_
Omg these are absolutely beautiful!!! 😍 They are easy to make and have coffee! What’s better than that, honestly. My new dessert!
Naomi Andres
Thank you so much, Jennifer! They are so delicious, I hope you love them!
Kalu Lor
These coffee bars look amazing. Thanks for sharing your recipe.
Naomi Andres
Thank you so much, Kalu!
Colette Zaharko
Dang, those look so good! I have never heard of a Nanaimo bar before, but I would love to try and make it! What can I substitute the coffee with because I don't drink coffee? I am so excited about this recipe; it's going into my recipe binder for sure!
Naomi Andres
Thank you so much, Colette! I think you would like my recipe for classic Nanaimo Bars that do not have coffee flavour or my mint flavoured Nanaimo Bars! Please let me know if you try them!
Amanda Scarlati
Nanaimo bars are my FAV and with coffee! I'm dying!
Naomi Andres
Thank you so much, Amanda!! They are to die for!!
Naomi