If you've never had a Nanaimo Bar, they are a no-bake dessert bar with a chocolate coconut crust, custard flavoured butter icing filling, topped off with a layer of chocolate. Nanaimo Bars are named after the city of Nanaimo, British Columbia, which is actually only an hour away from where I live! You can now make this classic Canadian dessert at home using my recipe for Homemade Nanaimo Bars!!
I can't believe that it's September already - this summer has just flown by!! It's raining as I type this and I'm actually pretty excited about the cooler weather setting in, being able to wear warm, fuzzy sweaters and fall boots, drink tea and bake with pumpkin and fall spices!! Fall is definitely my favorite season!! 🍂🍃🍁 Don't worry, I don't have any pumpkin recipes coming for a while yet!!
If you are love fall as much as I do, here are some seasonal recipes from last year to carry you over until I post some new ones:
My favorite ginger cookie recipe ❤️→ Best Ever Ginger Cookies
This apple cake is SO delish → Sticky Caramel Apple Cake
😍😍😍 → Pumpkin Pie Cupcakes with Caramel Frosting
A fall classic → Pumpkin Spice Scones
Spicy, cozy & perfect for chilly days → Homemade Chai Tea Latte
- ½ cup melted butter
- 2 tablespoons granulated sugar
- ¼ cup cocoa powder
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup softened butter
- 2 tablespoons custard powder
- 2 tablespoons milk
- 2 cups powdered sugar (confectioners sugar)
- ½ cup semisweet chocolate chips
- 2 tablespoons butter
For the Crust:
- Line a 9x9-inch pan with aluminum foil. In a medium-size bowl, mix melted butter, granulated sugar, cocoa powder, graham cracker crumbs, and shredded coconut until combined. Press into the prepared pan and refrigerate while making the custard layer.
For the Custard Layer:
- Beat together softened butter, custard powder, milk, and powdered sugar using a handheld mixer starting on low and increasing to high as the mixture starts to come together. Beat on high speed 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 1 hour.
For the Top Layer:
- Melt the chocolate chips and butter together in the microwave or on the stovetop. Once the other layers have chilled, gently spread the chocolate mixture on top of the custard layer. Refrigerate for 2-3 hours. Slice into 24 squares to serve. Enjoy!
Love and cookies,
I really want to make these because I hear they're amazing... But, my family hates coconut. Do you think I can leave it out or substitute with something else? Thank you!
Yes, you could definitely substitute the coconut with the same amount of graham crumbs or finely chopped nuts.
Let me know how it goes!
I made these today using French Vanilla instant pudding mix as a substitute for the custard powder (a clever recommendation from a relative), and they were absolutely fantastic! I’m so happy that I can now share one of my favourite desserts with friends down here in the US. Thanks, Naomi!
That is such a great idea, Casey! Thank you for sharing!
I'm an American who spent my formative years in Canada, and was trying to explain the glory of Nanaimo bars to my husband and children. After patiently awaiting the arrival of Bird's custard powder in the mail, I made these, and they were spot on! I almost teared up, they took me right back to the ones I would get from coffee shops in Canada. Thank you for this recipe that allowed me to share those memories with my family!
Thank you so, so much for sharing! Comments like this make me excited to keep developing and sharing recipes with the world! I am so touched to hear that my recipe made such an impact on you and your family!