Nanaimo Bars

So addictively good, one bite and you’re hooked to these amazing Canadian classic – No Bake Nanaimo Bars! A bottom crust with nuts, cocoa, and coconut, a middle layer of creamy vanilla custard filling, then melted and chilled chocolate on top! The recipe includes both regular and gluten-free options.

About two weeks ago, we went to Connecticut where we are to relocate pretty soon. We went there to register our kids for the coming school year. It was a long journey from Michigan to New Haven.

We knew it would take us two days to do so especially since we were traveling with our kids which necessitated frequent stop-overs. So it wouldn’t be such a laborious trek, we decided to go via Canada instead of through Ohio and Pennsylvania. We thought it might be more interesting and enjoyable to see something different along the way.

On route, we stopped by Toronto and stayed there overnight (both ways). Of course, when in Canada we had to have our favorite Canadian treat which we discovered a year or so ago. Perhaps some of you are familiar with it. I am talking about no other than the famous Canadian classic sweet treat Nanaimo Bars.

Haven’t heard of it before? Well, you’re in for an amazing treat! It’s truly one scrumptious and mouth-watering dessert. Imagine this – a bottom crust with nuts, cocoa, and coconut, a middle layer of creamy vanilla custard filling, and then, as if that’s not enough – added as a topping would be your favorite chocolate melted then chilled! How irresistible is that!

I have made this NO BAKE Nanaimo Bars completely gluten-free so I depart from the original recipe which uses graham crackers in the crust. But don’t worry you can make the regular version if you prefer that, and the recipe includes that option.

Personally, I believe it’s much better this way (just my taste) – the nuttier, the better but feel free to sub the graham crackers in place of the ground almonds and replace the pecans with almonds instead. Either way, your taste buds will be dancing with joy!

Why You Would Love This Easy Recipe for Nanaimo Bars

You would adore these No Bake Canadian Nanaimo Bars for their irresistible combination of textures and flavors. The buttery graham cracker crust (or nutty for the gluten-free version) provides a sturdy base, while the creamy custard layer adds a luxurious smoothness. Topped with a decadent layer of chocolate, these bars offer a perfect balance of sweetness and richness that’s simply irresistible. Plus, their iconic Canadian origin adds a charming cultural appeal to any dessert spread!

The gluten-free version also makes a delicious variation on the classic Nanaimo Bars. Either way, they’re both NO BAKE and easy to make! Hope you enjoy our easy-to-follow photo instructions for these amazing Nanaimo Bars!

FOR FULL RECIPE & INSTRUCTIONS, SEE THE RECIPE CARD BELOW

INGREDIENTS FOR NANAIMO BARS

Bottom Layer

• Ground Almonds (almond meal) or crushed graham crackers (if not doing the gluten-free version)
• Pecans (replace with almonds if not doing the gluten-free version)
• shredded coconut (unsweetened)
• unsalted Butter
• Sugar
• Unsweetened Cocoa powder
• Egg

Procedure

Combine the ground almonds, chopped pecans, and shredded coconut in a bowl. Using a double boiler or a saucepan over a pan of simmering water, melt the butter, sugar, and cocoa powder. Add the lightly beaten egg and stir frequently until smooth and the mixture has thickened about a couple of minutes.

Mix the sauce with the nuts and shredded coconut.  Press in a buttered 8 x 8 pan.

Middle Layer

• Unsalted Butter, room temperature
• Milk (or Cream)
• Vanilla Extract
• Custard Powder (like Bird’s Custard Powder – you can find this in Whole Foods and grocery stores or may be purchased online)
• Confectioners or Icing Sugar

Procedure

Place all the ingredients in a mixing bowl. Beat until light and creamy. Spread on top of the nutty crust.

Top Layer 

• 70% Dark Chocolate (at least 50% should work, too)
• Unsalted Butter

Procedure

Melt the chocolate and butter on low heat. Cool slightly. Pour over the second layer spreading it evenly on top. Chill in the refrigerator until all layers have set about 2-3 hours.

For easier cutting, rinse a knife in hot water (just to get it a little hot) and then dry it quickly and use it for slicing. Repeat as needed for the rest of the slices.

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Last updated on May 22nd, 2024 at 09:59 pm