Mom’s Nanaimo Bars (a Canadian recipe from my BC kitchen)
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I grew up eating Nanaimo bars at every family gathering, school potluck, and holiday party you can imagine. Growing up in BC and living just a short ferry ride from Nanaimo itself, these bars have been part of my life for as long as I can remember. This recipe comes from my mom, and after years of eating versions from bakeries, coffee shops, and other people’s kitchens, I genuinely think hers is the best. The layers are properly balanced, the custard is silky and rich, and the whole thing is a little less sweet than most versions, which is what makes it so good.
Why this recipe is less sweet than most
Most Nanaimo bar recipes have a thin custard layer that leans heavily on powdered sugar for its flavor. My mom’s version uses more butter and more Bird’s Custard Powder, which makes the filling noticeably thicker and richer, and the extra custard powder is what keeps it from tasting cloyingly sweet. The result is a middle layer that actually tastes like custard rather than just icing, and that difference is what makes the whole bar feel balanced rather than one-note. It’s the kind of thing you notice immediately if you’ve eaten a lot of Nanaimo bars, which, living where I do, I absolutely have.
The case for Bird’s Custard Powder
If you’ve never baked with Bird’s Custard Powder, this is a good reason to start. It’s a staple in Canadian and British kitchens, and it’s what gives the middle layer of a Nanaimo bar its distinctive flavor: vanilla-forward, slightly eggy, and unmistakably different from what you’d get with just powdered sugar and butter. You can find it at most Canadian grocery stores, at specialty food shops, or online. There isn’t a perfect substitute, though some people use instant vanilla pudding mix in a pinch. It works, but the flavor is milder and the texture slightly different. For the real thing, Bird’s is worth tracking down.
The origin story (and why it’s still debated)
Nanaimo bars are named after the city of Nanaimo on Vancouver Island. The story I grew up hearing is that recipe came from a 1952 community cookbook under the name “chocolate square,” but the exact origin is contested. The city took the naming seriously enough that in 1986, Nanaimo’s mayor ran an official contest to find the definitive recipe. The winner is now the city’s “official” version, posted on the Nanaimo city website.
I’ve eaten Nanaimo bars from shops in the city itself, and from experience, the bakery versions vary enormously. Some have too-thick chocolate tops that crack when you bite in. Some have custard layers that taste more like frosting than anything else. My mom’s version, which I grew up eating, has always felt the most balanced to me.
Tips for making the best Nanaimo bars
Nanaimo bars are surprisingly easy to make, but a few simple tips will help ensure perfect layers every time:
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Line the pan with parchment. Let it hang over the sides so you can lift the whole thing out cleanly before slicing.
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Softened butter matters for the custard. Cold butter won’t cream properly and you’ll end up with a lumpy middle layer. Set it out an hour before you start.
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Chill each layer before adding the next. This is what keeps the layers distinct rather than bleeding into each other.
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Cut before the chocolate is fully set. This is the most important tip for clean bars. When the chocolate is still slightly soft, use a sharp knife dipped in hot water and slice with a dragging motion rather than pressing straight down. Then return the bars to the fridge to finish setting completely.
Store and freeze
How do I store Nanaimo bars? Store in a covered container on your counter for several days, or in your fridge for up to a week.
Can you freeze Nanaimo bars? You sure can! Store in the freezer in a freeer-proof container for up to three months. If you need to stack them, put pieces of parchment paper between the layers. To thaw, put them in the fridge overnight. Or let one sit on your counter for about 10 minutes – they don’t take long to thaw!
Mom’s Nanaimo Bars (a Canadian recipe from my BC kitchen)
Ingredients
Bottom Layer
- ½ cup butter
- 5 tablespoons cocoa powder
- ¼ cup granulated sugar
- 1 large egg
- 1 ¾ cup Graham cracker crumbs
- ¾ cup fine coconut
- ¼ cup chopped walnuts
Middle Layer
- 3 cups powdered sugar
- ¾ cup butter (softened)
- ¼ cup milk
- ¼ cup Bird's vanilla custard powder
Top Layer
- 8 ounces shaved dark chocolate or chocolate chips
- 4 tablespoons butter
Instructions
Bottom layer
- Lay a piece of parchment paper in a 9×11-inch pan, letting some hang over the sides. (This makes it easier to remove the Nanaimo bars.) Melt the butter in a medium-sized pot over medium heat. Whisk in the cocoa powder and sugar. Remove the pot from the heat then add the egg and whisk until it has thickened, about 30 seconds.
- Stir in the Graham cracker crumbs, coconut, and walnuts. Press the crust firmly into the prepared pan.½ cup butter, 5 tablespoons cocoa powder, ¼ cup granulated sugar, 1 large egg, 1 ¾ cup Graham cracker crumbs, ¾ cup fine coconut, ¼ cup chopped walnuts
Middle layer
- Add all the middle layer ingredients to a large bowl and cream them together using electric beaters. Pour the custard over the first layer and smooth the top.3 cups powdered sugar, ¾ cup butter, ¼ cup milk, ¼ cup Bird's vanilla custard powder
- Place the pan into your fridge for at least 20 minutes, or until the custard is firm.
Top layer
- Add the chocolate and butter to a medium-sized pan over low heat and let both melt. Whisk to combine and then pour the chocolate over the custard. Smooth the top first with a spatula then by gently tapping the pan on your counter.8 ounces shaved dark chocolate or chocolate chips, 4 tablespoons butter
- Chill in your fridge for about 20 minutes, or until the chocolate is soft-set. Cut the Nanaimo bars into bars then place them back in your fridge until they are completely set. (Cutting the bars first prevents the chocolate from cracking.)
- Store the bars in a covered container in your fridge for a week or up to three months in your freezer. The bars can be eaten cold or at room temperature – they take about 10 minutes to warm once out of the fridge.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I just got done making these bars. Absolutely delicious! I read several different recipes for these bars before I decided on yours because I liked it overall of the others. I did make them in a 9X9 pan and made the 1/3 less middle filling. When I melted the chocolate I added 2 Tbs coconut oil instead of the butter because I read several tips that oil cut easier. Per your instructions I cut them before they were too hard. I scored them with my 5 inch hand cutter and then went back and slowly let the blade sink through the bars and they cut beautifully. Only one bar cracked so that was my sample bar! All I can say is when you’re cutting them go at it slowly and patiently and you’ll have beautiful bars. And they are DELICIOUS! Years ago when I was a cake decorator in Arizona we made these bars but the American version with regular vanilla custard. I used toasted coconut and toasted almonds in the base layer. Yummy! Thank you so much for this keeper of a recipe!!!
Make this recipe all the time! Potlucks, family dinners. Love it!
I can’t remember actually trying these out when I used to live in BC, but nostalgia made me look up your recipe. I only had a 9×9 pan so I halved the recipe, but maybe next time I’ll leave the full bottom layer. full middle with less sugar, and just over half chocolate. I didn’t have much baking experience so I didn’t mix the middle layer long enough and I need more work on the top chocolate. But thanks for the simple recipe and I’ll take advantage of the all the time at home these days to explore more baking projects!
You’re very welcome!
This recipe was delicious, but I made a few notes. Use a 9x9inch pan, or the bottom layer will be too thin. With that in mind, I reduced the middle layer by 1/3 – so 2 cups of icing sugar, 1/2 c butter, 3 TBSP custard and 2-3 TBSP milk, and added 1 TSP vanilla extract because it wasn’t vanilla-y enough. Made the chocolate as written in the recipe because theres nothing wrong with a little extra chocolate. So if you’re pressing the base into your 9×11″ pan and it looks too thin, switch to a 9×9″ pan and get a sturdier bar.
Thank you for letting us know, Goldie!
Question:
Is the milk quantity in the middle layer correct? I made this and it turned out like extremely stiff frosting rather than a custard. I double checked my ingredients…
That’s right … it should be like stiff frosting. 🙂
Thank you for all the tips in this recipe, as many people commented already, one being how to cut it with out having the top crack. What’s great about this recipe is that we can always modify it to our liking. We added a 1/4 more of the bottom ingredients because we prefer it to be thicker. Also I have used semi sweet chocolate chips in the past but love the dark chocolate option for the top.
You’re very welcome!
Wow! This recipe was super easy to make. I appreciated the work-around of being able to use ingredients that I already had at home: corn starch, salt and vanilla instead of custard powder or instant pudding powder. And even my husband, who normally doesn’t like Nanaimo bars loved these!
That’s wonderful to hear!
This recipe is wonderful. We’re Canadians living in Australia and feeling a bit homesick with everything happening. I made these this afternoon. The balance between the three layers is perfect. I really liked your suggestion to cut them into bars before the chocolate layer hardens. The base layer balances the sweetness of the middle layer perfectly. Thanks for sharing this great recipe!
You’re so very welcome! I’m happy that my recipe made you feel a little less homesick. 🙂
I just made this, after losing several of my own recipes when I moved from Canada to the US. Any idea what the “average” calorie content might be for an “average sized” bar? Probably a lot, but I couldn’t find any info on your recipe about it. Thanks
Thanks for the recipe! It’s the first time I made nanaimo bar and they look good. Is the middle layer should taste like buttercream?
It does. 🙂
thank you for the recipe, all the layers turned out perfect. one problem for me though was my family found the custard layer too sweet. it was much sweeter than what i am used to, and i’m from nanaimo! every other recipe i looked at afterwards, asked for 2 cups of icing sugar instead of 3, and that would be the difference. everything else was great and went smoothly, thank you, just wish i had managed to realize the difference in sugar before i had a whole batch done. will use your recipe next time just one cup less sugar 🙂
You can definitely reduce the sugar!
These turned out amazing! Super easy to make & taste fantastic!
Thank you so much for letting us know that you love them!!
Followed the recipe exactly and ended up with a squishy custard layer and cracked chocolate, not very pretty — definitely do not look like the photo with the recipe. Suggestions?
The custard layer should be squishy, especially if it is at room temperature. When I cut them, I only let the chocolate barely set before cutting into it. If it is hard, then it cracks for me, too.
I found this recipe way too sweet. I found the middle layer too thick and the bottom layer was too thin.
Thank you for sharing your feedback.
Question- can I add mint extract to this recipe?
There is no mint extract in this recipe. 🙂
Tasty bars but the bottom layer was so greasy with too much butter. The middle layer was too sweet and soft. I allowed them to cool exactly 20 minutes in the fridge an the top has awful, ugly cracks. I am too embarrassed to serve these to guests.
I’m sorry to hear that the recipe didn’t meet your expectations.