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.
Same recipe my mom made 60 years ago! The very best! I made it today for bake sale.
I just made TWO pans of these for a bake exchange while staying near Nanaimo (it was the clear choice).
The recipe was super easy to follow and I really appreciated the visual instruction for each step to make sure I was on the right track. Both pans turned out identical (and insanely delicious).
Too much middle filling with not enough custard powder so the filling is too soft. Much better recipes out there.
Delish. Yes. Just like Moms. And Chrismas starts with a mouthful of these before Turkey. Yum
can one omit the coconut?
You should be able to add extra graham cracker crumbs and walnuts instead. 🙂
Upsetting as these are NOT our famous Nanaimo Bars.
Call them “change up Nanaimo Bars.” Or something else.
We are protective over ours as there is no variation to true Nanaimo Bars.
I am from BC too, Linda, so I definitely know my Nanaimo Bars! Funny, after reading your comment I went searching online and found the original recipe on the city of Nanaimo’s website and it’s nearly identical to my mom’s. The amounts vary slightly, but essentially it’s the same recipe. I’m curious to know how your version of Nanaimo bars is so different.
Is there any way to make this recipe nut free? Thanks!
I haven’t tried it myself but maybe try adding more coconut instead.
Amazing!!!
Is it safe to eat this? I’m worried about the raw egg in the crust.
The eggs will cook from the residual heat from the melted butter. You can tell it cooks as it thickens. 🙂
Apparently salmonella should be killed at/above 150 degrees F so you can check the temperature of the egg, cocoa, sugar, butter mixture with a food thermometer to ensure it is hot enough.
Best recipe, well written & easy to follow, plus a new trick for an old dog…cut into bars before second chilling…brilliant
Loved the recipe but the top layer didn’t work out well. It got really thick when I was melting the chocolate and the butter so it didn’t cover the custard evenly and ended up being very spotty. Any tips on fixing this for when I make it next? Thanks
It sounds like the chocolate may have gotten too hot. Try melting it at a lower temperature next time or melting it in a double broiler. 🙂
The chocolate probably overcooked from not stirring it or having thhe heat too high or both, occasionally stirring and using a bain marie will come in handy next time
can I leave out the sugar from the base? – 3 cups in the centre layer sounds enough 🙂
While I haven’t tried reducing the sugar in the base layer, it should be just fine!
Hi, what is fine coconut?
It’s also called desiccated coconut. You’ll find it in the baking aisle and the coconut pieces will be very small.
I may be missing something but is the base baked? I see it says cook time 30 mins but I don’t see anything about baking the base, however as it has an egg I imagine it should be baked. Can you clarify? Thanks a million!
No the base isn’t cooked (other than on the stovetop). The heat from the melted butter is enough to cook the egg. 🙂
These were delicious. The only custard powder I could find was Bird’s but it wasn’t vanilla. I forgot to add any to the mix, but I am sure they would be even better with the vanilla. Everyone who ate them loved them.
Great recipe!
Can we freeze ??
Yes! This recipe freezes very well.