Classic Nanaimo Bars Recipe

A stack of three canadian nanaimo bars on a plate.

4.50 from 18 votes

Classic Nanaimo Bars Recipe

Nanaimo Bars are a Canadian dessert that are rich, decadent, and impressive! My recipe took first place at a local baking competition—they're THAT good.

Prep Time20

Cook Time10

Total Time30

Course: Desserts

Cuisine: Canadian

Servings: servings

Calories: 315kcal

Author: Cassie Johnston

Ingredients

Layer One

½ cup unsalted butter (1 stick )
¼ cup granulated sugar
½ cup unsweetened cocoa powder
1 egg
Pinch salt
2 cups graham cracker crumbs
½ cup finely chopped pecans
½ cup flaked sweetened coconut
1 teaspoon espresso powder optional

Layer Two

¼ cup unsalted butter softened (½ stick)
3 tablespoons heavy whipping cream
2 tablespoons instant vanilla pudding mix
2 cups powdered sugar

Layer Three

4 ounces chopped dark chocolate
3 tablespoons unsalted butter

Instructions

For Layer One

Line a 8” x 8” baking pan with two strips of parchment paper laid perpendicularly, allowing the paper to hang over the outside of the pan on all four sides. Set aside.
In a double boiler on low or in a mixing bowl fitting over a small saucepan with simmering water on low heat, add in the butter, sugar, and cocoa powder. Cook, stirring frequently, until melted and smooth. Remove from heat.
In a small bowl, beat the egg until smooth. To temper the egg, scoop a small amount of the melted butter and chocolate mixture (about a tablespoon) into the beaten egg, whisking well to combine. Continue adding the butter mixture to the egg a tablespoon at a time until you’ve added about half of the butter mixture.
Pour the tempered egg into the remaining butter mixture, and stir until the mixture is thick, about two minutes.
Add in the salt, graham cracker crumbs, coconut, pecans, and espresso powder, if using. Stir until well-combined. Press into the bottom of the prepared pan, making an even crust layer. Use a wet pastry roller to get a flat layer, if desired. Place the pan in the fridge while you prepare the next layer.

For Layer Two

Using an electric mixer, cream together the softened butter, heavy cream, and instant pudding mix until light and fluffy.
Add in the powdered sugar in three additions, stirring well after each addition. Beat for an additional 1-2 minutes after all the powdered sugar is incorporated to get a fluffy filling.
Spread the filling evenly over the chilled crust layer. Use a wet pastry roller to get a flat layer, if desired. Place the pan in the freezer to help set the filling for the next layer.

For Layer Three

In a double boiler on low or in a mixing bowl fitting over a small saucepan with simmering water on low heat, combine the dark chocolate and butter. Stir frequently until melted and smooth.
Pour the melted chocolate over the top of the second layer, making sure the layer is even in thickness.
Let the bars cool completely (either at room temperature or in the fridge), then use the overhang of parchment paper to lift the bars out onto a cutting board. Cut into 1-2” squares.

Notes

These are very rich, so you can get by with slicing into 1” squares for a crowd, or make larger squares for those with a sweet tooth.

A traditional nanaimo bar calls for vanilla custard powder as the middle layer. It’s a tricky product to find here in the States, but instant vanilla pudding mix is a good substitute.
It’s important to temper the egg before adding it to the melted butter mixture so you can avoid having scrambled eggs floating in your chocolate. Not good eats!
If you are worried about undercooked/raw eggs in this dish, feel free to use pasteurized eggs (most grocery stores sell them or you can pasteurize your own eggs).
Hesitant to use the espresso powder? Don’t be! It doesn’t make these bars taste like coffee, it just intensifies the chocolate flavor.

Nutrition