Nanaimo Bars are a rich, no-bake dessert that combines layers of chocolate, custard, and a crunchy base. These bars are a perfect indulgence for those who enjoy a sweet treat with a variety of textures. With a buttery, chocolatey crust, a creamy custard layer, and a smooth chocolate topping, these bars are the ultimate dessert for any occasion.

Why You’ll Love This Recipe

These Nanaimo Bars are a crowd-pleasing treat, full of flavor and texture. The combination of the crunchy graham cracker base, smooth custard filling, and glossy chocolate topping makes every bite a delightful experience. Plus, they require no baking, making them quick and easy to prepare, yet they look and taste like a decadent dessert. Whether you’re hosting a party or just treating yourself, Nanaimo Bars are sure to impress!

Ingredients

12 oz. graham crackers (about 22 rectangles)
2 cups unsweetened flaked coconut
1 cup chopped pecans
2 cups salted butter, softened, divided
2/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
2 eggs
1/3 cup heavy cream
1/4 cup vanilla instant pudding and pie filling mix (1 1/2 oz.)
4 cups powdered sugar
1 (12-oz.) pkg. semisweet chocolate chips
2 tsp. shortening

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make Crust

Line a 13×9-inch baking pan with foil or parchment paper, extending over the edges.
In a food processor, place graham crackers, coconut, and pecans; cover and pulse until fine crumbs form. Transfer to a large bowl.

Cook Cocoa Mixture

In a small heavy saucepan, heat 1 cup of butter, cocoa, and granulated sugar over medium heat until the butter melts and the mixture just comes to a simmer.

Cook Egg Mixture

Meanwhile, in a small bowl, lightly beat eggs. Gradually whisk about 1/2 cup of the hot butter mixture into the eggs. Then, whisk the egg mixture into the remaining butter mixture in the saucepan. Cook, whisking constantly, until thickened, about 30 seconds. Remove from heat. (Mixture may separate.)

Assemble

Stir the chocolate mixture into the graham cracker mixture until combined. Press evenly and firmly into the bottom of the prepared pan with your fingers or the bottom of a measuring cup. Chill while preparing the pudding layer.

Chill

In a large bowl, beat the remaining 1 cup of butter, heavy cream, and pudding mix with a mixer on medium until fluffy. Gradually beat in powdered sugar until smooth. Evenly spread over the crumb layer in the pan. Cover and chill for 30 minutes.

Melt Chocolate

Meanwhile, in a medium bowl, microwave the chocolate chips and shortening until melted, 1 to 2 minutes, stirring every 30 seconds. Spread the chocolate mixture evenly over the chilled bars. Refrigerate until set, about 30 minutes.

Finish and Serve

Once the chocolate is set, lift the uncut bars from the pan using the foil or parchment. Transfer to a cutting board and cut into squares or rectangles. Refrigerate in an airtight container for up to 3 days. If you like, just before serving, dust with additional powdered sugar. Makes 32 bars.

Servings and Timing

Servings: Makes 32 bars.
Preparation Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Add Nuts: If you prefer a different type of nut, try using walnuts, almonds, or hazelnuts instead of pecans for a unique twist on the classic recipe.
Coconut-Free: For a coconut-free version, simply omit the coconut flakes in the base and substitute with more graham crackers or nuts.
Vegan Version: Substitute the butter with a plant-based butter, the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and use non-dairy milk for the custard layer.

Storage/Reheating

Store Nanaimo Bars in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. To thaw, simply leave them in the fridge overnight before serving.
These bars should not be reheated, as they are best served chilled or at room temperature.

FAQs

1. Can I use margarine instead of butter in this recipe?

While margarine can be substituted for butter, the flavor and texture of the bars may be slightly different.

2. Can I make Nanaimo Bars ahead of time?

Yes! Nanaimo Bars can be made a day or two ahead and stored in the refrigerator for the best results.

3. Can I use milk chocolate chips instead of semisweet chocolate?

Yes, you can substitute milk chocolate chips, but keep in mind that the sweetness will be higher in the final result.

4. How do I make sure the chocolate layer doesn’t crack when cutting?

Allow the chocolate layer to fully cool and set before cutting. Using a sharp knife and wiping it clean between cuts will also help prevent cracking.

5. Can I make this recipe without eggs?

Yes, there are egg-free versions of Nanaimo Bars. You can substitute the eggs with a flax egg or another egg replacement.

6. Can I freeze Nanaimo Bars?

Yes, you can freeze them for up to 3 months. Just make sure they are stored in an airtight container to prevent freezer burn.

7. How do I prevent the crust from being too crumbly?

Press the graham cracker mixture firmly and evenly into the pan to ensure the crust stays together when cutting the bars.

8. Can I use a different type of pudding mix for the filling?

Yes, you can try using different pudding flavors like chocolate or butterscotch for a different twist.

9. Can I omit the coconut?

Yes, the coconut can be omitted if you prefer. You can replace it with extra graham cracker crumbs or nuts.

10. How should I cut Nanaimo Bars?

It’s best to use a sharp knife to cut the bars once they are fully chilled. Wipe the knife clean between cuts to ensure smooth edges.

Conclusion

Nanaimo Bars are a classic dessert that brings together the best of crunchy, creamy, and chocolatey textures in one perfect treat. Whether you’re making them for a special occasion or just to satisfy a sweet craving, these bars are sure to be a hit. With simple ingredients and no baking required, this easy recipe will become a favorite in your dessert rotation.

Nanaimo Bars Recipe

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Author: Ezabella
Total Time: 1 hour 30 minutes
Yield: 32 bars
Diet: Vegetarian

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Description

Instructions

Line a 13×9-inch baking pan with foil or parchment paper, extending over the edges.
In a food processor, place graham crackers, coconut, and pecans; cover and pulse until fine crumbs form. Transfer to a large bowl.
In a small heavy saucepan, heat 1 cup of butter, cocoa, and granulated sugar over medium heat until the butter melts and the mixture just comes to a simmer.
Meanwhile, in a small bowl, lightly beat eggs. Gradually whisk about 1/2 cup of the hot butter mixture into the eggs. Then, whisk the egg mixture into the remaining butter mixture in the saucepan. Cook, whisking constantly, until thickened, about 30 seconds. Remove from heat. (Mixture may separate.)
Stir the chocolate mixture into the graham cracker mixture until combined. Press evenly and firmly into the bottom of the prepared pan with your fingers or the bottom of a measuring cup. Chill while preparing the pudding layer.
In a large bowl, beat the remaining 1 cup of butter, heavy cream, and pudding mix with a mixer on medium until fluffy. Gradually beat in powdered sugar until smooth. Evenly spread over the crumb layer in the pan. Cover and chill for 30 minutes.
Meanwhile, in a medium bowl, microwave the chocolate chips and shortening until melted, 1 to 2 minutes, stirring every 30 seconds. Spread the chocolate mixture evenly over the chilled bars. Refrigerate until set, about 30 minutes.
Once the chocolate is set, lift the uncut bars from the pan using the foil or parchment. Transfer to a cutting board and cut into squares or rectangles. Refrigerate in an airtight container for up to 3 days. If you like, just before serving, dust with additional powdered sugar. Makes 32 bars.

Notes

If you prefer a different type of nut, try using walnuts, almonds, or hazelnuts instead of pecans.
For a coconut-free version, simply omit the coconut flakes in the base and substitute with more graham crackers or nuts.
For a vegan version, substitute the butter with plant-based butter, the eggs with a flax egg, and use non-dairy milk for the custard layer.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American