What is custard powder and where can I find it?

Custard powder is a dry mix used to make custard desserts, typically flavored with vanilla and colored yellow. It's a key ingredient in traditional Nanaimo Bars and can be found in the baking or international aisle of many grocery stores, especially brands like Bird’s. If unavailable, instant vanilla pudding mix is a common substitute that mimics the flavor and texture well.

Can I make these bars ahead of time?

Absolutely. In fact, Nanaimo Bars are even better when made ahead. You can prepare them a day or two in advance and keep them chilled until you’re ready to serve. This helps the layers set up perfectly, enhances the flavors as they meld together, and makes slicing easier. They’re a great dessert to prepare in advance for gatherings.

Can I double the recipe?

Yes, you can double the recipe and use a 9x13-inch pan. Just be sure to chill each layer thoroughly and allow extra time for the bars to set before slicing. Doubling the recipe works well for large gatherings, bake sales, or freezing half for later. Be mindful of the chocolate layer’s thickness when spreading to keep it easy to cut.

Nanaimo Bars

Name: Nanaimo Bars
Prep time: 6 h 25 min
Cook time: 3 min
Total time: 6 h 28 min
Cuisine: Canadian
Ingredients: 1/2 cup (114 grams) unsalted butter; 1/4 cup (50 grams) white sugar; 3 tablespoons (18 grams) cocoa powder; 1 teaspoon vanilla; 1 large egg, beaten; 2 cups (240 grams) graham cracker crumbs; 1 cup (100 grams) unsweetened shredded coconut; 2/3 cup (150 grams) unsalted butter, softened; 2 ½ tablespoons (25 grams) custard powder; 3 cups (360 grams) confectioners sugar; 1-3 tablespoons heavy cream; 1 teaspoon vanilla; 6 ounces (180 grams) semi sweet chocolate, chopped; 4 tablespoons (56 grams) unsalted butter (or neutral oil)

Description

These classic Nanaimo Bars are a rich, no-bake Canadian dessert featuring three delicious layers: a crunchy chocolate-coconut graham base, a smooth and creamy custard-flavored buttercream center, and a glossy chocolate ganache topping. Sweet, satisfying, and delightfully nostalgic, these bars are perfect for holidays, potlucks, or whenever you're craving a treat that’s both indulgent and easy to prepare.

Ingredients

Scale

For the chocolate-coconut graham base:

1/2 cup (114 grams) unsalted butter
1/4 cup (50 grams) white sugar
3 tablespoons (18 grams) cocoa powder
1 teaspoon vanilla
1 large egg, beaten
2 cups (240 grams) graham cracker crumbs
1 cup (100 grams) unsweetened shredded coconut

For the custard filling:

2/3 cup (150 grams) unsalted butter, softened
2 ½ tablespoons (25 grams) custard powder
3 cups (360 grams) confectioners sugar
1-3 tablespoons heavy cream
1 teaspoon vanilla

For the chocolate topping:

6 ounces (180 grams) semi sweet chocolate, chopped
4 tablespoons (56 grams) unsalted butter (or neutral oil)

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Instructions

Make the chocolate-coconut graham base:

Prepare a 9x9-inch square baking pan with cooking spray and 2 sheets of parchment, leaving an overhang on 2 sides for easy removal.
In a medium saucepan, add butter and cook over medium-low heat, until melted but not hot. Stir in the sugar, cocoa powder, vanilla, and beaten egg, whisking until smooth. Continue to heat over medium-low heat, while stirring constantly, until the mixture is very warm but not bubbling.
Remove the saucepan from the heat, then add in the graham cracker crumbs and shredded coconut. Stir until smooth and fully combined.
Transfer into the prepared pan. Use the back of a measuring cup or flat bottomed glass and press down evenly to create a uniformly thick base.

Make the custard filling:

In the bowl of a stand mixer (in a large mixing bowl with a hand mixer), add the unsalted butter, custard powder, confectioners' sugar, 1 tablespoon heavy cream and vanilla. Beat with the paddle attachment until combined, then decide if you need more cream. The final texture of the custard filling should be like a thick frosting. If more cream is needed, add 1 teaspoon at a time, until the consistency is achieved.
Spread the custard filling evenly over the chocolate base. Cover lightly and place into the fridge to harden for at least 2 hours.

Make the chocolate topping:

Place the chocolate and butter (or oil) into a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until smooth.
Pour the melted chocolate over the hardened custard filling layer. Use a spatula to smooth it out until the layer is fully covered.
Place back into the fridge to harden for at least 4 hours, or preferably overnight.
Once fully hard, slice into 36 squares and serve.

Notes

How to store: Store Nanaimo Bars in an airtight container in the fridge for up to 5 days. Place parchment between layers if stacking to prevent them from sticking together.

How to freeze: Freeze Nanaimo Bars once they chilled in the fridge until fully set. Then slice into bars and place in a single layer on a parchment-lined tray to freeze until firm. Transfer to an airtight container or freezer bag, placing parchment between layers to prevent sticking. Thaw in the fridge overnight before serving

Prep Time: 25 minutes
Chill Time: 6 hours
Cook Time: 3 minutes
Category: Dessert
Method: No Bake
Cuisine: Canadian