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Nanaimo bars are a no-bake Canadian classic, stacked with three rich layers and unapologetically sweet. A chewy cocoa crumb base gets topped with vanilla buttercream and rich chocolate ganache. They slice like candy but eat like frosting on a brownie. They are sweet, soft, and a little outrageous.
Here’s Why This Nanaimo Bar Recipe Works
Choose your crumb: Nilla wafers add a hint of vanilla while graham crackers keep things more classic, with a toasty edge. Both hold up well, pick your flavor.
Two ways to make the filling: Custard powder is traditional, but instant pudding mix is easier to find and just as effective. Both add that classic yellow hue and help the buttercream hold its shape.
Ganache that behaves: A splash of hot water in the ganache thins it just enough to flow smoothly and set with a glossy finish.
Smart layering: Chilling between layers keeps them defined and clean. No buttercream squish when building the layers.
The base comes together almost as easily as a graham cracker crust, but with way more texture from coconut and pecans.
Craving more no-bake treats? Try my No-Bake Nutella Oatmeal Bars. They’re chewy, chocolatey, and come together in minutes.
Recipe Tips
Use fine crumbs: Crush the Nilla wafers or graham crackers thoroughly so the base holds together and presses smoothly into the pan.
Pack the crust tightly: A flat-bottomed glass works wonders to press the mixture evenly and prevent crumbling later.
Chill between layers: The buttercream needs to be firm before adding ganache, or the chocolate will sink or swirl.
Slice with heat: Run a thin knife under hot water, dry it off, and cut cleanly through each layer for sharp-edged bars.
Store cold, serve warm-ish: Let bars sit at room temp for 30 minutes before serving to soften the buttercream and enhance flavor.
Use parchment with overhang: Line the pan with parchment that extends past the sides so you can lift the whole slab out cleanly for slicing.
Don’t overheat the ganache: Let the cream steam, not boil. Too much heat can make the chocolate seize or turn greasy.
Go slow with the pudding mix: Add it gradually to the cream and butter so it blends smoothly without clumping.
Chill the base before buttercream: If the base is even slightly warm, the buttercream can melt or slide.
The buttercream layer is firmer and sweeter than a mousseline cream. It’s closer to a vanilla frosting than a light pastry cream, which makes it perfect for clean, sliceable layers.
No Bake Nanaimo Bar
Nanaimo bars don’t play it subtle, and that’s the point. They’re stacked, sweet, and texturally perfect. Keep them chilled, bring them to the table, and watch them disappear.
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No Bake Nanaimo Bars
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Ingredients
For the Base:
- 1 cup butter, cut into pieces
- ¾ cup granulated sugar, 150 grams
- 2 large eggs
- ½ cup unsweetened cocoa powder, 42 gram
- 2 teaspoons vanilla extract
- 3½ cups graham cracker crumbs, or crushed Nilla wafers
- 2½ cups unsweetened coconut flakes, 245 grams
- 1¼ cups pecans, chopped 125 grams
For the Vanilla Buttercream:
- 1½ cups butter, softened
- 1 cup heavy cream
- 8 tablespoons instant vanilla pudding mix, or custard powder, such as Bird’s
- 5⅔ cups powdered sugar, 645 grams
For the Chocolate Topping:
- 8 ounces semisweet chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons hot water
- 2 teaspoons large-flake sea salt (such as Maldon), optional
Instructions
For the Base:
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides to lift the bars out later.
- In a double boiler or a heatproof bowl set over simmering water, whisk together the butter, sugar, eggs, cocoa powder, and vanilla. Cook for about 2 minutes, whisking constantly, until smooth and slightly thickened. Remove from heat.
- Stir in the cookie crumbs, coconut, and pecans until the mixture holds together when squeezed.
- Press the mixture evenly into the prepared pan, using the bottom of a flat glass or measuring cup to pack it down firmly. Refrigerate for 15–20 minutes until set.
Prepare the Buttercream Filling:
- In a stand mixer or large bowl with a hand mixer, beat the butter on medium speed until creamy, about 1 minute. Add the heavy cream and pudding mix (or custard powder) and beat until smooth.
- Gradually add the powdered sugar in batches, mixing on low and scraping down the bowl as needed. Once fully combined, beat on medium-high speed for 2–3 minutes until light and fluffy.
- Spread the buttercream evenly over the chilled base. Freeze for 30 minutes, or until ready to top with ganache.
Make the Ganache Topping:
- Place the chopped chocolate in a medium bowl.
- Heat the cream in a small saucepan until just steaming, do not boil. Pour over the chocolate, cover the bowl, and let sit for 5 minutes. Stir gently until the chocolate is melted and smooth. Add the butter and hot water, stirring until fully incorporated.
- Pour the ganache over the chilled buttercream layer and tilt the pan to let it flow and cover the surface completely. Let it set at room temperature for 10–15 minutes, then sprinkle with flaky salt, if using, and refrigerate until fully set, about 30–45 minutes.
To Serve:
- Lift the bars out of the pan using the parchment overhang. Slice into 24 bars using a thin knife dipped in hot water and wiped dry between cuts.
- Store bars in the refrigerator. Let sit at room temperature for 30 minutes before serving.
Notes
- Crumb options: You can use crushed Nilla wafers or graham crackers in the base. Grahams are the traditional choice.
- Filling flexibility: Use either instant vanilla pudding mix or custard powder in the buttercream. Pudding mix is easier to find and creates a smooth, stable texture; custard powder gives a more traditional flavor.
- Chocolate tip: The ganache flows more easily and sets smoother with a splash of hot water stirred in at the end.
- Cutting clean bars: Dip a sharp knife in hot water and wipe it dry between slices for clean edges.
- Storage: Store the bars in the fridge. For best texture, let them sit at room temperature for about 30 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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