No Bake Nanaimo Bars

Several Canadian nanaimo bars on a dessert platter.

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A no-bake layered bar with a chewy cocoa crumb base, creamy vanilla buttercream filling, and a smooth chocolate ganache topping. Rich, sweet, and classic, with flexible options for the crust and filling.

Prep Time30

Chill Time1 15

Total Time1 45

Course: Desserts

Cuisine: Canadian

Keyword: nanaimo bars

Servings: servings

Author: Dahn Boquist

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 9x13-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.

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