Can You Freeze Nanaimo Bars?

Yes, Nanaimo Bars freeze very well, making them an excellent make-ahead dessert. Once the bars are completely chilled and sliced, arrange them in an airtight freezer-safe container. Place parchment or wax paper between layers so the chocolate topping does not stick. For the best texture, thaw frozen Nanaimo Bars in the refrigerator rather than leaving them at room temperature for a long period. Gradual thawing helps the custard filling remain firm and prevents condensation from forming excessively on the chocolate topping.

What Can I Use Instead of Custard Powder in Nanaimo Bars?

Custard powder provides the traditional flavor and pale yellow appearance of the creamy middle layer. If you cannot find it, instant vanilla pudding mix can sometimes be used as an alternative, although the flavor and consistency will not be exactly the same. Vanilla pudding powder tends to be sweeter and may contain different thickening ingredients, so you may need to adjust the powdered sugar or milk slightly. For the most authentic Nanaimo Bars, traditional vanilla custard powder remains the preferred option.

Why Is My Nanaimo Bar Base Falling Apart?

A crumbly base usually means the graham cracker mixture does not contain enough moisture or was not pressed firmly enough into the pan. Make sure the melted butter, cocoa, sugar, and egg mixture thoroughly coats the graham cracker crumbs, coconut, and walnuts. The base should resemble a moist crumb mixture that holds together when pressed. Pack it evenly into the pan, paying particular attention to the corners and edges. Chilling the base until firm before adding the custard layer also helps your Nanaimo Bars maintain their shape when sliced.

Easy Nanaimo Bars: Best No-Bake Canadian Treat

Name: Nanaimo Bars
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Canadian
Ingredients: 180 g graham crackers (about 6 1/2 ounces; 1 1/2 cups crushed); 98 g sweetened shredded coconut (about 3 1/2 ounces; 1 cup); 65 g walnuts (about 2 1/4 ounces; 1/2 cup); 113 g unsalted butter (4 ounces; 8 tablespoons); 67 g granulated sugar (about 2 1/2 ounces; 1/3 cup); 26 g unsweetened cocoa powder (about 1 ounce; 5 tablespoons), sifted; 1 large egg, beaten; 84 g unsalted butter (about 3 ounces; 6 tablespoons), softened; 173 g powdered sugar (about 6 ounces; 1 1/2 cups); 36 g custard powder, such as Bird’s (1 1/4 ounces; 3 tablespoons); 2 tablespoons (30 ml) whole milk; 1 teaspoon vanilla extract; 1/4 teaspoon Diamond Crystal kosher salt, or half as much table salt by volume; 170 g semisweet or dark chocolate (6 ounces; about 1 cup chopped); 42 g unsalted butter (1 1/2 ounces; 3 tablespoons); Nonstick baking spray, as needed

Description

Classic Nanaimo Bars are a rich Canadian no-bake dessert with three distinct layers: a chocolate graham cracker, coconut, and walnut base; a smooth vanilla custard filling; and a glossy semisweet or dark chocolate topping. Chilling each layer creates clean slices and the perfect combination of crunchy, creamy, and chocolatey textures.

Ingredients

Scale

180 g graham crackers (about 6 1/2 ounces; 1 1/2 cups crushed)
98 g sweetened shredded coconut (about 3 1/2 ounces; 1 cup)
65 g walnuts (about 2 1/4 ounces; 1/2 cup)
113 g unsalted butter (4 ounces; 8 tablespoons)
67 g granulated sugar (about 2 1/2 ounces; 1/3 cup)
26 g unsweetened cocoa powder (about 1 ounce; 5 tablespoons), sifted
1 large egg, beaten
84 g unsalted butter (about 3 ounces; 6 tablespoons), softened
173 g powdered sugar (about 6 ounces; 1 1/2 cups)
36 g custard powder, such as Bird’s (1 1/4 ounces; 3 tablespoons)
2 tablespoons (30 ml) whole milk
1 teaspoon vanilla extract
1/4 teaspoon Diamond Crystal kosher salt, or half as much table salt by volume
170 g semisweet or dark chocolate (6 ounces; about 1 cup chopped)
42 g unsalted butter (1 1/2 ounces; 3 tablespoons)
Nonstick baking spray, as needed

Cook Mode Prevent your screen from going dark

Instructions

Lightly coat an 8-inch square baking pan with nonstick spray and line it with parchment paper, leaving enough overhang to lift the finished bars from the pan.
Place the graham crackers, shredded coconut, and walnuts in a food processor and pulse until finely ground and evenly combined.
Set a heatproof bowl over a saucepan of gently simmering water. Add 113 g butter, granulated sugar, and cocoa powder and stir until the butter is melted and the mixture is smooth. Gradually whisk in the beaten egg and continue stirring over gentle heat until the mixture thickens slightly and the egg is cooked.
Stir the warm chocolate mixture into the graham cracker mixture until all of the crumbs are evenly moistened. Press firmly and evenly into the prepared pan. Freeze until the base is firm.
Beat the softened 84 g butter until creamy. Add the powdered sugar, custard powder, whole milk, vanilla, and salt. Beat until smooth, light, and spreadable.
Spread the custard filling evenly over the chilled base. Refrigerate for about 1 hour, then transfer briefly to the freezer so the filling is very cold and firm before adding the chocolate topping.
Melt the chopped semisweet or dark chocolate with the remaining 42 g butter, stirring until completely smooth. Let it cool slightly, then spread it evenly over the cold custard layer. Refrigerate until the chocolate and filling are fully set.
Lift the Nanaimo Bars from the pan using the parchment paper. Warm a sharp knife under hot water, dry it thoroughly, and cut into 16 bars. Rewarm and wipe the knife between cuts for the cleanest layers.

Notes

Use semisweet or dark chocolate, preferably around 70% cocoa, to balance the sweetness of the custard filling.
Custard powder gives Nanaimo Bars their traditional vanilla flavor and creamy middle layer.
Walnuts can be replaced with an equal volume of almonds or pecans.
Chill each layer thoroughly before adding the next to keep the three layers distinct.
For clean slices, use a sharp knife warmed under hot water and dried before each cut.
Store Nanaimo Bars in an airtight container in the refrigerator and serve chilled or after a few minutes at room temperature.
The bars can be frozen in an airtight container with parchment between layers and thawed gradually in the refrigerator.
Nutrition values are approximate and can vary depending on the brands of chocolate, graham crackers, custard powder, and other ingredients used.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Canadian

Nutrition

Serving Size: 1 bar (1/16 of recipe)
Calories: 350 kcal
Sugar: 23 g
Sodium: 111 mg
Fat: 23 g
Saturated Fat: 12.5 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 2.8 g
Protein: 3.3 g
Cholesterol: 44 mg