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Classic Nanaimo Bars Without Custard Powder Recipe Made Easy

A no-bake layered dessert with a chewy chocolate coconut crumb base, silky vanilla cream filling, and a smooth dark chocolate top, made entirely without custard powder.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 25 Bars
Calories: 284
Ingredients Equipment Method

Ingredients
  

Chocolate Crumb Base:
1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1 large egg, lightly beaten
1 and 3/4 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped walnuts (optional)
1 teaspoon vanilla extract
Vanilla Cream Middle Layer:
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
3 tablespoons whole milk
2 tablespoons instant vanilla pudding powder
1 teaspoon vanilla extract
Pinch of salt
Chocolate Top Layer:
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Equipment

  • 1 8x8 inch or 9x9 inch square baking pan
  • 1 parchment paper
  • 1 Medium saucepan
  • 1 heatproof bowl
  • 1 stand mixer or hand mixer
  • 1 rubber spatula
  • 1 offset spatula or the back of a spoon for spreading
  • 1 sharp knife
  • 1 wire rack

Method
 

  1. Line an 8x8 or 9x9 inch pan with parchment paper.
Melt butter, cocoa, and sugar in a saucepan over low heat. Remove from heat and stir in beaten egg vigorously for 30 seconds. Mix in crumbs, coconut, nuts, and vanilla. Press firmly into pan. Chill 20 to 30 minutes.
    Beat softened butter until smooth. Add powdered sugar, pudding powder, milk, vanilla, and salt. Beat until fluffy. Spread over chilled base. Chill 1 hour.
      Melt chocolate chips and butter together over a double boiler. Cool 5 minutes. Pour over vanilla layer and spread evenly. Chill 30 to 45 minutes.
        Slice cold with a hot dry knife, wiping between every cut.