From Kitchen in the Shire.
Nanaimo Bars… the three-layer Canadian no-bake dessert with a chewy chocolate-almond-coconut graham base, a custard-powder buttercream center, and a thin, snappy chocolate topping that slices clean. If you’ve been hunting for a real Vancouver Island Nanaimo Bar recipe that holds its shape, cuts neatly, and tastes like the real thing… this is it.
To clarify: Nanaimo is a city on Vancouver Island and this treat is named after its hometown. It is a ferry ride away from Vancouver proper. The title of this video is meant to provide a reference point for those that are unfamiliar with it. There are only so many characters that can be used in a title, so I had to provide the nearest most recognizable location.
Printable recipe card → https://kitchen-in-the-shire.kit.com/9550a69ef4
Bird’s Vanilla Flavored Custard Powder → https://amzn.to/4pr6lVj
Kitchen gear I use → https://amzn.to/3ZFdl4B
What you’ll learn
• Cook cocoa with butter and sugar so the graham-coconut base sets fudgy… not greasy or crumbly.
• Dial in a custard-powder buttercream that spreads smooth and stays plush.
• Pour a thin chocolate cap… score as the gloss fades… then use a hot, dry knife for glass-edge slices.
• Chill timing between layers… and storage for bakery-clean squares.
Ingredients:
BASE
1 cup (85g) Coconut, sweetened.
½ cup (65g) Almonds.
1¾ cups (175g) Graham Cracker Crumbs.
½ cup (125g) Butter.
¼ cup (50g) Sugar.
5 tBsp (30g) Cocoa Powder.
1 Egg.
MIDDLE
½ cup (125g) Butter, softened.
2 tBsp + 2 tsp (40ml) Heavy Cream.
2 cups (240g) Confectioners’ Sugar.
2 tBsp (16g) Bird’s VANILLA Custard Powder.
TOP
⅔ cup (113g) Semi-Sweet Chocolate.
2 tBsp (28g) Butter.
Pro tips
• Temper the egg off heat after the cocoa mixture cooks… the base sets chewy and holds its lines.
• Press firmly but don’t over-compact… you want a fudgy bite, not a brick.
• Keep the top thin… thick chocolate looks dramatic but shatters the layers when you cut.
• For perfect squares… score, chill, slice… heating and wiping the knife between cuts.
• Make-ahead friendly… chill overnight for the cleanest cuts.
Timestamps:
00:00- Intro
00:49 – How to make the base
03:26 – How to not screw up the egg part.
07:31 – Poll Question
08:04 – How to make the custard layer… according to the internet.
11:34 – How to get the chocolate top correct. (sorta)
14:45 – Disco Fridge (Canadian edition)
15:36 – Cutting them out, Close-ups, taste test.
Storage
Refrigerate, covered, 5–7 days. Freeze uncut up to 2 months… thaw in the fridge, score, then slice.
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Narration by Damon Webb.
Arial Photography by Sergey Guk
Some links are affiliate… I may earn a small commission at no extra cost to you.
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