The ‘Outrageously Delicious’ Canadian Dessert

Nothing is better than a decadent dessert—unless it requires very little to come together. Here at Allrecipes, we’re all about quality recipes that don’t take too much time in the kitchen. Between a sheet-pan peach crisp that cuts down on prep time to whipping up S’Mores in a Bag that makes our favorite fireside treat even easier to bring on the road, we have some great time-saving dessert options.

Now, we have another to add to our list and it comes from our neighbors to the north. According to the Allrecipes community, it’s one of the easiest desserts to whip up when you’re craving something “outrageously delicious.”

What Is a Nanaimo Bar?

If you haven’t heard of a Nanaimo Bar before, allow us to introduce you to your new dessert obsession. This simple sweet treat is named after a Canadian city in British Columbia and comes together with no baking required. These dessert bars start with a coconut graham cracker crust that’s then topped with a custard filling and finished with chocolate ganache. The end result is unbelievably good. “These are simply outstanding,” says Allrecipes member Jamie Anderson. “Seriously, it’s my new favorite dessert.”

How to Make Nanaimo Bars

You’ll need a few ingredients to make these Nanaimo Bars, including some pantry baking staples. To start, construct the bottom layer. Heat the butter, cocoa powder, and sugar in a double boiler before beating in an egg and adding graham cracker crumbs, almonds, and shredded coconut in an 8×8-inch pan. Press this mixture into the pan before layering on the second mixture of butter, cream, custard powder, and confectioners’ sugar. Then place it in the fridge to chill. Lastly, pour on a chocolate ganache and chill until that sets.

Once you make these Nanaimo Bars you’ll see just how easy and delicious they are. As one Allrecipes member says “Just finished making them & I would like to know where these have been hiding all my life??” 

Tips for Making the Best Nanaimo Bar

One thing to keep in mind when making these bars is when to add the egg. As Rhonda explains, it’s best to “slowly beat about half of the chocolate mixture into the egg, a little at a time, so that it won’t curdle from the heat.”

The recipe can be tailored to your preferences as several Allrecipes readers enjoyed playing with the ingredients. “One thing I tried differently was to replace the graham crackers with more nuts,” says nikki. “I love the extra crunch it gives!”

Chris E says, “The only change I made was to double the chocolate topping (I also used semi-sweet mini chips). It was wonderful!”

If you’re looking for a “stronger cocoa punch,” Kevin Clark suggests using Special Dark cocoa powder and adding 1/2 tablespoon of espresso powder to the crust layer.

However, you may find this recipe is pretty darn good as is and not have to “change a single thing” says Kelly Ouimet. “My teenager & his friends call it ‘Mom Sorcery’; in fact it is his birthday ‘cake’ this year.”