Description

A quick and easy no-bake dessert featuring a buttery base, silky custard middle, and glossy chocolate top. Perfect for parties and a nostalgic treat that’s creamy, smooth, and crowd-pleasing.

Ingredients

Scale

1/2 cup (115g) unsalted butter, melted
1/4 cup (50g) granulated sugar
5 tbsp (40g) unsweetened cocoa powder
1 large egg, beaten (room temperature)
1 3/4 cups (175g) graham cracker crumbs
1 cup (75g) shredded unsweetened coconut
1/2 cup (50g) chopped walnuts or pecans (optional)
1/2 cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar, sifted
2 tbsp (15g) vanilla custard powder
3 tbsp (45ml) milk (whole milk preferred)
4 oz (115g) semi-sweet chocolate chips or chopped chocolate
2 tbsp (30g) unsalted butter

Instructions

Prepare the base: In a medium bowl, whisk together melted butter, granulated sugar, and cocoa powder until smooth. Add beaten egg and mix quickly to combine. Stir in graham cracker crumbs, shredded coconut, and chopped nuts if using. Mixture should be thick but spreadable.
Press the base into the pan: Line an 8×8-inch pan with parchment paper with overhang. Press base mixture firmly and evenly into bottom. Chill in refrigerator for 20 minutes to set.
Make the custard layer: Beat softened butter in a large bowl until creamy (about 2 minutes). Gradually add sifted powdered sugar on low speed. Add custard powder and milk, then whip on medium-high speed until smooth and spreadable (3-4 minutes). Add more milk if too stiff.
Spread the custard layer: Remove base from fridge and spread custard layer evenly on top. Smooth with spatula. Return to fridge for at least 30 minutes to firm up.
Prepare the chocolate topping: In microwave-safe bowl, combine chocolate chips and butter. Heat in 20-second intervals, stirring between each, until melted and smooth. Let cool slightly but not harden.
Top the bars: Pour chocolate over chilled custard layer and spread quickly and evenly. Return to fridge for 1-2 hours until chocolate is set and firm.
Slice and serve: Use a sharp knife warmed under hot water and dried before slicing to create clean edges. Cut into 12 bars and enjoy.

Notes

Use room temperature butter and eggs for smooth blending. Sift powdered sugar to avoid lumps. Melt chocolate slowly to prevent seizing. Press base firmly to avoid crumbling. Chill each layer properly for distinct layers. Warm knife between cuts for clean slices.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: Canadian

Nutrition

Serving Size: 1 bar (1/12th of rec
Calories: 280
Sugar: 19
Fat: 18
Carbohydrates: 27
Protein: 3

Keywords: Nanaimo bars, no-bake dessert, layered dessert, creamy custard, chocolate topping, easy dessert, party dessert