A Nanaimo bar is a traditional Canadian refrigerated three layered dessert.

The base of the bar is a mixture of a crushed cookies with coconut, butter / or/ margarine and nuts. A tonne of texture and flavor is witnessed here.

The middle is a thick and fluffy custard buttercream frosting.

The top is topped with a chocolate ganache glaze.

Making a “No bake – Canadian three layered dessert  – Nanaimo bars”

Here is what you’ll need:

*The base*

Prep time: 20 mins   Chill time: 30 mins  Total time: 50 mins

*Main Ingredients*

  • 1 cup of un-sweetened desiccated coconut
  • 1 cup of mixed chopped nuts (of your choice)
  • 1 cup of crushed yego short cake biscuits (or your favorite)
  • 3 Heap-full Tablespoons of margarine – softened
  • 1/2 cup of dark – un-sweetened cocoa powder
  • 1/2 cup of castor sugar
  • 1 egg – room temp
  • Pinch of salt

*Important tools used*

  • Double boiler set – (Saucepan with water + a larger heat proof mixing bowl)
  • Heat from the stove
  • A fridge
  • Mixing bowls
  • Measuring spoons and cups
  • Whisk
  • Rubber spatula
  • Aluminium foil
  • 9 X 13 inch pan
  • A knife (Later use)
  • Hot water in a cup (Later use)
  • Paper towels (Later use)

*Custard butter cream frosting*

Prep time: 20 mins  Chill time: 30 mins  Total time: 50 mins

*Main Ingredients*

  • 6 Tablespoons of margarine – softened
  • 1-1/2 cups of icing sugar
  • 2 Tablespoons of milk
  • 2 Tablespoons of custard powder

*Important tools used*

  • Mixing bowl
  • An electric hand mixer
  • Rubber spatula
  • Measuring spoon

*Chocolate ganache*

Prep time: 5 mins

  • 2 cup of dark semi-sweet chocolate chips
  • 3 Tablespoons of veggie oil
  • 1/4 cup of milk

*Important tools used*

  • Double boiler set – (Saucepan with water + a larger heat proof mixing bowl)
  • Heat from the stove
  • Rubber spatula
  • Measuring cups and spoons


Step 1: Making the chocolate – nutty – coconut base – Using the double boiler method – (Take a saucepan /sufuria, add water – 1 cup, bring it to a gently boil on the stove over medium heat. Place a larger – Heat proof mixing bowl on top of the sauce pan/sufuria, but make sure the water in the sauce pan doesn’t touch the bowl. We just need the steam to melt the content in the bowl). Add your butter and wait for it to fully melt down. Next is the sugar and cocoa powder. Continuously, whisk the mixture together until you get a smooth consistency. Crack one egg in separate smaller bowl, whisk that together, and gently add it into the chocolate coconut mix, while whisking it well. The consistency will become thicker, mix it well until you get a smooth silky texture. Remove the bowl from the double boiler and turn off the heat. Add in rest of the mentioned ingredients and mix it all together to foam a thick dark and shiny paste. Take out your 9 x 13 inch pan, line it with an aluminium foil. Add that chocolate-y paste and level it up at the best of your knowledge. Place it in the fridge to set for about 30 mins.

Step 2: Making the custard thick fluffy butter cream frosting – In another large mixing bowl, add margarine, and whip is with the help of an electric hand mixer on its own first for about 5 to 8 mins until the color turns pale yellow. Add in the icing sugar and the custard powder. To avoid the dry ingredients from  flying everywhere, I first mix the butter, sugar, custard mix together using a rubber spatula, then finish it off using the electric hand mixer. Combine the mixture for another 5 to 8 mins until the mixture is almost white in color. At this stage the mixture is very fluffy and too thick. I added milk to slightly loosen it up but it should still hold it’s shape and be spreadable. Take out the base from the fridge, it should have set by now. Add the frosting and level it out, and place it back in the fridge to set again.

Step 3: Chocolate ganache glaze – Over a double boiler set,melt some chocolate chips with oil. This will add shine to the chocolate. Once the chocolate starts to melt, add milk to help with the consistency to be slightly less thick. Once all melted and you like the outcome, take out the chilled base and frosting, and add the chocolate ganache, spread it evenly, and place it back in the fridge to set once more.

Step 4: Trip off the edges – With the help of the aluminium foil, pick up the sides and lift it up, peel off the foil from the sides. NOTE: In order to make clean cuts, dip your knife into hot water, wipe the excess water with paper towels and get slicing.

Step 5: Slice and serve.

#YegoBakers   #YegoBiscuits

How to store them:

  • Place them in an airtight container and either freeze them or just place them in the fridge for upto 3 months.

Tastie Dine - Author

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