Classic Nanaimo bars are a beloved, no-bake Canadian treat that are way easier to make than they look. With layers of graham crumb, custard-based frosting and chocolate, they’re the perfect indulgence for any occasion.

Uniquely Canadian, Nanaimo bars are perfect if you're looking for something that doesn't require baking. Hailing from—you guessed it—Nanaimo, British Columbia, the earliest version of this recipe first appeared in then Women’s Auxiliary to the Nanaimo Hospital Cookbook in 1952. Many home bakers and pastry chefs have put their own spins on this Canuck favourite over the years, but we're partial to the no-fuss original.

For this basic take, the bottom layer, made with graham crumbs, cocoa, chopped nuts and coconut, is pressed into a pan and topped with a creamy frosting made with custard powder (you'll find it alongside the Jell-O in any grocery store!). Both layers are then topped with melted chocolate. These squares could not be easier or more delicious.

Ingredients for Classic Nanaimo Bars

Bottom layer

1/2 cup butter

1/4 cup sugar

5 tbsp cocoa

1 large egg, beaten

1 1/4 cups graham crumbs

1/2 cup finely chopped almonds, pecans or walnuts

1 cup shredded coconut

Middle layer

1/2 cup butter, softened

2 tbsp cream or milk (you may need a little extra, so keep this ingredient nearby!)

2 tbsp custard powder

2 cups icing sugar

Top layer

4 oz semi-sweet chocolate, chopped

2 tbsp butter

Directions for Classic Nanaimo Bars

  1. For the bottom layer: Melt butter, sugar and cocoa in top of a double boiler (or if you promise to be careful and pay close attention, you can do it on the stovetop in a regular pot over low heat). Whisk in the egg and stir to cook and thicken. Remove from heat and stir in the crumbs, nuts and coconut. Press firmly into an ungreased 8×8-inch or 9×9-inch pan. (If you go with the larger pan, just note that your finished product will be a little thinner.)
  2. For the middle layer: In a large bowl, cream together the butter, cream and custard powder with an electric mixer; gradually add the icing sugar and beat until smooth and spreadable. Add a little extra sugar or cream if required to achieve a frosting-like consistency.
  3. For the top layer: In a small pan over low heat, melt chocolate and butter together. Cool for 7-10 min (you don't want it to melt the previous layers), then pour over middle layer and spread evenly. Chill completely and cut into squares.

Makes about 20 bars.