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    Home » Recipes » Brownies and Bars

    Easy Nanaimo Bars without Custard Powder

    Published: Nov 15, 2021 · Modified: Aug 29, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These easy Nanaimo bars are inspired by the classic Canadian no bake dessert bars. A simple biscuit base with coconut, almond and cocoa powder, topped off with a creamy filling and chocolate top. Easy, decadent and sure to be a favourite!

    Stack of chocolate Nanaimo bars made without custard powder.

    What are Nanaimo Bars

    Nanaimo bars are a Canadian no-bake dessert bar, referred to by the name of the town that claims their origin - Nanaimo in British Columbia.

    The dessert's exact development is a bit disputed, with various versions of similar recipes appearing around the same time in the middle of the 20th century. But, wherever they began, the bar has become a popular Canadian treat.

    The bars are made up of three layers: a biscuit base, cream filling (traditionally flavoured with powdered custard) and chocolate top. The key flavours in the bars are chocolate, crushed biscuit, coconut and usually other chopped nuts (such as almonds) and custard cream. There is no baking involved, simply chilling until set and then cutting into chocolate squares.

    Nanaimo Bar Ingredients

    For the Biscuit Base

    • Butter - you'll need a little more than 2 sticks (16 tablespoons or 1 cup) of unsalted butter divided across the three layers of this recipe. For the base, the butter doesn't need to be softened as it will be melted as part of making the layer.
    • Sugar - caster sugar (or superfine granulated sugar).
    • Cocoa powder - a few tablespoons will give the base a chocolate kick.
    • Egg - eggs are great binding agents. One egg will help to thicken the chocolate base before adding the cookie crumbs.
    • Crushed biscuits - for this recipe, I used crushed Lotus Biscoff biscuits as a change from the classic digestive biscuits. You could also substitute with graham cracker crumbs.
    • Coconut - in traditional nanaimo bars, you would normally use dessicated coconut, but I prefer using sweetened flaked coconut such as Bakers' brand.
    • Almond - the almond in this recipe is optional, but about a third of a cup of ground almonds, compliments the coconut and chocolate (classic combination!). You could also use chopped almonds to give a bit of added crunch and texture to the base.
    Nanaimo bar biscuit base ingredients.

    For the Buttercream Layer

    The traditional buttercream in a Nanaimo bar is a custard cream. This is usually made by using Bird's Custard powder.

    In my recipe for Nanaimo bars without custard powder, you'll need:

    • Cream - heavy (whipping) cream or double cream
    • Unsalted butter - softened to room temperature.
    • Dream Whip powder (or alternatives below).
    • Powdered icing sugar
    Cream frosting ingredients.

    Why Substitute Custard Powder and Other Alternatives

    The classic custard cream layer in a Nanaimo bar is quite sweet and yellow due to the colour of the traditional custard powder. Many people prefer substituting milk powder for this, which is slightly less sweet and a bit more natural looking.

    Substituting with Dream Whip powder, provides a nice creamy frosting that is reminiscent of ice cream in flavour.

    You could also substitute the powder in this recipe with other powdered custards or pudding mixes such as Jell-O pudding powders. This would be an easy way to add other flavours to the Nanaimo bar. For example, you could make a coconut buttercream layer using powdered coconut pudding mixed in to the frosting in place of Dream Whip. Recipe measurements and process will stay the same.

    For the Chocolate Top

    The top of the Nanaimo bar is a simple silky chocolate layer made with just two ingredients:

    • Chocolate chips (or chopped chocolate)
    • Unsalted butter
    Butter and chocolate chips in a small metal bowl.

    Making the Nanaimo No-Bake Bar

    The process for these Nanaimo bars is simple, but requires stages and a bit of chilling time between.

    Start by preparing an 8" or 9" square baking tin with parchment paper lining. Set this aside while you prepare the biscuit base.

    Nanaimo Bar Biscuit Base

    Add your butter, sugar and cocoa powder to a saucepan. Cook this over a medium heat while stirring until the butter has melted and the sugar and cocoa has dissolved into a chocolatey sauce.

    Then, add the egg while whisking continuously. It is important that the egg is whisked in quickly rather than simply stirred or left unattended on the heat. This is because the egg will quickly begin to cook. If unwhisked, this may lead to an unpleasant scrambled egg texture in the batter.

    Continue whisking the mixture over the heat for a couple of minutes while it thickens.

    Remove from the heat and add in the crushed biscuits, coconut and almond. Stir this together and then pour into the prepared pan and press evenly into a base layer. Chill this for about 10 minutes while preparing the frosting.

    Saucepan with butter, cocoa powder and sugar.
    Thickened mixture after adding the egg.
    Adding the dry ingredients, the crushed lotus biscuits, coconut and ground almonds to the nanaimo bar base mixture.
    Biscuit base mixture for nanaimo bars.
    Biscuit base mixture in square pan waiting to be pressed into a single layer crust.
    Biscuit base firmly pressed into lined square pan.

    Cream Filling

    The frosting is essentially a buttercream, with added heavy cream and powdered Dream Whip to make a light creamy icing layer.

    Simply beat the cream, butter and powdered Dream whip together until smooth. Add the powdered sugar and beat to a creamy spreadable frosting. This will be quite thick, but should be soft. Top the biscuit layer with this and spread evenly. This is best achieved with a small offset spatula.

    Return to the refrigerator and chill for another 10 minutes while making the chocolate top.

    Cream frosting in a mixing bowl, freshly whisked.
    Spreading cream frosting.

    Quick Glossy Chocolate Layer

    The key to a super glossy chocolate layer is a bit of butter.

    In order to make the chocolate layer, you can either microwave the chocolate and butter or use a makeshift double boiler to melt these together. Once silky smooth, pour this over the chilled cream layer and spread to coat.

    Silky smooth melted chocolate in a small metal bowl.
    Spreading a glossy chocolate layer on top of chilled cream frosting.

    Return the bars to the refrigerator to set for a couple of hours before slicing into squares.

    A quick tip for slicing - wipe the knife in warm water to allow this to cut more cleanly.

    Sliced chocolate nanaimo squares.

    FAQs for Easy Nanaimo Bars

    How long do Nanaimo Bars keep?

    Nanaimo bars store well in the refrigerator for a few days. After a couple of days, you may find that the cream begins to split a bit as it dries out.

    Can I freeze these chocolate dessert bars?

    Yes, Nanaimo bars can be frozen easily. For best results, allow to set first in the refrigerator before slicing and then freezing in ziploc bags or well wrapped in cling film and aluminium foil. They should last easily for about 3 months. Allow to defrost on the countertop before serving.

    Can I make Nanaimo bars without egg?

    Yes, you can leave out the egg in this recipe. The base will be more crumbly without the egg (as this is used to bind the base together). Without the egg, it will be more similar to a cheesecake crust and may crumble a bit when slicing and eating.

    Can I make these bars without the coconut?

    Absolutely! While the bars usually contain coconut in the base, you can also make Nanaimo bars without coconut. For best results, substitute additional ground nuts in place of the coconut measurement to make up the dry/solid component of the base. You could also use extra crushed biscuit if you prefer not to include nuts.

    Overhead shot of nanaimo bars cut into squares, with a couple on their side to show layers.

    If you like these, try some other easy chocolate treats:

    • Chocolate Rice Krispie Treats
    • Cookie Bottomed Brownies
    • Easy Edible Brownie Batter
    • No Bake Chocolate Oatmeal Cookies with Tahini
    • No Bake S'mores Cheesecake
    Stack of chocolate Nanaimo bars made without custard powder.

    Easy Nanaimo Bars without Custard Powder

    Liz Mincin
    An easy recipe for the Canadian dessert classic Nanaimo bars. The ultimate no bake treat with chocolate biscuit base, creamy frosting filling and silky chocolate top.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Chilling 2 hours hrs 20 minutes mins
    Course Dessert
    Cuisine Canadian
    Servings 16 squares
    Calories 431 kcal

    Ingredients
      

    Ingredients for Biscuit Base

    • ½ cup unsalted butter
    • 3 tablespoon cocoa powder
    • ¼ cup caster sugar or superfine granulated sugar
    • 1 egg
    • 2 cups crushed Lotus Biscoff biscuits
    • 1 cup sweetened flaked coconut or dessicated coconut
    • ⅓ cup ground almonds

    Ingredients for Cream Filling

    • 1¾ cup powdered icing sugar
    • ½ cup unsalted butter softened to room temperature
    • ¼ cup heavy cream or double cream
    • 3 tablespoon powdered Dream Whip or other powdered milk, pudding or custard

    Ingredients for Chocolate Top

    • 5 oz dark chocolate chips or chopped chocolate
    • 3 tablespoon unsalted butter

    Instructions
     

    • Start by lining an 8" or 9" square baking dish with parchment paper. Set aside while preparing the base.

    Instructions for Biscuit Base

    • In a medium saucepan, melt the butter with the sugar and cocoa powder over a medium heat until smooth.
    • Then, add the egg while whisking continuously. After about 2 minutes, this should be a smooth thickened chocolate mixture.
    • Remove from the heat and add the crushed biscuits, coconut and almonds. Stir thoroughly and spoon into the prepared baking dish. Press into an even base layer and chill for 10 minutes while preparing the cream layer.

    Instructions for Cream Filling

    • In a mixing bowl, beat together the butter, cream and Dream Whip powder until well combined.
    • Sift in the powdered icing sugar and beat until soft creamy and smooth.
    • Spread the cream filling evenly onto the chilled base and place back in the refrigerator for another 10 minutes while preparing the chocolate top.

    Instructions for Chocolate Top

    • Place the chocolate and butter into a heatproof bowl, fitted on top of a small saucepan of simmering water (double boiler). Ensure the water does not touch the bottom of the bowl.
    • Melt, stirring until smooth and then pour over the chilled cream layer, spreading evenly. Return to the refrigerator again for 2 hours until set.
    • Once set, slice into squares and serve.

    Notes

    You can also make the chocolate top layer using the microwave. Simply place the chocolate and butter together in a microwave safe bowl and heat in 10 second increments, stirring each time until smooth.
    Further notes, substitutions and process images available in blog post.

    Nutrition

    Calories: 431kcalCarbohydrates: 49.7gProtein: 2.3gFat: 26.4gSaturated Fat: 17gCholesterol: 51mgSodium: 119mgPotassium: 81mgFiber: 1.2gSugar: 41.7gCalcium: 15mgIron: 1mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Reader Interactions

    Comments

    1. Dee

      December 23, 2022 at 4:05 am

      5 stars
      This was my first time making Nanaimo Bars. My filing turned out really thick and difficult to spread and I overcooked my chocolate but they still turned out delicious! This recipe is a keeper. Better than mom's if I do say 😉

      Reply
      • Liz Mincin

        December 26, 2022 at 9:38 am

        I'm so glad you enjoyed them!! I've definitely had the overthick filling situation - it can happen depending on the brands of powdered sugar or even the kitchen temperature. If it's ever too thick to spread, you can try a dash more cream to loosen it up 🙂

        Reply
    2. Jana

      May 06, 2022 at 3:13 pm

      5 stars
      This was my first time having, or making Nanaimo bars, and I’m blown away! This recipe was easy and delicious. I used graham crackers for the base instead of Biscoff biscuits, and French vanilla pudding mix instead of powdered Dream Whip. Definitely a keeper!

      Reply
      • Liz Mincin

        May 06, 2022 at 4:33 pm

        I'm so glad you enjoyed them!!

        Reply
    5 from 8 votes (6 ratings without comment)

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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