Nanaimo Bars


If you are a fan of Seven Layer Bars, then you're going to love Nanaimo Bars. This layered dessert bar recipe has all of your favorite things: chocolate, graham crackers, coconut, walnuts, custard, and, of course, more chocolate. With a crunchy coconut base, a creamy vanilla custard filling, and a smooth chocolate topping, this easy dessert is the perfect balance of textures. This no-bake dessert recipe is as simple as they come - you won't believe how easy this coconut dessert is to make.


  • It is best to cut the bars after topping has chilled for 1 hour, no longer, as the icing may crack if chilled longer before cutting.

  • Disclaimer:  This recipe uses an uncooked egg. Use of pasteurized eggs is recommended.

  • This image courtesy of Dane Soderquist for


For another delicious dessert bars recipe you won't be able to pass up, try these Caramel Crack Bars.



  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
  • 1/3 cup cocoa
  • 1 egg
  • 2 cups graham wafer crumbs
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1/4 cup butter
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 3 tablespoons milk
  • 2 cups powdered sugar
  • 4 ounces semisweet chocolate chips
  • 1 tablespoon butter


  1. Prepare a 7 x 11-inch baking pan by lining with foil and leaving edges overhanging to make removal and cutting easier.
  2. For the base: Combine sugar, cocoa, crumbs, coconut, and walnuts together in a food processor, add the egg and melted butter and pulse just until mixture resembles wet sand. Press into the prepared pan, using the back of a flat measuring cup or glass to make an even layer. Refrigerate for at least 20 minutes or longer.
  3. For the filling: Meanwhile, cream the softened butter together with the cornstarch and vanilla, then add milk and powdered sugar. Carefully spread the mixture over the chilled base and refrigerate for 1 hour.
  4. For the chocolate topping: Melt chocolate and butter together in a bowl over simmering water or in the microwave in 20 second increments until the two can be stirred into a smooth mixture. Using an off-set spatula, carefully spread chocolate over filling in a thin, smooth layer. Refrigerate again for 1 hour before removing from the pan and cutting into bars. Store in the refrigerator.

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I don't see the ingredients for the chocolate topping Thanks, Sharon

Hmmm... This recipe had so much hope! The bottom crust is a bit too dry and crumbly, I think it needs MORE BUTTER. I'd also change out the walnuts for pecans, but that's a personal preference.

These bars were just okay. I thought the bottom layer would have had a bit more flavor to it. I also wasn't a fan of how it all kind of fell apart in my hands. Perhaps freezing them would help.

Loved the custard and the coconut. Unlike any other dessert I've had before!

The frosting and chocolate layers were really good, but the crust was a little too crumbly. I ended up eating the layers separately, because the crust kind of came apart!

I liked the top layer of these, but the bottom was kind of a weird texture and wasn't as flavorful as I would have liked.

I really liked these! I may have gone back for a few more.

These were a little dry and just OK for me. I did like the frosting and the crunch of the walnuts!

I loved the custard/frosting on top, but the cookie itself was very dry and did not stick together well.

I'm not even sure exactly what these are, but they're so delicious! They're something like a cross between fudge and a cookie bar. With frosting in the middle.


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