The Recipe · No.766 · Nanaimo Bars

Nanaimo Bars, and Where to Source It

Real custard powder is what makes the middle layer taste and set right; instant pudding mix flattens it. Slice with a knife dipped in hot water so the chilled chocolate top cuts clean instead of shattering.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min (plus chilling)
Cook5 min
Makes16 squares
CuisineCanadian
Cook it with
No-cook
Can you make Nanaimo Bars in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Part One
The Ingredients — and where to get them
Graham crumbs
The structural base with cocoa and coconut. A honey graham crumb is best.
1.25 cups
Source it →
Shredded coconut
Unsweetened fine flakes for texture in the crust.
1 cup
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Butter
Divided across all three layers. A good cultured butter carries it.
3/4 cup
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Custard powder
The ingredient that flavors and firms the middle; do not substitute.
2 tbsp
Local / market
Powdered sugar
Beaten with butter into the thick middle icing.
2 cups
Source it →
Semi-sweet chocolate
Melted with a little butter for the glossy top. A real couverture snaps best.
4 oz
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Make the baseMelt butter with cocoa and sugar, stir in egg, graham crumbs, and coconut, and press into an 8x8 pan.
  2. Mix the middleBeat butter, powdered sugar, custard powder, and a little cream to a thick, spreadable icing.
  3. Layer itSpread the icing over the chilled base and chill again until firm.
  4. Glaze and cutPour melted chocolate over, chill, then slice with a hot knife into squares.
Part Three
The Toolkit

Baking pan · Offset spatula · Hand mixer

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