No-bake nanaimo bars




Prep Time


Cook Time

This is a Canadian three-layer slice with a lovely combination of flavours and textures.



For the top

  • 85g butter — softened
  • 3 tablespoons cream
  • 2 tablespoons custard powder
  • 1½–2 cups icing sugar
  • 160g chocolate
  • 1 tablespoon cooking oil

For the biscuit base

  • 120g butter — diced
  • ⅓ cup cocoa powder
  • ¼ cup caster sugar
  • 1 egg
  • 1¾ cup (180g) sweet biscuit crumbs
  • ¾ cup thread coconut
  • ½ cup very finely chopped walnuts


For the no-bake nanaimo bars

  • Line a 20cm square slice tin with baking paper.
  • To make the Biscuit Base, place the butter, cocoa and sugar in a medium saucepan and cook over a low heat, stirring, until they melt together. Leave to cool slightly
  • Whisk in the egg, then mix in the biscuit crumbs, coconut and walnuts.
  • Press into the prepared slice tin and place in the freezer to firm up.
  • To make the custard layer, beat the butter in a large bowl until light and fluffy.
  • Beat in the cream and custard powder.
  • Slowly beat in the icing sugar a little at a time until very thick.
  • Spread the custard filling over the base layer and refrigerate for an hour.
  • To make the chocolate top layer, break the chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth. Stir in the oil.
  • Pour over the slice and smooth the top. Refrigerate until set.
  • Cut into 16 pieces using a hot knife (this will stop the chocolate from cracking).