The Original Cakerie Nanaimo Dessert Bars – The Best Dessert Bars

Nanaimo Bars are Canada’s iconic no-bake layered dessert, marrying a chocolate-graham-coconut base, a luscious custard buttercream, and a glossy chocolate couverture. The original Cakerie style balances texture and sweetness, resulting in clean layers and a sublime bite. These bars are ideal for upscale catering, bakery cases, or elegant home entertaining.

Overview of Cakerie Nanaimo Dessert Bars

• The Original Cakerie Nanaimo Dessert Bars are a luxurious, no-bake Canadian classic featuring three distinct layers: a chocolate-coconut-graham base, a creamy custard buttercream center, and a smooth chocolate ganache topping. Renowned for their rich flavor and elegant presentation, these bars offer a sophisticated treat perfect for celebrations or gourmet dessert platters. Their crisp layers and balanced sweetness ensure each bite is as impressive as it is indulgent.
• Texture: Crisp base, creamy center, snappy top
• Method: No-bake, layer-by-layer assembly
• Pan: 8-inch (20cm) square, lined with parchment
• Yield: 16–20 bars

Ingredients

Base Layer

• 115g (½ cup) unsalted butter, melted
• 50g (¼ cup) superfine sugar
• 30g (⅓ cup) unsweetened Dutch-process cocoa powder
• 1 large egg (room temp), beaten
• 175g (1¾ cups) fine graham cracker crumbs
• 70g (1 cup) unsweetened shredded coconut
• 60g (½ cup) toasted chopped pecans or walnuts (optional)

Custard Cream Layer

• 115g (½ cup) unsalted butter, softened
• 30g (2 tbsp) premium vanilla custard powder (Bird’s, Dr. Oetker)
• 240g (2 cups) powdered sugar, sifted
• 30ml (2 tbsp) heavy cream or whole milk

Chocolate Top Layer

• 115g (4 oz) high-quality dark or semisweet chocolate, finely chopped
• 28g (2 tbsp) unsalted butter, room temp

How to Make The Original Cakerie Nanaimo Bars

Step 1: Prepare the Base

In a heatproof bowl set over simmering water, whisk together melted butter, sugar, and cocoa until fully dissolved and glossy. Slowly whisk in the beaten egg; stir constantly for 1–2 minutes until mixture thickens like a pudding. Remove from heat. Stir in graham cracker crumbs, coconut, and nuts until well combined. Press mixture firmly and evenly into lined pan, using the flat bottom of a measuring cup for a professional finish. Refrigerate while preparing filling.

Step 2: Make Custard Layer

In a stand mixer with paddle attachment (or with electric beaters), cream butter with custard powder until fluffy and pale. Gradually add powdered sugar and cream, beating on medium-high until perfectly smooth and light. Spread evenly over chilled base. For sharp, even layers, chill pan 20–30 minutes before topping.

Step 3: Make Chocolate Topping

Melt chocolate and butter together (double boiler or 15–20 sec bursts in microwave, stirring frequently) until just smooth—do not overheat. Cool to lukewarm, then pour over custard layer. Tip and swirl pan to cover evenly, or use an offset spatula for a thin, glossy finish. Chill at least 1 hour until fully set.

Step 4: Finishing & Serving

Lift chilled slab from pan using parchment overhang. For ultra-clean slices, warm a chef’s knife under hot water, wipe dry, and cut bars, cleaning knife between each cut. Serve chilled for best definition.

Cook and Prep Times

• Prep time: 30 minutes
• Chill time: 1 hour 20 minutes (minimum for clean slicing)
• Total time: ~1 hour 50 minutes

Nutrition Information (per bar, based on 20 bars)

• Calories: 230
• Fat: 15g
• Carbs: 23g
• Sugar: 19g
• Protein: 2g

Serving Suggestions

• Plate on a white platter and garnish with gold leaf or a tiny dusting of powdered sugar for upscale events.
• Serve bars cold or slightly chilled; store airtight in the refrigerator up to 5 days, or freeze tightly wrapped for up to 1 month.
• For plated desserts, cut into rectangles and serve with a quenelle of vanilla gelato, fresh berries, or a drizzle of raspberry coulis.