Chocolate and Custard Layered Dessert (Nanaimo Bar)

Introduction

This three-layer dessert combines a nutty chocolate base, a smooth custard middle, and a chocolate shell—all assembled in a single 8×8 pan with no baking required. The whole thing comes together in under 30 minutes of active work and relies on chilling to set, making it ideal for preparing ahead of a gathering or for a quick homemade treat.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes (plus chilling time)
• Servings: 12–16 pieces

Ingredients

Bottom layer

• ½ cup unsalted butter (European style cultured)
• ¼ cup white granulated sugar
• 5 tbsp cocoa
• 1 egg beaten
• 1¼ cups graham wafer crumbs
• ½ cups finely-chopped almonds
• 1 cup coconut

Middle layer

• ½ cup unsalted butter
• 2 tbsp and 2 tsp cream
• 2 tbsp vanilla custard powder
• 2 cups icing sugar

Top layer

• 4 squares (4 oz) semi-sweet chocolate
• 2 tbsp unsalted butter

Instructions

Bottom layer

1. Melt first 3 ingredients in top of double boiler.
2. Add egg and stir to cook and thicken.
3. Remove from heat. Stir in crumbs, coconut, and nuts.
4. Press firmly into an ungreased 8 x 8-inch cake pan.

Middle layer

1. Cream butter, cream, custard powder, and icing sugar together well. Beat until light.
2. Spread over bottom layer.

Top layer

1. Melt chocolate and butter over low heat. Cool.
2. Once cool, but still liquid, pour over second layer and chill in refrigerator.
3. Once set, cut into squares and serve. Enjoy.

Variations

• Almond-free base: Replace the chopped almonds with an equal amount of finely chopped walnuts or pecans for a different nut flavor and texture.
• Darker chocolate top: Use dark chocolate (70% cacao) instead of semi-sweet for a less sweet, more bitter finish that balances the creamy middle layer.
• Coconut-forward version: Increase the coconut in the bottom layer to 1¼ cups and reduce the graham wafer crumbs to 1 cup for a chewier, more tropical base.
• Custard variation: Replace the vanilla custard powder with butterscotch or chocolate custard powder for a different flavor in the middle layer.

Tips for Success

• Use a double boiler for the bottom layer to prevent the chocolate and cocoa from scorching; the water should simmer gently, not boil vigorously.
• Press the bottom layer firmly and evenly into the pan with the bottom of a measuring cup or your palm so it holds together when cut.
• Let the chocolate on the top layer cool to just above room temperature before pouring; if it’s too hot, it will soften the custard layer underneath.
• Chill the entire dessert in the refrigerator for at least 2 hours before cutting so the layers set completely and separate cleanly.
• Cut the bars with a sharp, warm knife wiped between each cut to prevent chocolate smudging and clean edges.

Storage and Reheating

FAQ

Can I make this the day before?

Yes—in fact, making it a day ahead gives the layers time to fully set and makes cutting easier. Cover the pan and refrigerate overnight.

What if my custard layer is too soft to spread?

Your butter, cream, and icing sugar mixture should be light and fluffy after beating. If it’s too loose, beat it for another minute or two. If it remains soft, refrigerate for 10 minutes before spreading, then chill the assembled dessert longer.

Can I use a different size pan?

An 8×8-inch pan is standard for this recipe. A 9×9-inch pan will yield thinner bars; a smaller pan will make them thicker. Adjust your serving count accordingly.

Is there a substitute for the custard powder?