A no-bake Canadian classic. with a chocolate biscuit-coconut base, a sweet custard buttercream filling and a dark chocolate topping. An excellent option for morning tea.
My wider family hosts a monthly quiz night where we learn about different countries. Recently my sister held a Canadian-themed quiz night so I finally made a recipe I'd been eyeing up - Nanaimo Slice. This Canadian classic (known as Nanaimo Bars) is another great no-bake option. It consists of a melt and mix base, a custard cream filling and decadent dark chocolate on top. I gave some to my Canadian friend to try and she said it tasted legit!
For other epic no-bake slices, be sure to check out my No-Bake Milk Chocolate Slice or my No-Bake Gingernut Slice.
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Ingredient notes:
- Biscuits: Any type of plain biscuits will work in this recipe. I like digestives as they have a little more texture to them than super plain bikkies.
- Custard Powder: This is important as it gives the filling its delicious custard flavour and yellow colouring.
- Chocolate: Dark chocolate is definitely the key here. It balances out the sweetness of the filling.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line a 17 x 27 cm baking tray with baking paper. Pulse the biscuits in a food processor until fine. Add the walnuts and coconut, then pulse a few more times until roughly chopped.
In a large saucepan over low heat, melt the butter. Stir in the caster sugar and cocoa powder until the sugar has dissolved. Remove from heat and let cool slightly. Whisk in the egg, mixing quickly to prevent scrambling.
Stir in the crushed biscuit mixture until fully combined. Press firmly into the lined tray and freeze while making the filling. In the bowl of a stand mixer whisk together the butter, cream, custard powder and icing sugar until light and fluffy - scraping down the sides as you go.
Spread the filling evenly over the chilled base and refrigerate. Melt the dark chocolate and butter in the microwave for 90 seconds. Let it sit, then stir until smooth. Pour the chocolate over the filling layer and spread evenly to the edges.
Refrigerate for a few hours or overnight until firm. Slice into pieces and store in an airtight container in the fridge. Let the slice warm to room temperature before serving.
Recipe FAQs:
Absolutely - simply leave them out or replace them with extra biscuits or coconut for added texture.
The filling softens slightly at room temperature, making it creamier and more enjoyable to eat. It also helps prevent the chocolate topping from cracking when slicing.
Storage:
Store the slice in an airtight container in the fridge for up to 1 week. Keep layers intact by placing a sheet of baking paper between stacked pieces.
Wrap individual pieces tightly in cling film and place in an airtight container or freezer bag. Freeze for up to 2 months. Defrost in the fridge overnight before serving.
Top tips:
Chill each layer before adding the next to keep them neat and tidy.
Related Recipes:
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Nanaimo Slice
A no-bake Canadian classic with a chocolate biscuit-coconut base, a sweet custard buttercream filling and a dark chocolate topping.
Ingredients
Bottom Layer
- 250g digestive biscuits, or other plain biscuits
- 50g walnuts
- 1 cup desiccated coconut
- 150g butter, diced
- 50g caster sugar
- 30g cocoa powder
- 1 egg, whisked
Filling
- 120g butter, softened
- 3 Tbsp cream
- 4 Tbsp custard powder
- 250g icing sugar
Top Layer
- 150g dark chocolate, chopped
- 2 Tbsp butter
Instructions
- Line a 17 x 27 cm baking tray with baking paper.
- Pulse the biscuits in a food processor until fine. Add the walnuts and coconut, then pulse a few more times until roughly chopped.
- In a large saucepan over low heat, melt the butter. Stir in the caster sugar and cocoa powder until the sugar has dissolved.
- Remove from heat and let cool slightly. Whisk in the egg, mixing quickly to prevent scrambling.
- Stir in the crushed biscuit mixture until fully combined. Press firmly into the lined tray and freeze while making the filling.
- Filling: In the bowl of a stand mixer whisk together the butter, cream, custard powder and icing sugar until light and fluffy - scraping down the sides as you go.
- Spread the filling evenly over the chilled base and refrigerate.
- Melt the dark chocolate and butter in the microwave for 90 seconds. Let it sit, then stir until smooth.
- Pour the chocolate over the filling layer and spread evenly to the edges.
- Refrigerate for a few hours or overnight until firm. Slice into pieces and store in an airtight container in the fridge.
- Let the slice warm to room temperature before serving.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 48mgSodium: 168mgCarbohydrates: 33gFiber: 2gSugar: 25gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Vanja says
Can you use other nuts or a walnuts the best to use ? And would milk chocolate work? Thanks
VJ cooks says
Yes feel free to substitute the nuts and chocolate for you preferred variety.
Pat says
I don't like coconut so what can I use to substitute the coconut please, the recipe looks delicious and I'd love to try it. Thank you.
VJ cooks says
Hi Pat, you could rolled oats, extra ground biscuits, ground almonds or a combination of two or three of those.
Laura says
So good! Nice and easy recipe
VJ cooks says
Thanks, Laura!
Ann says
I'm hesitant about the uncooked custard powder. Reassure me there is no cornflour taste.
VJ cooks says
I wouldn't have even thought about that if you hadn't mentioned it. I certainly didn't notice that taste but if you're particularly sensitive maybe give this one a miss!
Rachel says
This is delicious and loved by the whole family!
VJ cooks says
Amazing! Thanks so much for the feedback.
Leah says
Can it be frozen? I like to keep my baking in the freezer and take out what I want as I need it.
VJ cooks says
Yes that would be fine 🙂