Originally Posted August 15, 2009. Updated 12/10/2020
Nanaimo Bars can be made in many different flavours, but this Mocha Nanaimo Bar is one of my all time favourites - here's my recipe!
Picture it. Vancouver, Canada… 1986.
I was a little girl on the trip of a lifetime - experiencing Expo ‘86.
I was young enough that most of the memories from it are now a blur, or reduced to general feelings and thoughts (”That was cool!”), but 2 few things stood out then, and still remain fresh in my mind today:
1. The Ramses II exhibit.
Easily the coolest thing about Expo 86 to me!
Unfortunately, I wasn’t able to spend the whole time there, as my (not as nerdy) family was more interested in rides and stuff I found very boring.
2. My very first Nanaimo Bar.
It was a bite of heaven, and a sugar rush that no sane parent should ever get their kids jacked up on!
The Nanaimo Bar is a Canadian specialty - named after a town in British Columbia - and it’s very hard to find anything like them here in Minnesota.
As with many things though.. if you can’t buy them.. you can always make them!
What are Nanaimo Bars?
If you’re not Canadian, you’re probably wondering what a Nanaimo Bar is, so let me back up a bit.
It’s a no-bake, 3 layer bar that is *quite* sweet... and immensely popular here - it’s a traditional Canadian treat!. They’ve been around since the 1950s, and originated in Nanaimo, BC.
The bottom later is chocolate, almonds, and graham crackers, the middle layer is a buttercream that’s been thickened with custard powder, and then the whole thing is topped off with a thick chocolate ganache, that sets up like a frosting.
The middle layer CAN be flavoured - as it is here, with my Mocha Nanaimo bars - but usually isn’t, when purchased. The vast majority of Nanaimo Bars that you’ll see out in the wild have the standard yellowish center.
... and these can be purchased almost anywhere, mind you. Gas stations, grocery stores, festivals, farmers markets, and more. You can even buy boxed mixes to make them, in Canada.
AWARD WINNING Mocha Nanaimo Bars, BTW
This is the recipe for Nanaimo Bars the way I like them. I prefer the mocha flavored filling to traditional vanilla, and I prefer a lot MORE filling than Nanaimo bars traditionally sport.
I’d be in the wrong business if I didn’t have a sweet tooth, though, so no apologies for that! 🙂
These bars won a Gold Medal at the 2008 Upper Midwest Bakery Association Convention. Mocha Nanaimo Bars FTW, literally!
12 years after winning this, and I'm only just noticing that it says "Baked Foods" on it, for some reason. Nanaimo bars are not a baked food...?
How to Make Mocha Nanaimo Bars
The top and bottom layers of this bar come together very traditionally, the only real change is in the middle layer:
Bottom Layer
- Measure graham cracker crumbs, chopped almonds, and coconut into a mixing bowl.
- Melt butter in a small saucepan. Add sugar and cocoa powder, whisking to combine.
- Before it has a chance to heat up much, whisk in the egg. As you continue heating it, the egg will cook and thicken the mixture.
- Dump the thickened mixture into the bowl of dry ingredients. Mix well, and press into the bottom of an 8 x 8" pan. Set aside.
Middle Layer
- Cream Butter. Warm cream in a small bowl, dissolve instant coffee into it, then add to the butter.
- Add cocoa powder and custard powder*, beat well.
- Slowly and carefully add confectioner’s sugar. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed. Spread evenly over bottom layer.
* If you don’t have access to custard powder - Bird’s is the most popular brand - you can always use pudding powder. Just make sure to use the “cook and serve” type, not instant.
Top Layer
Melt butter and chocolate over low heat.
Remove from heat, allow to cool slightly, then pour over middle layer, spreading evenly over it all.
Chill in fridge before slicing into bars.
More Nanaimo Bar Recipes!
Here are a few of my Nanaimo Bar recipes:
Creme De Menthe Nanaimo Bars
Gluten-Free Nanaimo Bar Brownies
Maraschino Cherry Nanaimo Bars
Pumpkin Spice Nanaimo Bars
Of course, Nanaimo bars are just one example of the many treats we have here in Canada. The US may be known for their sugar consumption, but Canadians are the real Sweet Tooth MVPs, IMHO.
Looking for even more Canadian recipes? Check out our full Canadian Recipes list!
Interested in Canadian cuisine? Be sure to check out my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”. "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
Order your copy here on this site, through Amazon, or through any major bookseller!
Share the Love!
Before you dig in, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
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Well, the published nonsense, anyway!
Anyway, on to that Mocha Nanaimo Bar recipe!
Mocha Nanaimo Bars
Equipment
Ingredients
Bottom Layer:
- ½ cup Butter unsalted
- ¼ cup Granulated Sugar
- 6 tbsp Cocoa Powder
- 1 Large Egg beaten
- 1 ¼ cup Graham Cracker Crumbs
- ½ cup Finely Chopped Almonds
- 1 cup Unsweetened Coconut Flakes
Middle Layer:
- ½ cup Butter
- 3 tbsp Heavy Cream
- 1 tbsp Instant Coffee
- 2 tbsp Cocoa Powder
- 3 tbsp Cook-and-Serve Vanilla Pudding Powder NOT instant!
- 2 cups+ Confectioners / Icing / Powdered Sugar
Top layer:
- 6 oz Semi Sweet Baking Chocolate Squares
- 3 tbsp Butter
Instructions
- Melt butter in small saucepan. Add sugar and cocoa powder, mix well. Add egg, stir well. Egg will cook and thicken.
- Once thickened, remove from heat and pour into a larger bowl containing the last 3 bottom ingredients. Mix well and press firmly and evenly into the bottom of an ungreased 8 x 8 pan. Set aside.
- Cream Butter. Warm cream in a small bowl, dissolve instant coffee into it, then add to the butter.
- Add cocoa powder and pudding powder, beat well. Slowly and carefully add confectioner’s sugar. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed. Spread evenly over bottom layer.
- Melt butter and chocolate over low heat. Remove from heat, allow to cool slightly, then pour over middle layer. Chill in fridge before slicing into bars.
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