The chocolate layer on top often makes it difficult to make clean cuts without the chocolate cracking. Here are my tips:

Don’t forget the oil in the chocolate topping.
When the chocolate is about 75% hardened, score the top of the bars by gently tracing the line where you’ll cut them. Slide the knife across as you score the bars – just going into the chocolate layer.
Use a thin, sharp knife (not a table knife).
Don’t cut the bars when they’re cold from the fridge. Room temperature chocolate is much easier to cut.

VARIATIONS
To make Nanaimo bars without coconut – use 2 ¼ cups graham crumbs and ¾ cup chopped walnuts in the base layer.
To make Nanaimo bars without nuts – use 2 cups graham crumbs and 1 cup shredded coconut in the base layer.
For a less sweet Nanaimo bar – make sure to use unsweetened coconut in the base layer. Use ¼ cup less powdered sugar in the middle, and dark chocolate for the topping.

Nanaimo Bars
Classic, no-bake Nainamo bars with a chocolate coconut base, custard buttercream filling, and a layer of chocolate on top. Learn how to make this iconic Canadian dessert – with or without custard powder.
Prep Time 30minutes mins
Chilling 1hour hr 30minutes mins
Total Time 2hours hrs
Course: DessertCuisine: CanadianKeyword: 8×8, Nanaimo Bars, Traditional Servings: 16 bars Calories: 242kcal Author: Fiona Dowling

Ingredients