This incredible recipe for Nanaimo Bars stars dried figs, adding taste, texture and flavor to every sweet bite! It’s a no-bake dessert recipe everyone will love, loaded with semi-sweet chocolate and the goodness of California figs.

How did Nanaimo Bars get their name?

Nanaimo B.C. is on the eastern shore of Vancouver Island in Canada. The treat is named for its town of origin. The first publishing of the dessert recipe using the name “Nanaimo bars” appears in Vancouver’s Edith Adams’ Cookbook from 1953. However, the recipe could also be found as “chocolate square” in the 1952 Women’s Auxiliary Nanaimo Hospital Cookbook. After researching the origin of Nanaimo bars, Lenore Newman writes that the same recipe was also published in the Vancouver Sun newspaper earlier in 1953 as “London Fog Bar”. 

In 1986, then-Nanaimo-mayor Graeme Roberts launched a contest to find the ultimate Nanaimo bar recipe. You can score winner Joyce Hardcastle’s recipe here.

What is a Nanaimo Bar?

Nanaimo Bars are a layered no-bake bar dessert or bar cookie. The bottom layer is a nut and cookie base, which often includes coconut. The middle layer is a custard filling, traditionally vanilla. The final layer is chocolate ganache. Cooks continue to make the recipe their own, adding flavor and ingredient variations.

Our friend Shay made a gluten-free version that everyone can enjoy!

Here’s what you need to make Fig Nanaimo Bars:

• California Dried Figs
• butter
• cocoa powder
• granulated sugar
• 1 egg
• graham cracker crumbs
• walnuts
• powdered sugar
• vanilla custard powder
• whipping cream
• semi-sweet chocolate

What is custard powder?

Custard powder is a blend of a thickening agent – usually cornstarch, flavoring (typically vanilla), sugar, and yellow food coloring, which gives the appearance of eggs in the mixture.

What is the best substitute for custard powder?

The best substitute for custard powder is instant vanilla pudding mix. You may need to use a bit more pudding mix in place of custard powder, because the ratio of thickening agents is slightly higher in custard powder. We recommend replacing 1 TBSP custard powder with 1 TBSP + 1 tsp vanilla instant pudding mix OR 1 TBSP + 1/2 tsp cornstarch.

In this recipe for Fig Nanaimo Bars, you can replace the 2 TBSP custard powder with 2 TBSP + 2 tsp instant vanilla pudding mix with great results.

Here’s a few more dessert recipes to try:

Chocolate Salami Recipe + Dessert Spread

Sarah’s easy and not-too-sweet Chocolate Salami is the perfect treat, full of healthy fruit and nuts. 

Try Chocolate Salami with Prunes, Hazelnuts and Pistachios by Chef Mica Talmor too!

California Fig + Pistachio Chocolate Bark

Check out California Figs for this incredible recipe for Fig + Pistachio Chocolate Bark. It’s easy to make…and even easier to eat!

Spiced Fig Cookie with Nuts

This easy recipe takes traditional Oatmeal Cookies to the next level with the addition of dry figs and nuts. Yum!

California Fig Nanaimo Bars Recipe

California Figs

This incredible recipe for Nanaimo Bars stars dried California Figs, adding taste, texture and flavor to every sweet bite! It’s a no-bake dessert recipe everyone will love, loaded with semi-sweet chocolate and the goodness of California figs.

3.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chill time 30 minutes mins

Course Dessert, Snack

Cuisine American, Canadian

Servings 16 bars

Calories 338 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup California Dried Figs divided
• 1 cup + 2 TBSP butter softened and divided
• 1/3 cup cocoa powder
• 1/4 cup granulated sugar
• 1 egg
• 2 cups graham cracker crumbs
• 1/2 cup walnuts finely chopped
• 2 cups powdered sugar
• 2 TBSP vanilla custard powder or 2 TBSP + 2 tsp instant vanilla pudding mix
• 2 1/2 TBSP heavy whipping cream
• 4 oz semi-sweet chocolate chopped

Instructions

 

• Grease 8-inch (20 cm) square pan; line with parchment paper. Finely chop half of the figs; slice remaining figs.
• In heatproof bowl set over larger pan of simmering water (being careful the bowl does not touch the water), melt 1/2 cup butter, cocoa and sugar, stirring, for 2 to 3 minutes or until smooth. Whisk in egg, whisking for 3 to 4 minutes or until thickened. Remove from heat; stir in graham crumbs, walnuts and chopped figs. Press firmly into bottom of prepared pan.
• Using electric mixer, cream 1/2 cup butter, icing sugar and custard powder. Beat in cream for 2 or 3 minutes or until light and fluffy. Spread evenly over prepared base.
• In microwavable bowl, combine chocolate and remaining butter; microwave, stirring every 30 seconds, for 1 to 2 minutes or until melted. Let cool for about 15 minutes or until room temperature, then spread evenly over filling.
• Arrange sliced figs decoratively on top. Refrigerate for 30 minutes to 1 hour or until firm before cutting into squares.

Notes

Replace walnuts with pecans or almonds if desired.

Nutrition

Calories: 338kcalCarbohydrates: 37gProtein: 3gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 183mgPotassium: 176mgFiber: 3gSugar: 27gVitamin A: 470IUVitamin C: 0.2mgCalcium: 41mgIron: 1mg

Keyword chocolate, dessert, dried fig

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