How to Make Dessert Bars Inspired by Canada – Classic Canadian Sweet!
Canadian dessert bars have a comforting charm, with flavors that feel both nostalgic and indulgent.
From buttery graham cracker bases to rich chocolate toppings and creamy layers in between, they’re all about layered texture and sweetness.
These bars are especially popular for gatherings and holidays—and once you try them, it’s easy to see why.
For this recipe, you’ll prepare a no-bake base made with graham cracker crumbs, cocoa, shredded coconut, and butter.
The middle layer is a sweet vanilla custard-style buttercream, and the final touch is a smooth chocolate topping.
I recommend keeping each layer distinct by chilling between steps—it helps everything set neatly and makes slicing a breeze.
Recipe Overview
| Prep Time | Chill Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 20 minutes | 2 hours | 2 hours 20 minutes | Dessert / Snack | Canadian | 16 bars |
Ingredients
| Ingredient | For 8 Bars | For 16 Bars | Alternatives |
|---|---|---|---|
| Graham cracker crumbs | 1 cup | 2 cups | Gluten-free graham crumbs |
| Unsweetened cocoa powder | 2 tbsp | 4 tbsp | Carob powder |
| Shredded coconut | ½ cup | 1 cup | Finely chopped nuts |
| Butter (melted) | ½ cup | 1 cup | Vegan butter or margarine |
| Granulated sugar | ¼ cup | ½ cup | Coconut sugar |
| Egg (lightly beaten) | 1 small | 1 large | Flax egg (1 tbsp flax + 3 tbsp water) |
| Vanilla pudding powder (or custard powder) | 1 tbsp | 2 tbsp | Cornstarch with vanilla extract |
| Powdered sugar | 1 cup | 2 cups | Blended coconut sugar (for dairy-free) |
| Heavy cream or milk | 2 tbsp | 4 tbsp | Dairy-free milk |
| Chocolate chips (semi-sweet) | ½ cup | 1 cup | Dark chocolate bar (chopped) |
Tools You’ll Need (with Alternatives)
- 8×8 inch square pan (or 9×9 for thinner bars)
- Mixing bowls (or any deep containers)
- Spatula (or butter knife)
- Whisk (or hand mixer)
- Saucepan (or microwave-safe bowl)
- Measuring cups/spoons (or kitchen scale)
- Parchment paper (or wax paper for lining)
How to Make Canadian Dessert Bars
This classic 3-layer treat takes some assembly, but each part is simple on its own.
Chilling between layers helps everything hold shape and makes slicing easier later on.
Step 1: Make the Base
In a saucepan over low heat, combine butter, sugar, and cocoa powder. Stir constantly until smooth.
Remove from heat and quickly whisk in the beaten egg. Return to low heat and cook for 1–2 minutes, stirring, until thickened.
Take off the heat and stir in graham cracker crumbs and shredded coconut until evenly mixed.
Press this mixture firmly into a lined baking pan to form the base. Chill in the fridge while preparing the next layer.
Step 2: Prepare the Creamy Middle
In a clean bowl, beat together softened butter, powdered sugar, pudding powder, and milk until smooth and fluffy.
Spread this over the chilled base, smoothing it with a spatula. Place back in the fridge for at least 30 minutes to firm up.
Step 3: Melt and Spread Chocolate
Melt chocolate chips and a small pat of butter in a saucepan or microwave-safe bowl. Stir until completely smooth.
Pour the melted chocolate over the custard layer and spread gently with a spatula. Chill again until the top is set, about 1 hour.
Step 4: Slice and Serve
Once the top is firm, remove from the pan using the parchment overhang. Use a sharp knife (warmed in hot water) to slice into clean squares.
Decoration & Serving Tips
- Garnish each bar with a sprinkle of sea salt or shaved coconut
- Serve chilled for clean edges and best texture
- Perfect with coffee, tea, or as part of a dessert tray
- Can be topped with crushed nuts or drizzled caramel for extra flair
Variations to Try
- Maple Custard: Swap vanilla pudding for maple-flavored custard powder
- Mint Chocolate: Add ½ tsp peppermint extract to the middle layer
- Nutty Crunch: Add chopped almonds or pecans to the base
- Mocha Bars: Mix 1 tsp espresso powder into the chocolate topping for a coffee twist
Storing Tips
- Refrigerate bars in an airtight container for up to 5 days
- Freeze bars individually wrapped for up to 2 months
- Let bars sit at room temp for 10 minutes before serving if refrigerated
Extra Tips
- Chill each layer thoroughly before adding the next to keep layers clean
- Use parchment paper for easy removal and neat slicing
- Warm your knife in hot water to slice through the firm chocolate top without cracking
- Don’t skip the chilling steps—this is key for clean, layered results
Common Mistakes & Fixes
| Mistake | Fix | Prevention |
|---|---|---|
| Chocolate cracks when slicing | Warm knife before cutting | Let bars sit at room temp 10 mins before slicing |
| Custard layer too runny | Chill longer or add more sugar | Use cold ingredients and beat well |
| Base falls apart | Press more firmly into pan | Chill well before adding next layer |
| Overly sweet bars | Pair with unsweetened drink | Use dark chocolate for balance |
These classic Canadian dessert bars are rich, layered, and totally satisfying. Try this recipe and let me know in the comments how you made it your own!
