Description
Delight in these classic Nanaimo Bars, featuring a rich base layer of chocolate and coconut, a creamy custard middle, and a smooth chocolate topping. Perfect for satisfying your sweet tooth!
Ingredients
Scale
For the Base Layer:
- 1/2 cup (113g) unsalted butter
- 1/4 cup (50g) granulated sugar
- 5 Tbsp (25g) unsweetened cocoa powder
- 1/4 tsp salt
- 1 large egg, beaten
- 1 3/4 cups (175g) graham cracker crumbs (not crushed to a fine powder)
- 1 cup (85g) sweetened shredded coconut
- 1/2 cup (60g) chopped almonds (or substitute with pecans or walnuts)
For the Middle Layer:
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 Tbsp custard powder (Bird’s custard powder for authenticity) or substitute with powdered milk
- 2 Tbsp heavy cream
For the Top Layer:
- 4 oz (113g) semi-sweet chocolate, chopped
- 2 Tbsp unsalted butter
Instructions
- Prepare the Baking Dish:
Butter an 8×8-inch baking dish. Line it with parchment paper, leaving some overhang for easy removal, and butter the parchment paper as well. Set aside. - Make the Base Layer:
In a large heatproof bowl set over a saucepan of simmering water (double boiler), melt the butter over medium-low heat.
Remove from heat and whisk in the sugar, cocoa powder, and salt until well combined.
Slowly pour in the beaten egg while whisking vigorously. Return the mixture to heat and cook until it just thickens, about 1-2 minutes.
Remove from heat again and stir in the graham cracker crumbs, shredded coconut, and chopped almonds until evenly coated.
Press the mixture firmly into the prepared baking dish in an even layer. Chill in the refrigerator while you prepare the middle layer. - Make the Middle Layer (Custard Icing):
In a mixing bowl, beat the softened butter until smooth.
Gradually add the powdered sugar, custard powder (or powdered milk), and heavy cream. Beat until light and fluffy.
Spread the custard icing evenly over the chilled base layer. Place the dish back in the refrigerator (or freezer for faster setting) while you prepare the top layer. - Make the Top Layer:
In a heatproof bowl set over a pot of simmering water, melt the semi-sweet chocolate and butter together until smooth.
Remove from heat and allow it to cool slightly (but still pourable), then spread evenly over the chilled custard layer.
Chill in the refrigerator until the chocolate is set. - Cut and Serve:
Once the bars are fully set, lift them out of the pan using the parchment paper overhang.
Use a clean, sharp knife to cut into squares. For cleaner cuts, wipe the knife between slices and cut across instead of downward.
Notes
Store Nanaimo bars in an airtight container in the refrigerator due to the egg and dairy. Allow them to come to room temperature before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Canadian
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg