There is nothing quite like the best Nanaimo bars. If you’ve tried this classic Canadian dessert you’ll understand! This no bake dessert is a layered bar recipe bursting with flavours. These are bars that freeze well, making them perfect for summer or Christmas.
In the top of a double boiler, combine 1/2 cup butter, sugar and the cocoa powder. Stir occasionally until melted and smooth.
Beat in the egg (if required, temper the egg so not to curdle), stirring until thick for about 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and the finely chopped almonds. (Note: you can also grind in a food processor. The finer they are chopped the better the bottom layer presses into the pan).
Press very firmly and evenly into the bottom of an ungreased 8x8 inch pan.
For the middle layer, cream together 1/2 cup butter, heavy cream and the custard powder until light and fluffy. Mix in the icing sugar until smooth.
Spread over the bottom layer in the pan. Chill to let this layer set. Make sure it is completely chilled before moving to the next step.
While the second layer is chilling, melt the semisweet chocolate and butter in a double boiler or over low heat. The chocolate on top tends to crack when you cut the bars if you melt in the microwave.
Spread over the chilled bars. Score through the top chocolate layer as soon as it starts to set to avoid cracking later. Let the chocolate set before cutting into 1 or 2” squares. I find that the cuts are cleaner when you cut the bars slightly chilled with a warm knife. Clean between each cut for the best presentation.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.