Nanaimo Bars
Nanaimo bars offer a no‑bake dessert solution that looks charming and tastes indulgent. Layered with a chocolate‑coconut crust, creamy custard centre and glossy chocolate top, they strike a perfect balance of textures. They are ideal for prepping ahead and slicing into neat bars for gatherings.
Servings: 16
Equipment
- Baking Dish 8-Inch Square
- Food Processor Optional
Ingredients
- ½ Cup unsalted butter at room temperature
- ¼ Cup granulated sugar
- 5 Tablespoons cocoa powder unsweetened
- 1 egg
- 1 ¾ Cups graham cracker crumbs regular or gluten free
- 1 Cup sweetened coconut flakes
- ½ Cup almonds very finely chopped
- ½ Cup unsalted butter at room temperature
- 3 Tablespoons heavy cream
- 2 Tablespoons custard powder
- 2 Cups icing sugar
- 8 Ounces semi-sweet chocolate
- 4 Teaspoons unsalted butter
Instructions
Make the First Layer
- In the top of a double boiler, combine ½ 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 8-inch square pan.
Make the Middle Layer
- For the middle layer, cream together ½ 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.
Make the Top Layer
- 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.
Slice and Serve
- Let the chocolate set before cutting into 1 or 2-inch 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.
Notes
Chill each layer: Let the crust and custard layers set before adding the next one for best results.
Score the top: Lightly score the chocolate while still soft to prevent cracks later.
Cut with warm knife: Run the knife under hot water and wipe clean between cuts for perfect edges.
Use double boiler: Melt chocolate and butter gently to avoid burning or seizing.
Score the top: Lightly score the chocolate while still soft to prevent cracks later.
Cut with warm knife: Run the knife under hot water and wipe clean between cuts for perfect edges.
Use double boiler: Melt chocolate and butter gently to avoid burning or seizing.
Nutrition
Calories: 378kcal | Carbohydrates: 39g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 87mg | Potassium: 231mg | Fiber: 4g | Sugar: 27g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
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