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Nanaimo Bars

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Nanaimo Bars are a classic Canadian dessert with three decadent layers: a chocolatey graham cracker and coconut base, a creamy custard middle, and a rich chocolate topping. No baking required!

Ingredients

Scale

For the Bottom Layer:

  • 1/2 cup unsalted butter (melted)
  • 1/4 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 large egg (beaten)
  • 1 tsp vanilla extract
  • 2 cups graham cracker crumbs
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup chopped walnuts or pecans (optional)

For the Middle Layer:

  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 2 tbsp custard powder (or instant vanilla pudding mix)
  • 2 tbsp heavy cream

For the Top Layer:

  • 1 cup semi-sweet chocolate chips
  • 2 tbsp unsalted butter

Instructions

Prepare the Bottom Layer:

  1. Mix the Base:
    • In a medium saucepan over low heat, combine the melted butter, sugar, and cocoa powder. Stir until smooth. Slowly whisk in the beaten egg and cook, stirring constantly, until the mixture thickens slightly (about 2-3 minutes).
    • Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts (if using).
  2. Form the Base:
    • Press the mixture firmly into an 8×8-inch baking dish lined with parchment paper. Refrigerate while preparing the middle layer.

Prepare the Middle Layer:

  1. Make the Custard Filling:
    • In a medium bowl, beat the softened butter, powdered sugar, custard powder, and heavy cream until smooth and fluffy. Adjust the consistency with more cream if needed.
  2. Spread the Filling:
    • Evenly spread the custard mixture over the chilled bottom layer. Return to the refrigerator to firm up (about 20-30 minutes).

Prepare the Top Layer:

  1. Melt the Chocolate:
    • In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth.
  2. Add the Chocolate Topping:
    • Pour the melted chocolate over the custard layer, spreading it evenly. Refrigerate until fully set (about 1 hour).

Serve:

  1. Cut into Bars:
    • Once set, remove from the pan using the parchment overhang. Let sit at room temperature for a few minutes to soften slightly before cutting into squares or bars.

Notes

  • Use a hot knife to cut the bars cleanly without cracking the chocolate layer.
  • Store Nanaimo Bars in an airtight container in the refrigerator for up to a week or freeze for up to a month.
  • For a flavor twist, add a splash of peppermint or almond extract to the custard layer.

Find it online: https://ukfinda.com/nanaimo-bars/