Get the Recipe: Nanaimo Bars
A Canadian classic, Nanaimo bars are 3 layers of deliciousness. This no-bake bar is perfect for Summer enjoyment.
Ingredients
Base Layer:
- 1/2 cup (113 g) unsalted butter, *see Note 1 below
- 1/4 cup (50 g) white granulated sugar
- 5 Tablespoons cocoa powder
- 1 large egg, lightly beaten
- 1 3/4 cups (210 g) graham cracker crumbs
- 1/2 cup (125 ml) finely chopped almonds, or walnuts or pecans
- 1 cup (85 g) shredded coconut, sweetened coconut is typically used, but unsweetened is fine too
Filling Layer:
- 1/2 cup (113 g) unsalted butter, at room temperature
- 2 Tablespoons + 2 teaspoons (40 ml) heavy whipping cream
- 2 Tablespoons Bird's vanilla custard powder, *see Note 2below
- 2 cups (240 g) icing/confectioners' sugar
Topping Layer:
- 4 oz semi-sweet baking chocolate squares, or about 2/3 cup semi-sweet chocolate chips
- 2 Tablespoons unsalted butter
Optional Garnish:
- Coarse salt
Instructions
- Line an 8x8-inch baking pan with parchment paper, allowing the paper to overhang the pan slightly on two opposite sides, to use as handles to remove from the pan later. Set aside.
- Make the base layer: Add the butter, white sugar and cocoa powder to a saucepan. Place onto the stovetop over medium-low head. Stir together and heat slowly to melt the butter, heating just until the mixture is smooth. While whisking, add the lightly beaten egg and continue cooking, stirring constantly, until the mixture thickens slightly. Remove from heat. Stir in graham cracker crumbs, coconut and nuts. Press firmly into the prepared 8" x 8" pan.
- Make the filling layer: In the bowl of a stand mixer with the paddle attachment or a bowl with an electric beater, cream together the butter, heavy cream, custard powder, and icing sugar well. Beat until light and fluffy. Spread over the base layer in the pan.
- Make the topping layer: Melt the chocolate and butter over low heat in a saucepan or in the microwave. Cool. Once cooled, but still liquid, pour over the filling layer and spread evenly over the top. Sprinkle with some coarse salt (if using) while the chocolate is still liquid. Transfer the pan to the refrigerator and chill until the topping is set.
- When chilled, remove from the refrigerator. Run a knife around the unlined edges, then use the overhanging parchment paper to lift the bars out of the baking pan. Cut into squares.
- Store in the refrigerator for up to 5-6 days. Nanaimo bars also freeze well for up to 3 months.
Notes
Note 1: The original Nanaimo bar recipe specifies unsalted butter. I generally go that route as I often have unsalted butter on hand. That said, I do add salt on top to bring in a salty note. You can certainly use salted butter if you don't have unsalted butter on hand. You may wish to skip the salt on the top, though.
Note 2: Bird's custard powder is quite easy to find in Canada. Look for the bright red and yellow can in the baking aisle at most grocery stores.
If you can't find Bird's custard, here are a couple of substitution suggestions (I haven't tested these myself). The first option is to substitute an equal amount of vanilla pudding powder (the cooked version, not the instant pudding powder), or a second, easier option is to use an equal amount of cornstarch together with a splash of vanilla extract.
If you love Nanaimo bars, try my Peanut Butter Nanaimo Bars recipe for a delicious flavour twist on the classic.
Be sure to read the notes above this recipe card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 336kcal, Carbohydrates: 35g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 89mg, Potassium: 145mg, Fiber: 2g, Sugar: 25g, Vitamin A: 459IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 1mg
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