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Nanaimo Bars Recipe

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★★★★★

4.7 from 132 reviews

Nanaimo Bars are a classic Canadian no-bake dessert featuring three decadent layers: a crumbly cocoa and coconut base, a creamy vanilla custard middle, and a rich chocolate topping. These bars offer a perfect combination of textures and flavors, from the crunchy crust to the smooth custard and shiny chocolate glaze. Easy to prepare and endlessly satisfying, Nanaimo Bars are a beloved treat ideal for parties, dessert tables, or anytime indulgence.

Ingredients

Scale

Base

  • 1/2 cup unsalted butter
  • 1/3 cup cocoa powder
  • 1/4 cup sugar
  • 1 large egg
  • 1 3/4 cups graham crumbs or digestive cookie crumbs
  • 3/4 cup shredded coconut
  • 1/2 cup chopped walnuts, very finely chopped

Middle Layer

  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons custard powder or vanilla pudding mix
  • 3 tablespoons heavy cream
  • 1 1/2 to 2 cups powdered sugar

Chocolate Topping

  • 4 oz semi-sweet chocolate or 50–60% dark chocolate
  • 2 teaspoons oil

Instructions

  1. Prepare the Pan: Line an 8×8 or 9×9 inch pan with parchment paper or lightly greased aluminum foil, leaving an overhang on the edges for easy bar removal.
  2. Make the Base Layer: Fill a medium saucepan with 1-2 cm (1/2 -1 inch) of water and set over low heat. Place a heatproof glass bowl on top, ensuring the bowl bottom does not touch the water. Add 1/2 cup butter, 1/4 cup sugar, and 1/3 cup cocoa powder to the bowl. Melt together, stirring occasionally. Once melted, whisk in the egg constantly until the mixture becomes thick, glossy, and smooth. Remove from heat and stir in graham crumbs, shredded coconut, and finely chopped walnuts. Press this mixture evenly into the prepared pan and freeze for 20 minutes to firm up.
  3. Prepare the Middle Layer: In a large bowl, beat 6 tablespoons softened butter until soft and fluffy. Mix in 2 tablespoons custard powder and 3 tablespoons heavy cream until combined. Gradually beat in 1 1/2 to 2 cups powdered sugar until the filling is very thick and almost frosting-like. Spread the custard buttercream evenly over the chilled base layer. Refrigerate for at least 15 minutes to firm.
  4. Make the Chocolate Topping: Place 4 oz chopped semi-sweet or dark chocolate in a heatproof bowl. Microwave on medium power for 45 seconds, then stir. Repeat heating and stirring in short intervals until melted and smooth, or melt gently using a double boiler. Stir in 2 teaspoons oil to give a glossy finish. Pour the chocolate over the chilled middle layer and smooth the surface with a spatula. Refrigerate until the chocolate is about 75% hardened (approximately 20 minutes).
  5. Score & Final Chill: Lightly score lines into the partially hardened chocolate where the bars will be cut. Return the pan to the refrigerator and chill until the chocolate topping is completely firm.
  6. Slice and Serve: Remove the chilled bars from the fridge 10-15 minutes before slicing to allow the bars to soften slightly for easier cutting. Using the scored lines as guides, cut into squares or bars. Serve cold directly from the fridge or at room temperature.

Notes

  • Use a double boiler method if you prefer not to microwave the chocolate to prevent overheating.
  • Be sure the egg is whisked thoroughly into the melted butter mixture to avoid any raw egg texture.
  • Chilling times are important to achieve the proper firm layers for easier cutting.
  • For a nut-free version, omit the walnuts in the base layer.
  • Store bars in an airtight container in the fridge for up to 5 days.

Keywords: Nanaimo Bars, no bake dessert, Canadian dessert, layered bar, custard bar, chocolate dessert

Find it online: https://hannahdelgado.com/nanaimo-bars-recipe/