Description
This classic Nanaimo Bars recipe delivers a perfect combination of a rich, crumbly base, a creamy custard filling, and a smooth chocolate topping. These no-bake, layered bars are a favorite Canadian treat that is simple to prepare and guaranteed to satisfy your sweet tooth.
Ingredients
First Layer (Base)
- 1/2 cup (113g) unsalted butter, diced into pieces
- 1/4 cup (50g) granulated sugar
- 5 Tbsp (30g) unsweetened cocoa powder
- 1/8 tsp salt
- 1 large egg, lightly beaten
- 1 3/4 cup (180g) graham cracker crumbs (about 12 sheets)
- 1/2 cup (76g) almonds, finely chopped
- 1 cup (83g) sweetened shredded coconut
Second Layer (Custard Filling)
- 1/2 cup (113g) unsalted butter, softened
- 2 – 3 Tbsp heavy cream
- 2 Tbsp Bird’s custard powder (or 1/4 cup powdered milk and 1 tsp vanilla extract as alternative)
- 1 3/4 cups (210g) powdered sugar
Third Layer (Chocolate Topping)
- 4 oz semi-sweet chocolate, chopped
- 2 Tbsp (28g) unsalted butter
Instructions
- Prepare Baking Dish: Butter an 8 by 8-inch baking dish, line it with parchment paper, and butter the parchment paper. Set aside.
- Make the Base Layer: Melt the butter in a large heatproof bowl over a saucepan of simmering water on medium-low heat. Remove from heat, then whisk in the granulated sugar, cocoa powder, and salt until well combined.
- Add Egg: While whisking vigorously, slowly pour in the beaten egg in a thin stream to avoid scrambling. Return the mixture to the heat and cook until it just thickens.
- Combine Dry Ingredients: Remove from heat. Add graham cracker crumbs, shredded coconut, and chopped almonds. Toss until all dry ingredients are evenly coated with the wet mixture.
- Press and Chill Base: Press this mixture evenly into the prepared baking dish. Chill until the layer is firm and cool to the touch (should not be warm) before adding the next layer.
- Prepare Custard Filling: For custard powder version, add softened butter, powdered sugar, custard powder, and 2 Tbsp heavy cream to a mixer fitted with the paddle attachment. Whip until pale and fluffy, adding an extra tablespoon of cream if needed to thin the mixture.
- Alternative Filling with Powdered Milk: Dissolve powdered milk and heavy cream by whisking vigorously in a stand mixer bowl, then add butter, powdered sugar, and vanilla extract. Beat until very light and fluffy using the paddle attachment.
- Spread Filling Layer: Spread the custard filling evenly over the chilled base layer. Chill preferably in the freezer to set while preparing the chocolate topping.
- Make Chocolate Topping: Melt semi-sweet chocolate and butter together in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.
- Spread Topping and Set: Quickly spread the melted chocolate evenly over the custard filling before it begins to set. Chill until the chocolate is firm.
- Cut and Store: Cut the bars into squares by slicing sideways rather than downward for the best appearance. Store in an airtight container in the refrigerator and bring to room temperature before serving.
Notes
- Ensure the first layer is completely cool before adding the custard filling to prevent it from melting.
- You can use either Bird’s custard powder or a homemade alternative with powdered milk and vanilla extract for the filling.
- Chilling the bars in the freezer while preparing the chocolate topping helps prevent melting of the filling layer.
- Cut bars from side to side to avoid cracking the topping and maintain neat edges.
- Store Nanaimo Bars in the refrigerator to keep them firm, bringing to room temperature before serving ensures the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Canadian
