Print

Nanaimo Bars Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

Nanaimo Bars are a classic Canadian no-bake layered dessert featuring a crumbly cocoa base with coconut and walnuts, a creamy custard-flavored middle layer, and a smooth chocolate ganache topping. This decadent treat offers a perfect balance of textures and flavors, making it an irresistible sweet snack for any occasion.

Ingredients

Scale

Base Layer

  • 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 (chopped very finely)

Middle Layer (Custard Filling)

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

Chocolate Topping

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

Instructions

  1. Prepare Pan: Line an 8×8 or 9×9 inch pan with parchment paper or lightly greased aluminum foil, leaving an overhang for easy removal.
  2. Base Layer – Melt Ingredients: Fill a medium saucepan with 1-2 cm (1/2 – 1 inch) of water and heat on low. Place a glass bowl on top, ensuring the bowl bottom does not touch the water. Add butter, sugar, and cocoa powder to the bowl and melt while stirring occasionally.
  3. Incorporate Egg: Once melted, whisk in the large egg constantly until the mixture becomes thick, glossy, and smooth.
  4. Add Dry Ingredients: Remove from heat and stir in graham crumbs, shredded coconut, and finely chopped walnuts until well combined.
  5. Press and Chill Base: Press this mixture evenly into the bottom of the prepared pan. Place in the freezer for 20 minutes to firm up while preparing the filling.
  6. Prepare Middle Layer: In a large bowl, beat softened butter until soft and fluffy. Mix in the custard powder and heavy cream.
  7. Add Powdered Sugar: Gradually beat in powdered sugar a little at a time until the mixture is very thick, thicker than normal frosting.
  8. Spread Filling: Evenly spread the custard buttercream over the chilled base layer. Refrigerate for at least 15 minutes to firm up.
  9. Prepare Chocolate Topping: Place chocolate in a heatproof bowl. Microwave on medium power for 45 seconds, then stir. Repeat in short increments until fully melted, or melt using a double boiler.
  10. Add Oil: Stir in the oil to give the chocolate a smooth consistency.
  11. Top Bars with Chocolate: Pour the melted chocolate over the chilled filling layer and smooth the top evenly.
  12. Chill to Set Chocolate: Place the pan in the fridge to firm up the chocolate layer.
  13. Score Bars: After about 20 minutes, when the chocolate is about 75% hardened, lightly score lines through the chocolate where you intend to cut the bars.
  14. Final Chill: Return the pan to the fridge until the chocolate is fully firm.
  15. Slice and Serve: Remove bars from fridge for 10 minutes to soften slightly for easier slicing along scored lines. Cut into bars and serve chilled or at room temperature.

Notes

  • The use of a double boiler prevents overheating the chocolate and keeps it smooth.
  • Chilling between layers is vital for clean layers and easy cutting.
  • Avoid high microwave power to prevent chocolate from burning or seizing.
  • For a nut-free version, omit walnuts and add extra coconut or graham crumbs.
  • Bars are best kept refrigerated and can be stored in an airtight container for up to 5 days.

Keywords: Nanaimo Bars, Canadian dessert, no-bake bars, layered dessert, custard bars, chocolate coconut bars

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