Description
Nanaimo Bars are a classic Canadian no-bake dessert featuring three decadent layers: a rich chocolate and coconut base, a creamy vanilla custard filling, and a smooth chocolate topping. These bars are easy to assemble, requiring no baking, and are perfect chilled for satisfying a sweet tooth with layers of texture and flavor.
Ingredients
Scale
For the base layer:
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 large egg, beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup chopped walnuts (optional)
For the custard filling:
- 1/2 cup unsalted butter, softened
- 2 tablespoons vanilla custard powder (or instant vanilla pudding mix)
- 2 cups powdered sugar
- 2 tablespoons milk
For the chocolate topping:
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang to make it easier to lift out the bars once set.
- Make the base layer: In a medium bowl, whisk together the melted butter, granulated sugar, and cocoa powder. Stir in the beaten egg until fully combined. Place the bowl over a saucepan of simmering water (creating a double boiler) and stir gently for about 2 to 3 minutes until the mixture thickens slightly. Remove from heat and stir in the graham cracker crumbs, shredded coconut, and chopped walnuts if using. Press this mixture firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator while preparing the next layer.
- Make the custard filling: In a separate mixing bowl, beat the softened butter until creamy. Add the vanilla custard powder and milk, then gradually incorporate the powdered sugar while beating continuously until the filling is smooth and fluffy. Spread this custard layer evenly over the chilled base layer. Return the pan to the refrigerator to set for at least 30 minutes.
- Make the chocolate topping: In a heatproof bowl, melt the chopped semi-sweet chocolate and butter together, either over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Allow the chocolate mixture to cool slightly, then pour it over the set custard layer. Use a spatula to spread the chocolate topping evenly. Chill the assembled bars for at least 1 hour until the top layer is firm.
- Serve: Use the parchment paper overhang to lift the entire block from the pan. Cut into 16 squares using a warm knife for clean edges and serve chilled.
Notes
- Use high-quality vanilla custard powder, such as Bird’s, for the best authentic custard flavor.
- The bars should be stored in the refrigerator to maintain freshness.
- You can freeze the bars for up to 2 months; thaw in the fridge before serving.
- If walnuts are not preferred, they can be omitted without significantly affecting texture.
- For easier cutting, warm your knife blade between slices to prevent cracking the chocolate topping.
