Description
Nanaimo bars are a beloved classic Canadian no-bake dessert featuring three decadent layers: a firm cocoa and coconut base with optional walnuts, a creamy vanilla custard middle layer, and a glossy semisweet chocolate topping. These bars combine a delightful mix of textures and flavors, perfect for an indulgent treat without the need for baking.
Ingredients
Scale
For the Base Layer:
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 large egg, beaten
- 1¾ cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- ½ cup chopped walnuts (optional)
For the Middle Layer:
- ½ cup unsalted butter, softened
- 2 tablespoons vanilla custard powder or instant vanilla pudding mix
- 2 cups powdered sugar
- 2 tablespoons milk or cream
For the Top Layer:
- 4 oz semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- Prepare the Base Layer: In a medium saucepan over low heat, combine the melted butter, granulated sugar, and cocoa powder. Stir constantly until the mixture is smooth and fully combined. Remove from heat and quickly whisk in the beaten egg to thicken the mixture slightly, ensuring it does not scramble. Fold in the graham cracker crumbs, shredded coconut, and chopped walnuts if using. Press this mixture firmly and evenly into the bottom of a greased or parchment-lined 8×8-inch pan. Place the pan in the refrigerator to chill and set while preparing the next layer.
- Prepare the Middle Layer: In a medium mixing bowl, cream together the softened butter, vanilla custard powder (or instant pudding mix), and powdered sugar until well blended and fluffy. Add the milk or cream and continue to beat until the custard layer is smooth and spreadable. Spread this creamy custard evenly over the chilled base layer. Return the pan to the refrigerator and chill for at least 15 minutes to firm up the middle layer.
- Prepare the Top Layer: Melt the chopped semisweet chocolate and unsalted butter together using a double boiler method—placing a heatproof bowl over simmering water—or carefully in short bursts in the microwave, stirring frequently until smooth. Allow the melted chocolate to cool slightly to avoid melting the custard layer. Pour the chocolate mixture evenly over the chilled custard layer and spread gently to cover the entire surface. Chill the bars in the refrigerator for at least 1 hour or until the chocolate topping is completely set.
- Cut and Serve: Once fully chilled and set, remove the bars from the refrigerator. Using a sharp knife warmed under hot water and wiped dry between cuts, slice into 16 equal squares for clean, smooth edges. Serve chilled for the best texture and flavor.
Notes
- Nanaimo bars are a no-bake dessert, making them easy to prepare but requiring adequate chilling time for layering.
- For best results, use fresh ingredients and ensure the egg in the base layer is properly incorporated and cooked through the gentle heating.
- Walnuts in the base layer are optional but add a pleasant crunch and depth of flavor.
- Store leftover bars in an airtight container in the refrigerator for up to 1 week.
- For longer storage, wrap bars tightly and freeze for up to 1 month; thaw in the fridge before serving.
- Warming the knife between cuts makes slicing easier and keeps edges neat.
