Description
This classic Nanaimo bars recipe features three distinct layers: a rich, crumbly chocolate base, a smooth, creamy custard filling, and an irresistible, shiny chocolate topping. It is a family-friendly no-bake dessert, perfect for easy sweet treats that skip the oven.
Ingredients
- 0.5 cup (113g) unsalted butter, melted (for base)
- 0.5 cup (113g) unsalted butter, softened (for filling)
- 2 tablespoons (28g) unsalted butter, melted (for gloss)
- 0.25 cup (50g) granulated sugar
- 0.25 cup (25g) unsweetened cocoa powder
- 1 large egg, lightly beaten
- 2 cups (200g) graham cracker crumbs
- 1 cup (90g) shredded unsweetened coconut
- 2 tablespoons (15g) custard powder
- 2 cups (240g) powdered sugar
- 2–3 tablespoons (30-45ml) heavy cream
- 4 ounces (115g) semi-sweet or bittersweet baking chocolate, chopped
Instructions
- Prep Base Layer: In a medium saucepan, melt 0.5 cup butter, granulated sugar, and cocoa powder over low heat for 3-4 minutes until smooth. Remove from heat and quickly whisk in the lightly beaten egg for about 1 minute until slightly thickened. Stir in graham cracker crumbs and shredded coconut until well combined. Press this mixture firmly into an 8×8 inch pan lined with parchment paper. Chill in the refrigerator for at least 30 minutes until firm.
- Whip Custard Filling: In a mixing bowl, beat 0.5 cup softened butter until creamy (about 2 minutes). Gradually add custard powder, powdered sugar, and 2 tablespoons of heavy cream, beating for 3-5 minutes until light, fluffy, and smooth. Add the remaining tablespoon of cream if the mixture is dry; add 1-2 tablespoons more powdered sugar if too soft. Spread this filling evenly over the chilled base. Chill again for at least 1 hour, or until firm.
- Create Chocolate Gloss: In a heatproof bowl set over simmering water (double boiler), gently melt the chopped baking chocolate and 2 tablespoons butter, stirring occasionally, for 5-7 minutes until smooth and glossy. Ensure no water enters the chocolate.
- Chill and Cut Bars: Pour the warm (not hot) chocolate gloss evenly over the chilled custard layer, tilting the pan gently to spread to the edges. Chill the bars for at least 2-3 hours, or preferably overnight, until completely firm. For clean edges, use a sharp knife warmed under hot water and wipe it clean between each cut.
Notes
For best results, ensure your butter is fresh and custard powder is not expired. Unsweetened shredded coconut is preferred to avoid overly sweet bars. Whisk the egg quickly into the base mixture to prevent scrambling. For a smoother base, blitz graham crackers in a food processor for extra-fine crumbs. If the custard filling seems too soft, gradually add 1-2 tablespoons more powdered sugar until it holds its shape. For clean edges when cutting, use a sharp knife warmed under hot water and wipe it clean between each cut.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: Canadian
Nutrition
- Serving Size: 1 bar (approx. 45g)
- Calories: 350 calories
- Sugar: 50 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg