Name: Nanaimo Bars Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Cuisine: Canadian
Ingredients: 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); 6 tablespoons unsalted butter (softened); 2 tablespoons custard powder (or vanilla pudding mix); 3 tablespoons heavy cream; 1 1/2 to 2 cups powdered sugar; 4 oz semi-sweet chocolate (or 50-60% dark chocolate); 2 teaspoons oil

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Introduction

Nanaimo Bars are a classic Canadian no-bake treat with a layered structure featuring a rich, crumbly base, a smooth custard filling, and a glossy chocolate topping. These bars are perfect for satisfying your sweet tooth with their delightful texture and flavor contrast.

Three square dessert bars stacked on a white plate with a white marbled surface underneath. Each bar has three distinct layers: the bottom layer is dark brown and chunky with visible pieces of nuts and a textured, firm look; the middle layer is a smooth, creamy pale yellow; the top layer is glossy, dark chocolate, smooth and shiny with slight ripples. A glass of milk is blurred in the background along with a soft, gray fabric. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
6 tablespoons unsalted butter (softened)
2 tablespoons custard powder (or vanilla pudding mix)
3 tablespoons heavy cream
1 1/2 – 2 cups powdered sugar
4 oz semi-sweet chocolate (or 50-60% dark chocolate)
2 teaspoons oil

Instructions

Step 1: Line an 8×8 or 9×9 inch pan with parchment paper or lightly greased aluminum foil, leaving an overhang around the edges for easy removal.
Step 2: Prepare the base layer by placing 1-2 cm (1/2 – 1 inch) of water in a medium saucepan over low heat. Set a glass bowl on top, ensuring it doesn’t touch the water.
Step 3: Add butter, sugar, and cocoa powder to the glass bowl and melt together, stirring occasionally until smooth.
Step 4: Whisk in the egg constantly until the mixture becomes thick, glossy, and smooth.
Step 5: Remove from heat and stir in the graham crumbs, shredded coconut, and finely chopped walnuts.
Step 6: Press this mixture firmly into the bottom of the prepared pan. Freeze for 20 minutes to set while you prepare the filling.
Step 7: For the middle layer, beat the softened butter in a large bowl until soft and fluffy.
Step 8: Mix in the custard powder and heavy cream until combined.
Step 9: Gradually beat in the powdered sugar a little at a time until the mixture is very thick, thicker than typical frosting.
Step 10: Spread the custard buttercream evenly over the chilled base layer, then refrigerate for at least 15 minutes to firm up.
Step 11: To make the chocolate topping, place the chocolate in a heatproof bowl and melt it gently. Microwave on medium power for 45 seconds, stir, and repeat until fully melted, or use a double boiler.
Step 12: Stir in the oil to the melted chocolate for a smooth finish.
Step 13: Pour the chocolate over the firm custard layer and smooth the surface with a spatula. Refrigerate to set.
Step 14: After about 20 minutes, when the chocolate is about 75% set, lightly score lines on the surface to mark where you will cut the bars.
Step 15: Return the bars to the fridge until completely firm.
Step 16: Remove bars from the fridge about 10 minutes before slicing to allow the chocolate to soften slightly for clean cuts.
Step 17: Cut along the scored lines and enjoy either cold from the fridge or at room temperature.

Tips & Variations

Use finely crushed digestive cookies if graham crumbs aren’t available for an authentic texture.
Swap walnuts with pecans or almonds for a nutty twist.
Add a teaspoon of espresso powder to the custard layer for a subtle coffee flavor.
Ensure the egg is fully cooked in the chocolate base by whisking constantly over gentle heat to avoid curdling.
For a vegan version, substitute butter with plant-based alternatives, use aquafaba instead of egg, and find dairy-free chocolate and cream substitutes.

Storage

Store Nanaimo Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving. They can be enjoyed cold or at room temperature for best flavor and texture.

How to Serve

The image shows three stacked square bars with three layers each: the bottom layer is dark brown with a rough texture, showing small nut pieces and crumbs; the middle layer is thick, smooth, and pale yellow, looking creamy; the top layer is a shiny, smooth dark chocolate glaze that covers each bar evenly. In the background, there is a glass of milk and more bars on a white plate. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut or skip nuts altogether?

Yes, you can substitute walnuts with other nuts like pecans or almonds, or omit them if you prefer a nut-free version. The texture will be slightly different but still delicious.

Is it necessary to cook the egg in the base layer?

Yes, whisking the egg into the warm chocolate mixture and cooking it gently ensures that the egg is safe to eat and gives the base a smooth, thick texture.