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Nanaimo Bars Recipe

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★★★★★

4.4 from 70 reviews

Nanaimo Bars are a classic Canadian no-bake dessert featuring a layered structure with a crumbly chocolate base, a rich custard buttercream filling, and a smooth chocolate topping. These bars combine textures and flavors beautifully, making them a delightful treat perfect 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 Buttercream)

  • 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

Chocolate Layer

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

Instructions

  1. Prepare the Pan: Line an 8×8 or 9×9 inch pan with parchment paper or lightly greased aluminum foil, leaving an overhang to make it easier to lift the bars out later.
  2. Make the Base Layer: Add 1-2 cm (1/2 -1 inch) of water to the bottom of a medium saucepan and heat over low heat. Place a heatproof glass bowl on top, ensuring it does not touch the water. Add the butter, sugar, and cocoa powder to the bowl and melt together, stirring occasionally.
  3. Incorporate Egg: Once melted, whisk in the egg constantly until the mixture is thick, glossy, and smooth. Remove the bowl from heat.
  4. Add Dry Ingredients: Stir in the graham crumbs, shredded coconut, and finely chopped walnuts until combined.
  5. Set the Base: Press this mixture firmly into the bottom of the prepared pan and freeze for 20 minutes to firm up while you prepare the filling.
  6. Prepare the Custard Buttercream: In a large bowl, beat softened butter until fluffy. Mix in the custard powder and heavy cream. Gradually beat in the powdered sugar a little at a time until the mixture is very thick and spreadable.
  7. Layer the Filling: Spread the custard buttercream evenly over the chilled base layer. Refrigerate for at least 15 minutes to firm the filling.
  8. Make the Chocolate Topping: Place the chocolate in a heatproof bowl. Microwave on medium power for 45 seconds, remove and stir. Repeat heating and stirring in 15-second increments as needed until fully melted, or melt using a double boiler. Stir in the oil to create a smooth finish.
  9. Top the Bars: Pour the chocolate mixture over the custard layer and smooth the top evenly. Place the pan in the fridge to firm up the chocolate layer.
  10. Score the Bars: After approximately 20 minutes when the chocolate is about 75% hardened, lightly score lines on the surface where the bars will be cut. This helps create clean cuts later.
  11. Firm Completely: Return the pan to the fridge until the bars are fully firm and the chocolate has completely hardened.
  12. Cut and Serve: Remove the bars from the fridge and let sit at room temperature for 10-15 minutes to soften slightly for easier slicing. Cut along the scored lines into bars. Enjoy chilled or at room temperature.

Notes

  • Chopped walnuts can be omitted or replaced with other nuts or seeds if preferred.
  • For a smoother chocolate layer, use a good quality semi-sweet or dark chocolate and do not overheat when melting.
  • Make sure to whisk the egg thoroughly when adding to the melted butter mixture to prevent cooking the egg into lumps.
  • Use parchment paper with an overhang to easily lift the bars out of the pan for cutting and serving.
  • The bars keep well refrigerated in an airtight container for up to a week and can be frozen for longer storage.

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

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