Description
Nanaimo Bars are a classic Canadian no-bake dessert featuring a layered bar with a rich cocoa crumb base, creamy custard-flavored middle, and a smooth semi-sweet chocolate topping. These bars combine a crunchy, nutty bottom with a fluffy, sweet filling and a luscious chocolate finish, perfect for any occasion or sweet craving.
Ingredients
Scale
For the Base:
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg (beaten)
- 1 3/4 cups graham cracker crumbs
- 1 cup shredded sweetened coconut
- 1/2 cup chopped walnuts
For the 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 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, ensuring some overhang for easy removal of the bars later.
- Make the Base: In a medium saucepan over low heat, combine melted butter, sugar, and cocoa powder. Stir continuously until smooth. Remove from heat and quickly whisk in the beaten egg, then return to low heat and cook for 1–2 minutes until thickened. Remove from heat and stir in graham cracker crumbs, shredded coconut, and chopped walnuts until fully combined. Press this mixture firmly and evenly into the bottom of the prepared pan. Refrigerate to set while preparing the filling.
- Make the Filling: In a mixing bowl, beat together softened butter, custard powder or pudding mix, powdered sugar, and milk until the mixture is light, creamy, and fluffy. Spread this filling evenly over the chilled base layer. Return the pan to the refrigerator for 15–20 minutes to firm up the filling.
- Prepare the Topping: Melt the chopped semi-sweet chocolate and butter together using a double boiler or microwave in 30-second intervals, stirring well between each until smooth and glossy. Allow the mixture to cool slightly but remain pourable.
- Assemble and Chill: Pour the melted chocolate mixture evenly over the custard filling. Gently tilt the pan to spread the chocolate across the entire surface. Refrigerate the assembled bars for about 1 hour or until the topping is fully set.
- Serve: Use a warm knife to cut the bars into 16 squares for clean edges. Serve the bars chilled or let them come to room temperature, according to preference.
Notes
- Vanilla custard powder gives the filling its classic yellow color and signature flavor; instant vanilla pudding mix can be used as a substitute if preferred.
- For added flavor depth and texture, use toasted coconut instead of raw.
- These bars can be stored in the refrigerator for up to one week or frozen for longer-term storage.
