Nanaimo Bars
A delightful Canadian dessert with rich flavors and layers of chocolate, custard, and nuts, perfect for gatherings and family events.
Servings: 12 bars
Calories: 250kcal
Ingredients
First Layer
- 125 g unsalted butter
- 50 g sugar
- 40 g cocoa powder
- 1 large egg
- 10 ml vanilla extract
- 200 g graham crumbs
- 75 g shredded coconut
- 75 g walnuts, finely chopped
Middle Layer
- 170 g butter
- 90 ml milk
- 40 g Bird’s custard powder
- 500 g icing sugar
Top Layer
- 140 g chocolate
- 30 g butter or oil
Instructions
Preparation
- Line a 9 x 9 inch square pan with aluminum foil or parchment paper and set it aside.
- In a medium bowl, mix together the graham crumbs, shredded coconut, and chopped walnuts.
- In a medium saucepan over low heat, combine 125g butter, 50g sugar, and 40g cocoa powder. Stir until the mixture begins to boil.
- Boil for 2 minutes, then remove from heat and stir in the egg and 10ml of vanilla extract.
- Add the graham mixture to the saucepan and stir well. Press this mixture firmly into the prepared pan.
- Place the pan in the fridge and let the base cool and firm up for about 30 minutes.
- In a mixing bowl, combine the custard powder with 90ml milk and stir until smooth. Then, add 500g icing sugar and 170g butter, mixing on high speed for about 3 to 5 minutes until creamy.
- Spread this custard icing evenly over the chilled base layer, then return the pan to the fridge.
- Using a double boiler method, melt 140g of chocolate together with 30g of butter (or oil). Stir until fully melted and smooth.
- Pour the melted chocolate ganache over the custard layer, spreading it evenly.
- Refrigerate the bars for at least one more hour, or until everything is set.
- Once firm, cut the Nanaimo Bars into your favorite size or shape. Enjoy!
Notes
Keep leftover Nanaimo Bars in an airtight container in the fridge. Separate each layer with parchment paper to prevent sticking. For variations, add coconut extract to the custard layer or try pecans instead of walnuts. Use milk chocolate for a sweeter topping or dark chocolate for a richer flavor.