Nanaimo bars are a beloved Canadian no-bake dessert known for their distinct three-layer structure. The bottom layer is a sweet, crumbly mixture of graham crackers, coconut, and almonds bound with melted butter and cocoa. The middle layer offers a smooth, rich custard cream that provides a delicate contrast to the crunchy base. Finally, a thin, glossy layer of semi-sweet chocolate icing caps the bar, adding a deep chocolate finish. These bars are incredibly easy to assemble, requiring no oven time, making them perfect for potlucks, holidays, or a quick sweet craving. They pair wonderfully with tea or coffee and are always a crowd-pleaser at gatherings.
Nanaimo Bars
Description
Nanaimo bars are a beloved Canadian no-bake dessert known for their distinct three-layer structure. The bottom layer is a sweet, crumbly mixture of graham crackers, coconut, and almonds bound with melted butter and cocoa. The middle layer offers a smooth, rich custard cream that provides a delicate contrast to the crunchy base. Finally, a thin, glossy layer of semi-sweet chocolate icing caps the bar, adding a deep chocolate finish. These bars are incredibly easy to assemble, requiring no oven time, making them perfect for potlucks, holidays, or a quick sweet craving. They pair wonderfully with tea or coffee and are always a crowd-pleaser at gatherings.Ingredients
Directions
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Line an 8-inch square pan with parchment paper, leaving an overhang on two sides for easy removal.
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Combine butter, sugar, and cocoa powder in a double boiler over barely simmering water. Stir occasionally until the butter is completely melted and the mixture is smooth.
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Remove the double boiler from heat. Quickly stir in the beaten egg and mix vigorously for a few seconds to cook and thicken the mixture.
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Immediately stir in the graham wafer crumbs, sweetened coconut, and finely chopped almonds until evenly distributed.
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Press the crumb mixture firmly and evenly into the bottom of the prepared 8-inch square pan. Chill in the refrigerator for 15 minutes to set.
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For the middle layer, cream together the softened butter and custard powder in a bowl until combined.
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Gradually beat in the icing sugar until the mixture is light, fluffy, and smooth.
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Spread the custard mixture evenly over the chilled crumb layer. Return the pan to the refrigerator to chill while you prepare the topping.
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Melt the semi-sweet chocolate and butter together in a double boiler over barely simmering water, or in the microwave in 30-second intervals, stirring until smooth.
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Allow the chocolate mixture to cool slightly to room temperature so it thickens but remains pourable.
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Spread the chocolate icing evenly over the custard layer using a spatula.
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Chill the bars in the refrigerator for at least 1 hour, or until the chocolate layer is firm.
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Lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles and serve.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 854.2kcal
- % Daily Value *
- Total Fat 65.8g102%
- Saturated Fat 35.2g177%
- Cholesterol 114.9mg39%
- Sodium 1591.1mg67%
- Total Carbohydrate 42.7g15%
- Dietary Fiber 13.8g56%
- Sugars 21.6g
- Protein 38.6g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store Nanaimo bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Substitutions: You can substitute graham wafer crumbs with digestive biscuits if graham crackers are unavailable. For a gluten-free version, use gluten-free graham crackers or crushed gluten-free cookies.
Tips: Ensure the egg is well-beaten before adding it to the hot mixture to prevent curdling. Press the bottom layer firmly to ensure the bars hold their shape when cut.
Variations: Add a teaspoon of vanilla extract to the middle layer for extra flavor. You can also use dark chocolate instead of semi-sweet for a richer taste.
