nanaimo bars

A no bake bar made with three layers of pure decadence! You get a chocolatey, graham cracker-coconut base, a sweet cream filling, and they're finished with a layer of rich semi-sweet chocolate.

Nanaimo Bars

(50 grams) granulated sugar

Tbsp (30 g) unsweetened cocoa powder

salt

egg, (lightly beaten)

(180 grams) graham cracker crumbs* ((about 12 sheets))

(76 grams) almonds, (finely chopped)

(83 grams) sweetened shredded coconut

(113 grams) unsalted butter, (softened)

heavy cream

Tbsp Bird's custard powder, (or 1/4 cup powdered milk

(210 grams) powdered sugar

oz semi-sweet chocolate, (chopped)

Tbsp (28 grams) unsalted butter

Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.

For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.

Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.

Return mixture to heat and cook until mixture has just thickened.

Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.

Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn&#x27;t be warm when adding the custard frosting layer.

For the second layer: If you are using the custard powder option then simply add powdered sugar, butter, custard powder and 2 Tbsp heavy cream to mixer fit with paddle attachment. Whip until very pale and fluffy while adding another 1 Tbsp cream to thin if needed.

If you are using the powdered milk option, add 1/4 cup powdered milk and 3 Tbsp heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.

Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).

For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth).

Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.

Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward). Store in an airtight container in refrigerator, bring to room temperature before serving.

These Nanaimo bars are a classic Canadian treat. Delicious, no-bake, super easy to make!

Classic Nanaimo Bars

unsalted butter

sugar

Tbsp Dutch-processed cocoa powder (sifted)

egg (lightly beaten)

vanilla

graham cracker crumbs

fine coconut (unsweetened)

unsalted butter (room temperature)

Tbsp custard powder

Tbsp milk (room temperature)

oz chocolate (chopped)

Grease a 9 x 9&quot; pan and line with parchment.

Place 1/2 cup butter, 1/4 cup sugar, and 3 Tbsp cocoa powder into a large, heatproof bowl over a pot with simmering water. Whisk until combined.

Slowly pour in egg while whisking vigorously. Add vanilla. Continue whisking over simmering water until mixture has thickened and resembles a pudding.

Remove mixture from heat and stir in graham cracker crumbs and coconut.

Spread mixture evenly into the bottom of your 9x9 pan. Press down firmly to pack in. Chill in fridge while making custard.

Base:

Cream together butter and powdered sugar, add in custard powder and milk and beat until smooth.**

Spread evenly over base layer and return to fridge. Chill for 30mins.

Custard:

Place chopped chocolate and butter in to a microwave safe bowl. Microwave for 30 seconds, stir. Continue microwaving in 10 second intervals, stirring in between, until chocolate has melted.

Spread evenly over custard layer. Chill in fridge until set (about 1 hour).

Cut with a hot serrated knife.

Chocolate:

Rich and chocolatey Nanaimo bars with a custard buttercream filling. Don&#039;t forget to check out my step by step photos and tips above!

unsalted butter ((125 grams) preferably European-style cultured butter)

Tbsp cocoa powder ((40 grams))

sugar ((50 grams))

egg (beaten)

graham cracker crumbs ((200 grams))

coconut ((100 grams))

almonds (finely chopped (40 grams))

unsalted butter, softened ((113 grams))

heavy cream ((45 milliliters))

Tbsp vanilla custard powder ((35 grams))

sugar ((240 grams))

oz semi-sweet chocolate ((115 grams))

Tbsp unsalted butter ((30 milliliters))

Line an 8x8 inch dish with parchment paper or foil.

Melt the butter in a bowl over a pot of simmering water, making sure the water does not touch the bowl.

Remove from heat then whisk in the cocoa powder, salt,  and sugar. Slowly drizzle the egg in while whisking. Return bowl to double boiler and mix over heat until thickened.

Fold in the graham cracker crumbs, shredded coconut, and almonds. Press into the bottom of your prepared pan and chill.

For the base

For the filling add the room temp butter, powdered sugar, custard powder, and cream to your mixer fitted with a paddle attachment then beat on high until light and fluffy, about 4 minutes.

Spread onto the chilled base and smooth to the edges creating a level layer. Return to fridge to chill while you make the ganache.

For the middle layer

Melt the chopped chocolate and butter in a double boiler or microwave then spread onto the buttercream later and chill until completely set.

Once set, cut into bars using a sharp clean knife and serve. Store leftover bars in the fridge.

To make the ganache

Here's what you need: butter, sugar, cocoa powder, egg, graham cracker crumbs, sliced almond, flaked coconut, butter, custard powder, coconut milk, powdered sugar, unsweetened shredded coconut, butter, chocolate, shredded coconut

Coconut Nanaimo Bars Recipe by Tasty

butter

cocoa powder

egg, beaten

sliced almond, chopped

coconut

butter, softened

custard powder

coconut milk

oz chocolate

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a bain-marie, melt the butter, sugar, and cocoa powder.

Stir in the egg and keep stirring for a minute until the mix thickens.

Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.

When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.

Cream the custard powder, softened butter, and coconut milk until smooth.

Add the powdered sugar and the shredded coconut and mix until smooth.

Pour the mixture on top of the crust and spread it until you get an even layer.

In a bain-marie, slowly melt the chocolate and the butter.

Cool it down a little bit then pour it over middle layer.

Cut them into 9 even squares and sprinkle each one with shredded coconut.

Nanaimo Bars are a classic Canadian Christmas dessert. The holidays wouldn't be the same without them. This is my mom's recipe and it is less sweet than most. That's a good thing! They are made with a chocolate graham cracker, coconut, and walnut crust then topped with a layer of buttery custard and chocolate. They're amazing!

Mom's Nanaimo Bars Recipe

¾ cup Graham cracker crumbs (gluten-free if needed)

walnuts

butter (softened)

milk

Bird's vanilla custard powder

dark chocolate or chocolate chips

Prep pan

Lay a piece of parchment paper in a 9x11 inch pan, letting some hang over the sides. (This makes it easier to remove the Nanaimo bars.)

Make cust

Melt the butter in a medium-sized pot over medium heat. Whisk in the cocoa powder and sugar. Remove the pot from the heat then add the egg and whisk until it had thickened, about 30 seconds. Stir in the Graham cracker crumbs, coconut, and walnuts.

Mom's Nanaimo Bars Bottom Layer Step 2

Press into pan

Press the crust firmly into the prepared pan.

Mom's Nanaimo Bars Bottom Layer Step 3

Bottom layer:

Cream ingredients

Add all the middle layer ingredients to a large bowl and cream them together using electric beaters. Pour the custard over the first layer and smooth the top.

Mom's Nanaimo Bars Middle Layer Step 1

Chill

Place the pan in your fridge for at least 20 minutes, or until the custard is firm.

Mom's Nanaimo Bars Middle Layer Step 2

Middle layer:

Melt chocolate

Add the chocolate and butter to a medium-sized pan over low heat and let both melt. Whisk to combine then pour the chocolate over the custard. Smooth the top first with a spatula then by gently tapping the pan on your counter.

Mom's Nanaimo Bars Top Layer Step 1

Chill in your fridge for about 20 minutes, or until the chocolate is soft-set. Cut the Nanaimo bars into bars then place them back in your fridge until they are completely set. (Cutting the bars first prevents the chocolate from cracking.)

Chill in your fridge for about 20 minutes, or until the chocolate is soft-set. Cut the Nanaimo bars into bars then place them back in your fridge until they are completely set.

Mom's Nanaimo Bars Top Layer Step 2.mp4

Serve

Store the bars in a covered container in your fridge for a week or up to three months in your freezer. The bars can be eaten cold or at room temperature - they take only about 10 minutes to warm once out of the fridge.

Top layer:

https://content.jwplatform.com/videos/40cWB8RQ.mp4

Nanaimo Bars are a classic Canadian Christmas dessert. The holidays wouldn't be the same without them. This is my mom's recipe and it is less sweet than most. That's a good thing! They are made with a chocolate graham cracker, coconut, and walnut crust then topped with a layer of buttery custard and chocolate.

Mom's Nanaimo Bars

Nanaimo bars are a nutty, decadent dessert made with a graham cracker, coconut, and almond crust. Topped with buttery custard and melted chocolate, this creamy treat is the perfect sweet tooth fix.

unsalted butter (melted)

almonds (finely chopped)

vanilla pudding powder (or Bird’s custard powder,

vanilla extract

unsalted butter (softened)

heavy whipping cream

chocolate chips

Line a 9x9 pan with parchment and set it aside.

In a medium bowl, mix the butter, sugar, cocoa powder, and salt together until fully combined. Add the egg and mix thoroughly. Mix in the graham cracker crumbs, shredded coconut, and almonds.

Press the crust evenly into the prepared pan and put it in the fridge to chill for about 10-15 minutes while you prepare the custard filling.

In the bowl of a mixer, combine the pudding powder, powdered sugar, vanilla extract, and softened butter. Mix until combined, Add the heavy whipping cream a tbsp at a time until the frosting is fluffy and smooth.

Once the base layer is nice and firm and cool to the touch, add the frosting on top and smooth evenly across it and return to the fridge.

Put the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals until the chocolate is melted and it all mixes together smooth. Spread the chocolate evenly over the chilled frosting layer. Chill in the fridge for at least 4 hours.

Remove from the pan and use a very sharp knife to cut into bars.

From the coconutty base to the creamy custard filling and silky chocolate ganache on top, Nanaimo bars are about as dreamy as Canadian desserts get.

Classic Nanaimo Bars Recipe

white sugar

Graham Cracker crumbs

confectioner’s sugar

chocolate

almonds

Line an 8 x 8-inch baking pan with parchment paper. Set aside.

Bring 2-3 inches of water to a low simmer in a tall pot. Place a heat-proof bowl over the top (big enough to cover the whole rim) and add 1/2 cup of softened butter, cocoa powder, and sugar.

Be sure the water isn't touching the bottom of the bowl. Gently stir the butter, cocoa, and sugar until melted and smooth.

Slowly pour the pre-beaten egg into the bowl, whisking constantly until thick - about 2 to 3 minutes. Remove the bowl from the heat and turn off the stove.

Add the Graham Cracker crumbs, coconut, and almonds (if using) and mix until well combined and evenly coated.

Pour and press the mixture into the lined baking pan, ensuring it's flat and even. Let it chill in the fridge.

For the middle layer, add the remaining 1/2 cup of softened butter, heavy cream, and custard powder to a large bowl or stand mixer. Beat with an electric mixer or paddle until light and fluffy.

Add the confectioner’s sugar and gently stir to combine. When it's mostly mixed in, beat with an electric mixer or paddle until there are no clumps. Spread the mixture evenly over the bottom layer and leave to chill in the fridge.

For the last layer, combine the semi-sweet or dark chocolate and 2 teaspoons of butter in a small heat-proof bowl. Melt in 20-second intervals in the microwave until smooth. Set aside to cool slightly.

Spread the melted chocolate mixture in an even layer over the chilled bars. Lift the dish a few inches above the counter and drop to help the top flatten.

Chill until the chocolate has set, cut into squares, serve, and enjoy!

Nanaimo squares are an easy no-bake recipe that everyone loves. They are chocolatey and minty with a creamy custard filling and a sweet coconutty base.

egg,

graham wafer crumbs

walnuts, finely chopped

unsalted butter,

Tablespoons custard powder

mint extract

Tablespoons milk

icing sugar, sifted

oz semi-sweet chocolate

Line a  9 inch square pan with parchment paper, and set aside.

Melt the butter in a large heatproof bowl over a saucepan of simmering water. Whisk in the sugar and cocoa powder. Remove from heat and slowly add in the egg while whisking vigorously. Return to heat and continue to cook for 1-2 minutes until the mixture is smooth and thickened.

Add the graham cracker crumbs, shredded coconut, and chopped nuts. Using a fork mix until well combined and the mixture comes together.

Pour the mixture into your prepared pan. Using the palm of your hand press the mixture into an even layer and refrigerate until firm.

Meanwhile, make your filling. Using a stand mixer (or an electric mixer) add butter, custard powder and mint extract to a large bowl, beat until smooth and combined. Add icing sugar alternately with the milk, making 3 additions of sugar and 2 of milk. Spread the filling over the cooled base. Refrigerate until firm, approx. 1 hour.

When the filling is firm make your topping. In a heatproof bowl over a saucepan of hot water, melt chocolate with butter until smooth. Pour the chocolate mixture over the filling and using an offset spatula spread the topping evenly over the filling. Refrigerate until chocolate is almost set, approx. 20-30 minutes. Then using a sharp knife slice into bars. See tips on how to cut Nanaimo bars. 

Canada&#x27;s favorite dessert goes sugar-free and keto-friendly! These luscious no bake bars are rich and chocolate-y and full of a sweet, creamy frosting.

whipping cream

Swerve Sweetener

tsp vanilla extract

almond flour

pecans

cream cheese (softened)

Pastry cream

tbsp powdered Swerve Sweetener

tbsp butter

In a medium saucepan over medium heat, bring whipping cream to a simmer. In a medium bowl, whisk egg yolks with sweetener and salt until well combined.

Slowly whisk about half of the hot cream into the yolks to temper, then stir the yolk/cream mixture back into the remaining cream in the saucepan and cook until thick and glossy, about 3 to 4 minutes, whisking continuously.

Remove from heat and whisk in butter and vanilla. Let cool to lukewarm.

Pastry Cream:

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