nanaimo bars recipe

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.

Nanaimo Bars

unsalted butter (melted)

sugar

cocoa powder

salt

graham cracker crumbs

coconut

almonds (finely chopped)

vanilla pudding powder (or Bird’s custard powder,

vanilla extract

unsalted butter (softened)

heavy whipping cream

chocolate chips

unsalted butter

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

butter, softened

white sugar

egg, beaten

Graham Cracker crumbs

heavy cream

custard powder

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!

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Nanaimo Bars

Classic Nanaimo Bars Recipe

Top 2 nanaimo bars recipe recipes from across the web

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Nanaimo Bars

Classic Nanaimo Bars Recipe

The most viewed nanaimo bars recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine