Classic Canadian Nanaimo Bars

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Delicious classic Nanaimo Bars with a chocolate-coconut base, creamy custard layer, and smooth chocolate topping an easy, no-bake Canadian dessert.

Prep Time30

Cook Time0

Chilling Time2

Total Time2 30

Course: Dessert, Snack

Cuisine: Canadian

Servings: bars

Calories: 309kcal

Author: Rosemary Molloy

Ingredients

FIRST LAYER

½ cup butter
5 tablespoons granulated sugar
5 tablespoons unsweetened dutch processed cocoa (sifted)
1 teaspoon vanilla extract
1 large egg beaten (room temperature)
2 cups graham cracker crumbs
½ cup coconut unsweetened
½ cup finely chopped walnuts
¼ teaspoon salt

SECOND LAYER

2 cups powdered / icing sugar
2 tabelspoons custard powder
3 tablespoons cream (heavy, whole or whipping cream at least 30% fat content)
¼ cup butter (softened)

THIRD LAYER

2 tablespoons butter
2 tablespoons milk (2% or whole)
4 ounces semi sweet chocolate (chopped) good quality

US Customary - Metric

Instructions

FIRST LAYER

In a medium pot melt the butter over low/medium heat, whisk in the sugar, cocoa and the vanilla until smooth. Remove from the heat and slowly add the beaten egg, whisking quick and hard, place the pot back on the heat (low/medium) and continue to cook for approximately two minutes or until the mixture thicken and is smooth.
In a small bowl whisk together the crumbs, coconut, chopped nuts and salt.
Remove from the heat and stir in the crumb mixture, combine well. Press the mixture into a lightly greased and floured 8 inch square pan. Chill while making the 2nd layer.

SECOND LAYER

In a medium bowl whisk together the powdered sugar and custard powder, add the cream and butter and beat until fluffy. Spread over the 1st layer. Refrigerate 1 hour to set.

THIRD LAYER

In a medium pot melt together the butter, milk and chopped chocolate until smooth. Let cool, then spread evenly over the 2nd layer. Refrigerate for at least 1 hour or until firm. Cut and serve. Enjoy!

Notes

How to store Nanaimo Bars?

Keep them covered in the refrigerator, where they’ll stay fresh for up to 1 week or freeze in a single layer, then transfer to an airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw in the fridge before serving.

Nutrition