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5.0 from 6 votes

Nanaimo Bars

A 3-layer no-bake bar made with a chocolate, coconut, graham cracker, and almond base, topped with a dense layer of buttercream, and finished with a slick of rich dark chocolate. Some call these bars Canada's national dessert. I call them buttery rich decadence. Making them should take no more than 30 minutes but organization and having everything organized and in place before beginning is key. The hard part is waiting for at least 4 hours for them to chill and set-up before digging in.

Prep Time
30 mins
Total Time
30 mins
Servings: 18
Calories: 470 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 20 tablespoons unsalted butter softened (2 1/2 sticks)
  • 5 tablespoons cocoa powder
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 ¼ cups Graham cracker crumbs
  • 1 cup sweetened shredded coconut flakes
  • ½ cup almond flour or heaping 1/2 cup almonds, ground
  • 2 ½ to 3 cups confectioners' sugar
  • 3 tablespoons cream or half-and-half
  • 2 tablespoons dry powdered milk or dry instant vanilla pudding mix or Bird's Custard Powder 300g
  • 2 teaspoons vanilla extract
  • 8 ounces dark or bittersweet chocolate I used 6 ounces of 72% chocolate and 2 ounces of semi-sweet chocolate chips

Instructions

    Cup of Yum
  1. Prepare an 8-by-8-inch pan by lining with aluminum foil and spray with cooking spray (you must line the pan and foil is highly recommend over parchment, which shifts around inside the pan too much); set pan aside.
  2. For the Base Layer - In a medium-sized saucepan over low heat, melt 8 tablespoons butter (1 stick). Remove pan from the heat and add the granulated sugar, cocoa powder, and whisk to combine. Whisk in the egg. Return pan to low heat and cook for about 90 seconds, stirring continuously, just until the mixture thickens slightly and this also gently heats and cooks the egg. Remove pan from heat and add graham cracker crumbs, coconut flakes, almonds, and stir to combine. Transfer mixture to prepared pan, pressing evenly into the bottom in a smooth flat layer; set aside.
  3. For the Middle Layer - To the mixing bowl of a stand mixer fitted with the paddle attachment, combine 8 tablespoons butter (1 stick), confectioners' sugar (I started out with 2 1/2 cups but found 3 cups was better and made mixture thicker and less runny), cream, powdered milk (I do not think that the powdered milk, vanilla pudding, or custard mix is truly necessary, but classic Nanaimo bars use it; I wouldn't race out and buy it if I didn't have it on hand), vanilla and beat for 3 to 5 minutes, or until smooth and fluffy, stopping to scrape down the sides of the bowl as necessary. Spread over chocolate base layer; set aside.
  4. For the Top Layer - In a medium microwave-safe bowl, combine 4 tablespoons butter (1/2 stick) and chocolate and heat on high power to melt, about 1 minute and whisk to combine. Heat in 15-second increments until mixture can be whisked silky and smooth. Carefully spread over vanilla layer, taking your time and being very careful with your knife or spatula as not to muddle the layers. Place pan into refrigerator for at least 4 hours, or until set; overnight is fine. I would err on the side of longer as not to have a mess when you slice into them. Slice into modest squares, approximately 1 to 2-inches each, as bars are very rich.

Notes

  • Recipe adapted from both Saveur Issue #150, October 2012 and Joy of Baking

Nutrition Information

Serving 1 Calories 470kcal (24%) Carbohydrates 61g (20%) Protein 4g (8%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 9g Cholesterol 48mg (16%) Sodium 54mg (2%) Fiber 3g (12%) Sugar 51g (102%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 470

% Daily Value*

Serving 1
Calories 470kcal 24%
Carbohydrates 61g 20%
Protein 4g 8%
Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 9g 53%
Cholesterol 48mg 16%
Sodium 54mg 2%
Fiber 3g 12%
Sugar 51g 102%

* Percent Daily Values are based on a 2,000 calorie diet.