0 from 45 votes
Nanaimo Bars
How to make classic Nanaimo bars! These famous Canadian dessert bars have a chocolate coconut base, a custard filling, and chocolate topping!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 16 bars
Calories: 347 kcal
Course:
Dessert
Cuisine:
Canadian
Ingredients
Bottom Layer
- ½ cup salted butter
- ⅓ cup Sifted cocoa
- ¼ cup granulated sugar
- 1 large egg beaten (this can be omitted)
- 1 ¾ cups Graham cracker crumbs
- ¾ cup shredded coconut sweetened
- ½ cup finely chopped walnuts
Middle Layer
- 2 cups icing sugar (powdered sugar)
- ½ cup salted butter room temperature
- 3 tablespoons heavy cream
- 3 tablespoons custard powder
Top Layer
- 1 cup semi-sweet chocolate chips
- 2 tablespoons salted butter
Instructions
- Line a 9x9 pan with parchment paper, leaving some parchment paper hanging over the edge for handles.
- In a large pot over medium heat, melt the butter, sugar, and cocoa together until it's smooth. Heat until the mixture is steaming hot.
- Temper the egg by adding a large tablespoon of the hot butter mixture into the beaten egg, whisking rapidly. Once you have whisked it in completely, pour the beaten egg into the hot butter and cocoa mixture, whisking rapidly to ensure that there are no lumps. This will cook the egg in the hot mixture.
- Mix in the graham crumbs, coconut, and walnuts. Firmly press into the bottom of the prepared 9x9 pan. Chill in the refrigerator while you get the middle layer ready.
- Get your middle ingredients together.
- Cream the icing, butter, cream, and custard powder together with a hand mixer, then spread onto the bottom layer.
- Melt the cup of chocolate chips and 2 tbsp of butter together in a microwave-safe glass measuring cup, heating on high power in 20-second increments, making sure to stir after heating each time.
- Once the chocolate is smooth, spread the chocolate on top of the middle layer evenly, then cool in the fridge for a few hours. The middle layer will set and the top layer will harden.
- Remove the slab of bars from the pan once chilled by lifting the parchment paper. Slice the bars on the paper and serve.
- Keep the bars refrigerated in a closed container for up to 5 days, or freeze for up to 3 months.
Cup of Yum
Notes
- This is a very old-fashioned recipe and has a raw egg in the base. For food safety reasons you can temper the egg in step three, and then make sure to cook it in the hot butter and cocoa mixture.
- Try dark, semi-sweet or milk chocolate for the topping!
- If you want to cut the sweetness, you can use unsweetened coconut in the bottom layer.
Nutrition Information
Calories
347kcal
(17%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
51mg
(17%)
Sodium
194mg
(8%)
Potassium
98mg
(3%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
445IU
(9%)
Vitamin C
0.2mg
(0%)
Calcium
40mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 347
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 51mg | 17% |
| Sodium | 194mg | 8% |
| Potassium | 98mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.