Nanaimo Bars
User Reviews
5
24 reviews
Excellent
Nanaimo Bars
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Nanaimo Bars are a layered dessert bar with a chocolatey crust made from butter, cocoa, sugar, graham cracker crumbs, shredded coconut, and pecans. This crust is set by melting ingredients together and folding in dry components to create a textured base. A creamy custard-flavored filling topped with a smooth layer of semi-sweet chocolate and buttery vanilla enhances the rich and sweet profile of the bars, resulting in a dessert with distinct layers and varied textures.
Description
The Nanaimo Bars recipe builds from a layered approach starting with a dense chocolate crust combining butter, cocoa powder, sugar, graham cracker crumbs, pecans, and shredded coconut. The crust is gently cooked over a double boiler to melt and combine the wet ingredients before folding in the dry mix, ensuring a balanced texture with crunchy elements. The custard-flavored filling consists of butter, icing sugar, milk, and custard powder, producing a smooth and sweet filling that contrasts nicely with the crust. The final top layer is a vanilla-flavored semi-sweet chocolate topping made by melting chocolate with butter and vanilla extract, setting into a firm surface. These bars require chilling until firm and can be served by slicing to reveal clean, distinct layers. Their varied textures and balanced chocolate and custard flavors make them a unique finish to an informal gathering or a sweet treat alongside coffee or tea.
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Ingredients
Crust
- ½ cup butter (unsalted)
- ½ cup cocoa powder
- ½ cup sugar
- 1 egg (whisked)
- 1 ½ cup graham cracker crumbs
- ¾ cup coconut (shredded, unsweetened)
- ¼ cup pecans (finely chopped)
Filling
- ½ cup butter (unsalted, room temperature)
- 2 cups icing sugar
- 3 tablespoons milk
- 2 tablespoons custard powder (or vanilla pudding mix)
Chocolate Topping
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate (chips, bars or melting wafers)
- 1 tablespoon butter (unsalted)
Instructions
- Line a square baking dish with parchment paper so that the parchment paper overhangs the edges. Cut two long rectangular pieces of parchment paper and overlap them. The overhang will be used to pull the bars out of the tray for easier slicing. For thicker bars use an 8x8 inch dish, for thinner bars use a 9x9 inch dish.
- Prepare the crust. Set up a double boiler on your oven, on medium high heat bring a pot with 2 cups of water to a boil. Carefully place a heat proof metal bowl on top. Add ½ cup of butter to the bowl and allow to melt. Note: be sure that the water does not touch the bottom of the bowl. The steam from the boiling water will heat the bowl enough to melt the contents.
- When fully melted stir in the cocoa powder and sugar. Whisk until melted.
- Quickly pour in the whisked egg and whisk until thickened.
- Remove bowl from heat. Fold in the graham cracker crumbs, pecans and coconut until evenly combined.
- Pour the crust mixture into the lined baking dish and spread it out evenly. Use a cup to firmly press the crust down. Place in the fridge.
- Prepare the filling by adding all of the filling ingredients to a medium sized bowl and whisking by hand or with an electric mixer until light and fluffy.
- Remove the baking dish from the fridge and pour the filling on top. Evenly spread the filling and use a spatula or spoon to smooth out the top. Try to make the top as smooth as possible so the chocolate layer will pour evenly on top.
- Chill in the fridge for at least 1 hour. The filling must be chilled or it will melt when the chocolate layer is poured on top!
- Prepare the chocolate topping. Using the double boiler again and a clean metal bowl, add the chocolate and butter. Stir continuously until fully melted.
- Remove the baking dish from the fridge and quickly pour the chocolate on top. Use a spatula or spoon to evenly spread the chocolate. You can use the back of a spoon or other utensil to create a design on the chocolate if desired (ex. Swirls).
- Place the baking dish back in the fridge and chill for at least 2 hours or overnight.
- When ready to slice the bars, use the parchment paper to pull the whole bar out of the baking dish. Place a large sharp knife in a tall cup and pour in hot water. Allow to sit for 2-3 minutes to warm up the knife, or run warm water over the knife in a sink for 2-3 minutes.
- Carefully slice the bars and clean the knife after each slice so the chocolate does not smudge onto the middle cream layer.
- Serve and enjoy!
- Store bars in an air tight container in the fridge. If stacking the bars in a container place a piece of parchment paper between the layers so they do not stick.
Equipments used:
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
32mg
(11%)
Sodium
115mg
(5%)
Potassium
106mg
(2%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
271IU
(5%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Bars
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 115mg | 5% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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