Nanaimo Bars
User Reviews
5
Nanaimo Bars
Description
Nanaimo Bars start with a dense bottom layer made by cooking together butter, cocoa, sugar, and eggs (tempered to ensure safety), then mixing in graham cracker crumbs, shredded coconut, and finely chopped walnuts. This base is pressed firmly into a pan and chilled.
The creamy middle layer combines creamed butter, icing sugar, heavy cream, and custard powder to create a soft filling with custard flavor. Once spread over the bottom layer and chilled, the bars are topped with a melted semi-sweet chocolate and butter mixture for a shiny, firm top layer.
When chilled sufficiently, the bars are cut into portions to showcase all three distinct layers. Variations include using different chocolate types for the topping or unsweetened coconut in the base to reduce sweetness.
Tempering the egg in the base layer ensures food safety by cooking out rawness. This recipe produces a classic, rich, and textured dessert bar that balances sweetness across layers.
Ingredients
Bottom Layer
- ½ cup butter salted
- ⅓ cup cocoa powder sifted
- ¼ cup granulated sugar
- 1 large egg beaten (this can be omitted
- 1 ¾ cups graham cracker crumbs
- ¾ cup coconut sweetened, shredded
- ½ cup walnut finely chopped
Middle Layer
- 2 cups icing sugar (powdered sugar)
- ½ cup butter room temperature, salted
- 3 tablespoons heavy cream
- 3 tablespoons custard powder
Top Layer
- 1 cup chocolate chips semi-sweet
- 2 tablespoons butter salted
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.
Notes
- Temper the egg by gradually whisking hot mixture into it to avoid raw egg and ensure safety.
- Try dark, semi-sweet, or milk chocolate for the topping to vary flavor intensity.
- Using unsweetened coconut in the base layer can decrease overall sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 347 kcal
% 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.
User Reviews
Overall Rating
5
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