Nanaimo Bars
User Reviews
4.9
Nanaimo Bars
Description
This Nanaimo Bars recipe begins by preparing a crust layer with melted butter blended with sugar, cocoa, and salt. A beaten egg is vigorously whisked in, and the mixture is briefly cooked until it thickens. This hot mixture is then combined with graham cracker crumbs, shredded coconut, and finely chopped almonds to form a textured, crumbly base pressed into a lined pan.
The custard filling is made by creaming softened butter with powdered sugar and custard powder, thinned to a spreadable consistency with heavy cream. This fluffy, sweet layer rests on the chilled crust. The final layer spreads melted semi-sweet chocolate combined with butter on top, creating a shiny, firm chocolate shell once set.
These bars provide a contrast between the crunchy, nutty base and the smooth custard and chocolate layers. They are typically chilled to firm before slicing. The nut and coconut components add complexity to the texture while the custard filling brings mild sweetness balancing the chocolate elements.
To prepare crumbs and nuts efficiently, using a food processor is recommended, but the components can also be chopped by hand. The egg in the base is cooked gently, and care is taken to avoid overheating, with temperatures kept below curdling to preserve texture and food safety.
Ingredients
Bottom Layer:
- 1/2 cup (113g) unsalted butter diced into pieces
- 1/4 cup (50g) granulated sugar
- 5 Tbsp (30 g) cocoa powder unsweetened
- 1/8 tsp salt
- 1 large egg lightly beaten
- 1 3/4 cup (180g) graham cracker crumbs about 12 sheets
- 1/2 cup (76g) almonds finely chopped
- 1 cup (83g) coconut sweetened shredded
Filling
- 1/2 cup (113g) unsalted butter softened
- 2 - 3 Tbsp heavy cream
- 2 Tbsp custard powder or 1/4 cup powdered milk and 1 tsp vanilla, Bird's
- 1 3/4 cups (210g) powdered sugar
Top Layer
- 4 oz semi-sweet chocolate chopped
- 2 Tbsp (28g) butter unsalted
Instructions
- Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.
- For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
- Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
- Return mixture to heat and cook until mixture has just thickened.
- Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
- Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.
- For the second layer: If you are using the custard powder option then simply add powdered sugar, butter, custard powder and 2 Tbsp heavy cream to mixer fit with paddle attachment. Whip until very pale and fluffy while adding another 1 Tbsp cream to thin if needed.
- If you are using the powdered milk option, add 1/4 cup powdered milk and 3 Tbsp heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.
- Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).
- For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth).
- Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.
- Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward). Store in an airtight container in refrigerator, bring to room temperature before serving.
Notes
- Use a food processor to finely chop graham crackers, almonds, and optionally coconut for uniform texture in the base layer.
- Avoid serving these bars to elderly, young children, or individuals with weakened immune systems due to lightly cooked egg in the base layer.
- Keep cooking temperature below 145°F to prevent egg curdling and maintain smooth consistency in the base mixture.
User Reviews
Overall Rating
4.9
You'll Also Love
