Nanaimo Bars
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Nanaimo Bars
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The Nanaimo bar is a traditional no-bake chocolate dessert bar named after the Canadian city of Nanaimo in British Columbia.
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Ingredients
For the biscuit layer
- ½ cup unsalted butter
- 4 tablespoons caster sugar
- 2 tablespoons cocoa powder , 100% cocoa
- 1 large egg
- 7 oz. Graham crackers
- 3 oz. almonds or pecan kernels , coarsely ground
- 4 tablespoons unsweetened shredded coconut
For the icing layer
- ½ cup unsalted butter , soft
- 1¼ cup icing sugar
- 1 oz. heavy cream
- 2 tablespoons Bird’s custard powder
- 1 teaspoon vanilla extract
For the chocolate layer
- 4 oz. dark chocolate , between 60 and 70% cocoa
- 3 tablespoons unsalted butter
Equipment
- Stand mixer
- Square pan , 8 inches / 20 cm
- food processor
- parchment paper
- Mixing bowl
- Spatula
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Instructions
- Lightly grease the square pan and line it with parchment paper.
Biscuit layer
- Mix the Graham crackers in a food processor until obtaining crumbs.
- In a mixing bowl, melt the butter in a bain-marie then add the sugar and cocoa powder. Mix and remove from heat.
- Beat the egg in a bowl and gradually add it to the mixing bowl, whisking everything vigorously.
- Return the mixing bowl to the bain-marie and continue mixing for 2 minutes until the mixture thickens.
- Remove from the heat.
- Add the almonds, Graham cracker crumbs and coconut. Mix well.
- Remove from the bain-marie and spread the mixture into the mold, packing it firmly using a spatula.
- Place the mold in the freezer while preparing the next layer.
Icing layer
- Place all the ingredients needed for the icing in the bowl of a stand mixer fitted with the leaf attachment.
- Whisk until the frosting is light and fluffy.
- Remove the mold from the freezer and spread the icing in an even layer over the first biscuit layer.
- Place the mold in the freezer again while preparing the chocolate layer.
Chocolate layer
- In a mixing bowl, melt the chocolate and butter in a bain-marie.
- Remove the mold from the freezer and pour the mixture over the icing layer.
- Spread quickly using a spatula then tap the mold against the table several times.
- Place the mold in the refrigerator.
- After about 20 minutes, or when the chocolate is no longer liquid but has not hardened too much, pre-cut only the chocolate layer into 16 equal parts.
- Return the mold to the refrigerator for at least 2 hours.
- Completely cut the pre-cut pieces.
- Store the Nanaimo bars in an airtight container in the refrigerator and take them out preferably 45 minutes before eating them.
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