Nanaimo Bars
User Reviews
5
Nanaimo Bars
Description
This recipe crafts Nanaimo Bars beginning with a base made from melted butter mixed with cocoa powder, sugar, and eggs, then combined with graham cracker crumbs, shredded coconut, chopped almonds, and a pinch of salt. This base is pressed firmly into a lined pan and chilled.
The middle layer is a buttery custard-flavored filling created by beating butter, powdered sugar, vanilla custard powder, and heavy cream until light and fluffy. This layer is spread evenly over the chilled base and then refrigerated again to set.
The top layer is a ganache of melted semi-sweet chocolate and butter, which is poured over the buttercream and chilled until firm. The result is a multi-textured square with a crunchy base, creamy center, and firm chocolate topping.
Using a double boiler to melt chocolate and butter controls heat and prevents burning. Lining the baking pan helps with easy removal. Bars should be chilled thoroughly to keep layers distinct. They store well in the refrigerator for several days and can be frozen for longer storage.
Ingredients
- ½ cup butter 125g) preferably European-style cultured butter, unsalted
- 5 Tbsp cocoa powder (40g)
- ¼ cup granulated sugar (50g)
- 1 egg beaten
- 2 cups graham cracker crumbs (200g)
- 1 cup coconut 100g, shredded, sweetened
- ½ cup almonds finely chopped (40g)
- ¼ tsp salt
Middle Layer
- ½ cup butter 113g, unsalted, softened
- 3 tbsp heavy cream (45ml)
- 2 Tbsp vanilla custard powder (35g)
- 2 cups powdered sugar (240g)
Topping
- 4 oz semi-sweet chocolate 115g
- 2 Tbsp butter 30ml, unsalted
Instructions
- Line an 8x8 inch dish with parchment paper or foil.
For the base
- Melt the butter in a bowl over a pot of simmering water, making sure the water does not touch the bowl.
- Remove from heat then whisk in the cocoa powder, salt, and sugar. Slowly drizzle the egg in while whisking. Return bowl to double boiler and mix over heat until thickened.
- Fold in the graham cracker crumbs, shredded coconut, and almonds. Press into the bottom of your prepared pan and chill.
For the middle layer
- For the filling add the room temp butter, powdered sugar, custard powder, and cream to your mixer fitted with a paddle attachment then beat on high until light and fluffy, about 4 minutes.
- Spread onto the chilled base and smooth to the edges creating a level layer. Return to fridge to chill while you make the ganache.
To make the ganache
- Melt the chopped chocolate and butter in a double boiler or microwave then spread onto the buttercream later and chill until completely set.
- Once set, cut into bars using a sharp clean knife and serve. Store leftover bars in the fridge.
Notes
- Line the baking pan with parchment or foil for easy removal of the bars.
- Use a double boiler to gently melt chocolate and butter without burning or splitting.
- Add the egg mixture gradually to the melted butter base off heat to avoid scrambling.
- Chop almonds finely for texture; a food processor can speed this up.
- Crush graham crackers into crumbs, leaving some larger pieces for added texture.
- Consider adding vanilla extract to the buttercream for extra flavor.
- Powdered milk with vanilla can substitute custard powder if necessary.
- Adjust cream quantity for desired buttercream consistency.
- Chill bars thoroughly to allow layers to set distinctly without mixing.
- Store finished bars in the refrigerator for 3-4 days or freeze for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9- 12 bars
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 215mg | 9% |
| Potassium | 295mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 42g | 84% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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