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Nanaimo bars is a popular Canadian dessert that requires no baking and is named after the city in which it was first created. It consists of a wafer crumb-based bottom layer topped with a custard flavored butter icing which is finally covered with melted chocolate.


Servings

1216 bars

Total time

50 minutes

Cuisines

Courses

Sweets


Ingredients

  • 1¾ cups Graham Cracker
  • 1 cup Coconut
  • 0.5 cup Pecans almonds
  • 0.5 cup unsalted butter
  • 3 tbsps cocoa
  • 0.33333333333333 cup brown sugar
  • 1 tbsp Egg water
  • 1½ tsps vanilla extract
  • cup unsalted butter
  • 2 tbsps Custard powder vanilla chocolate
  • 0.25 cup heavy cream
  • 2 cups sugar
  • 2 tbsps unsalted butter
  • 4 oz chocolate

Method

  1. Lightly butter a 8" or 9" baking pan and line the bottom with parchment. Make sure to leave some parchment hang over the edges for easy removal at the end.
  2. To make the Bottom Layer: Melt butter and add sugar and cocoa powder. Whisk until well combined. Slowly add the whisked egg replacer mixture (or the egg) and cook till the mixture thickens are little bit, about 1~2 minutes.
  3. Remove from heat and add the graham cracker crumbs, nuts, coconut and vanilla. Mix well to combine.
  4. Put this mixture into the prepared baking pan and press down into an even layer. Cover and place the baking pan in the fridge for 30 minutes for the layer to set.
  5. To make the Middle Layer: Beat butter, cream and custard/ instant pudding mix with a hand or stand mixer until soft and fluffy, about 2~3 minutes.
  6. Add the confectioners sugar and beat until sugar is incorporated about a minute. The mixture will look quite dry in the beginning, but it will come together in no time.
  7. Spread the custard mixture evenly over the bottom layer. Cover and refrigerate for 30 minutes to set.
  8. To make the Top Layer: Melt butter and semi sweet chocolate over a double boiler or in the microwave. Stir well and pour this over the custard layer. Spread into an even layer. Cover and refrigerate for 20 minutes.
  9. Carefully remove the bars holding the parchment overhang. Cut into bars using a sharp knife. Store in an airtight container and keep chilled until ready to serve.