why make this recipe
Nanaimo Bars are rich, no-bake squares with three layers: a crunchy base, a creamy middle, and a chocolate top. They are easy to make and great for parties, picnics, or a simple treat at home.
introduction
Nanaimo Bars come from Canada and taste sweet and buttery. If you like trying other simple bars, you might also enjoy an easy rhubarb bars recipe that uses fruit for a different flavor.
how to make Nanaimo Bars
Make the base first, press it into the pan, chill it, then make the middle layer and spread it over the base. Chill again. Melt the chocolate for the top layer and pour it over the chilled middle. Let the whole pan chill until firm, then cut into squares.
Ingredients :
- 1/2 cup unsalted butter
- 1/3 cup cocoa powder
- 1/4 cup sugar
- 1 large egg
- 1 3/4 cups graham crumbs (or digestive cookie crumbs)
- 3/4 cup shredded coconut
- 1/2 cup chopped walnuts* (chopped very finely)
- 6 tablespoons unsalted butter (softened)
- 2 tablespoons custard powder (or vanilla pudding mix)
- 3 tablespoons heavy cream
- 1 1/2 -2 cups powdered sugar
- 4 oz semi-sweet chocolate (or 50-60% dark chocolate)
- 2 teaspoons oil
Directions :
-
Line an 8×8 or 9×9 inch pan with parchment paper (or lightly greased aluminum foil) leaving an overhang around the edges.
-
Base Layer
- In a small saucepan, melt 1/2 cup butter over low heat.
- Remove from heat and stir in 1/3 cup cocoa powder and 1/4 cup sugar.
- Beat 1 large egg in a bowl. Add a spoon of hot cocoa mixture to the egg to temper, then slowly stir the egg into the saucepan over low heat. Stir until thickened. Do not boil.
- Remove from heat and mix in 1 3/4 cups graham crumbs, 3/4 cup shredded coconut, and 1/2 cup very finely chopped walnuts.
- Press this mixture firmly into the prepared pan in an even layer. Chill 20–30 minutes to set.
- Middle Layer
- In a bowl, beat 6 tablespoons softened butter with 2 tablespoons custard powder.
- Add 3 tablespoons heavy cream and 1 1/2 to 2 cups powdered sugar. Beat until smooth and creamy. Add more powdered sugar to reach a spreadable but firm consistency.
- Spread the custard mixture over the chilled base in an even layer. Chill again 20–30 minutes.
- Chocolate Layer
- Melt 4 oz chocolate with 2 teaspoons oil in a heatproof bowl over simmering water or briefly in the microwave. Stir until smooth.
- Pour the melted chocolate over the chilled middle layer and spread quickly and evenly.
- Chill the pan until the chocolate is firm, at least 1 hour.
- Cutting the Bars
- Use the parchment overhang to lift the slab from the pan.
- For clean cuts, warm a sharp knife in hot water, dry it, and slice. Wipe and reheat the knife between cuts if needed.
how to serve Nanaimo Bars
Serve chilled or at cool room temperature. They are rich, so small squares work best. Arrange on a plate or serve with coffee or tea.
how to store Nanaimo Bars
Store in an airtight container in the refrigerator for up to 1 week. You can freeze the bars for up to 2 months; thaw in the fridge before serving.
tips to make Nanaimo Bars
- Chop walnuts very finely so the base presses smoothly.
- Chill between layers so each layer sets cleanly.
- Temper the egg by adding a bit of hot mixture to it first; this prevents scrambling.
- Use a warm knife for neat chocolate cuts.
- If custard mix is not available, use instant vanilla pudding mix as a substitute.
variation (if any)
- No-nut: Omit walnuts for a nut-free base.
- Different crumbs: Use cookie crumbs instead of graham for another flavor.
- Flavored middle: Add a teaspoon of vanilla or almond extract to the custard layer.
- Dark or milk chocolate: Use whichever chocolate you prefer for the top layer.
FAQs
Q: Can I skip the egg in the base?
A: The egg helps bind the base. You can skip it and add a little extra melted butter, but the texture will change.
Q: Do I have to refrigerate the bars?
A: Yes, chilling helps the layers set and keeps the chocolate top firm.
Q: Can I use a different nut?
A: Yes, you can use almonds or pecans finely chopped, or leave nuts out for a nut-free version.
Q: How do I make the cuts look neat?
A: Warm and dry your knife between cuts. Chill the whole slab well before slicing.
Q: Can I make these ahead of time?
A: Yes, they keep well in the fridge and can be frozen for longer storage.
Nanaimo Bars
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 90 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: No Bake
- Cuisine: Canadian
- Diet: Vegetarian
Description
Rich, no-bake squares with a crunchy base, creamy middle, and chocolate top, perfect for parties or a simple treat.
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup cocoa powder
- 1/4 cup sugar
- 1 large egg
- 1 3/4 cups graham crumbs (or digestive cookie crumbs)
- 3/4 cup shredded coconut
- 1/2 cup chopped walnuts (chopped very finely)
- 6 tablespoons unsalted butter (softened)
- 2 tablespoons custard powder (or vanilla pudding mix)
- 3 tablespoons heavy cream
- 1 1/2 – 2 cups powdered sugar
- 4 oz semi-sweet chocolate (or 50-60% dark chocolate)
- 2 teaspoons oil
Instructions
- Line an 8×8 or 9×9 inch pan with parchment paper.
- Base Layer: Melt 1/2 cup butter over low heat. Stir in cocoa powder and sugar. Temper the egg and stir into the mixture. Mix in graham crumbs, shredded coconut, and walnuts. Press into the pan and chill for 20–30 minutes.
- Middle Layer: Beat softened butter and custard powder, add heavy cream and powdered sugar, beating until smooth. Spread over the base and chill again for 20–30 minutes.
- Chocolate Layer: Melt chocolate with oil until smooth. Pour over the chilled middle layer and spread evenly. Chill until firm, at least 1 hour.
- Use the parchment overhang to lift the slab from the pan. Warm a knife for neat cuts.
Notes
Chop walnuts finely for smooth pressing. Chill layers for clean cuts. Can substitute custard mix with instant vanilla pudding if needed.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
