Nanaimo Bars

About This Recipe

Named after the city of Nanaimo in British Columbia, these iconic no-bake Canadian treats have three irresistible layers: a chocolate, coconut, and walnut crumb base; a silky vanilla custard buttercream centre; and a glossy dark chocolate ganache top. They require no oven and are beloved at bake sales and family gatherings across Canada.

Ingredients

Serves 16

• 115 gbutter (for base)
• 60 gcocoa powder
• 50 gsugar
• 1 pcsegg, lightly beaten
• 250 gdigestive biscuit or graham cracker crumbs
• 80 gdesiccated coconut
• 60 gwalnuts, finely chopped
• 60 gbutter, softened (for filling)
• 30 mldouble cream or milk
• 2 tbspcustard powder or vanilla instant pudding powder
• 250 gicing sugar, sifted
• 170 gdark chocolate (70%), chopped
• 30 gbutter (for topping)

Instructions

1. 1

   Make the base

   Melt butter in a heatproof bowl over a pot of simmering water. Stir in cocoa and sugar. Remove from heat and stir in beaten egg until the mixture thickens. Stir in cracker crumbs, coconut, and walnuts. Press firmly into a lined 23 cm square tin. Refrigerate 30 minutes.

2. 2

   Make the custard filling

   Beat softened butter, cream, and custard powder until smooth. Gradually beat in icing sugar until the buttercream is very smooth and light. Spread evenly over the chilled base. Refrigerate 30 minutes.

3. 3

   Make the chocolate topping

   Melt dark chocolate and butter together gently in a heatproof bowl. Stir until smooth and slightly cooled.

4. 4

   Top and set

   Pour chocolate over the buttercream layer and spread evenly. Refrigerate for at least 1 hour until the chocolate is fully set.

5. 5

   Cut and serve

   Score the chocolate with a warm knife before cutting into bars or squares to prevent cracking. Serve chilled.

Variations

• •

  Use peppermint extract in the filling for mint Nanaimo bars.

• •

  Substitute pecans for walnuts in the base.

Storage

Refrigerate up to 1 week. Freeze up to 3 months.