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Nanaimo Bars sliced on a wooden platter
5 from 1 vote
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Nanaimo Bars

Touted as a Canadian dessert bar due to its name, this classic square really has no borders in terms of its appeal. What’s not to love about a no-bake dessert with a crunchy chocolate crust, smooth and creamy custard filling, rich chocolate topping!? Nanaimo Bars are a drool-worthy addition to your dessert repertoire.
Course: Bars
Cuisine: Canadian
Servings: 12 servings
Author: Michaela Kenkel

Ingredients

  • FOR THE BOTTOM LAYER:
  • 1 stick 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 large egg beaten
  • 1 1/2 cups graham cracker crumbs
  • 3 Tablespoons pecans finely chopped
  • 1 cup unsweetened shredded coconut
  • FOR THE FILLING Middle Layer:
  • 1 stick 1/2 cup unsalted butter, softened
  • 3 Tablespoons custard powder
  • 1/2 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 3 1/2 Tablespoons heavy cream
  • FOR THE TOP LAYER:
  • 6 ounces semi-sweet chocolate chopped in small pieces
  • 4 Tablespoons heavy cream

Instructions

  • Line a 9x9” baking dish with tin foil or parchment paper.
  • For the base layer, melt butter in a double boiler over low heat. Mix in sugar, cocoa powder, and salt and mix until combined.
  • Slowly add in the beaten egg to the mixture, whisking constantly to prevent the egg from cooking. Return to double boiler and cook for an additional minute or two for slight thickening. Your mixture should resemble a fudge-like consistency when ready.
  • Add graham cracker crumbs, shredded coconut, and pecans. Mix until hydrated.
  • Add to the prepared baking dish and spread in an even layer. Store in the fridge until ready for the second layer.
  • Add butter, custard powder, vanilla, powdered sugar, and heavy cream to the mixer with a paddle attachment. Mix until light and fluffy. If too thick, add a small amount of cream until a spreadable consistency has been reached.
  • Spread mixture on top of the first layer. Store in the freezer while chocolate ganache is made.
  • Add semi-sweet chocolate and cream to a heatproof bowl and melt over a double boiler. Once smooth, remove the pan from the freezer and pour melted chocolate over top, spread quickly and evenly.
  • Return the pan to the refrigerator for 15 minutes. Remove and score chocolate with a sharp knife.
  • Return to fridge to set further. When the chocolate has completely set, remove from fridge, and cut squares.
  • Serve.