Nanaimo Bars Recipe

These Nanaimo Bars are a beloved no-bake Canadian classic with three irresistible layers: a chocolatey, nutty base, a creamy custard filling, and a smooth chocolate topping. Perfect for holidays, gatherings, or whenever you're craving a decadent treat!

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Yield

Makes 16 bars

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Ingredients

For the Base Layer:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup granulated sugar
• 5 tablespoons unsweetened cocoa powder
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• 1/2 cup shredded natural coconut
• 1/2 cup chopped walnuts or pecans (optional)

For the Custard Filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons vanilla custard powder (such as Bird's Custard Powder)
• 2 cups powdered sugar, sifted
• 2 tablespoons milk or heavy cream

For the Chocolate Topping:

• 4 oz semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter

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Instructions

Step 1: Prepare the Base Layer

1. In a medium saucepan over low heat, melt the butter.
2. Stir in the sugar and cocoa powder until smooth.
3. Gradually whisk in the beaten egg and cook, stirring constantly, until the mixture thickens, about 2 minutes.
4. Remove from heat and stir in the vanilla extract, graham cracker crumbs, shredded coconut, and chopped nuts (if using).
5. Press the mixture firmly and evenly into an 8x8-inch baking pan lined with parchment paper.
6. Chill in the refrigerator for at least 30 minutes.

Step 2: Make the Custard Filling

1. In a medium bowl, beat together the butter, custard powder, and milk until smooth and creamy.
2. Gradually add the powdered sugar, beating until light and fluffy.
3. Spread the custard filling evenly over the chilled base layer.
4. Chill for another 30 minutes until set.

Step 3: Make the Chocolate Topping

1. In a heatproof bowl, melt the chocolate and butter over a pot of simmering water (double boiler) or in the microwave in 20-second intervals, stirring until smooth.
2. Let the chocolate cool slightly, then pour over the custard layer and spread evenly with a spatula.
3. Chill until the chocolate is set, about 1 hour.

Step 4: Serve

1. Once fully set, remove from the pan using the parchment paper.
2. Cut into squares using a sharp knife. For clean slices, warm the knife under hot water and wipe it dry between cuts.
3. Serve chilled or at room temperature.

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Nutritional Information (Per Bar)

Calories,320,Carbohydrates (g),35,Fat (g),20,Protein (g),3,Fiber (g),2,Sugar (g),27,Sodium (mg),90

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Tips for Success

1. Chill Between Layers: Ensure each layer chills and sets before adding the next to keep the bars neat and distinct.
2. Use a Hot Knife: Warm your knife under hot water and dry it to make slicing easier and cleaner.
3. Customize: Swap walnuts for pecans or omit nuts if you prefer.
4. Storage: Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
5. Custard Powder Alternative: If you can’t find custard powder, substitute with vanilla pudding mix.

These Nanaimo Bars are rich, creamy, and wonderfully indulgent — a perfect treat to share with friends and family!