Nanaimo Bars
A delectable no-bake Canadian treat made with chocolate, coconut, and a custard filling.
Equipment
- 8x8" or 9x9" Baking Dish
- Parchment Paper
- Mixing Bowls
- Rubber Spatula
- Double Boiler Make your own by heating water in a dutch oven with a mixing bowl over the top.
- Stand Mixer
Ingredients
For the Base Layer
- ½ Cup Unsalted Butter
- ¼ Cup White Sugar
- ⅓ Cup Cocoa Powder
- 1 Large Egg Lightly beaten.
- 1¾ Cups Honey Graham Crackers Crushed into crumbs; pulse in food processor for fast crumble.
- ½ Cup Chopped Almonds Pecans or Walnuts also acceptable.
- 1 Cup Sweetened Shredded Coconut
For the Custard Frosting Layer
- ¼ Cup Powdered Milk
- 3 Tbsp Heavy Cream
- ½ Cup Butter Softened
- 1 Tsp Vanilla Extract
- 1¾ Cups Powdered Sugar Sifted
For the Ganache Top Layer
- 4 Oz Chocolate Chips
- ½ Cup Heavy Cream
Instructions
Make the Base Layer
- Grease your baking dish and line it with parchment paper to make the bars easy to remove once they're set.
- In a bowl, combine your sugar and cocoa powder, then set aside.
- In a double boiler, melt the butter over medium-low heat.
- Remove the melted butter from the heat and mix in the sugar/cocoa mixture, stirring until well combined.
- While whisking constantly, slowly pour in the egg a little at a time. Don't pour too much or it'll curdle from the heat.
- Return the mixture to the heat and cook while whisking until it thickens up some.
- Remove from the heat again and stir in the graham cracker crumbs, coconut, and almonds. Stir until well combined.
- Pour this mixture into the baking dish, spreading it evenly to make a base "crust" for the bars. Lightly press it down, and place the baking dish in the fridge to chill.
Make the Filling Layer
- In your stand mixer with a whisk attachment, combine the dry milk and heavy cream, mixing until the powder is dissolved. Don't whisk too high; you're not making whipped cream.
- Swap to a mixing paddle and add in your butter, powdered sugar, and vanilla. Beat until it turns light and fluffy like a frosting.
- Remove your chilled crust from the fridge. Spread the frosting layer evenly over the top of it.
- Place the whole assemblage in the freezer (not fridge) to chill for the final step.
Make the Ganache Topping
- In your double boiler over medium-low heat, warm up the heavy cream. When it's warm, but before it can boil, add in the chocolate chips.
- Stir your chocolate until the heat from the cream fully melts the chocolate and it becomes a single smooth chocolate mixture.
- Pour this ganache mixture over the top of your assembled Nanaimo Bars, spreading it evenly.
- Return to the fridge to cool the ganache until it fully sets, about 30 minutes. Then, remove from the pan, slice, and enjoy!