With this being my very first experience, both making and eating Nanaimo Bars, I’m here to tell you not only are they so simple to make but they taste unbelievably delicious! Some of you are likely asking; what are Nanaimo Bars? They are a popular Canadian confection, basically a bar cookie, that to me tastes very similar to a richly chocolaty, loaded fudge. They are named after the west coast city of Nanaimo, British Columbia. They consist of 3 layers, a cracker crumb and chocolate base, a custard flavored icing and then they’re finished with a chocolate coating. I love how there is so much going on in these layered bars, but it all so perfectly blends together. One candy bar came to mind when I first tasted these bars, Almond Joy bars. I’m sure it is due to the chocolate, coconut and nut combo.
The instructions may appear to be long and tedious but these tasty treats are surprisingly super simple to make. They are a no bake bar after all. The hardest part for you will be the wait while they are chilling =). I’m glad I finally got around to making these delicious dessert bars. Now that I’ve tasted them I can’t understand why I waited this long. I guess I just didn’t understand there was so much more than just the stunning look of these famous bars. Their intricate taste is equal to their gorgeous, layered, multicolored look. Enjoy!
Yield: 16 Servings
- 1/2 cup salted butter , diced into pieces
- 1/3 cup packed light-brown sugar
- 3 Tbsp cocoa powder
- 1 large egg , lightly beaten
- 1 1/2 tsp vanilla extract
- 1 3/4 cup graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup finely chopped pecans or almonds (I used pecan cookie pieces)
- 1/3 cup salted butter , softened
- 1/4 cup heavy cream
- 2 Tbsp custard powder or vanilla/white chocolate instant pudding mix
- 2 cups powdered sugar
- 4 oz . semi-sweet chocolate , chopped
- 2 Tbsp salted butter
Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 - 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.
Recipe Source: adapted lightly from Joy of Baking