Nanaimo Bars
Nanaimo bars, a no-bake layered bar dessert, are quintessentially Canadian and popular hereabouts around Christmas time. If you have insomnia, you can read more about the history of Nanaimo Bars here.
What is a Nanaimo Bar?
A Nanaimo Bar is a layered dessert bar. There are countless variations, but the basic version is a base of nuts, coconut, cocoa, butter, sugar, and graham cracker crumbs. The middle layer is a custard-flavoured icing, and the top layer is chocolate.
The bars take a lot of ingredients, but they are essentially easy to make. You make the bars in stages, starting with the base. Then, the creamy middle layer is spread over the base. Try not to eat any, I dare you. Finally, melted chocolate is poured over the top. Chill, slice, and inhale.
If these are new to your understanding, please make them and let me know how you liked them! They are a favourite around here, and don’t last long.
How long do Nanaimo Bars take to make?
Nanaimo Bars take a couple of hours to make — that includes chilling time in the refrigerator.
Let’s talk about the ingredients for Nanaimo Bars
Coconut – Coconut is an essential ingredient, in my opinion! The base needs the structure provided by the coconut base, so that it can hold up the other layers.
Nuts – We like to use sliced almonds, because they add a great texture to the base layer!
Chocolate – The top layer of Nanaimo Bars is chocolate and butter. Using the best quality chocolate you can afford will make a huge difference!
Bird’s Custard Powder – This is essential to give the middle layer its flavour! I hope you can find it in your area — I found some here.
The Nanaimo Bar Method
First, you make the base layer. In a pot, melt butter, sugar, cocoa, and vanilla together until smooth. Then, add beaten eggs and stir until just combined, then remove from the heat. This ensures the eggs get up to temperature enough to kill any bacteria. If you have doubts, you can always use the equivalent amount of liquid pasteurized eggs (not egg whites). Once that’s off the stove, mix in the “structural” ingredients — sweetened coconut, sliced almonds, and graham crumbs. Press that into a pan and chill in the fridge while you make the middle layer.
The middle layer is pretty similar to icing. Cream butter until light and fluffy, then add icing sugar and custard powder. Add milk until it’s nice and spreadable, then spread over the base layer. The whole thing goes back in the fridge again while you make the last, top layer.
The top layer is just chocolate melted together with butter and poured over the chilled middle layer, spreading evenly. Then the whole thing gets chilled until the chocolate has set and you’re done! Cut into small squares because these are very rich.
Time: About 2 hours
Tools used: Large pot, stand mixer with paddle attachment or hand mixer, microwave safe bowl, 9×13 dish, spatula.
Makes one 9×13 tray of bars. Cut them to the size you like!
Nanaimo Bars
Equipment
- 1 Large saucepan
- 1 stand mixer
- 1 9×13 Casserole dish
- 1 Microwave safe bowl
- 1 Spatula
Ingredients
Base
- 1 cup butter
- 1/2 cup sugar
- 10 tbsp cocoa powder (1/2 cup + 2 Tablespoons)
- 1 tsp vanilla
- 2 eggs lightly beaten
- 2 cups sweetened shredded coconut
- 1 cup sliced almonds
- 1 cup graham cracker crumbs
Middle Layer
- 1/2 cup butter
- 4 cups icing sugar or confectioner's sugar
- 4 tbsp vanilla custard powder
- 6 tbsp milk (3/8 cup)
Top Layer
- 1/2 cup butter
- 8 oz bittersweet or dark chocolate chopped
Instructions
- Prepare Base In a saucepan on medium heat, melt butter, sugar, cocoa and vanilla together and stir until smooth. Add beaten eggs, stir until combined; remove from heat. Add coconut, almonds and graham cracker crumbs; stir together. Spread mixture onto the bottom of a 9 x 13 inch pan. Refrigerate.
- Prepare middle layer In a stand mixer, cream butter until light and fluffy. Add icing sugar and custard powder. Cream together until light and fluffy. Add milk, beat on medium high until fluffy. Spread over base layer. Refrigerate.
- Prepare top layer Melt chocolate and butter together, mix until smooth. Pour over middle layer and spread evenly to coat. Refrigerate. Cut into bars and enjoy.
Notes
