Nanaimo Bar Recipe

 

Nanaimo bars are a no bake dessert consisting of a sweet creamy custard filling sandwiched between a chocolate graham cracker and coconut crust and a semi-sweet chocolate topping.

Unsure of the exact origin of the dessert, though many believe it originated in Nanaimo, British Columbia, Canada, these bars are an easy and wonderfully delicious dessert for any event. 

These nanaimo bars also have the added bonus of freezing extremely well.  I often have one or two batches of these in my freezer for when unexpected guests come over or I need a quick dessert.

Ingredients

• 1/2 cup butter, softened
• 1/4 cup white sugar
• 5 tbsp unsweetened cocoa powder
• 1 egg, beaten
• 1 3/4 cups graham cracker crumbs
• 1 cup flaked coconut
• 1/2 cup finely chopped almonds (optional)

• 1/2 cup butter, softened
• 3 tbsp heavy cream
• 2 tbsp custard powder
• 2 cups confectioners' sugar

• 4 (1 ounce) squares semi-sweet baking chocolate
• 2 tsp butter

Directions

In a medium saucepan over low heat, combine 1/2 cup butter, white sugar and cocoa powder.  Stir occasionally until melted and smooth.  Add egg, stirring until thick, 2 to 3 minutes.  Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if desired). Press into the bottom of an ungreased 9 x 13 inch pan.

For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy.  Mix in the confectioners' sugar until smooth.  Spread over the bottom layer in the pan.  Chill to set.

While the second layer is chilling, melt the semi-sweet chocolate and 2 tsp butter together over low heat in a small saucepan.  Spread over the chilled bars.  Let the chocolate set before cutting into squares.

Tips

• For easier cleanup and cutting, line the 9x13 inch pan with aluminum foil that overflows the edges, thus allowing you to lift it out of the pan when set.
• Custard powder is basically cornstarch with vanilla flavoring and yellow food coloring.  If custard powder is unavailable, substitute the same amount of cornstarch and add a tsp of vanilla powder or pure vanilla extract.
• Scoring the top layer before it is completely firm will help to prevent the top layer of chocolate from cracking when you slice it.