Description
Nanaimo Bars are a classic no-bake Canadian dessert featuring a layered treat with a chocolate-coconut-walnut base, a rich custard-flavored middle layer, and a smooth chocolate ganache topping. These bars combine textures and flavors for a decadent and satisfying sweet treat, perfect for any occasion.
Ingredients
Scale
Base Layer
- 1/2 cup unsalted butter
- 5 tablespoons cocoa powder
- 4 1/2 tablespoons granulated sugar
- 1 large egg (beaten)
- 1 3/4 cups graham cracker crumbs
- 3/4 cup unsweetened shredded coconut
- 1/2 cup finely chopped walnuts
Filling Layer
- 1/2 cup unsalted butter (at room temperature)
- 2 cups powdered sugar
- 2 tablespoons heavy cream (plus extra 1 tablespoon if needed)
- 3 tablespoons custard powder
Topping Layer
- 1 cup semisweet chocolate chips
- 2 tablespoons neutral oil (such as vegetable or canola oil)
Instructions
- Prepare base: Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal later. In a saucepan over medium heat, melt the butter with cocoa powder and granulated sugar until the mixture is smooth and steaming. Gradually whisk in the beaten egg to temper it and prevent curdling.
- Press base: Remove from heat, then stir in the graham cracker crumbs, shredded coconut, and finely chopped walnuts until fully combined. Evenly press this mixture into the prepared pan. Chill in the refrigerator for 15 minutes to set the base.
- Beat filling: In a mixing bowl, beat the room temperature unsalted butter, powdered sugar, heavy cream, and custard powder together until light and fluffy. If the filling mixture seems too thick to spread easily, add an additional tablespoon of heavy cream and mix until smooth.
- Spread filling: Evenly spread the custard filling over the chilled base layer. Return the pan to the refrigerator and chill for 30 minutes so the filling can firm up properly.
- Melt chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips together with the neutral oil by heating in 10-second bursts, stirring in between until smooth. Alternatively, use a double boiler to melt the chocolate mixture gently.
- Chill and cut: Pour the melted chocolate ganache over the set custard filling and spread it evenly. Chill the assembled bars in the refrigerator for an additional 30 minutes or until the chocolate topping is firm. Once fully set, use a warm sharp knife to carefully cut the dessert into individual bars for serving.
Notes
- Ensure the egg is gradually tempered when adding to the hot cocoa mixture to prevent scrambling.
- Use parchment paper with an overhang for easier removal of the bars from the pan.
- If the custard filling is too stiff, adding an extra tablespoon of heavy cream will improve spreadability.
- Warm the knife before cutting to get clean, smooth edges on the bars.
- Store Nanaimo Bars in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Canadian
Keywords: Nanaimo Bars, no bake dessert, Canadian dessert, layered bars, custard bars, chocolate coconut bars
