Description
Nanaimo Bars are a rich, no-bake dessert originating from Canada. They feature three decadent layers: a chocolate-coconut graham cracker crust, a creamy custard middle, and a glossy chocolate topping. Perfect for gatherings or as a sweet indulgence any time!
Ingredients
Scale
Base Layer:
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 5 tablespoons cocoa powder
- 1 large egg, beaten
- 1 1/4 cups graham cracker crumbs
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts (optional)
Custard Layer:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons custard powder (or vanilla pudding mix)
- 2 tablespoons heavy cream
Chocolate Topping:
- 4 ounces semi-sweet chocolate
- 2 tablespoons unsalted butter
Instructions
-
Prepare the Base Layer:
- In a saucepan, melt the butter and stir in sugar and cocoa powder. Gradually add the beaten egg, whisking constantly until thickened. Remove from heat.
- Mix in graham cracker crumbs, coconut, and nuts (if using). Press firmly into an 8×8-inch baking pan lined with parchment paper. Refrigerate for 20 minutes.
-
Make the Custard Layer:
- Cream together butter, powdered sugar, custard powder, and heavy cream until smooth. Spread evenly over the chilled base layer. Refrigerate for 30 minutes.
-
Add the Chocolate Topping:
- Melt the chocolate and butter together until smooth. Pour over the custard layer, spreading evenly. Refrigerate until set (about 2 hours).
-
Slice and Serve:
- Let the bars sit at room temperature for 10 minutes before slicing to avoid cracking the chocolate layer. Cut into squares and enjoy!
Notes
- For a nut-free version, omit the walnuts in the base layer.
- Store Nanaimo Bars in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Allow the bars to come to room temperature for easier slicing.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Canadian
Keywords: Nanaimo Bars, Canadian dessert, no-bake bars, custard layer dessert, layered dessert, chocolate dessert