Canadian
Nanaimo Bars
These classic Canadian no-bake bars have a cocoa-graham coconut base, a pale yellow custard buttercream centre, and a glossy dark chocolate top. Cut them into neat chilled squares for the familiar layered treat from British Columbia.
Ingredients
- Unsalted butter, for base2 tbsp
- Granulated sugar1 tbsp
- Unsweetened cocoa powder1 tbsp
- Beaten egg2 tbsp
- Graham cracker crumbs1/3 cup
- Sweetened shredded coconut3 tbsp
- Finely chopped walnuts2 tbsp
- Unsalted butter, softened, for filling3 tbsp
- Custard powder1 tbsp
- Icing sugar1/2 cup
- Heavy cream or milk1 tbsp
- Semi-sweet chocolate, chopped2 oz
- Unsalted butter, for chocolate topping1 tsp
Method
- Line a small loaf pan or 4 by 6 inch dish with parchment, leaving overhang for lifting.
- Set a heatproof bowl over a small pot of barely simmering water and melt the base butter with the sugar and cocoa, stirring until smooth.
- Slowly whisk in the beaten egg and cook over the gentle heat for 2 to 3 minutes, stirring constantly, until the mixture thickens slightly and looks glossy.
- Remove from the heat and stir in the graham crumbs, coconut, and walnuts until evenly coated.
- Press the mixture firmly into the lined pan in an even compact layer and chill for 15 minutes.
- Beat the softened butter, custard powder, icing sugar, and cream until pale, smooth, and spreadable.
- Spread the custard filling evenly over the chilled base and refrigerate for 20 minutes, until firm.
- Melt the chopped chocolate with the butter in a heatproof bowl over barely simmering water, stirring until smooth, then let it cool for 3 minutes.
- Pour the chocolate over the custard layer and spread it evenly with an offset spatula.
- Chill until the chocolate is just set but not rock hard, about 10 minutes, then score the top into 2 bars to prevent cracking.
- Refrigerate for at least 30 minutes more, lift from the pan, and cut along the scored lines with a warm knife.
Common questions
Can I substitute the walnuts or coconut in Nanaimo Bars?
Yes. You can swap walnuts for pecans or leave them out for a nut-free version. If you dislike coconut, reduce it slightly and add more graham crumbs, but the classic texture and flavor will change.
How long do Nanaimo Bars need to chill between layers?
Chill the base for about 15 minutes, then chill the custard layer for about 20 minutes before adding the chocolate topping. For cleaner slices, refrigerate the finished bars at least 1 hour, or longer if your kitchen is warm.
What are the most common mistakes when making Nanaimo Bars?
The biggest mistakes are overheating the egg mixture, making the base too crumbly, and spreading the top layer before the custard is firm. Also, let the chocolate cool slightly so it does not melt the filling.
How should I store Nanaimo Bars, and can I freeze them?
Store them covered in the refrigerator for up to 5 days. Yes, they freeze well: wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before slicing and serving.
What is the best way to cut and serve Nanaimo Bars cleanly?
Use a sharp knife warmed under hot water, then wiped dry between cuts. Slice when the bars are cold but not rock-hard. Let them sit 5 to 10 minutes at room temperature before serving for the best texture.