Nanaimo bars are a classic no-bake Canadian dessert made of three distinct layers: a cocoa-graham-coconut base, a rich custard buttercream middle, and a smooth chocolate top layer.
Ingredients
Base Layer: ½ cup unsalted butter, ¼ cup sugar, 5 tbsp cocoa powder, 1 large egg (beaten), 1¾ cups graham cracker crumbs, 1 cup shredded sweetened coconut, ½ cup finely chopped walnuts or almonds.
Custard Layer: ½ cup unsalted butter (softened), 3 tbsp custard powder (such as Bird's Custard Powder), 2 tbsp heavy cream, 2 cups powdered sugar.
Chocolate Layer: 4 oz (115g) semi-sweet chocolate, 2 tbsp unsalted butter.
1.Prepare the Base Layer:Requires a double boiler or heatproof bowl over simmering water.Melt ½ cup butter, ¼ cup sugar, and 5 tbsp cocoa powder together in a heatproof bowl over a pot of simmering water. Whisk in the beaten egg and stir constantly for 1–2 minutes until the mixture thickens. Remove from heat and stir in the graham cracker crumbs, shredded coconut, and chopped nuts. Press firmly into an 8x8-inch pan lined with parchment paper. Chill in the fridge for 20 minutes.
2.Mix the Custard Middle Layer:In a medium bowl, cream ½ cup softened butter, 3 tbsp custard powder, 2 tbsp heavy cream, and 2 cups powdered sugar using an electric mixer until smooth and fluffy. Spread evenly over the chilled base layer. Return to the fridge for 15 minutes to firm up.
3.Melt and Pour the Top Chocolate Layer:Melt 4 oz semi-sweet chocolate and 2 tbsp butter together in the microwave in 20-second bursts, stirring until smooth. Pour over the chilled custard layer and smooth the top with a spatula.
4.Chill and Slice:Refrigerate for at least 2 hours until fully set. Before slicing into squares, score the top chocolate layer lightly while cold, then let sit at room temperature for 5 minutes so the chocolate layer doesn't crack when cut with a sharp knife.
