Description
Nanaimo bars showcase Canadian culinary heritage with layers of chocolatey, nutty goodness. Rich chocolate ganache, creamy custard filling, and graham cracker base create a delightful dessert we can’t resist.
Ingredients
Scale
- 1 large egg (beaten)
- ½ cup (113 g / 4 oz) unsalted butter (melted)
- ½ cup (113 g / 4 oz) unsalted butter (softened)
- 2 tbsps custard powder (or instant vanilla pudding mix)
- 2 tbsps heavy cream
- 2 cups graham cracker crumbs
- 2 cups (240 g / 8.5 oz) powdered sugar
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup (50 g) granulated sugar
- ⅓ cup (33 g) cocoa powder
- 1 tsp vanilla extract
- 2 tbsps (28 g / 1 oz) unsalted butter
Instructions
- Foundation Layer: Melt butter, cocoa, and sugar in a saucepan, creating a smooth base. Whisk in beaten egg until the mixture thickens luxuriously.
- Base Construction: Integrate vanilla, graham cracker crumbs, coconut, and chopped nuts into the mixture. Press firmly into a parchment-lined baking dish, forming a compact foundational layer.
- Creamy Filling Preparation: Blend butter, powdered sugar, and custard powder until light and airy. Incorporate cream gradually to develop a silky, spreadable consistency.
- Layer Assembly: Distribute the custard filling evenly across the chilled base. Refrigerate to allow the layer to set completely.
- Chocolate Topping: Combine chocolate chips and butter, melting into a glossy mixture. Pour over the custard layer, ensuring uniform coverage by gently tilting the dish.
- Final Chilling: Refrigerate the entire dessert until the chocolate topping solidifies and layers meld together seamlessly.
- Serving Preparation: Extract the dessert from the pan using parchment edges. Let rest briefly at room temperature, then slice into precise, elegant squares.
Notes
- Butter Melting Technique: Melt butter slowly over low heat to prevent burning and ensure smooth, even consistency.
- Egg Incorporation Tip: Temper the egg by gradually adding hot mixture while whisking constantly to prevent scrambling.
- Texture Balance: Press the bottom layer firmly and evenly to create a compact, stable foundation for subsequent layers.
- Chilling Strategy: Allow each layer to set completely in the refrigerator before adding the next, ensuring clean, distinct layer separation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: Canadian
Nutrition
- Serving Size: 11
- Calories: 295
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg