Nanaimo Bars
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ½ cup unsalted butter
- ⅓ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- 1 large egg (room temperature)
- 1 sleeve graham crackers (crushed)
- 1 cup sweetened shredded coconut
- ⅓ cup chopped nuts (pecans, almonds, or walnuts)
- ¼ cup heavy cream (double cream in the UK)
- 3 tablespoons custard powder (like Bird’s Custard (or vanilla instant pudding))
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- 8 ounces semi sweet chocolate
- 3 tablespoons butter (salted or unsalted)
Method
- Line an 8x8 inch (20x20 cm) baking dish with parchment or foil, set aside.
- In a medium saucepan over low heat, melt the butter with the cocoa powder and granulated sugar until smooth
- Drizzle ½ cup of the butter mixture into a bowl with the egg, whisking constantly to temper the egg.
- Pour the egg mixture back into the pot and turn the heat up to medium. Cook, whisking constantly until the mixture has thickened, about 4-5 minutes (or until it reaches 180°F/82°C).
- Remove from heat, and stir in the graham crackers, coconut, and nuts until they are coated with the chocolate mixture.
- Transfer to the prepared baking dish and once the mixture is cool enough to work with, press it down with buttered fingers into a smooth layer. Place the dish in the fridge to chill while you prepare the middle layer.
- In a small bowl, whisk together the cream and the custard powder until smooth, set aside.
- In a large bowl, add the powdered sugar to the butter in 2-3 smaller additions, beating well after each, until smooth and creamy.
- Add the custard mixture and beat on high until light and fluffy.
- Spread over the bottom layer, then return to the fridge to chill for 10 minutes.
- In a microwave safe bowl, melt the chocolate chips and the butter in 30 second increments,stirring well after each, until the chips are melted and the mixture is smooth.
- Spread the chocolate over the top of the squares, then return the dish to the fridge to chill for 30 minutes.
- Slice the bars after 30 minutes (too long in the fridge will be difficult to slice). Store in the fridge. Best eaten at room temperature.