Classic Canadian Nanaimo Bars
Ingredients
Base Layer
• ½ cup unsalted butter
• ¼ cup granulated sugar
• 5 tbsp unsweetened cocoa powder
• 1 large egg, beaten
• 1 tsp vanilla extract
• 2 cups graham cracker crumbs
• 1 cup shredded coconut
• ½ cup finely chopped walnuts or almonds (optional)
Custard Filling
• ½ cup unsalted butter, softened
• 2 tbsp vanilla custard powder
• 2–3 tbsp heavy cream or milk
• 2 cups powdered (icing) sugar
Chocolate Topping
• 4 oz semi-sweet chocolate, chopped or squares
• 2 tbsp unsalted butter
Instructions
Prepare the Base:
In the top of a double boiler (or a heatproof bowl over simmering water), combine the butter, granulated sugar, and cocoa powder. Stir constantly until melted and smooth.
Add Egg:
Remove from heat and stir in the beaten egg and vanilla. Return to heat and cook for 2–3 minutes until slightly thickened.
Combine and Press:
Remove from heat again. Stir in graham cracker crumbs, coconut, and nuts until fully combined. Press firmly and evenly into a parchment-lined 8×8 or 9×9 inch pan. Chill for at least 30 minutes.
Make the Filling:
In a medium bowl, beat the softened butter, custard powder, and cream (or milk) until light and fluffy. Gradually add powdered sugar and mix until smooth and spreadable.
Assemble Layers:
Spread the filling evenly over the chilled base, then return to the fridge for about 30 minutes, or until set.
Make the Topping:
In a heatproof bowl, melt the chocolate and remaining 2 tbsp butter in 30-second intervals in the microwave (stirring between each) or over low heat on the stove. Stir until smooth.
Finish and Chill:
Let the chocolate cool slightly, then pour over the custard layer and spread evenly. Chill for 1–2 hours, or until completely set.
Cut and Serve:
Lift the bars out using the parchment paper and place on a cutting board. Use a sharp knife, wiping with a warm, damp cloth between cuts, for clean slices.
Storage:
Store in an airtight container in the refrigerator for up to one week.
