Nanaimo Bars
A delicious no-bake dessert with layers of chocolatey crust, creamy custard filling, and rich chocolate topping, perfect for any occasion.
Equipment
- 9x9-inch square pan
- Mixing Bowl
- Electric Mixer
- Food Processor
Ingredients
- 115 g unsalted butter melted
- 50 g granulated sugar
- 30 g cocoa powder
- 1 large egg
- 5 mL pure vanilla extract
- 200 g graham cracker crumbs
- 75 g sweetened shredded coconut
- 60 g walnuts chopped
- 115 g unsalted butter softened for filling
- 250 g icing sugar
- 30 g custard powder
- 45 mL whipping cream
- 5 mL pure vanilla extract
- 1.25 mL fine kosher salt
- 175 g dark chocolate chopped for topping
- 15 g unsalted butter for topping
Instructions
- Preheat oven to 350°F (175°C) and line a 9x9-inch square pan with parchment paper.
- Melt unsalted butter and mix with granulated sugar, cocoa powder, and egg. Stir in vanilla extract.
- In another bowl, combine graham cracker crumbs, shredded coconut, and chopped walnuts. Mix with the butter mixture until well combined.
- Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
- In a mixing bowl, beat softened butter until creamy, then gradually add icing sugar and custard powder, mixing until light and fluffy.
- Add whipping cream, vanilla extract, and kosher salt. Mix until combined.
- Spread the filling evenly over the cooled crust.
- In a heatproof bowl, melt dark chocolate and butter together, then pour over the filling, spreading evenly.
- Refrigerate for at least 2 hours until set. Cut into squares before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 1 week. Can be frozen for up to 2 months.