Description
Nanaimo Bars are a decadent no-bake Canadian dessert featuring a rich layered bar with a crumbly graham cracker base, a creamy custard-flavored middle, and a smooth chocolate topping. Perfectly chilled, these bars provide a delicious combination of textures and chocolatey goodness in every bite.
Ingredients
Scale
Base Layer
- 1 cup crushed graham crackers
- 1/2 cup cocoa powder
- 1/2 cup icing sugar
- 1/2 cup desiccated coconut
- 1/2 cup softened unsalted butter
- 1 large egg, lightly beaten
Filling Layer
- 1/2 cup unsweetened chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 cup icing sugar
- 2 tablespoons milk
- 1 teaspoon vanilla essence
Top Chocolate Layer
- 4 ounces semi-sweet chocolate, finely chopped
- 2 tablespoons unsalted butter
Instructions
- Prepare the base: In a mixing bowl, blend the crushed graham crackers, cocoa powder, icing sugar, desiccated coconut, and softened butter until the mixture resembles wet sand. Incorporate the beaten egg and stir until well combined.
- Form the base layer: Firmly press the mixture into the base of a greased 8-inch square baking dish to create an even layer.
- Melt the chocolate for filling: In a small saucepan, melt the unsweetened chocolate and 2 tablespoons of butter over low heat, stirring until smooth. Allow the mixture to cool slightly.
- Prepare the filling: In a bowl, combine icing sugar, milk, and vanilla essence. Mix the cooled chocolate mixture into this until you get a silky smooth consistency. Spread evenly over the graham cracker base.
- Melt the chocolate for topping: In another saucepan, melt the semi-sweet chocolate and 2 tablespoons of butter over low heat, stirring until fully melted and smooth.
- Add the top layer: Pour the melted chocolate mixture over the filling layer and spread it evenly to cover the entire surface.
- Chill and serve: Refrigerate the dish for at least 2 hours or until the layers are firm. Once set, slice into 16 squares and serve.
Notes
- Make sure the chocolate mixtures are cooled slightly before mixing with sugar and milk to prevent curdling the custard layer.
- Press the base firmly to prevent the bars from crumbling when cut.
- Use an 8-inch square dish for ideal thickness and portion size.
- Store leftover bars in the refrigerator in an airtight container for up to 5 days.
