Nanaimo Bars: The Ultimate Nanaimo Bars Recipe
Introduction to Nanaimo Bars
Nanaimo Bars are a delightful no-bake dessert that originated in Canada. This layered treat features a chocolate graham cracker base, a creamy custard filling, and a rich chocolate topping. Not only are they delicious, but they are also incredibly easy to make, making them the perfect addition to any gathering or a sweet indulgence for yourself!
A Personal Story Behind My Nanaimo Bars Journey
Growing up, my grandmother would often whip up a batch of Nanaimo Bars for special occasions. The combination of flavors and textures always made them a favorite among family and friends. I cherish the memories of helping her in the kitchen, and now I love sharing this recipe with my loved ones, creating new memories one delicious bite at a time.
What Makes This Nanaimo Bars Recipe Special?
This Nanaimo Bars recipe stands out because it captures the classic flavors while being simple enough for anyone to make. The use of Dutch process cocoa adds a deeper chocolate flavor, and the custard filling is both creamy and satisfying. Plus, it’s a no-bake dessert, which means less time in the kitchen and more time enjoying these delightful treats!
The Full Nanaimo Bars Recipe
Ingredients
- 1 (14.4 ounce) box (408 grams) graham crackers or digestive biscuits
- 50g granulated sugar
- 45g Dutch process cocoa powder
- ½ teaspoon kosher salt
- 100 grams unsweetened desiccated coconut
- 260g unsalted butter, melted and cooled slightly
- 150g unsalted butter, at room temperature
- 30g custard powder
- 400g powdered sugar, sifted
- ½ tsp salt
- ½ tsp vanilla bean paste
- 1-2 Tbsp heavy cream, as needed
- 250g 70% cacao dark chocolate, chopped
- 3 tablespoons (45 grams) neutral oil such as vegetable or canola
Instructions
- Chocolate Graham Base: Grease and line a 9” square baking pan with baking spray and parchment paper. This will make it easier to remove the bars later. In a food processor, pulse graham crackers, sugar, cocoa, and salt until they turn into fine crumbs. Add the coconut and mix well. Stir in the melted butter until the mixture resembles wet sand. Press the crust mixture into the prepared pan evenly. Freeze for 20 minutes to set the base.
- Custard Filling: In a stand mixer, beat the room-temperature butter and custard powder until fluffy. Gradually add powdered sugar, salt, and vanilla bean paste. Beat until smooth and creamy. If the mixture is too thick, add a tablespoon or two of heavy cream to reach a thick buttercream consistency. Spread the custard filling evenly over the chilled crust and chill for another 30 minutes.
- Chocolate Topping: Melt the chopped dark chocolate and neutral oil together until smooth using a double boiler or microwave. Pour the melted chocolate over the custard filling, tilting the pan gently to coat it evenly. Tap the pan lightly on the counter to remove any air bubbles. Chill until set, at least an hour. For a cleaner cut, wipe the knife between each slice. Cut into squares and store in an airtight container.
Serving Suggestions and Variations for Nanaimo Bars
Nanaimo Bars can be served as a delightful dessert at parties or as a sweet treat alongside your afternoon coffee. For a twist, consider adding nuts or dried fruit to the custard filling for added texture. You can also try different types of chocolate for the topping; white chocolate adds a unique flavor that contrasts with the dark chocolate base.
Frequently Asked Questions About Nanaimo Bars
Can I make Nanaimo Bars ahead of time? Yes! They store well in the fridge for up to a week, making them perfect for meal prep or entertaining.
How do I store leftovers? Store Nanaimo Bars in an airtight container in the refrigerator to keep them fresh.
Can I freeze Nanaimo Bars? Absolutely! You can freeze them for up to three months. Just make sure to wrap them tightly to prevent freezer burn.
What can I substitute for custard powder? If you can’t find custard powder, you can use instant vanilla pudding mix as a substitute, though the flavor will be slightly different.
Recipe Stats
- Prep Time: 30 minutes
- Chill Time: 1 hour 50 minutes
- Total Time: 2 hours 20 minutes
- Calories per Serving: 350
- Servings: 12
Nanaimo Bars
Equipment
- Food processor For making graham cracker crumbs.
- Stand Mixer For mixing custard filling.
- 9-inch square baking pan For setting the layers.
Ingredients
Main Ingredients
- 1 box graham crackers or digestive biscuits 14.4 ounces (408 grams)
- 50 grams granulated sugar
- 45 grams Dutch process cocoa powder
- 0.5 teaspoon kosher salt
- 100 grams unsweetened desiccated coconut
- 260 grams unsalted butter, melted
- 150 grams unsalted butter, at room temperature
- 30 grams custard powder
- 400 grams powdered sugar, sifted
- 0.5 teaspoon salt
- 0.5 teaspoon vanilla bean paste
- 1 to 2 tablespoons heavy cream
- 250 grams 70% cacao dark chocolate, chopped
- 3 tablespoons neutral oil such as vegetable or canola
Instructions
- Grease and line a 9” square baking pan with baking spray and parchment paper. In a food processor, pulse graham crackers, sugar, cocoa, and salt until fine crumbs. Add coconut and mix. Stir in melted butter until the mixture resembles wet sand. Press the crust mixture into the pan evenly. Freeze for 20 minutes.
- In a stand mixer, beat butter and custard powder. Add powdered sugar, salt, and vanilla. Beat until smooth. Add cream if needed for a thick buttercream consistency. Spread the filling over the crust and chill for 30 minutes.
- Melt chocolate and oil together until smooth using a double boiler or microwave. Pour over the custard filling, tilting the pan to coat evenly. Tap the pan to remove bubbles. Chill until set, at least an hour. Cut into slices and store in an airtight container.