Nanaimo Bars
Delightful no-bake dessert with layers of chocolate graham cracker base, creamy custard filling, and rich chocolate topping.
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.
Notes
For a cleaner cut, wipe the knife between each slice. Customize by adding nuts or dried fruit to the filling for extra texture.