Apr 9

Apr 9 Nanaimo Bars

Nanaimo Bars

I first made Nanaimo Bars back in my second year of university, when I was just starting to experiment with baking and wanted to challenge myself. It turns out Nanaimo Bars are not difficult, just a bit time consuming! Plus they are a Canadian treasure, originating from Nanaimo, BC. I’ve tried a few different recipes and the below recipe I found is straightforward and hopefully guarantees positive results for you too!

INGREDIENTS

Base Layer
3/4 cup unsalted butter
1/3 cup cocoa powder
1/4 cup sugar
1 egg
1 3/4 cups graham cracker crumbs
3/4 cup shredded coconut
1/2 cup finely chopped pecans or walnuts

Middle Layer
3/4 cup unsalted butter
1/4 cup heavy cream
3 tbsp. custard powder
3 cups icing sugar
1/4 tsp. salt

Top Layer
140 grams (5 oz.) semisweet chocolate*
2.5 tbsp. unsalted butter
Pinch of salt

YIELD

25 bars

TIME

Bottom Layer: 35 minutes (including chill time)
Middle Layer: 15 minutes (including chill time)
Top Layer: 10 minutes
Final chill: 3 hours +

TOOLS

9”x9” pan (or 8”x8” for thicker bars)
Medium saucepan
Medium metal bowl (for double boiler)
Stand or hand mixer
Large bowl
Icing spatula

DIRECTIONS

Line your 9”x9” pan with parchment paper. It’s a bit difficult to do this so I suggest doing one layer across the bottom that hangs over two edges. Cut slits along the part where it overhangs so you can fold it in to make a corner. Repeat with a second piece that will cover the other two sides. See my photo above.
Add 3 cm of water to the bottom of a medium saucepan and place over low heat. Place the metal bowl on top to create a double boiler.
Add the butter to the bowl to melt. Add in the sugar and cocoa powder and whisk for 3 minutes. Remove from heat.
Allow to cool for a few minutes and then add in the egg and whisk to combine completely. Add in graham crumbs, coconut and nuts and stir well.
Press the mixture into the bottom of the prepared pan. Use your fingers to spread out the mixture and press it down evenly to create a flat layer. Place in the fridge to cool for 20 minutes.
In the bowl of a stand or hand mixer, cream the butter, cream, custard powder, and icing sugar. Beat for about 5 minutes, until the mixture is light and fluffy. Spread over the chilled bottom layer. Put the pan back in the fridge.
Clean out the bowl from the double boiler to use again. Place the chocolate, butter, and salt in the bowl of the double boiler over low heat, stir occasionally as it melts. Remove from heat once it’s completely melted.
Pour the melted chocolate mixture on top of the middle layer. Use an icing spatula to spread out the chocolate across the middle layer and create a top layer that is as smooth as possible. Work quickly as the chocolate will begin hardening from contact with the chilled middle layer.
Place in the fridge for at least 3 hours. Remove from fridge and use a sharp knife to cut into squares to serve.