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Nanaimo Bars

Shruthi
Nanaimo Bars are a classic Canadian no-bake layered dessert.The bottom layer combines chocolate, coconut, crumbs, butter, and walnuts.The middle layer is creamy, sweet, buttery, and flavored with custard powder.A smooth chocolate layer finishes the bars beautifully.Chilling between layers helps create clean, distinct layers.Serve them cold in small squares because they are wonderfully rich.
Print Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine Canadian
Servings 4
Calories 350 kcal

Ingredients
  

For the Chocolate-Coconut Base

  • ½ cup unsalted butter
  • ¼ cup granulated sugar
  • 5 tablespoons unsweetened cocoa powder
  • 1 large egg, lightly beaten
  • 1¾ cups graham cracker crumbs
  • 1 cup shredded sweetened coconut
  • ½ cup finely chopped walnuts or almonds
  • 1 teaspoon vanilla extract

For the Custard Filling

  • ½ cup unsalted butter, softened
  • 3 tablespoons heavy cream or milk
  • 2 tablespoons vanilla custard powder
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Topping

  • 4 ounces semisweet or dark chocolate
  • 2 tablespoons unsalted butter

Instructions
 

Prepare the Base

  • Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
    Melt the butter in a saucepan over low heat. Add the granulated sugar and cocoa powder and whisk until smooth.
    Remove the saucepan briefly from the heat. Slowly whisk in the beaten egg. Return to low heat and cook gently for about 1–2 minutes, stirring continuously, until the mixture thickens slightly. Do not allow it to boil.
    Remove from the heat and stir in the vanilla extract.
    Add the graham cracker crumbs, shredded coconut, and chopped walnuts. Mix thoroughly until everything is evenly coated.
    Press the mixture firmly into the prepared pan. Use the bottom of a glass or measuring cup to create a compact, even layer.
    Refrigerate for about 20–30 minutes.

Make the Custard Layer

  • Beat the softened butter until creamy and smooth.
    Add the powdered sugar, custard powder, cream or milk, and vanilla extract. Beat until light, smooth, and spreadable.
    Spread the custard mixture evenly over the chilled base.
    Refrigerate again for about 30–45 minutes, or until the filling feels firm.

Prepare the Chocolate Topping

  • Melt the chocolate and butter together gently using a double boiler or short microwave intervals.
    Stir until completely smooth and glossy.
    Pour the chocolate over the custard layer and spread gently into an even layer.

Chill and Slice

  • Refrigerate the Nanaimo Bars for at least 1–2 hours, or until completely firm.
    For the cleanest cuts, allow the bars to sit at room temperature for approximately 5–10 minutes before slicing.
    Use a sharp knife to cut into 16 squares.

Notes

  • Use unsalted butter so you can control the overall flavor.
  • The egg in the base should be cooked gently to help thicken the mixture.
  • Do not boil the egg-and-cocoa mixture.
  • Press the bottom layer firmly so it does not crumble when sliced.
  • Make sure the base is chilled before adding the custard layer.
  • The custard layer should be firm before adding the chocolate topping.
  • Avoid overheating the chocolate because it can become thick or grainy.
  • Store the finished bars refrigerated for the best texture.

 

Keyword Canadian Dessert, Chocolate Coconut Bars, Custard Bars, layered dessert, Nanaimo Bars, no-bake dessert