Nanaimo Bars
No-bake three-layer bars from British Columbia: coconut-graham base, custard buttercream, chocolate ganache top.
Ingredients
- ½ cup butter
- ¼ cup sugar
- 5 tbsp cocoa powder
- 1 large egg, beaten
- 1 ¾ cups graham cracker crumbs
- 1 cup shredded coconut
- ½ cup chopped walnuts or almonds
- ½ cup butter, softened (middle layer)
- 3 tbsp cream
- 2 tbsp custard powder
- 2 cups icing sugar
- 115 g semi-sweet chocolate
- 2 tbsp butter (top layer)
Equipment
- 8-inch square pan
- Double boiler
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Line a 20 cm (8-inch) square pan with parchment.
- 2
Melt butter, sugar and cocoa over a double boiler. Whisk in egg and cook until slightly thickened, 2 minutes.
2 min timer - 3
Stir in graham crumbs, coconut and nuts. Press firmly into the pan. Chill 15 minutes.
15 min timer - 4
Beat butter, cream, custard powder and icing sugar until fluffy. Spread over base and chill 15 minutes.
15 min timer - 5
Melt chocolate and butter; spread evenly over the middle layer.
- 6
Chill until just set, about 10 minutes, then score into bars before fully firm. Chill 1 more hour, then cut.
10 min timer
Notes
- Score the chocolate before it fully sets so bars cut cleanly without cracking.
Substitutions
- walnuts: toasted almonds or omit for nut-free (check base texture)
Storage
Refrigerate up to 1 week in an airtight container.
Freezer
Freeze up to 2 months.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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