Classic Nanaimo Bars

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Classic Nanaimo Bars

Who love Nanaimo Bars as much as I do? In my classic recipe, a nutty, crumbly cocoa crust belies a cool, creamy whipped filling under a silky-smooth chocolate layer. ⁠

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: Canadian

Keyword: nanaimo bars

Servings:

Author: Sangeetha

Ingredients

For base:

¼ cup unsweetened cocoa powder
¼ cup sugar
1 ¼ cup graham cracker crumbs
1 cups unsweetened shredded coconut
½ cup finely chopped pecans or walnuts
½ cup salted butter, melted
1 egg, lightly beaten

For filling:

⅔ cups butter softened
3 cups confectioners' sugar
1 tbsp vanilla extract
5 tbsp heavy cream or milk

For topping:

8 ounces chopped dark chocolate
1 tbsp vegetable oil

US Customary - Metric

Instructions

Preheat oven to 350ºF. Line an 8x8" square baking dish with parchment paper, leaving a 1" overhang on all sides.
In a medium bowl, stir together cocoa powder, sugar, graham cracker crumbs, coconut and nuts. Drizzle butter over top and toss with a fork to combine. Add egg and stir until well combined. Press the mixture into bottom of prepared baking dish and bake 10 minutes, until set. Use an oiled loaf pan to press the crust down into an even layer. Cool in the pan on a wire rack to room temperature.
In a standing mixer fitted with the paddle attachment, combine butter, confectioners' sugar, vanilla extract and cream. Beat for at least 2 minutes on high, until very fluffy and lighter in colour, scraping down sides occasionally.
When crust is completely cool, spread filling evenly over top. Use the oiled pan again (wiping off any crumbs first) to gently smooth the filling to a flat, even layer. Transfer to freezer to firm up for about 10 minutes.
In a microwave-safe measuring cup, microwave chocolate and vegetable oil on 50% power for 2 minutes. Stir, and repeat in 20 second intervals until 80-90% melted. Stir until smooth. Pour over chilled filling, tilting the pan to get it into all the corners. Let stand at room temperature without disturbing until chocolate is hardened.
Lift bars out of dish by the parchment overhang. Run a sharp knife under hot water and towel dry between cuts to make clean slices and slice into 24 equal bars.

Notes

*Add 2 tbsp custard powder with the confectioners' sugar to the filling if desired.

Nanaimo bars keep well at room temperature for a couple of days, in the refrigerator for 5 days, or in the freezer for up to a month. You get the best mouthfeel if served at room temperature, but I am personally partial to an occasional frozen bar.

Nutrition