Nanaimo Bars
Notes
- Try toasting the coconut, graham cracker crumbs, and nuts.
Yield
One 9” x 13” pan.
Ingredients
Base Layer
- 3/4 cup (175 g) butter
- 1/2 cup (100 g) white sugar
- 10 tablespoons (64 g) unsweetened cocoa powder
- 2 eggs, beaten
- 2 1/2 cups (250 g) graham cracker crumbs
- 2 cup (240 g) flaked coconut
- 1 cup (110 g) finely chopped almonds (optional)
Middle Layer: Custard Cream
- 1 cup (226 g) butter, softened
- 6 tablespoons (90 mL) heavy cream
- 4 tablespoons (40 g) custard powder
- 4 cups (480 g) confectioners’ sugar
Top Layer: Option 1: Firm Chocolate Coating
- 8 oz (226 g) semisweet baking chocolate
- 2 tbsp (28 g) butter
Top Layer: Option 2: Softer Chocolate Ganache
- 7 ounces (200 g) dark chocolate
- 4 tablespoons (56 g) butter
- 3 tablespoons (45 mL) heavy cream
- 2 tsp vanilla
Steps
Base
- In the top of a double boiler, combine butter, white sugar and cocoa powder. Stir occasionally until melted and smooth.
- Beat in the eggs, stirring until thick, 2 to 3 minutes. Temperature should reach 160 °F.
- Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into bottom of ungreased pan.
Middle Layer: Custard Cream
- Cream together butter, heavy cream and custard powder until light and fluffy.
- Mix in the confectioners’ sugar until smooth.
- Spread over the bottom layer in the pan. Chill to set.
Top Layer: Option 1: Firm Chocolate Coating
- Melt the semisweet chocolate and butter together in the microwave or over low heat.
- Spread over the chilled bars. Let the chocolate set before cutting into squares.
Top Layer: Option 2: Softer Chocolate Ganache
- Bring butter and cream to a bare simmer over medium-low heat.
- Pour butter and cream over chocolate and let sit for five minutes. Whisk vigorously until a ganache forms.
- Spread over the chilled bars. Let the chocolate set before cutting into squares.