Desserts
Nanaimo Bars
Ingredients
- - 125g (1/2 cup) unsalted butter
- - 50g (1/4 cup) granulated sugar
- - 30g (1/4 cup) cocoa powder
- - 1 large egg, lightly beaten
- - 5ml (1 tsp) vanilla extract
- - 250g (2 cups) graham cracker crumbs (or digestive biscuit crumbs)
- - 150g (1 1/2 cups) desiccated coconut
- - 100g (1 cup) chopped walnuts
- - 60g (1/4 cup) unsalted butter, softened (for filling)
- - 30ml (2 tbsp) heavy cream
- - 30ml (2 tbsp) custard powder (Bird's custard powder or similar)
- - 250g (2 cups) icing sugar, sifted
- - 170g (6 oz) semisweet chocolate, chopped
- - 15g (1 tbsp) unsalted butter (for topping)
Method
- Line a 20cm (8 inch) square tin with baking paper, leaving overhang on two sides for easy removal.
- For the base, melt the 125g butter with the sugar and cocoa powder in a heatproof bowl over simmering water, stirring until smooth.
- Remove from heat and quickly whisk in the beaten egg, stirring constantly until the mixture thickens slightly (this cooks the egg gently).
- Stir in the vanilla, graham cracker crumbs, coconut and chopped walnuts until evenly combined.
- Press the mixture firmly and evenly into the base of the prepared tin, then refrigerate for 20 minutes to firm up.
- For the middle layer, beat the softened butter, cream and custard powder together until smooth, then gradually beat in the icing sugar until light and fluffy.
- Spread the custard filling evenly over the chilled base and refrigerate for a further 20 minutes.
- For the topping, melt the chopped chocolate with the 15g butter over a double boiler until smooth and glossy.
- Pour the melted chocolate over the chilled custard layer, tilting the tin to spread it evenly, and refrigerate for at least 1 hour until fully set.
- Lift out using the paper overhang and cut into small squares with a sharp knife warmed under hot water.
Introduction: Named for the Vancouver Island city where it rose to fame through community cookbooks in the 1950s, the Nanaimo bar is a no-bake, three-layer square of chocolate-coconut crumb base, custard buttercream, and a chocolate ganache top, now recognised as one of Canada's most iconic sweets.
Cultural Background: Named for the Vancouver Island city where it rose to fame through community cookbooks in the 1950s, the Nanaimo bar is a no-bake, three-layer square of chocolate-coconut crumb base, custard buttercream, and a chocolate ganache top, now recognised as one of Canada's most iconic sweets.
Tips: Score the chocolate topping into squares while it is still slightly soft (after about 10 minutes of chilling) so it doesn't crack unevenly when you cut the bars later. Let the bars sit at room temperature for 5-10 minutes before cutting for cleaner slices.
Variations: Substitute peppermint extract for vanilla in the filling for a festive mint Nanaimo bar. Pecans can replace walnuts in the base. Already vegetarian; a vegan version would require plant-based butter, egg replacer and dairy-free chocolate.
Storage: Keeps refrigerated in an airtight container for up to 2 weeks, or frozen for up to 3 months.
Reheating: Served cold or at room temperature; not a dish that is reheated.
Nutrition: Per square (1/16 of pan): approx. 260 kcal, 3g protein, 24g carbohydrate, 18g fat, 2g fibre, 60mg sodium.
FAQs:
Q: Why is it called a Nanaimo bar?
A: It is named after the city of Nanaimo on Vancouver Island, British Columbia, where the recipe was popularised through local community cookbooks in the 1950s.
Q: Can Nanaimo bars be frozen?
A: Yes, they freeze very well; wrap tightly and thaw in the refrigerator before serving.