Nanaimo Bars

Nanaimo Bars#

We first made these a few days before Christmas 2024. Yum.

Ingredients#

Bottom Layer:

1/2 cup (113g) unsalted butter, diced into pieces

1/4 cup (50g) granulated sugar

5 Tbsp (30 g) unsweetened cocoa powder

1/8 tsp salt

1 large egg, lightly beaten

1 3/4 cup (180g) graham cracker crumbs [1] (about 12 sheets)

1/2 cup (76g) walnuts, finely chopped (substitute almonds or pecans)

1 cup (83g) sweetened shredded coconut [2]

Filling:

1/2 cup (113g) unsalted butter, softened

2 - 3 Tbsp heavy cream

1/4 cup powdered milk and 1 tsp vanilla

1 3/4 cups (210g) powdered sugar

Top Layer:

4 oz semi-sweet chocolate, chopped

2 Tbsp (28g) unsalted butter


Instructions#

Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.

For the first layer:

Melt butter in a Bain-marie. Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.

Return mixture to heat and cook until mixture has just thickened.

Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated. Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn’t be warm when adding the second layer.

For the second layer:

Add 1/4 cup powdered milk and 3 Tbsp heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.

Spread mixture into an even layer over bottom layer. Chill, preferably in the freezer, while melting chocolate (otherwise the warm chocolate can melt this layer).

Note

This yields a very sweet result. The texture of this layer is somewhat soft when the dessert is not well chilled. Perhaps experiment with reducing sugar and maybe increasing powdered milk.

For the third layer:

Melt semi-sweet chocolate along with butter in a Bain-marie until smooth (or using a microwave in 20 second intervals stirring between each, until melted and smooth).

Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set. Cut into squares. Store in an airtight container in refrigerator, bring to room temperature before serving.

Notes

This recipe adapted from: Cooking Classy - Nanaimo Bars