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Nanaimo Bars Recipe

 

Nanaimo Bars: Line the bottom and sides of a 9 inch (23 cm) square pan with foil.

Bottom Layer: In a saucepan over medium low heat, melt the butter. Remove from heat and whisk, or stir, in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover with plastic wrap and refrigerate until firm (about one hour).

Middle Layer: In your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling evenly over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Top Layer: Chop the chocolate into small pieces. Then, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares.

Yield: Makes about 25 squares. Preparation time 45 minutes.

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Bottom Layer:

1/2 cup (113 grams) unsalted butter

1/4 cup (50 grams) granulated white sugar

1/3 cup (30 grams) unsweetened cocoa powder (regular or Dutch-processed)

1 large (50 grams) egg, lightly beaten

1 teaspoon (4 grams) pure vanilla extract

2 cups (200 grams) Graham Cracker Crumbs or crushed Digestive Biscuits

1 cup (65 grams) sweetened or unsweetened dried coconut (shredded or flaked)

1/2 cup (60 grams) walnuts or pecans, coarsely chopped

Middle Layer:

1/4 cup (55 grams) butter, at room temperature

2 - 3 tablespoons milk or cream

2 tablespoons (20 grams) vanilla custard powder (Bird's) or vanilla pudding powder

1/2 teaspoon (2 grams) pure vanilla extract

2 cups (230 grams) powdered sugar (confectioners or icing)  sugar

Top Layer:

4 ounces (115 grams) semisweet chocolate

1 tablespoon (14 grams) butter