Classic Canadian Nanaimo Bars
Classic Canadian Nanaimo Bars are an iconic no-bake dessert originating from Nanaimo, British Columbia. This rich, triple-layered treat features a nutty, chocolatey base, a creamy custard-flavored center, and a decadent chocolate topping. Loved by many since the 1950s, this timeless confection is perfect for special occasions or simply indulging your sweet tooth. Easy to prepare in advance, these bars can be kept refrigerated or frozen for later enjoyment. Whether you stick with the traditional vanilla custard or experiment with flavors like mint or peanut butter, these bars are a sure crowd-pleaser.
36
Servings
N/A
Calories
13
Ingredients
Ingredients
butter or margarine
1/2 cup (softened)
granulated sugar
1/4 cup
cocoa powder
5 tablespoons
large egg
1 (beaten)
graham cracker crumbs
1 3/4 cups
finely chopped walnuts
1/2 cup
fine coconut
1 cup
butter or margarine
1/2 cup
milk
3 tablespoons
vanilla custard powder
2 tablespoons
icing sugar
2 cups
semi-sweet chocolate chips or chocolate
2/3 cup or 4 ounces
butter or margarine
4 tablespoons
Instructions
1
Begin with the Bottom Layer: In a double boiler or a heavy saucepan, combine 1/2 cup butter, 1/4 cup granulated sugar, and 5 tablespoons cocoa powder. Melt over low heat, stirring consistently.
2
Once melted and combined, add the beaten egg. Stir continuously until the mixture thickens, ensuring the egg is fully cooked.
3
Remove the saucepan from heat and incorporate the graham cracker crumbs, finely chopped walnuts, and coconut. Mix thoroughly.
4
Press this mixture firmly and evenly into an ungreased 9 x 9-inch pan, ensuring a compact consistency.
5
For the Middle Layer: In a medium bowl, cream together 1/2 cup butter, 3 tablespoons milk, 2 tablespoons vanilla custard powder, and 2 cups icing sugar. Beat this mixture until it becomes light and fluffy.
6
Spread the custard mixture evenly over the base layer using a spatula or the back of a spoon.
7
Prepare the Topping Layer: In a small saucepan, melt 2/3 cup semi-sweet chocolate chips and 4 tablespoons butter over low heat, stirring until uniformly smooth. Allow the mixture to cool slightly, maintaining a spreadable consistency.
8
Once cooled but still pouring smoothly, spread this chocolate layer over the middle layer, using gentle strokes to cover evenly.
9
Refrigerate the assembled bars until they are fully set and firm, approximately 2 hours.
10
After chilling, use a sharp knife to cut into 36 squares, wiping the knife between cuts for clean edges.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Canadian Nanaimo Bars?
Nanaimo Bars are an iconic Canadian no-bake dessert featuring three layers: a nutty chocolate base, a creamy custard middle, and a chocolate topping.
Where did Nanaimo Bars originate?
Nanaimo Bars originated in the city of Nanaimo, British Columbia, Canada.
Do Nanaimo Bars require baking?
No, Nanaimo Bars are a classic no-bake treat, though some heat is used to melt the base and topping ingredients.
What is in the bottom layer of a Nanaimo Bar?
The bottom layer consists of butter, sugar, cocoa powder, a beaten egg, graham cracker crumbs, walnuts, and coconut.
What gives the middle layer its distinct flavor?
The middle layer's signature taste and yellow color come from vanilla custard powder mixed with butter, milk, and icing sugar.
What kind of chocolate is used for the topping?
The recipe calls for semi-sweet chocolate chips or 4 ounces of chocolate melted with butter.
How many squares does this recipe yield?
This recipe is designed to be cut into 36 squares.
How long should Nanaimo Bars be refrigerated before cutting?
The bars should be refrigerated for approximately 2 hours or until they are fully set and firm.
Can Nanaimo Bars be frozen?
Yes, Nanaimo Bars freeze very well and can be kept in the freezer for later enjoyment.
What size pan is recommended for this recipe?
An ungreased 9 x 9-inch pan is recommended.
Is the egg in the bottom layer cooked?
Yes, the egg is stirred into the hot butter and cocoa mixture until it thickens, ensuring it is cooked through.
Can I substitute the walnuts?
While walnuts are traditional, you can substitute them with other nuts or omit them if necessary.
How do I get clean edges when cutting the bars?
Use a sharp knife and wipe it clean between every cut for the neatest squares.
What type of coconut should I use?
The recipe calls for 1 cup of fine coconut.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine in all three layers.
What can I use if I don't have vanilla custard powder?
While custard powder is traditional for the authentic flavor, some people use instant vanilla pudding mix as a substitute.
How do I melt the topping?
Melt the chocolate chips and butter in a small saucepan over low heat, stirring until smooth.
How do I ensure the bottom layer is compact?
Press the mixture firmly and evenly into the pan using a spatula or your hands.
Are Nanaimo Bars gluten-free?
This specific recipe is not gluten-free as it contains graham cracker crumbs, but it can be adapted with gluten-free crumbs.
Can I add different flavors to Nanaimo Bars?
Yes, variations like mint or peanut butter can be made by adding those flavors to the middle custard layer.
How should I store Nanaimo Bars?
They should be kept refrigerated or frozen to maintain their structure and freshness.
What is the texture of the middle layer?
When beaten correctly with icing sugar and butter, the middle layer should be light and fluffy.
Is the coconut sweetened or unsweetened?
The recipe specifies fine coconut; typically, unsweetened or lightly sweetened fine desiccated coconut is used.
How do I prevent the chocolate topping from cracking when I cut it?
Adding butter to the chocolate topping keeps it slightly softer, and letting it sit at room temperature for a few minutes before cutting can help.
What kind of sugar is in the middle layer?
The middle layer uses 2 cups of icing sugar (also known as powdered or confectioners' sugar).
Do I need to grease the pan?
No, the recipe specifies using an ungreased 9 x 9-inch pan.
When were Nanaimo Bars first popular?
They have been a loved treat since at least the 1950s.
What type of graham cracker crumbs are best?
Standard store-bought or home-crushed honey graham cracker crumbs work perfectly.
Why is a double boiler recommended for the base?
A double boiler helps prevent the chocolate and butter from burning by providing indirect heat.
Are Nanaimo Bars a common holiday dessert?
Yes, because they are easy to prepare in advance and look great on a platter, they are very popular for special occasions.