Description
These Decadent Nanaimo Bars are a classic no-bake Canadian dessert with a luscious layered texture. Featuring a rich chocolatey base with graham crumbs and walnuts, a creamy custard-flavored middle, and a glossy chocolate ganache topping, these bars are sure to wow your taste buds. Perfect for parties or an indulgent treat, they combine buttery, sweet, and crunchy elements in every bite.
Ingredients
Scale
Base Layer
- 1/2 cup Unsalted butter (melted)
- 1/3 cup Cocoa powder
- 1/4 cup Sugar
- 1 large Egg
- 1 3/4 cups Graham crumbs (or digestive cookie crumbs)
- 3/4 cup Shredded coconut
- 1/2 cup Chopped walnuts (or other favorite nuts)
Custard Buttercream Layer
- 6 tablespoons Unsalted butter (softened)
- 2 tablespoons Custard powder (or vanilla pudding mix)
- 3 tablespoons Heavy cream
- 1 1/2 to 2 cups Powdered sugar (to achieve thick consistency)
Chocolate Topping
- 4 oz Semi-sweet chocolate (or 50-60% dark chocolate)
- 2 teaspoons Oil (for glossy finish)
Instructions
- Prepare the pan: Line an 8×8 or 9×9 inch pan with parchment paper, leaving some overhang to easily lift out the bars later.
- Melt base ingredients: Fill a medium saucepan with 1-2 cm of water and heat on low. Place a glass bowl on top, ensuring it does not touch the water (double boiler setup). Add the melted butter, sugar, and cocoa powder to the bowl and stir occasionally until smooth and combined.
- Add egg and thicken: While whisking continuously, add the egg to the chocolate mixture until it becomes thick, glossy, and smooth.
- Combine base mixture: Remove from heat and fold in graham crumbs, shredded coconut, and chopped walnuts until fully incorporated.
- Firm the base: Press the base mixture evenly into the prepared pan and place in the freezer for 20 minutes to set firmly.
- Make custard buttercream: In a large bowl, beat softened butter until light and fluffy. Mix in the custard powder and heavy cream until smooth.
- Add powdered sugar: Gradually beat in powdered sugar until a very thick, spreadable consistency is achieved.
- Layer buttercream: Spread the custard buttercream evenly over the chilled chocolate base. Refrigerate for at least 15 minutes to allow it to firm up.
- Melt chocolate topping: In a heatproof bowl, microwave the semi-sweet chocolate at medium power for 45 seconds, stirring until smooth.
- Glaze with chocolate: Stir in oil for a glossy finish, then pour melted chocolate over the layered bars and smooth gently.
- Chill chocolate layer: Return the pan to the refrigerator to allow the chocolate to firm completely.
- Score bars: When the chocolate has hardened about 75%, use a sharp knife to score the bars into 16 serving sizes.
- Final chill: Refrigerate again until the bars are completely firm.
- Serve: Let bars warm for about 10 minutes before slicing along the scored lines for clean, neat pieces.
Notes
- Using parchment paper with overhang makes removing the bars easier and cleaner.
- Make sure to whisk the egg continuously when adding to the melted chocolate base to avoid curdling.
- Adjust powdered sugar quantity in the custard layer to get the perfect spreadable thickness.
- Chilling times are important for layering and cutting neat bars.
- Use good quality semi-sweet or dark chocolate for a richer topping.
