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Nanaimo Bars
From seasonsandsuppers.ca
16 servings
30 minutes
A no-bake Canadian classic with three layers: chocolate-coconut base, creamy custard filling, and chocolate topping.
| prepLine an 8×8-inch baking pan with parchment paper, allowing overhang on two sides for handles | ||||||
| 113 g unsalted butter | Melt butter, sugar & cocoa over medium-low heat | Whisk in egg, cook until thickened | Stir in graham crumbs, almonds & coconut | Press base layer firmly into prepared pan | Pour chocolate over filling, spread evenly, sprinkle salt | Chill until topping is set |
| 50 g white granulated sugar | ||||||
| 5 tablespoons cocoa powder | ||||||
| 1 large egg, lightly beaten | ||||||
| 210 g graham cracker crumbs | ||||||
| 125 ml finely chopped almonds | ||||||
| 85 g shredded sweetened coconut | ||||||
| 113 g unsalted butter, at room temperature | Cream butter, cream, custard powder & icing sugar until fluffy | Spread filling evenly over base layer | ||||
| 2 tablespoons + 40 ml heavy whipping cream | ||||||
| 2 tablespoons Bird's vanilla custard powder | ||||||
| 240 g icing/confectioners' sugar | ||||||
| 115 g semi-sweet baking chocolate | Melt chocolate & butter over low heat, cool slightly | |||||
| 2 tablespoons unsalted butter | ||||||
| Coarse salt (optional) | ||||||
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