Nanaimo Bars
From FavoriteFixins 13 years ago
- 20 mins. to make
- Serves 12sm. 24lg.
(Canadian layered chocolate and custard bars) These rich, sweet, chocolatey confections are named for a town on Vancouver Island in British Columbia, Canada. As far as anyone can tell, the recipe by a local woman named Mabel Jenkins first appeared in a cookbook in the 1950s. Read more Her easy, no-bake recipe for bars with a layers of graham cracker crumbs, creamy custard and sweet chocolate is now popular all over Canada and in the American Pacific Northwest. See less
Ingredients
- Ingredients: shopping list
- Bottom Layer shopping list
- Unsalted butter -- 1/2 cup (8 tablespoons) shopping list
- Cocoa powder -- 5 tablespoons shopping list
- Sugar -- 1/4 cup shopping list
- Egg, beaten -- 1 shopping list
- Graham cracker crumbs -- 1 1/4 cups shopping list
- Shredded, sweetened coconut -- 1 cup shopping list
- Chopped almonds, pecans or walnuts -- 1/2 cup shopping list
- Middle Layer shopping list
- Powdered (confectioner's) sugar -- 2 cups shopping list
- Unsalted butter -- 1/2 cup (8 tablespoons) shopping list
- Milk or heavy cream -- 3 tablespoons shopping list
- Vanilla custard powder or instant vanilla pudding mix -- 2 tablespoons shopping list
- Top Layer shopping list
- Semi-sweet chocolate -- 4 (1-ounce) squares shopping list
- Unsalted butter -- 2 tablespoons shopping list
How to make it
- Preparation:
- Bottom Layer: Put the butter, cocoa powder and sugar into a saucepan and place it over low flame. Stir to melt the butter and blend the ingredients. Whisk in the beaten and cook, stirring constantly, until the mixture starts to thicken, around 2 to 3 minutes. Remove from heat and stir in the remaining ingredients. Pour the mixture into the bottom of a greased 9x9-inch baking pan and press down firmly to form an even layer.
- Middle Layer: Use a tabletop or hand-held mixer to beat together middle layer ingredients until they form a light and fluffy mixture. Spread the buttercream mixture evenly over the bottom layer in the baking pan.
- Top Layer: Place the chocolate and unsalted butter for the top layer in a small saucepan over low flame. Stir until the chocolate and butter are melted and form a smooth mixture with a nice sheen. Spread the chocolate layer evenly over the buttercream layer in the baking pan. Set the pan in the refrigerator and chill thoroughly.
- To cut into bars, first bring to room temperature, then cut with a sharp knife.
- Variations
- Substitute peanut butter for the chopped nuts in the bottom layer.
- Use other flavors of custard powder or pudding mix in the middle layer. Try chocolate or mocha.
- Try different types of chocolate for the top layer — dark chocolate, mint chocolate, or even white chocolate.
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