Nanaimo Bars Recipe

Ingredients

• Base Layer: Base Layer:
• 1 ½ cups (180g) graham cracker crumbs 1 ½ cups (180g) graham cracker crumbs
• ½ cup (50g) shredded coconut ½ cup (50g) shredded coconut
• ½ cup (60g) chopped mixed nuts (almonds, walnuts, pecans) ½ cup (60g) chopped mixed nuts (almonds, walnuts, pecans)
• ¼ cup (25g) cocoa powder ¼ cup (25g) cocoa powder
• ½ cup (115g) unsalted butter, melted ½ cup (115g) unsalted butter, melted
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 large egg, beaten 1 large egg, beaten
• Custard Filling: Custard Filling:
• ½ cup (115g) unsalted butter, softened ½ cup (115g) unsalted butter, softened
• 2 tablespoons (30g) vanilla custard powder 2 tablespoons (30g) vanilla custard powder
• 2 cups (250g) powdered sugar 2 cups (250g) powdered sugar
• 2 tablespoons (30ml) milk 2 tablespoons (30ml) milk
• Chocolate Ganache Topping: Chocolate Ganache Topping:
• 4 ounces (115g) semisweet chocolate, chopped 4 ounces (115g) semisweet chocolate, chopped
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 34g, 25g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the graham cracker crumbs, shredded coconut, chopped mixed nuts, cocoa powder, melted butter, granulated sugar, and beaten egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Press the mixture firmly into the bottom of a greased 9x9-inch baking dish, creating an even layer. Place it in the refrigerator to chill for about 15 minutes.
3. 3.
   In another bowl, cream together the softened butter, vanilla custard powder, powdered sugar, and milk until smooth and creamy.
4. 4.
   Spread the custard filling evenly over the chilled base layer.
5. 5.
   In a microwave-safe bowl, melt the semisweet chocolate and butter together in short intervals, stirring until smooth. Alternatively, you can melt them using a double boiler.
6. 6.
   Pour the chocolate ganache over the custard layer, spreading it evenly with a spatula.
7. 7.
   Return the dish to the refrigerator and let it set for at least 2 hours, or until the bars are firm.
8. 8.
   Once set, remove from the refrigerator and let it sit at room temperature for a few minutes before cutting into squares.
9. 9.
   Serve and enjoy these delectable Nanaimo Bars!

Treat your ingredients with care...

• Graham cracker crumbs — If graham crackers are not available, you can substitute them with digestive biscuits or crushed shortbread cookies.
• Vanilla custard powder — If you cannot find vanilla custard powder, you can use instant vanilla pudding mix as a substitute.
• Semisweet chocolate — Ensure you use good quality chocolate for the ganache to achieve a smooth and glossy finish.

Tips & Tricks

• For a more intense coconut flavor, toast the shredded coconut before adding it to the base layer mixture.
• If you prefer a softer custard filling, reduce the amount of powdered sugar slightly.
• Experiment with different types of nuts or dried fruits in the base layer to add your own twist to the recipe.
• To achieve clean and neat cuts, dip a sharp knife in hot water and wipe it clean between each cut.
• Store the Nanaimo Bars in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Nanaimo Bars chilled for the best texture and flavor. They make a delightful dessert for any occasion and can be enjoyed on their own or paired with a scoop of vanilla ice cream.

Presentation advice

Arrange the Nanaimo Bars on a serving platter, dust them with a sprinkle of cocoa powder, and garnish with a few toasted nuts or a drizzle of melted chocolate for an elegant touch.