Nanaimo Bars is a traditional Canadian recipe (from British Columbia) for a classic dessert bar with layers smooth chocolate, custard-flavoured icing, and a soft, chocolatey coconut base. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Nanaimo Bars.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Nothing says classic Canadian dessert like an indulgent, creamy Nanaimo Bar. Originating in the coastal city of Nanaimo, British Columbia, this iconic treat layers smooth chocolate, custard-flavoured icing, and a soft, chocolatey coconut base for a uniquely rich bite that Canadians adore.
Ingredients:
For the Chocolate Base:
200g unsalted butter
80g cocoa powder
50g granulated sugar
1 large egg
20 Graham Cracker, crushed into crumbs
75g unsweetened shredded coconut
30g finely-chopped walnuts
For the Chocolate Topping:
125g semi-sweet chocolate
2 tbsp butter
Method:
Line a 23 X 23cm pan with parchment paper.
Melt 200g butter in a pan over low heat. Add the cocoa powder, and mix together quickly then take off the heat. Quickly beat in the egg, a teaspoon of vanilla and the granulated sugar and mix until it is well blended and has thickened.
While the chocolate is still warm, add the graham crackers, coconut and finely chopped walnuts and mix until evenly blended. For these two steps you will want to work fast because if the chocolate cools too much it is harder to blend in the dry ingredients.
Spread the chocolate coconut mixture evenly along the bottom of the prepared dish and use your hand or the bottom of a cup to get the chocolate base into the corners and evenly flat. Then let it cool and set in the fridge to chill for about 20 minutes.
When the base is completely cooled, add a 100g of butter to a large bowl and whip with a hand mixer.
Add 1 tsp vanilla extract, the milk, custard powder and a little powdered sugar. With the hand mixer blend the ingredients until smooth, gradually adding in the powdered sugar.
Spread the custard buttercream evenly over the chocolate base with a spatula. Cover and let it cool and set until firm in the fridge for about 30 minutes.
When the filling has cooled and is firmer prepare the chocolate topping by adding the chocolate chips and butter to a small pot over low heat. Stir continually until the chocolate is smooth.
Remove from heat and spoon dollops of the chocolate over the top of the custard cream filling. Use a spatula to quickly and carefully spread the chocolate evenly over top and into the corners.
Cover and place the Nanaimo Bar mixture back in the fridge for the chocolate layer to cool (about 10-15 minutes). After being in the fridge and when the chocolate is not sold but no longer wet, use a toothpick or the tip of a sharp knife to score lines in an even grid through the top layer of the chocolate only.
This will make it much easier to cut the Nanaimo Bars into squares and minimize the risk of cracking the chocolate topping.
Cut into squares and serve slightly chilled or at room temperature.
