Canada · Canada
Nanaimo Bars
Three-layer Canadian no-bake bar: coconut-cocoa base, vanilla custard middle, dark chocolate top; cuts into 16 squares.
Named after the west coast city where they were first sold at a local market, these bars have been a fixture of British Columbia school lunches and picnic tables for generations. No baking is involved at all; the whole thing sets in the fridge and depends on getting the layers even rather than rich. Cutting them cleanly is considered a small badge of skill.
Ingredients
- unsalted butter120 g
- light brown sugar60 g
- unsweetened cocoa powder30 g
- egg, beaten1 pieces
- fine cookie crumbs (no raisins)200 g
- desiccated coconut120 g
- walnuts, chopped100 g
- butter for the cream layer80 g
- custard powder30 g
- icing sugar200 g
- heavy cream for the custard layer40 ml
- vanilla extract5 ml
- dark chocolate, chopped120 g
- butter for the top20 g
Directions
- 1
Melt the base butter in a saucepan. Stir in the brown sugar, cocoa, egg and vanilla and cook 2 minutes, whisking constantly.
- 2
Off heat, fold in the cookie crumbs, coconut and walnuts. Press evenly into a parchment-lined 20 cm square pan. Chill 30 minutes.
- 3
Beat the cream-layer butter with the custard powder, icing sugar, cream and vanilla until fluffy. Spread over the chilled base and chill 30 minutes more.
- 4
Melt the top chocolate with the remaining butter over a double boiler. Spread over the custard layer.
- 5
Chill at least 2 hours until the top sets. Cut into 16 squares with a hot knife.
- 6
Refrigerate any leftovers within 2 hours at 4°C or below; use within 5 days.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content