Truth be told, both the Hubby and I didn’t start to like Nanaimo Bars until just a few years ago and I’ve never made them before. But I saw this newspaper clipping for the original Nanaimo Bars recipe and decided to give the recipe a try.
They were delicious! I did make a very small change due to ingredient availability, where I used 1 ounce of dark baking chocolate with 3 ounces of semi-sweet baking chocolate. The bars are not overly sweet and I think I might even up the 1 ounce of dark chocolate to 2. Other than that small change, the Nanaimo bars were perfect.
It looks like a fussy recipe, but there is no baking involved, just the use of a bain marie (and I even used the microwave to melt the chocolate!)
Nanaimo Bars
Ingredients
Bottom Layer
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 5 tablespoons cocoa powder
- 1 egg beaten
- 1 3/4 cups graham wafer crumbs
- 1/2 cup almonds chopped fine*
- 1 cup unsweetened shredded coconut
Middle Layer
- 1/2 cup unsalted butter
- 2 tablespoons heavy cream
- 2 teaspoons heavy cream (yes 2tbs + 2 tsp!)
- 2 tablespoons custard powder **
- 2 cups icing sugar
Top Layer
- 2 ounces semi-sweet baking chocolate
- 2 ounces dark baking chocolate
- 2 tablespoons unsalted butter
Instructions
Bottom Layer
- In a bain marie, melt the the butter, sugar, and cocoa. Mixing until the sugar is incorporated. Remove from the heat.
- In a small bowl, beat the egg and slowly drizzle into the mix, whisking to combine.
- Stir in crumbs, almonds, and coconut.
- Line 2 sides and the bottom of an 8x8 pan with parchment paper, letting the side pieces hang over (to give you handles to lift the bars out),
- Press the mix firmly into the pan until level.
Middle Layer
- Cream all ingredients, beating for approximately 2 minutes, until fluffy and light. Note that it is a very thick batter!
- Spread over the bottom layer, making an even layer.
Top Layer
- Melt the chocolate and butter, stirring until combined. Let cool for a few minutes and then spread over the middle layer.
- Set in refrigerator until completely cooled.
- Use a knife to gently release from the 2 sides not covered by parchment paper and lift out of the pan to cut desired portions.
Notes
* I used slivered almonds that I needed to use up and it worked out fine!
** I used Birds Custard Powder found in the British section of the grocery store.
If you like this recipe, please share!
NANAIMO BARS