Nanaimo Bars

Name: Nanaimo Bars
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 16 servings
Ingredients: 1/2 Cup Butter; 1/4 Cup Fine Granulated Sugar; 5 Tbsp Cocoa; 1 Large Egg - Beaten; 1 3/4 Cup Graham Wafer Crumbs; 1 Cup Unsweetened Shredded Coconut; 1/2 Cup Walnuts - Chopped; 1 Tsp Vanilla; 1/2 Cup Butter; 2 Tbsp Bird'S Custard Powder; 2 Tbsp Milk; 2 Cup Icing Sugar; 1 Tsp Vanilla; 3/4 Cup Semi-Sweet Chocolate - Chopped; 2 Tbsp Butter

Prep: 30 min Cook: 10 min Total: 40 min Serves: 16 53 views

Be the first to rate

Desserts Square

Layers of rich chocolate, creamy custard, and a crunchy base of graham crumbs and coconut come together in these delightful Nanaimo Bars, perfect for any sweet tooth.

Ingredients

1/2 Cup Butter
1/4 Cup Fine Granulated Sugar
5 Tbsp Cocoa
1 Large Egg - Beaten
1 3/4 Cups Graham Wafer Crumbs
1 Cup Unsweetened Shredded Coconut
1/2 Cup Walnuts (or Almond) - Chopped
1 Tsp Vanilla
1/2 Cup Butter
2 Tbsp Bird'S Custard Powder
2 Tbsp Milk
2 Cups Icing Sugar
1 Tsp Vanilla
3/4 Cup Semi-Sweet Chocolate - Chopped
2 Tbsp Butter

Directions

Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa until smooth.
Slowly whisk in the beaten egg and cook for 1–2 minutes, stirring constantly, until the mixture thickens slightly. Remove from the heat and stir in the vanilla.
Add the graham cracker crumbs, coconut, and chopped nuts. Mix until everything is evenly coated.
Firmly press the mixture into the prepared pan. Refrigerate for 20–30 minutes.
In a mixing bowl, beat the softened butter until creamy.
Add the custard powder, milk, vanilla, and icing sugar. Beat until smooth and fluffy.
Spread the custard filling evenly over the chilled base. Refrigerate for another 30 minutes.
Melt the chocolate and butter together in the microwave in 20-second intervals or over a double boiler, stirring until smooth.
Let the chocolate cool for 3–5 minutes, then pour it over the custard layer and spread evenly.
Refrigerate for 1–2 hours, or until fully set.
Remove from the pan, let sit at room temperature for 10 minutes, then slice into 16 squares using a warm knife, wiping the blade clean between cuts.