Nanaimo Bars
These iconic layered bars have a fudgy chocolate-coconut base, a soft custard-flavored buttercream middle, and a thin chocolate top that sets with a delicate snap.
Prep
30m
Cook
10m
Serves
16
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Base
- 115gUnsalted Butter
- 50gWhite Sugar
- 25gCocoa Powder
- 1pcsEgg (beaten)
- 200gCracker Crumbs
- 120gDesiccated Coconut
- 60gAlmonds (finely chopped)
Filling
- 90gUnsalted Butter (softened)
- 40gCustard Powder
- 250gPowdered Sugar
- 45mlWhole Milk
Topping
- 200gDark Chocolate (chopped)
- 30gUnsalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Line a square pan with parchment.
- 02
Melt the unsalted butter in a heatproof bowl set over gently simmering water. Stir in the white sugar and cocoa powder, then whisk in the egg and cook, stirring, until the mixture thickens and reaches 71°C (160°F).
- 03
Take the pan off the heat and fold in the cracker crumbs, desiccated coconut, and almonds. Press the mixture firmly into the lined pan and chill until firm.
- 04
Beat the softened unsalted butter with the custard powder and powdered sugar. Add the whole milk and beat until smooth and spreadable.
- 05
Spread the filling evenly over the chilled base and return the pan to the refrigerator until the middle layer is firm.
- 06
Melt the dark chocolate with the remaining unsalted butter until smooth. Pour it over the filling and spread it into a thin, even layer.
- 07
Chill until fully set, then cut into bars.
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