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Canadian Nanaimo Bars

Nanaimo bars is a popular Canadian dessert that requires no baking and is named after the city in which it was first created. It consists of a wafer crumb-based bottom layer topped with a custard flavored butter icing which is finally covered with melted chocolate.
Author: Pavani
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 3 hours 50 minutes
Course: Dessert
Cuisine: canadian
Servings: 1216 bars

Ingredients

For the Bottom Layer:

  • cups Graham Cracker Crumbs
  • 1 cup coconut Sweetened or unsweetened dry
  • ½ cup Pecans almonds or , finely chopped
  • ½ cup Unsalted Butter (1 stick)
  • 3 tbsps Cocoa powder
  • cup Brown Sugar Light
  • 1 tbsp Egg water replacer powder whisked in 3tbsp (or use 1 large egg)
  • tsps Vanilla extract

For the Middle Layer:

  • cup Unsalted Butter
  • 2 tbsps Custard powder vanilla chocolate or / white instant pudding mix
  • ¼ cup Heavy Cream
  • 2 cups Sugar Confectioners

For the Top Layer:

  • 2 tbsps Unsalted Butter
  • 4 oz Chocolate . Semisweet (chips or chunks)

Instructions

  • Lightly butter a 8" or 9" baking pan and line the bottom with parchment. Make sure to leave some parchment hang over the edges for easy removal at the end.
  • To make the Bottom Layer: Melt butter and add sugar and cocoa powder. Whisk until well combined. Slowly add the whisked egg replacer mixture (or the egg) and cook till the mixture thickens are little bit, about 1~2 minutes.
  • Remove from heat and add the graham cracker crumbs, nuts, coconut and vanilla. Mix well to combine.
  • Put this mixture into the prepared baking pan and press down into an even layer. Cover and place the baking pan in the fridge for 30 minutes for the layer to set.
  • To make the Middle Layer: Beat butter, cream and custard/ instant pudding mix with a hand or stand mixer until soft and fluffy, about 2~3 minutes.
  • Add the confectioners sugar and beat until sugar is incorporated about a minute. The mixture will look quite dry in the beginning, but it will come together in no time.
  • Spread the custard mixture evenly over the bottom layer. Cover and refrigerate for 30 minutes to set.
  • To make the Top Layer: Melt butter and semi sweet chocolate over a double boiler or in the microwave. Stir well and pour this over the custard layer. Spread into an even layer. Cover and refrigerate for 20 minutes.
  • Carefully remove the bars holding the parchment overhang. Cut into bars using a sharp knife. Store in an airtight container and keep chilled until ready to serve.

Notes

Please visit our cohosts blogs and follow their sites! 
Diane: http://www.simplelivingeating.com
Adelina: http://www.homemaidsimple.com
Shey: http://justnotthecakes.blogspot.com
Mireille: http://www.theschizochef.com/blog/
Usha: http://www.myspicykitchen.net
Pavani: http://www.cookshideout.com
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