Desserts : Nanaimo Bar - Popular chocolate bar of Canada - steps to make

 


Nanaimo Bar

Introduction

The Nanaimo Bar is a rich, layered dessert bar that originated in Nanaimo, British Columbia, Canada. It is famous for being both delicious and no-bake, making it a popular treat across the country and beyond. This decadent dessert has three distinct layers:

  1. A crunchy chocolate-coconut base,
  2. A smooth, creamy custard-flavored middle layer, and
  3. A glossy chocolate topping.

The Nanaimo Bar is sweet, indulgent, and requires no oven, making it perfect for holidays, parties, or summer treats.

Ingredients

🔸 Bottom Layer (Crust):

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 5 tablespoons unsweetened cocoa powder
  • 1 large egg, beaten
  • 1 3/4 cups graham cracker crumbs
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts or almonds (optional)

🔸 Middle Layer (Custard Filling):

  • 1/2 cup unsalted butter, softened
  • 2 tablespoons vanilla custard powder (such as Bird’s Custard Powder; you can substitute vanilla pudding mix if needed)
  • 2 tablespoons milk
  • 2 cups powdered (icing) sugar

🔸 Top Layer (Chocolate Topping):

  • 4 ounces (about 115g) semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter

How to Prepare Nanaimo Bars (Step-by-Step)

Step 1: Prepare the Base Layer

  1. In a heatproof bowl over a saucepan of simmering water (or in a double boiler), combine the butter, sugar, and cocoa powder. Stir until smooth and melted.
  2. Gradually whisk in the beaten egg and stir continuously. The heat will thicken the mixture slightly as the egg cooks (do not overcook).
  3. Remove from heat and stir in the graham cracker crumbs, shredded coconut, and nuts (if using).
  4. Press this mixture firmly and evenly into the bottom of a greased or parchment-lined 8x8 inch (20x20 cm) baking pan.
  5. Place the pan in the refrigerator to chill for 20–30 minutes.

Step 2: Make the Custard Filling

  1. In a mixing bowl, cream together the softened butter, custard powder, and milk until light and fluffy.
  2. Gradually add the powdered sugar, mixing until smooth and thick. The consistency should be spreadable, like frosting.
  3. Spread the custard filling evenly over the chilled base layer. Smooth the top with a spatula.
  4. Return the pan to the refrigerator for at least 30 minutes to set the middle layer.

Step 3: Prepare the Chocolate Topping

  1. In a small saucepan or double boiler, gently melt the chocolate and butter together over low heat, stirring until smooth.
  2. Let the melted chocolate cool slightly so it doesn’t melt the custard layer.
  3. Pour the chocolate over the set custard layer and spread evenly with a spatula.
  4. Chill again until the chocolate is fully set — at least 1 hour.

Step 4: Cut and Serve

  • Remove the chilled bars from the fridge. To avoid cracking the chocolate, score the top lightly before cutting.
  • Use a sharp knife, wiped clean between cuts, to slice into squares or bars.
  • Serve cold or at room temperature.

Tips:

  • Storage: Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
  • For a softer chocolate top, add 1 tablespoon of cream when melting the chocolate.
  • Variations include using different flavors in the custard layer (mint, mocha, or orange zest).


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