Nanaimo Bars
Rich and chocolatey Nanaimo bars with a custard buttercream filling. Don't forget to check out my step by step photos and tips above!
Servings 9 - 12 bars
Calories 638kcal
Ingredients
- ½ cup unsalted butter (125g) preferably European-style cultured butter
- 5 Tbsp cocoa powder (40g)
- ¼ cup granulated sugar (50g)
- 1 egg beaten
- 2 cups graham cracker crumbs (200g)
- 1 cup shredded sweetened coconut (100g)
- ½ cup almonds finely chopped (40g)
- ¼ tsp salt
Middle Layer
- ½ cup unsalted butter, softened (113g)
- 3 tbsp heavy cream (45ml)
- 2 Tbsp vanilla custard powder (35g)
- 2 cups powdered sugar (240g)
Topping
- 4 oz semi-sweet chocolate (115g)
- 2 Tbsp unsalted butter (30ml)
Instructions
- Line an 8x8 inch dish with parchment paper or foil.
For the base
- Melt the butter in a bowl over a pot of simmering water, making sure the water does not touch the bowl.
- Remove from heat then whisk in the cocoa powder, salt, and sugar. Slowly drizzle the egg in while whisking. Return bowl to double boiler and mix over heat until thickened.
- Fold in the graham cracker crumbs, shredded coconut, and almonds. Press into the bottom of your prepared pan and chill.
For the middle layer
- For the filling add the room temp butter, powdered sugar, custard powder, and cream to your mixer fitted with a paddle attachment then beat on high until light and fluffy, about 4 minutes.
- Spread onto the chilled base and smooth to the edges creating a level layer. Return to fridge to chill while you make the ganache.
To make the ganache
- Melt the chopped chocolate and butter in a double boiler or microwave then spread onto the buttercream later and chill until completely set.
- Once set, cut into bars using a sharp clean knife and serve. Store leftover bars in the fridge.
Notes
- Make sure to line your baking pan so you can remove the bars easily.
- A double boiler allows you have more control when melting chocolate and butter so they don't burn/split. To do this simply place a heat-proof mixing bowl above a pot of hot but not boiling water.
- It's important to remove the melted butter from the heat before adding the egg so it doesn't scramble.
- I chopped my almonds in the food processor to save time but you can also finely chop them or crush them in a plastic bag with a rolling pin.
- A teaspoon of vanilla is a great addition to the buttercream.
- Crush the Graham crackers in a plastic bag so there are some larger pieces for texture, don't let them get too fine and powdery.
- You can add more cream for a lighter buttercream.
- Powdered milk with a teaspoon of vanilla can be subbed for custard powder.
- It's important to chill the bars so the layers don't mix into each other as they set.
- Storage - the bars will keep well in the fridge for 3-4 days or can be frozen for up to 3 months. Thaw completely before serving.
Nutrition
Calories: 638kcal | Carbohydrates: 62g | Protein: 6g | Fat: 43g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 215mg | Potassium: 295mg | Fiber: 5g | Sugar: 42g | Vitamin A: 821IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg