Classic Nanaimo Bars
Classic Nanaimo Bars are rich no-bake dessert bars with a chocolate graham coconut base, creamy custard filling, and smooth semisweet chocolate topping.
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Servings: 16
Ingredients
For the Bottom Layer
- 1/2 c unsalted butter softened
- 5 tbsp unsweetened cocoa powder
- 1/4 c white sugar
- 1 large egg beaten
- 1 3/4 c graham cracker crumbs
- 1 c flaked coconut
- 1/2 c finely chopped almonds optional
For the Custard Filling
- 1/2 c unsalted butter softened
- 3 tbsp heavy cream
- 2 tbsp custard powder
- 2 c confectioners’ sugar
For the Chocolate Topping
- 4 oz semisweet baking chocolate
- 2 tsp unsalted butter
Instructions
Prepare the ingredients.
- Gather and measure all ingredients before beginning. Set aside an 8x8-inch pan.
Make the bottom layer mixture.
- In the top of a double boiler, combine 1/2 c softened butter, cocoa powder, and white sugar.
Melt the mixture.
- Heat the mixture over simmering water, stirring occasionally, until the butter is melted and the mixture is smooth.
Add the egg.
- Gradually stir in the beaten egg. Continue stirring for 2 to 3 minutes, or until the mixture thickens.
Remove from heat.
- Remove the chocolate mixture from the heat.
Add the dry base ingredients.
- Stir in the graham cracker crumbs, flaked coconut, and chopped almonds, if using. Mix until fully combined.
Press into the pan.
- Transfer the mixture to an ungreased 8x8-inch pan. Press firmly and evenly into the bottom of the pan to form the base layer.
Prepare the custard filling.
- In a medium bowl, beat the remaining 1/2 c softened butter, heavy cream, and custard powder until light and smooth.
Add confectioners’ sugar.
- Gradually mix in the confectioners’ sugar until the filling is smooth and spreadable.
Spread the filling.
- Spread the custard filling evenly over the prepared bottom layer.
Chill the bars.
- Place the pan in the refrigerator and chill until the custard layer is firm.
Prepare the chocolate topping.
- Melt the semisweet baking chocolate and 2 tsp butter together in the microwave in short intervals, stirring between each interval, or melt gently over low heat until smooth.
Add the chocolate layer.
- Spread the melted chocolate mixture evenly over the chilled custard layer.
Set the chocolate.
- Allow the chocolate topping to set before cutting.
Cut and serve.
- Once fully set, cut the bars into 16 squares and serve chilled or slightly softened at room temperature.
Notes
To make Classic Nanaimo Bars gluten free, replace the graham cracker crumbs with certified gluten-free graham cracker crumbs or crushed gluten-free vanilla cookies. Confirm that the cocoa powder, flaked coconut, almonds, custard powder, confectioners’ sugar, semisweet chocolate, butter, and heavy cream are certified gluten free or processed without gluten cross-contamination. If using a custard powder substitute, choose a gluten-free vanilla pudding powder or gluten-free custard mix. Chill the bars well before slicing, as gluten-free crumb bases can be slightly more delicate.