The Best Nanaimo Bars - Guide Recipe
Have you ever had a nanaimo bar? When I originally posted this recipe almost two years ago , I discovered that they’re actually a Canadian thing and many , many people have never heard of them , let alone tried them.
Now , clearly I should have known this was a Canadian treat. They’re named after a city that I visit every. single. summer. This should have been obvious to me. For some reason I just thought this was a strange coincidence. I can’t even believe that I’m admitting that because I feel just slightly ridiculous for not knowing.
I guess I just can’t imagine anyone not knowing about these little treats. How does everyone not know and love nanaimo bars? They’re too amazing to only be a thing in Canada!
Nanaimo bars have always been a favourite of mine. When they were on the dessert table at a buffet , there was no question about what to choose. But the first time I remember having an absolutely amazing one was the first year that I spent Christmas with my husbands family. My mother-in-law makes the best nanaimo bars. That’s just a fact.
Ingredients;
- For the base:
- 2 ounces (57g) semi-sweet chocolate , chopped
- 1/2 cup (114g) butter , softened
- 2 tablespoons (28g) granulated sugar
- 1 teaspoon (5mL) vanilla
- 4 tablespoons (60mL) pasteurized egg whites (or one large egg)
- 2 cups (244g) graham wafer crumbs
- 1 cup (74g) unsweetened coconut
- For the filling:
- 1/2 cup (114g) butter
- 4 tablespoons (34g) custard powder
- 4 cups (454g) powdered sugar
- 6 tablespoons (90mL) milk
- 1 tablespoon (15mL) vanilla
- For the glaze
- 4 ounces (113g) semi-sweet chocolate , chopped
- 4 tablespoons (57g) butter
Directions;
- Place the 2 ounces of chocolate in a medium microwave safe bowl and microwave for 2-3 minutes at 50% power , stirring every 30 seconds , until the chocolate is almost melted. Continue to stir until it is completely melted. Add the butter , granulated sugar , vanilla , egg whites , graham wafer crumbs and unsweetened coconut and mix well. Press into a 9x13 inch pan and chill for 20 minutes.
- In another bowl , cream the butter for the filling. Add the custard powder , powdered sugar , milk and vanilla and beat with an electric mixer until smooth. Spread the filling evenly over the chilled base. Chill for another 15-20 minutes.
- In a microwave safe bowl , place the 4 ounces semi-sweet chocolate and the butter and heat at 50% power for 2-3 minutes , stirring every 30 seconds until the chocolate is almost melted. Continue stirring until it is completely melted. Spread evenly over the chilled custard layer. Chill for several hours or overnight.
- Cut into bars and store covered in the refrigerator for a week , or remove from the pan and freeze in an airtight container for up to 3 months. I actually prefer these just slightly thawed straight from the freezer!
Notes;
I’ve used both unsalted and salted butter for these and both are fine , so use your preference. I use baking chocolate for both the base and the glaze. You could certainly use chocolate chips instead , but I wouldn’t recommend it as they don’t melt as well as the baking chocolate.
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