I first read about Nanaimo Bars on a few Food Blogs. Ever since I laid eyes on this amazing looking confection I knew I had to go ahead and make it for my family. The Nanaimo bar is a Canadian dessert. It is a no-bake bar that is named after the West coast city of Nanaimo in British Columbia and since the Winter Olympics have just concluded, I figured what better way then to honor our Canadian neighbors with this recipe.
The Nanaimo Bar consists of 3 distinct layers. A wafer crumb-based layer with graham crackers, almonds and coconut, topped with a layer of vanilla custard flavored butter icing and finally a chocolate layer from melted chocolate. Many varieties are possible by using different types of crumb, flavors of icing (e.g. mint, peanut butter), and types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint flavored icing or mocha flavored icing.
This bar is beyond delicious. It is fairly rich, so small squares are perfect. My family could not get enough of these and I will make this Canadian piece of perfection for years to come!
Nanaimo Bars
Ingredients:
Bottom Layer:
1/2 cup unsalted butter, softened
1/4 cup sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup almonds, finely chopped
1 cup sweetened coconut
Middle Layer:
1/2 cup unsalted butter, softened
3 tablespoons heavy cream
2 tablespoons vanilla custard powder or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups confectioners sugar
Top Layer:
4 ounces bittersweet chocolate
2 tablespoons unsalted butter
Directions:
Line an 8"x8" baking pan with parchment paper, leaving a couple of inches hanging over on each side, set the pan aside.
For the bottom layer combine butter, sugar and cocoa powder in a double boiler and heat until melted. Slowly drizzle the hot mixture into the beaten egg, whisking constantly until thickened and glossy. Stir in the graham cracker crumbs, almonds, and coconut. Press the mixture firmly into your prepared baking pan.
For the middle layer cream together the butter, the heavy cream, custard or vanilla pudding powder, vanilla extract and confectioners sugar until light and fluffy. Spread over bottom layer.
For the top layer melt the chocolate and butter in a double boiler over low heat. Take off the heat source and let cool for a bit. Once cool but still liquid, pour over middle layer and chill in refrigerator until set, about an hour.
Lift the bars out using the piece of parchment with the overhanging edges and place on cutting surface. Cut into small squares using a knife dipped into hot water. Store uneaten bars in a cool place or refrigerator.