Marleen's Nanaimo Bars

Name: Marleen's Nanaimo Bars
Prep time: 20 min
Total time: 140 min
Yield: 16 squares
Cuisine: Canadian
Ingredients: 1/2 cup unsalted butter (melted); 1/4 cup granulated sugar; 5 tablespoons cocoa powder (unsweetened); 1 large egg (beaten); 1 teaspoon vanilla extract; 2 cups graham cracker crumbs; 1 cup sweetened shredded coconut; 1/2 cup chopped walnuts; 1/2 cup unsalted butter (softened); 2 cups icing sugar (sifted); 2 tablespoons custard powder; 3 tablespoons milk; 115 grams semi-sweet chocolate (roughly chopped); 2 tablespoons unsalted butter

140 min 16 squares Medium

All Recipes

Decadent no-bake dessert with layers of chocolate, custard, and coconut.

Prep

20 min

Total

140 min

Servings

Difficulty

Medium

Nanaimo Bars are a classic Canadian dessert known for their rich, multi-layered composition. Hailing from the city of Nanaimo in British Columbia, these bars are a no-bake treat that combines a crumbly chocolate-coconut base, a creamy custard filling, and a smooth chocolate topping. Marleen's take on this classic adds a personal touch with a slight twist on the traditional recipe. Whether you're making these for a special occasion or simply to indulge your sweet tooth, Nanaimo Bars are sure to impress with their decadent flavours and satisfying textures.

Ingredients

Servings

Base Layer

Custard Layer

Chocolate Layer

Instructions

Prepare the Base Layer

In a medium saucepan over low heat, melt 1/2 cup butter. Stir in 1/4 cup sugar, 5 tablespoons cocoa powder, and 1 teaspoon vanilla until smooth. Remove from heat. Quickly whisk in the beaten egg, then return to heat and cook, stirring, until thickened. Remove from heat and mix in graham cracker crumbs, coconut, and walnuts. Press firmly into a 20 cm (8 inch) square pan lined with parchment paper.

Pro tip: Ensure the egg is fully incorporated to avoid scrambling.

Make the Custard Layer

In a mixing bowl, cream 1/2 cup softened butter with 2 cups sifted icing sugar and 2 tablespoons custard powder. Gradually add 3 tablespoons milk, beating until light and fluffy. Spread evenly over the base layer. Chill in the refrigerator for 1 hour.

Pro tip: Beat until no lumps remain for a smooth custard layer.

Prepare the Chocolate Layer

Melt 115 grams of semi-sweet chocolate with 2 tablespoons butter in a double boiler, stirring until smooth. Allow to cool slightly before pouring over the custard layer. Spread evenly with a spatula.

Pro tip: Let the chocolate cool slightly to prevent it from melting the custard layer.

Chill the Bars

Refrigerate for at least 1 hour or until the chocolate is set. For clean cuts, use a sharp knife heated in hot water.

Pro tip: Wipe the knife between cuts for neater edges.

Cut and Serve

Cut into 16 squares using a warm knife. Serve chilled.

Pro tip: Chill the bars thoroughly for easier slicing.

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Tips & Tricks

<ul><li>Line the pan with parchment paper for easy removal.</li><li>Chill each layer thoroughly to ensure clean cuts.</li><li>Use a sharp knife heated in hot water for slicing.</li><li>Store in the fridge to keep the bars firm.</li></ul>

Serving Suggestions

Nanaimo Bars are best served chilled, cut into small squares for an elegant presentation. Pair them with a hot cup of coffee or tea for a delightful treat. These bars can be made ahead and stored in the refrigerator for up to a week. For longer storage, freeze them in an airtight container for up to three months, and thaw in the fridge before serving.