Nanaimo Bars
- 30m Prep Time
- 10m Cook Time
- 1h 10mReady In
Twenty-four 2 ¼ × 1 ½-inch bars Nanaimo is a small town in British Columbia best known for these rich bars (and an annual bathtub race). Preheat the oven to 350°F. Lightly grease a 9-inch square pan and line with parchment paper so it extends over 2 sides.
Ingredients
- 1 Crumb Crust, using ¼ cup (50g) sugar and 1 stick (4 oz or 115g) unsalted butter (opens in new tab)
- 1 cup shredded unsweetened coconut
- ½ cup walnuts, toasted and finely chopped
- ¼ cup (20g) unsweetened cocoa powder, sifted
- 1 stick (4 oz or 115g) unsalted butter, softened
- 2 cups (200g) powdered sugar
- 2 tablespoons custard powder or instant vanilla pudding mix
- ¼ teaspoon salt
- ¼ cup (60g) whole milk or heavy cream
- 4 ounces (115g) semisweet chocolate, finely chopped
- ¼ cup (60g) heavy cream
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Crumb Crust, using ¼ cup (50g) sugar and 1 stick (4 oz or 115g) unsalted butter
- 1 cup shredded unsweetened coconut
- ½ cup walnuts, toasted and finely chopped
- ¼ cup (20g) unsweetened cocoa powder, sifted
- 1 stick (4 oz or 115g) unsalted butter, softened
- 2 cups (200g) powdered sugar
- 2 tablespoons custard powder or instant vanilla pudding mix
- ¼ teaspoon salt
- ¼ cup (60g) whole milk or heavy cream
- 4 ounces (115g) semisweet chocolate, finely chopped
- ¼ cup (60g) heavy cream
Let's Cook
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Step 1.
Prepare: Crumb Crust, using ¼ cup (50g) sugar and 1 stick (4 oz or 115g) unsalted butter
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Step 2.
Stir into the crust mixture: 1 cup shredded unsweetened coconut; ½ cup walnuts, toasted and finely chopped; ¼ cup (20g) unsweetened cocoa powder, sifted
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Step 3.
Press into the prepared pan and bake until lightly browned, about 10 minutes. Allow to cool completely.
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Step 4.
Meanwhile, for the filling, beat together in a medium bowl, or in a stand mixer with the paddle attachment, until creamy: 1 stick (4 oz or 115g) unsalted butter, softened; 2 cups (200g) powdered sugar; 2 tablespoons custard powder or instant vanilla pudding mix; ¼ teaspoon salt
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Step 5.
Beat in until completely smooth: ¼ cup (60g) whole milk or heavy cream
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Step 6.
Spread the filling over the crust and refrigerate. Melt in a double boiler (or a heatproof bowl set over a pan of barely simmering water): 4 ounces (115g) semisweet chocolate, finely chopped; ¼ cup (60g) heavy cream
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Step 7.
Stir frequently until smooth, then pour over the filling. Refrigerate until the chocolate topping is set, about 30 minutes. Cut into squares or bars and serve, or store, refrigerated, for up to 1 week.