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Nanaimo Bars

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Nanaimo Bars

Cuisine:Canadian

Course:Dessert

30m prep 10m cook 1h 10m ready

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.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    • ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
    • 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
    • (1 teaspoon ground cinnamon)
    Sub-recipe steps
    1. Put in a medium bowl, reserving a tablespoon or two for topping, if desired: 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    2. Add and stir until well blended: ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies; 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled; (1 teaspoon ground cinnamon)
    3. To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.
  • 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

  1. Step 1.

    Prepare: Crumb Crust, using ¼ cup (50g) sugar and 1 stick (4 oz or 115g) unsalted butter

  2. 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

  3. Step 3.

    Press into the prepared pan and bake until lightly browned, about 10 minutes. Allow to cool completely.

  4. 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

  5. Step 5.

    Beat in until completely smooth: ¼ cup (60g) whole milk or heavy cream

  6. 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

  7. 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.

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