Nanaimo Bars
Nanaimo Bars are a true crowd-pleaser, bringing the best of chocolate, cream, and a delightful crunch in every bite.
Equipment
- 8x8 inch Baking Dish
- Medium Saucepan
- Mixing Bowl
Ingredients
Base Layer
- ½ cup unsalted butter softened
- ⅓ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- 1 large egg at room temperature
- 1 sleeve graham crackers crushed (about 9 to 10 crackers)
- 1 cup sweetened shredded coconut
- ⅓ cup chopped nuts of your choice (like pecans, almonds, or walnuts)
Creamy Filling
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract optional
Chocolate Topping
- ¼ cup unsalted butter
- ⅓ cup unsweetened cocoa powder
Instructions
- Step 1: Prepare Your Pan - Start by lining an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides. Lightly grease the parchment paper for easier removal.
- Step 2: Make the Base Layer - In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove it from the heat and stir in the granulated sugar and unsweetened cocoa powder until well combined. Next, add the large egg and mix quickly to incorporate it fully. Stir in the crushed graham crackers, shredded coconut, and chopped nuts. Mix until everything is evenly coated and combined. Spread this mixture into the prepared baking dish and press it down firmly to create an even layer. Place it in the refrigerator while you prepare the next layer.
- Step 3: Make the Creamy Filling - In a bowl, beat together some softened butter until creamy. Gradually mix in powdered sugar and a splash of vanilla extract. Blend until smooth. Remove the base from the fridge and spread the creamy filling evenly over the chilled base layer. Smooth it out with a spatula, making sure it reaches all the corners.
- Step 4: Make the Chocolate Topping - Melt more unsalted butter and cocoa powder together in a small saucepan over low heat or use the microwave in short intervals. Stir until melted and smooth. Pour this mixture over the creamy filling and spread it out evenly.
- Step 5: Chill and Slice - Cover the baking dish with plastic wrap or foil and place it in the refrigerator for at least 3 to 4 hours or until set. Once fully chilled, lift the bars out using the parchment paper overhang. Cut into squares or rectangles, and serve chilled or at room temperature.
Notes
Make sure to use room-temperature egg for easy blending. For best results, chill each layer before adding the next one. Feel free to experiment with different nuts for added flavor and crunch. Don’t skip the parchment paper; it makes removing the bars so much easier.