Canadian
Classic Nanaimo Bars
Three precise layers—cocoa-graham coconut-almond base, pale vanilla-custard buttercream, and a thin bittersweet chocolate cap—chill into clean, rich squares with distinct textures.
16 servings · 35 minutes prep · 8 minutes cook
Ingredients
Cocoa-Graham Base
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 large egg, beaten
- 1 3/4 cups fine graham cracker crumbs
- 1 cup dried unsweetened shredded coconut
- 1/2 cup finely chopped blanched almonds
Vanilla Custard Layer
- 1/2 cup unsalted butter, softened to 65°F
- 2 tablespoons plus 2 teaspoons heavy cream
- 2 tablespoons vanilla custard powder
- 2 cups powdered sugar, sifted
Chocolate Cap
- 4 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
Directions
Cook and Compress the Base
- Line an 8-inch square pan with parchment. Melt the butter with the sugar and cocoa over low heat. Slowly stir in the beaten egg and cook for 2 to 3 minutes, stirring constantly, until glossy, thickened, and 160°F / 71°C; never let it scramble.
- Remove from heat and stir in the graham crumbs, coconut, and almonds. Press very firmly and evenly into the pan, especially at the corners. Chill for 30 minutes.
Beat the Custard Layer Light
- Beat the softened butter, cream, and custard powder for 1 minute until smooth. Add the powdered sugar in three additions and beat for 2 minutes until pale and spreadable.
- Spread over the cold base in an even layer without pulling up crumbs. Chill for 45 minutes, until firm to a light touch.
Temper and Spread the Chocolate
- Melt the bittersweet chocolate and butter over very low heat or in short microwave bursts. Cool to about 85°F / 29°C, still fluid but not warm enough to melt the custard.
- Spread quickly in a thin even cap. Chill for 10 to 15 minutes, just until the surface loses its tack, then score into 16 squares before the chocolate becomes brittle.
Chill and Cut Cleanly
- Chill the scored slab for at least 1 hour. Lift it out, warm and dry a serrated knife, and cut straight down along the scores, reheating and wiping the blade between cuts. Temper the bars for 10 minutes before serving. Store covered in the refrigerator and use within 4 days; freeze tightly wrapped for longer storage.
