Dessert: Canada – British Columbia – Nanaimo Bar

Serving Size: 16

Approximate Time

Prep 45 min

Cook 30 min

Additional 2 hrs 30 min

Total 3 hrs

Ingredients

- Base:
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (15 g) unsweetened cocoa powder
- 1 large egg, beaten (approx. 50 g)
- 1 3/4 cups (175 g) graham cracker crumbs
- 1/2 cup (45 g) sweetened shredded coconut
- 1/2 cup (60 g) chopped walnuts or almonds
- Middle (custard butter icing):
- 1/2 cup (115 g) unsalted butter, softened
- 2 tbsp (16 g) custard powder (e.g., Bird's)
- 2 cups (240 g) powdered (confectioners') sugar
- 2–3 tbsp (30–45 ml) milk
- 1 tsp (5 ml) vanilla extract
- Top (chocolate ganache):
- 4 oz (115 g) semi-sweet chocolate, chopped or chips
- 2 tbsp (30 g) unsalted butter
- Equipment and finishing (no measurements):
- 9 x 9 inch (23 x 23 cm) square pan, parchment paper for lining

Instructions

Short Description:
A no-bake Canadian dessert of three distinct layers: a crunchy crumb base with coconut and nuts, a sweet custard-flavored butter icing middle, and a smooth chocolate ganache top. Traditionally made in a square pan and chilled until firm, then sliced into bars.

Regional Notes:
This is the classic British Columbia Nanaimo Bar style originating from Nanaimo, BC: a crumbly graham-cracker, coconut, and nut base, a custard-powder butter icing center (often using Bird's custard powder in Canada), and a chocolate ganache top. Its no-bake assembly and the specific custard-flavored butter layer distinguish it from other layered bars.

1. Line a 9 x 9 inch (23 x 23 cm) square pan with parchment, leaving an overhang for easy removal.
2. Make the base: In a small saucepan over medium heat, combine 1/2 cup (115 g) butter, 1/4 cup (50 g) granulated sugar, and 2 tbsp (15 g) cocoa powder. Stir until the butter melts and the sugar is dissolved and the mixture is hot but not boiling.
3. Temper and cook the egg: In a small bowl beat the 1 large egg. Remove the saucepan from the heat and slowly whisk about 1 tbsp of the hot butter mixture into the beaten egg to temper. Then whisk the tempered egg back into the saucepan and return to low heat, stirring constantly until the mixture thickens slightly (about 1–2 minutes). Remove from heat immediately.
4. Finish the base mixture: Stir in 1 3/4 cups (175 g) graham cracker crumbs, 1/2 cup (45 g) shredded coconut, and 1/2 cup (60 g) chopped nuts until evenly combined. Press the mixture firmly and evenly into the prepared pan. Refrigerate while preparing the middle layer, about 20–30 minutes, until cool and slightly firm.
5. Prepare the custard butter icing: In a medium bowl, beat 1/2 cup (115 g) softened butter until pale and creamy. Add 2 tbsp (16 g) custard powder and 2 cups (240 g) powdered sugar and beat together. Add 2 tbsp (30 ml) milk and 1 tsp (5 ml) vanilla and continue to beat; add the remaining 1 tbsp (15 ml) milk only if needed to reach a spreadable, firm frosting consistency. The mixture should be thick enough to form a distinct layer.
6. Assemble middle layer: Spread the custard butter icing evenly over the chilled base, smoothing with a spatula. Return the pan to the refrigerator and chill until the icing is firm, about 30 minutes.
7. Make the chocolate ganache top: Place 4 oz (115 g) chopped semi-sweet chocolate and 2 tbsp (30 g) butter in a heatproof bowl. Microwave in 20–30 second bursts, stirring between bursts, until melted and smooth; or melt over a double boiler. Let the ganache cool slightly but remain pourable.
8. Finish and set: Pour the ganache over the chilled custard layer and spread evenly. Chill the pan until the chocolate is fully set, at least 1–2 hours (or 30–45 minutes in the freezer).
9. Slice and serve: Use the parchment overhang to lift the slab from the pan. For clean slices, warm a sharp knife under hot water, dry it, and slice into 16 bars, wiping the knife between cuts.
10. Storage: Keep Nanaimo Bars refrigerated in an airtight container for up to 5 days, or freeze for up to 1 month (thaw in the refrigerator before serving).