Dessert: Canada – Ontario – Nanaimo Bars

Serving Size: 16

Approximate Time

Prep 30 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1/2 cup (115 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (12 g) unsweetened cocoa powder
- 1 large egg, beaten (approx. 50 g)
- 1 1/2 cups (150 g) graham cracker crumbs
- 1 cup (75 g) sweetened shredded coconut
- 1/2 cup (50 g) chopped walnuts (optional)
- 1 tsp (5 ml) vanilla extract

Filling (custard butter layer)
- 1/2 cup (115 g) unsalted butter, softened
- 2 tbsp (30 ml) Ontario maple syrup
- 2 tbsp (16 g) custard powder (or 2 tbsp instant vanilla pudding mix as substitute)
- 1 3/4 cups (210 g) powdered sugar, sifted
- 2–3 tbsp (30–45 ml) milk, as needed for spreading
- 1 tsp (5 ml) vanilla extract

Chocolate topping
- 4 oz (115 g) semisweet chocolate, chopped or chips
- 2 tbsp (30 g) unsalted butter

Instructions

Short Description:
Classic no-bake Canadian dessert with a crumbly cocoa-coconut base, a custard-flavored butter filling, and a glossy chocolate top. This Ontario version includes a touch of local maple syrup in the custard filling for regional flavor.

Regional Notes:
This Ontario rendition preserves the traditional three-layer structure (crumb base, custard butter icing, chocolate topping). A small amount of Ontario maple syrup is added to the custard layer to give a subtle local sweetness without overwhelming the classic custard profile.

1. Line a 9 x 9-inch (23 x 23 cm) square pan with parchment paper, leaving an overhang to lift the bars out later.
2. Make the base: in a heatproof bowl set over (but not touching) simmering water, melt 1/2 cup (115 g) butter with 1/4 cup (50 g) sugar and 2 tbsp (12 g) cocoa powder, stirring until smooth. Remove from heat.
3. Temper the egg: whisk the beaten egg (approx. 50 g) in a small bowl. Slowly add a tablespoon of the hot chocolate mixture to the egg while whisking, then gradually whisk the warmed egg back into the chocolate mixture to avoid curdling. Return briefly to the warm bowl and stir until slightly thickened (about 30–60 seconds), then remove from heat.
4. Stir in 1 1/2 cups (150 g) graham cracker crumbs, 1 cup (75 g) shredded coconut, 1/2 cup (50 g) chopped walnuts (if using), and 1 tsp (5 ml) vanilla extract until evenly combined. Press this mixture firmly and evenly into the prepared pan. Chill in the refrigerator until firm, about 20–30 minutes.
5. Make the custard filling: in a medium bowl, beat 1/2 cup (115 g) softened butter with 2 tbsp (16 g) custard powder and 1 3/4 cups (210 g) sifted powdered sugar until pale and fluffy. Beat in 2 tbsp (30 ml) Ontario maple syrup and 1 tsp (5 ml) vanilla. Add milk 1 tbsp (15 ml) at a time until the mixture reaches a thick, spreadable consistency (about 2–3 tbsp / 30–45 ml total).
6. Spread the custard filling evenly over the chilled base, smoothing the top. Return to the refrigerator and chill until the filling is firm, about 15–30 minutes.
7. Make the chocolate topping: place 4 oz (115 g) semisweet chocolate and 2 tbsp (30 g) butter in a heatproof bowl and melt gently over simmering water or in short bursts in the microwave, stirring until smooth. Let the ganache cool briefly but remain pourable.
8. Pour the chocolate over the chilled custard layer and spread to an even thickness. Chill until the chocolate is fully set, about 1 hour.
9. Lift the bars from the pan using the parchment overhang. For clean slices, let stand at room temperature 10–15 minutes, then cut into 16 squares with a sharp knife warmed under hot water and wiped dry between cuts.
10. Serve chilled or at cool room temperature.