Nanaimo Bars


Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: About 2 hours 40 minutes (includes chilling time)

Servings: 16 bars

Category: Dessert


⸻


Notes After Making


Add


⸻


Ingredients


Crust Layer


  • 7–8 full graham cracker sheets, broken into pieces for processing (about 1 cup crumbs / 100g)
  • 3 tablespoons cocoa powder (15g)
  • ½ teaspoon kosher salt (3g)
  • 1 cup sweetened flaked coconut (85g)
  • ½ cup walnut or almond pieces (60g)
  • 6 tablespoons unsalted butter (85g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg, lightly beaten (50g)


Filling Layer


  • ½ cup unsalted butter, room temperature (113g)
  • 2 cups confectioners’ sugar (240g), or reduce to 200g for less sweetness
  • 2 tablespoons vanilla custard powder or vanilla instant pudding mix (20g)
  • Pinch of salt
  • 3 tablespoons milk (45g)
  • 1 teaspoon vanilla extract (5g)


Chocolate Topping


  • 4 ounces semi-sweet chocolate, chopped (113g)
  • 1–2 tablespoons unsalted butter (14–28g)
  • Flaky sea salt, optional


⸻


Instructions


  1. Lightly grease an 8- or 9-inch square pan and line with parchment paper, leaving an overhang for easy removal.


Make the Crust


  1. Add graham crackers to a food processor and process until fine crumbs form.
  1. Add walnuts or almonds and pulse a few times until coarsely chopped.
  1. Transfer to a bowl and stir in the coconut.
  1. In a medium saucepan over medium-low heat, melt the butter.
  1. Whisk in sugar, cocoa powder, and salt until smooth.
  1. Slowly whisk in the coconut, then add the egg and continue cooking, stirring constantly, for 1–2 minutes until slightly thickened. Do not boil.
  1. Remove from heat and stir in the graham cracker and nut mixture until evenly combined.
  1. Press firmly and evenly into the prepared pan.
  1. Cool completely.


Make the Filling


  1. Beat the butter with 1 cup confectioners’ sugar, custard powder (or pudding mix), and salt until smooth.
  1. Add milk and vanilla extract.
  1. Beat in the remaining confectioners’ sugar just until smooth. Do not overbeat.
  1. Spread evenly over the cooled crust.


Make the Chocolate Topping


  1. Melt chocolate and butter in the microwave in 30-second intervals, stirring between each, until smooth.
  1. Allow chocolate mixture to cool slightly, then pour over the filling.
  1. Spread evenly and sprinkle with flaky sea salt if desired.
  1. Chill for about 2 hours before slicing into bars.


⸻


Jessica’s Notes


Prep Ahead:


  • Make these up to 3 days ahead and refrigerate until serving.
  • The layers set best when chilled overnight.


Storage:


  • Store covered in the refrigerator for up to 1 week.
  • Allow to sit at room temperature for 10–15 minutes before serving for the best texture.


Freezer-friendly:


  • Freeze tightly wrapped for up to 3 months.
  • Thaw overnight in the refrigerator before slicing.


Variations:


  • Use pecans instead of walnuts or almonds.
  • Add espresso powder to the chocolate topping for a mocha version.
  • Sprinkle toasted coconut on top before the chocolate sets.

Popular posts from this blog

Sourdough Honey Oat Wheat Sandwich Bread

Image
Prep Time: 45 minutes active (plus fermentation and overnight proof) Bake Time: 60–70 minutes Total Time: About 2½–3 days Yield: 2 loaves (or 1 loaf using the half-batch variation) Category: Bread ⸻ Notes After Making Add ⸻ Ingredients Starter Prep (Night Before – Day 1) Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use. Glass jar reference weights: Jar + black lid: 470 g Jar only: 456 g Dough 2 cups (200 g) rolled oats 2 cups (480 g) hot water 114 g oil or melted butter 100 g honey (about 5 tablespoons) 300 g active sourdough starter 240-260 g room-temperature water 18 g (3 teaspoons) salt Choose ONE Flour Option Option 1 – Standard Flour Mix 500 g all-purpose flour 500 g whole wheat flour Option 2 – Bread Flour Substitute Blend 460 g all-purpose flour 450 g whole wheat flour 90 g vital wheat gluten Half Batch (Yield: 1 Loaf) Dough 1 cup (100 g) rolled oats 1 cup (240 g) hot water 57 g oil or melted butter 50 g...
Read more

Kitchen Sink Oatmeal Cookies

¾ cup (167 g) salted butter, softened ¾ cup (160–200 g) dark brown sugar, packed (use dark for richer flavor) ¼ cup (60 g) granulated sugar 1 large egg 1 tablespoon (15 ml) canola or neutral oil 1 tablespoon (15 ml) vanilla extract 1½ cups (190 g) all-purpose flour 1½ tablespoons (12 g) cornstarch 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cardamom (or substitute ground ginger) 1½ cups (150 g) old-fashioned rolled oats ½ cup (90 g) semisweet chocolate chips ½ cup (90 g) butterscotch chips ⅓ cup (50 g) raisins ⅓ cup (45 g) chopped walnuts or pecans Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone liners. In a large bowl, beat ¾ cup (167 g) salted butter with ¾ cup (dark brown sugar) and ¼ cup (granulated sugar) until light and fluffy, about 2 minutes. Add 1 large egg, 1 tablespoon of canola oil, and 1 tablespoon of vanilla extract, mixing until smooth and we...
Read more

Pizza Bowl

Image
  ½   cup   (60 g) all-purpose flour or 1/2 whole wheat flour  ¼   teaspoon   baking powder ⅛   teaspoon   baking soda ¼   teaspoon   salt ⅓   cup (75 g)   milk 2   tablespoons   olive oil 2   tablespoons   pizza sauce 2-3  tablespoons shredded mozzarella cheese 5 pepperonis or pre-cooked meat of choice ½   teaspoon   dried Italian herbs,  basil or oregano Mix the flour, baking powder, baking soda and salt together in a microwavable bowl. Add in the milk and oil then mix together, it’s ok if some lumps. Spoon on the  pizza sauce  and spread it around the surface of the batter. Sprinkle on the cheese, pepperoni, and dried herbs. Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling. Ingredients (for ¾ cup flour version) • ¾ cup (90 g) all-purpose flour or half whole wheat flour • ⅓ teaspoon baking powder • ¼ teaspoon baking soda • ⅓ teaspoon salt ...
Read more