Nanaimo Bars are no-bake, custard filled chocolate square that are a Canadian must-have at every holiday get together.
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If you’re going to a true Canadian holiday gathering, you can count on a few things. Everyone will say eh?, someone will likely get into a fight over a hockey game and there will be a big plate of Nanaimo bars on the dessert table.
Nanaimo bars are a staple when it comes to Canadian snacks and desserts but you likely won’t find them outside of Canada.
But that’s okay!
What is a Nanaimo bar?
Nanaimo Bars are a layered chocolate square. On the bottom is a bed of chocolate graham cracker crumble. The middle layer is a delicious, creamy custard. And on top is a layer of chocolate.
These little squares are so popular that they have been called the national dessert of Canada!
Variations on the Nanaimo bar
While a true, classic Nanaimo bar has coconut shreds and almonds mixed into the chocolate graham cracker layer, mine do not.
No offense to those in Nanaimo, British Columbia, coconut is just not a big hit in my home. Instead, we substitute the coconut and almonds for chopped walnuts and let me tell you, they may even make it better!
What you need to make Nanaimo bars
For the Graham Cracker Layer
Sugar
Cocoa powder
Salt
Egg
Vanilla
Graham Cracker
Walnuts
For the Custard Filling
Butter
Evaporated Milk
Cornstarch
Vanilla
Heavy Cream
Powdered Sugar
Yellow food colouring, optional
For the Chocolate Topping
Semi-Sweet Baking Chocolate
Butter
How to Make Nanaimo Bars
Begin by lining a square baking dish with parchment paper.
Use a food processor or rolling pin to crush the walnuts down to a crumble and set aside.
Fill a large pot with 2″ of water and place a snug fitting bowl over the top. Add in the butter and allow it to melt before adding in the sugar, cocoa powder, vanilla and egg. Whisk vigorously until well combined. The mixture will thicken slightly.
Remove from heat. Then add in the graham cracker crumbs and walnuts.
Transfer the mixture to the baking dish and spread evenly around. Use your hands to press the mixture down, firmly packing it into the dish.
Place the baking dish into the fridge to chill for 10 to 15 minutes while preparing the filling.
In a food processor, add the evaporated milk, cornstarch, vanilla and powdered sugar. If you are using food colouring, add that in as well.
Process for 10 to 15 seconds and then transfer to a medium sized mixing bowl.
Add in the butter and cream. Use a hand mixer to whisk the custard filling together.
Remove the baking dish from the fridge and layer the custard onto the bottom graham cracker layer. Now place the baking dish into the freezer to fully chill before adding the melted chocolate.
Using the double broiler again, heat the chocolate and butter over a low heat and whisk until fully combined. Remove from heat and carefully spread the melted chocolate over the custard filling.
Make sure your custard has fully hardened before adding on the melted chocolate otherwise it could cause the custard to melt.
Transfer the baking tray back to the refrigerator to chill before cutting and serving.
How to cut Nanaimo Bars
Once the chocolate has hardened, it can be tricky to cut your Nanaimo bars with cracking the hard chocolate layer.
To get really clean lines on your bars, remove the baking dish from the fridge when the chocolate layer has cooled down, but hasn’t fully hardened yet.
Use a knife to trace the lines of where you will cut your bars before transferring them back to the fridge.
The guide lines will not only help you cut your bars but they will prevent the chocolate from cracking when it is hard.
Storing your Nanaimo Bars
Store your Nanaimo bars in a container in the fridge. Remove from fridge and bring to room temperature before serving.
You can also store your Nanaimo bars in the freezer to keep them fresh for up to 6 months.
Nanaimo Bars
Nanaimo Bars are a classic Canadian holiday treat.
Ingredients
For the base layer
- 1 cup room temperature butter
- 4 cups graham crackers
- 3 cups crushed walnuts
- 1/2 cup sugar
- 3/4 cup cocoa powder
- 2 eggs
- 1 tsp salt
For the custard filing
- 1/4 cup icing sugar
- 1 cup milk powder
- 1/2 cup cornstarch
- 1 tsp vanilla
- 1/8 tsp yellow food colouring
- 1 cup butter
- 1/2 cup heavy cream
For the top layer
- 1/4 cup butter
- 1 cup semi-sweet chocolate
Instructions
Fill a large pot with 2" of water and place it on the stove top. Begin heating on mid to low heat.
Place a snug-fitting heat safe bowl on top of the pot.
Add the butter into the pot and stir occasionally until it melts.
While the butter is melting, add graham crackers and walnuts into a food processor and process until sand-like consistency.
When the butter is fully melted, add the sugar, salt and cocoa powder into the butter and whisk.
Add in the egg slowly and whisk quickly. When the mixture thickens, add in the graham crackers and walnuts and then mix until fully combined.
Remove from heat.
Prepare a 9x9 baking dish by lining it with parchment paper.
Add the graham cracker mixture into the baking dish and spread it out evenly.
Use your hands to press the mixture down firmly into the baking dish.
Place the dish into the fridge and allow to cool until the chocolate graham cracker layer has set.
While that is setting, add the icing sugar, milk powder, and cornstarch into a food processor.
Transfer the dry ingredients into a bowl and then add in the butter, food colouring and heavy cream.
Mix with a spatula or whisk until it comes together in a creamy, smooth mixture.
Remove the baking dish from the fridge and then add the filling on top of the graham cracker layer. Use a spatula to spread the mixture around evenly.
Place the baking dish back in the fridge. Allow the filling to fully harden before moving on to the next layer.
Using the double broiler method again, fill a pot with a few inches of water and place a snug fitting bowl on top.
Begin melting the butter in the bowl. When it is mostly melted, add in the chocolate and whisk until they are fully combined.
Remove the baking dish from the fridge once the custard has fully hardened and then pour the chocolate on top of the custard.
Place back in fridge and wait until the top layer has hardened before slicing into bars and serving.
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