Nanaimo Bars
Rich and chocolatey Nanaimo bars with a custard buttercream filling. Don't forget to check out my step by step photos and tips above!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup unsalted butter ((125g) preferably European-style cultured butter)
- 5 Tbsp cocoa powder ((40g))
- ¼ cup granulated sugar ((50g) )
- 1 egg (beaten)
- 2 cups graham cracker crumbs ((200g))
- 1 cup shredded sweetened coconut ((100g))
- ½ cup almonds (finely chopped (40g))
- ¼ tsp salt
- ½ cup unsalted butter, softened ((113g))
- 3 tbsp heavy cream ((45ml))
- 2 Tbsp vanilla custard powder ((35g))
- 2 cups powdered sugar ((240g))
- 4 oz semi-sweet chocolate ((115g))
- 2 Tbsp unsalted butter ((30ml))
Instructions
- 1
Line an 8x8 inch dish with parchment paper or foil.
- 2
For the base
- 3
Melt the butter in a bowl over a pot of simmering water, making sure the water does not touch the bowl.
- 4
Remove from heat then whisk in the cocoa powder, salt, and sugar. Slowly drizzle the egg in while whisking. Return bowl to double boiler and mix over heat until thickened.
- 5
Fold in the graham cracker crumbs, shredded coconut, and almonds. Press into the bottom of your prepared pan and chill.
- 6
For the middle layer
- 7
For the filling add the room temp butter, powdered sugar, custard powder, and cream to your mixer fitted with a paddle attachment then beat on high until light and fluffy, about 4 minutes.
- 8
Spread onto the chilled base and smooth to the edges creating a level layer. Return to fridge to chill while you make the ganache.
- 9
To make the ganache
- 10
Melt the chopped chocolate and butter in a double boiler or microwave then spread onto the buttercream later and chill until completely set.
- 11
Once set, cut into bars using a sharp clean knife and serve. Store leftover bars in the fridge.