One of Canada's favorite and most popular dessert is Nanaimo Bars. I've seen so many people making these recently and they look so yummy, that I had to try them for myself.
They are super delicious, super easy to make. Trust me. It will be something that I will make again and again! I love the coconutty and crunchy cookie crust, the yummy custard-buttercream middle and of course the dark chocolate on top which compliments this sweet dessert 100%!
The main draw for me to make them was:
1. It was no-bake and
2. I already had all the ingredients to make them in my pantry.
I did a little research and found the recipe from Nanaimo.com (it has to be the best and authentic right?) and the Youtube video from Anti-Chef Cooks The World - Cooking Canada to be straightforward and simple.
However, I did make some adjustments to the ingredients based on what I already had in my pantry, to suit my family's palate and adapted it to make it even more simple. You're welcome! Here is my 1-min TikTok & Instagram video on my process.
The recipe below is the original recipe from the website and the changes I made are in (brackets).
Ingredients:
Bottom Layer (Cookie crust)
Unsalted butter, European style cultured 1/2 cup / 125 g (I used salted)
Sugar 1/4 cup / 50 g
Cocoa 5 tbsp / 75 g
Egg 1, lightly beaten
Graham Cracker Crumbs 1 3/4 cups (I used Marie Biscuit crumbs)
Almonds 1/2 cup, finely chopped (I used ground almonds)
Desiccated coconut 1 cup
Second Layer (Custard):
Unsalted butter 1/2 cup / 125 g (I used salted)
Cream 2 Tbsp. and 2 Tsp / 40 ml
Bird's Vanilla Custard Powder 2 Tbsp / 30 g
Icing sugar 2 cups / 500 g (I used about 1 3/4 cups)
Third Layer (Chocolate Ganache)
Semi-sweet chocolate 4 oz / 113 g (I used Lindt Excellence 70% Dark)
Unsalted butter 2 Tbsp / 30 g
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Press firmly into an ungreased 8" x 8" lined pan.
Cream butter, cream, custard powder and icing sugar together well till light and fluffy. Spread over bottom layer.
In a microwave safe bowl, microwave chocolate and butter for 30 secs, stir then microwave for another 30 secs. Cool slightly then pour over second layer.
Chill in fridge for at least 2 hours. Cut into bars and serve.
"Don't you want a piece of me?"