Nanaimo Bars
322kcal2.6g protein21.7g fat31.9g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg, tree nut · sometimes contains soy — check the label
Restrictions
Containsgluten · dairy · egg · tree nutIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (chocolate dark)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ⅛ cup |  butter (1 cup plus 2 tablespoons total) |
| ¼ cup |  granulated sugar |
| 5 tbsp |  unsweetened cocoa powder |
| 1 unit |  egg |
| 1 ¾ cup |  graham cracker crumbs |
| 1 cup |  unsweetened shredded coconut |
| ½ cup |  walnuts (finely chopped) |
| 2 cup |  powdered sugar |
| 2 tbsp |  vanilla custard powder |
| 3 tbsp |  heavy cream |
| 4 oz |  semisweet chocolate |
Steps
- Mix8 mincocoa-egg mixture thickened over gentle heatMelt 1/2 cup butter with sugar and cocoa over barely simmering water. Whisk in the egg and stir until the mixture visibly thickens; gentle heat cooks the egg without scrambling it.
- Mix3 mincrumb mixture evenly moistenedStir graham crumbs, coconut and walnuts into the warm cocoa mixture, then press firmly and evenly into an 8-inch square pan. Uneven compression produces crumbly corners.
- Rest25 minbase cool and firmChill the base until firm enough that the middle layer can be spread without dragging crumbs into it.
- Whisk5 minsmooth pale fillingBeat 1/2 cup softened butter with powdered sugar, custard powder and cream until smooth and spreadable. Spread in an even layer over the cold base.
- Rest25 mincustard layer cold and setChill again before adding chocolate. A warm middle layer causes the chocolate to sink and smear instead of forming a clean cap.
- Mix4 minthin glossy chocolate toppingMelt chocolate with 2 tablespoons butter, cool just until no longer hot, and spread thinly over the filling.
- Rest20 minchocolate set but not rock-hardChill until set, then cut with a warm dry knife before the chocolate becomes brittle enough to crack away from the filling.