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The Ultimate Nanaimo Bar

The Ultimate Nanaimo Bar
Prep Time
15 min
Cook Time
1h 30 min
Yields
12 servings

This iconic Canadian dessert recipe comes straight from the heart of Nanaimo, B.C. – from the annals of the one-and-only Nanaimo Museum!  

Courtesy of Joyce Hardcastle, Nanaimo, B.C.

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Scroll down to watch how to make this recipe. 

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ingredients

Bottom Layer

½
cup (125 mL) unsalted butter (preferably European-style cultured butter)
5
Tbsp (75 mL) cocoa powder
¼
cup (50 mL) granulated sugar
1
egg, beaten
1 ¾
cups (425 mL) graham wafer crumbs
1
cup (250 mL) shredded coconut
½
cup (125 mL) almonds, finely chopped

Middle Layer

½
cup (125 mL) unsalted butter, softened
2
tbsp + 2 tsp (40 mL) whipping or heavy cream
2
Tbsp (30 mL) vanilla custard powder
2
cups (500 mL) icing sugar

Topping

4
oz (115 g) semi-sweet chocolate
2
Tbsp (30 mL) unsalted butter
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directions

Step 1

Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.

Step 2

In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.

Step 3

Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.

Step 4

Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.

Step 5

Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

Step 6

In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.

Step 7

In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.

Step 8

Cover and refrigerate until cold.

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