Nanaimo Bars
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With a Monday morning come all to soon, I have a recipe for you to get the week started on the right foot.
Nanaimo bars are a magical bars of chocolate, butter, coconut, walnuts and pure unadulterated joy. Originating from Nanaimo, British Columbia these are tasty treats detrimental to ones waistline – but worth every extra minute you’ll be required to spend on the elliptical.
The first layer includes graham crackers, walnuts, coconut, melted butter, egg whites, brown sugar and bliss. Now, let me clarify one thing… these are no bake bars. a) that means they’re perfect for summer, although not your waistline. 2) the egg whites might make some people squirm since these aren’t baked bars. iii) I would suggest substituting meringue powder and water for the egg whites if you’re squiggy over the idea of consuming raw egg. Wilton makes a meringue powder that will do just fine.
The second layer of these heavenly delights is simple – butter, powdered sugar, custard powder, milk/heavy whipping cream and a touch of vanilla. Whip it into submission and you’re golden.
Last but not least is of course the chocolate ganache top layer. Is there anything better than ganache? I think not. Except maybe…nope. Not much else is better than ganache.
All in all these take about an hour to prepare, with the chilling times included. You can’t beat a no baked and decadent dessert all set for summer when you feel like nullifying your morning workout. NBD.
Enjoy.
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Nanaimo Bars
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Canadian
Description
A Canadian Classic dessert bar – Nanaimo bars are magical layered bars of chocolate, butter, coconut, walnuts and pure unadulterated joy.
Ingredients
1st Layer:
- 2 cups crushed Graham Crackers
- 1/4 cup Brown Sugar
- 1/2 cup Butter, melted
- 2 Tbsp. Cocoa Powder
- 2 Egg Whites, or Pasteurized Egg White Substitute
- 1 cup Sweetened Flake Coconut
- 1/2 cup Chopped Walnuts
2nd Layer:
- 2 cup Powdered Sugar
- 4 Tbsp Butter, softened
- 1/4 cup Heavy Whipping Cream
- 2 Tbsp Custard Powder, Bird’s
- 1/2 tsp Vanilla Extract
3rd Layer:
- 2/3 cup Semi-Sweet Chocolate Chips
- 4 Tbsp Butter
Instructions
First Layer:
- Line a 11″x7″ baking dish with parchment paper, using a piece of parchment paper about 16 inches long and 7 inches wide. Let the extra paper lay over the sides of the dish to create a mock-sling so the bars can be lifted out of the pan when ready to cut.
- In a large bowl, combine all 1st Layer ingredients, butter, brown sugar, cocoa powder, egg whites, graham crackers, coconut and walnuts, together stirring with a spoon until all are evenly mixed.
- Press firmly into the bottom of the lined baking dish. Place in the freezer for 20-30 minutes and begin preparing second layer ingredients.
Second Layer:
- In a large bowl with a whisk, or a stand mixer with a whisking attachment, beat together powdered sugar, butter, heavy cream, vanilla and custard powder until light colored and airy. It will remain fairly stiff, but spreadable.
- Remove bars from the freezer, spread the custard over the top of the first layer with an offset spatula. Spread out evenly and place bars back into the freezer until the third layer is ready to finish.
Third Layer:
- In a small sauce pan, fill with 1″ of water and bring to a simmer. Set a large heat safe bowl over the top of the pan adding the butter and chocolate to the bowl.
- Stir together until the butter and chocolate chips have just melted and mixed together. Remove from heat as soon as they have melted to ensure they don’t scorch.
- Promptly pour over chilled layer of custard. Smooth out with an offset spatula and place back into the fridge until the chocolate has set.
To Cut and Serve:
- Slide a sharp knife around the edge of the pan to ensure none of the custard or ganache has stuck to the sides of the baking dish.
- Grasp the two over hanging edges of the parchment paper and lift the bars out of the baking dish.
- Using a sharp knife cut the bars into 24 even squares. Serve immediately or chill. Can be refrigerated up to three days.
Notes
Substitute prepared pasteurized meringue powder and water for egg whites if desired, since these bars are not baked.
Make sure these bars remain refrigerated.
Adapted from Nordstrom Friends and Family Cookbook
I first saw these last year and have been dying to try them ever since!
Try them, it’s imperative. 🙂
Those are three layers of pure heaven!
Oh yes they are! That’s why I brought them to work so the guys could eat them. They are saving me from myself. haha
Oh, heaven! I love me a good no-bake treat! And I totally agree about the ganache… it’s the best.
Ganache makes the world go ’round.
Oh yum! These look amazing!
Thanks Marla! They made me swoon. So I had another. 🙂
Layered goodness! 🙂
I about died when you said “custard!” Layers of sweet, crunchy, creamy and nutty make for an insanely addicting dessert. And yup, they look like they’re worth more time on the elliptical! That just means more time watching the Food Network while on the elliptical 😉 I have never heard of nanaimo bars and I am pleased to make their acquaintance. 😉 Hope you had a relaxing weekend!
These were divine. The guys here at work are devouring them. Which is great, because I can enjoy one or two and then not eat them all and spend eternity on that darn elliptical. haha
Holy Jesus… (seriously came out of my mouth) These look perfect for a movie night 🙂 just decadent.
Ahahah, “Holy Jesus” came out of my mouth too when I had my first bite.
Amazing! I am drooling over that middle layer!
I almost ate it with a spoon, it was too delicious for words. The only thing that made it better was the ganache on top.
Oh hell yeah! These look amazing, Megan. Love all those crazy delicious ingredients wrapped up a delicious batch of bars!
Bars are like the perfect dessert – totally go forth and make these you’ll love them, Georgia. 🙂 Happy Monday!
I haven’t seen one of these in years! Good call.
FLASHBACK!!!!
Yum! And pinned!
I luuurrrrve nanaimo bars and you have me wondering why they have always been a Christmas treat in my books – no bake = summer, yes? Excuse me while I go make some.
It is hot in Phoenix already and I’m so in need of a no-bake recipe…this one is absolutely perfect 🙂
Well this is no bake, hence perfect!! Make them, be a rebel 🙂
I have never had a Nanaimo bar… I see people posting recipes everywhere for them. So need to see what they are all about! They look scrumptious!
You totally need to see what the fuss is about – because it’s totally legit. They’re ridiculously sinful and tasty.
Oh gosh, I had one of these before and they are amazing!! Yours look incredible!
I can’t believe I’ve never had a nanaimo bar before! This is definitely going on my “to-make” list.
Growing up I thought Nanaimo bars were so gross but then I grew up and got some sense! I actually forgot they existed since moving to the UK. I can’t wait to unleash a bit of Canadiana on my friends tastebuds. Thanks for these!
absolutely GORGEOUS Meg!!
I’m dreading going back to work tomorrow since i’m so exhausted from traveling…these would wake me right up..want to deliver these? i promise we can hang out and cook together!
i’ve made once nanaimo bars and they were gone on no time! will have to try your recipe as well.
thanks for sharing Megan, just linked to them in my 100 chocolate recipes from 100 bloggers post
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