Nanaimo Bars
A no-bake three-layer square: coconut and graham crumb base, custard buttercream centre and a snap of dark chocolate on top.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 265 kcal
Equipment
- •20 cm square tin
- •Heatproof bowl
- •Electric beaters
Nutrition
Per serving, approximate
- Calories
- 265 kcal
- fat
- 17 g
- carbs
- 28 g
- protein
- 2 g
- calories
- 265
Instructions
- 1
Line the tin with baking paper, leaving an overhang.
- 2
Melt 115 g butter with the cocoa and caster sugar in a bowl set over simmering water, then whisk in the beaten egg and stir for 2 minutes until slightly thickened.
- 3
Stir in the crumbs, coconut and walnuts, press firmly into the tin and chill for 20 minutes.
- 4
Beat 60 g butter with the custard powder, icing sugar and milk until smooth and pale, then spread over the chilled base and return to the fridge for 20 minutes.
- 5
Melt the chocolate with the remaining 55 g butter until glossy, pour over the custard layer and tilt the tin to level it.
- 6
Chill for 20 minutes only, then score the squares while the chocolate is soft enough to cut without cracking. Chill fully before slicing through.
Chef's tips
Score the top layer before it sets hard — cutting a fully set bar shatters the chocolate.
Ingredient substitutions
- chopped walnuts → pecans, or omit for a nut-free version
- custard powder → vanilla pudding powder; plain icing sugar loses the signature flavour
Storage
Keeps 1 week airtight in the fridge, or 2 months frozen.
Common mistakes to avoid
- •Scrambling the egg in the base by overheating the bowl
- •Cutting the bars straight from the fridge
Serving suggestions
Cooked Nanaimo Bars?
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