Ingredients
For the Base:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1 1/4 cup graham cracker crumbs
- 1 cup unsweetened shredded coconut
- 1/2 cup finely chopped pecans or walnuts
- 1/2 cup salted butter, melted
- 1 egg, lightly beaten
For the Filling:
- 2/3 cup butter, softened
- 3 cups confectioners’ sugar
- 1 tbsp vanilla extract
- 5 tbsp heavy cream or milk
For the Topping:
- 8 ounces chopped dark chocolate
- 1 tbsp vegetable oil
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350ºF (175ºC). Line an 8×8-inch square baking dish with parchment paper, leaving about a 1-inch overhang on all sides to easily lift out the bars later.
- Make the Base Layer: In a medium bowl, combine cocoa powder, sugar, graham cracker crumbs, shredded coconut, and chopped nuts. Drizzle in the melted butter and mix with a fork until combined. Add the beaten egg and stir well. Press this mixture evenly into the bottom of the prepared pan using an oiled loaf pan or your hands to create a firm and even base. Bake for 10 minutes until set. Remove from the oven and cool to room temperature on a wire rack.
- Prepare the Filling: In a standing mixer fitted with the paddle attachment, beat the softened butter, confectioners’ sugar, vanilla extract, and heavy cream or milk on high speed for at least 2 minutes until the filling is very fluffy and lighter in color. Occasionally scrape down the sides to ensure even mixing.
- Assemble the Middle Layer: Once the crust has completely cooled, spread the fluffy filling evenly on top. Use the oiled loaf pan again or a spatula to smooth the filling into a flat and even layer. Place the pan in the freezer for about 10 minutes to firm up the filling.
- Prepare the Chocolate Topping: In a microwave-safe container, microwave chopped dark chocolate and vegetable oil at 50% power for 2 minutes. Stir and continue microwaving in 20-second intervals until the chocolate is about 80-90% melted. Stir until fully smooth.
- Finish the Bars: Pour the melted chocolate over the chilled filling, tilting the pan to cover all corners evenly. Let it stand at room temperature undisturbed until the chocolate topping hardens completely.
- Slice and Serve: Use the parchment paper overhang to lift the bars from the pan. For clean slices, run a sharp knife under hot water, dry it, and cut into 24 equal bars. Enjoy your classic Nanaimo Bars!
Notes
- You can substitute the nuts with other types or leave them out for a nut-free version.
- Use heavy cream for a richer filling, or milk for a lighter option.
- Ensure the base is completely cooled before adding the filling to prevent melting.
- For cleaner chocolate topping slices, warm the knife between cuts.
- Store bars in the refrigerator for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
