Description
Nanaimo bars are a classic Canadian dessert that has captured the hearts of sweet enthusiasts around the world. Originating from the city of Nanaimo on Vancouver Island in British Columbia, this no-bake treat is known for its decadent layers and rich flavors.
Ingredients
Semisweet chocolate -4 ounces (115g)
Milk – 3 tablespoons (45ml)
Vanilla Pudding – 2 tablespoons (18g)
Powdered Sugar – 2 cups (240g)
Chopped Walnuts – 1/2 cup (50g)
Shredded Coconut – 1 cup (100g)
Graham Crackers Crumb – 2 cups (200g)
Vanilla Extract – 1 teaspoon
Egg – 1 large egg
Cocoa Powder – 5 tablespoons (30g)
Granulated Sugar – 1/4 cup (50g)
Unsalted Butter
Base Layer:
Unsalted butter – Melted 1/2cup (113g)
Granulated sugar
Unsweetened cocoa powder
Large egg
Vanilla extract
Graham cracker crumbs
Shredded sweetened coconut
Chopped walnuts (optional)
Middle Layer:
Unsalted butter – Softened 1/2 cup (113g)
Powdered sugar
Vanilla custard powder or instant vanilla pudding mix
Milk
Top Layer:
Semisweet chocolate
Unsalted butter – 2 tablespoons (28g)
Instructions
-
Prepare the Base Layer
- Melt the Butter: In a medium saucepan over low heat, melt the butter.
- Add Sugar and Cocoa: Remove from heat and stir in the granulated sugar and cocoa powder until well combined.
- Add Egg: Gradually add the beaten egg, stirring constantly to prevent curdling.
- Add Remaining Ingredients: Mix in the vanilla extract, graham cracker crumbs, shredded coconut, and chopped walnuts (if using).
- Press into Pan: Press the mixture firmly into an ungreased 9×9-inch baking pan. Ensure the base is evenly spread and packed tightly.
-
Prepare the Middle Layer
- Cream the Butter: In a large bowl, beat the softened butter until light and fluffy
- Add Powdered Sugar and Custard Powder: Gradually add the powdered sugar and custard powder (or instant pudding mix), mixing well.
- Add Milk: Slowly add the milk and continue to beat until the mixture is smooth and creamy.
- Spread over Base: Spread the custard mixture evenly over the base layer. Chill in the refrigerator for about 15 minutes to firm up.
-
Prepare the Top Layer
- Melt Chocolate and Butter: In a heatproof bowl set over a pot of simmering water, melt the semisweet chocolate and butter together. Stir until smooth.
- Cool Slightly: Let the chocolate mixture cool slightly, but not enough to harden.
- Pour over Middle Layer: Pour the melted chocolate over the chilled middle layer. Use a spatula to spread it evenly.
-
Chill and Serve
- Chill: Refrigerate the bars for at least 2 hours or until the chocolate is set.
- Cut into Bars: Using a sharp knife, cut into squares or bars. To get clean cuts, you can warm the knife blade by running it under hot water and wiping it dry before each cut.
Notes
While Nanaimo bars can offer some nutritional benefits, it’s important to balance them with other nutrient-dense foods to maintain overall health. Remember, moderation is key when enjoying sweet treats.
Portion Size: Adjusting the size of the bars will change the nutritional values per serving.
Ingredients Variations: Substituting ingredients or altering the recipe (e.g., using low-fat butter or alternative sweeteners) can affect the nutritional profile.
Nutrition
- Calories: 300 - 350 kcal
- Sugar: 30 - 35 g
- Sodium: 80 - 100 mg
- Fat: 20 -25 g
- Saturated Fat: 12 - 15 g
- Carbohydrates: 30 - 35 g
- Fiber: 2 - 3 g
- Protein: 3 - 5 g
- Cholesterol: 40 - 50 mg