Nanaimo Bars

Wait...what?

Yeah, I have no idea how to pronounce it either.

But that doesn't matter once you eat one.

You'll just call it that incredible, Canadian goodness bar thing.

Works for me.



Our good Canadian friend introduced me to Nanaimo Bars about a year ago when he brought some back from Canada, knowing my affinity for sweets. The three layers combine chocolate, coconut, nuts, powdered sugar, graham crackers...you know, all the good things in life.

It's a great no-bake recipe that is perfect for this still hot weather we've had lately!

He recently house sat for us while we were on vacation and I recreated these bars as a thank you for him. I must say, they turned out absolutely delicious!



Nanaimo Bars

Adapted slightly from Joy of Baking

Prep Time 30 min, overall Total Time: 2 hours, including cooling

Yield: 25 bars

 

Ingredients:

 

Bottom Layer:

1/2 c. unsalted butter, room temperature

1/4 c. granulated white sugar

1/3 c. cocoa

1 large egg, lightly beaten

1 tsp. vanilla extract

2 c. crushed graham cracker crumbs (I used the food processor)

1 c. shredded coconut

1/2 c. coarsely chopped walnuts (food processor again)

 

Middle Layer:

1/4 c. unsalted butter, room temperature

3 tbsp. cream

2 tbsp. vanilla pudding powder

1/2 tsp. vanilla extract

2 c. powdered sugar

 

Top Layer:

1 c. semi-sweet chocolate chips

2 tbsp. unsalted butter, room temperature

 

Directions:

Spray an 8x8 pan with nonstick spray.

 

Bottom Layer:

In a saucepan over low heat, melt the butter. Remove from heat and stir in the sugar and cocoa powder and then slowly whisk in the beaten egg. Return the pan to low heat and cook 1-2 minutes, stirring, until the mixture thickens. Remove from the heat and stir in the vanilla, graham cracker crumbs, coconut and chopped nuts. Firmly press the mixture into the bottom of the prepared pan. Cover with wrap and refrigerate until firm, about an hour.

 

Middle Layer:

Using your mixer, beat the butter until smooth and creamy. Add the remaining ingredients for the middle layer and beat until smooth. If the mixture is too thick to spread, add a little more cream. Spread over the bottom layer, cover and refrigerate about 30 minutes.

 

Top Layer:

In a microwave safe bowl, melt the chocolate chips and butter in 30 second increments, stirring in between, until melted. Spread the melted chocolate over the middle layer, cover and refrigerate until set, about 10 minutes. Cut into squares using a sharp knife.

 

Store in the refrigerator.

 

Enjoy!

Laura