Nanaimo BarsPrint Recipe

Nanaimo Bars originated in Ladysmith, just south of Nanaimo (Canada) in the 1950’s – their creator was a housewife named Mabel Jenkins who probably had no idea that her recipe would be so celebrated in years to come. They have since been embraced by cities all over North America, in fact some have quite cheekily claimed the recipe as their own.

There is a very good reason why Nanaimo Bars are still going strong and I’ll sum it up in one word – sugar. The three layers that make these bars are so laden with the substance that they are very hard to avoid – especially if you have a craving. The first layer is a dense chocolatey, cookie crumb base that is peppered with nuts and coconut, this is topped with something I thought (at a glance) might be a custard but is essentially a custard flavoured frosting. And then (only because there isn’t enough sugar in the both of these), you have a nice little layer of chocolate to top it all off.  And guess what  – no oven required!

In my (humble) opinion, the Nanaimo Bar has a time and place – and when both of these are right, this bar is just sensational.

Bottom Layer
4 ounces/113 grams unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
1 1/2 cups graham cracker crumbs
1 cup shredded coconut (either sweetened or unsweetened)
1/2 cup walnuts, coarsely chopped

Middle Layer
56 grams/1.9 ounces unsalted butter, room temperature
3 tablespoons of cream
2 tablespoons vanilla custard powder (Bird’s) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups icing sugar (powdered) sugar

Top Layer
113 grams/4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 tablespoon cream

Butter or spray a 8 x 8 inch pan with a non stick vegetable spray.

In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 – 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover and refrigerate until firm (about an hour).

Beat the butter until smooth and creamy with an electric mixer. Add the remaining ingredients and beat until the mixture is smooth. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Melt chocolate and butter over low heat, mix in cream and set aside to cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Bring to room temperature and slice with a warm knife when ready to serve.

Makes about 20 squares.

Notes: You can actually make this bar in a 9 x 9 ” tin. Also, Nanaimo Bars are designed to be eaten chilled so keep them in the refigerator.

Source: adapted from The Joy of Baking

© 2011, Michelle. All rights reserved.