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Nanaimo Bars

Course Dessert
Cuisine Canadian

Ingredients

  • 1.8 cups Butter 2 sticks and 2 Tablespoons, softened
  • 1/4 cut white sugar
  • 5 TBSP Cocoa powder unsweetened
  • 1 3/4 cups graham cracker crumbs
  • 1 egg beaten
  • 1 cup shredded coconut
  • 3 TBSP Heavy Whipping Cream
  • 2 TBSP corn starch
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 4 oz baking chocolate semisweet

Instructions

First Layer

  1. Combine 1/2 cup butter, white sugar, and cocoa powder in a pot and on low, melting the butter and ingredients together. Stir occasionally until melted and smooth.
  2. Beat in the already beaten egg until smooth. Stir for 2-3 minutes.

  3. Take off the heat and mix in the graham crackers and coconut. 

  4. Press the mixture into the bottom of an ungreased 8x8 pan. Set aside and move onto the Second Layer!

Second Layer

  1. Cream together 1/2 cup butter, heavy cream, cornstarch, and vanilla until light and fluffy. Mix in the powdered sugar until smooth. 

  2. Spread over the first layer in the pan. Chill to set.

Third Layer

  1. While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together over low heat. 

  2. Spread over the chilled bars. 
  3. Let the chocolate set before cutting into squares.

Recipe Notes

The second layer is supposed to be a custard flavor and often custard powder is called, however, many people don't have custard powder at their fingertips. Some people will substitute with vanilla pudding, but I like the cornstarch and vanilla approach better, it helps fluff up the icing!