More no-bake desserts to try include these peanut butter rice krispie treats and these chocolaty granola bars! Being Canadian, we know a thing or two about nanaimo bars. The biggest takeaway is that homemade nanaimo bars are MILES above the ones you find for sale around British Columbia. Once you’ve tried our mom’s recipe, you’ll never go back. A nanaimo bar is a classic Canadian dessert! While it’s spread all over Canada, it originated in the city of Nanaimo on Vancouver Island in British Columbia – just a hop away from The Endless Meal headquarters! These no-bake tasty treats are made from layering three distinct tiers: a crumby base, creamy, custard middle, and chocolate topping. The end result is like a layered bar cookie. They are loved year-round and hold a special spot as a festive season staple in Canada.
Base layer: This crumby tier is made with graham cracker crumbs, coconut, and chopped nuts, making a delicious crunchy and nutty base. Middle layer: The middle layer brings the creamy, sweet custard flavor that melts in your mouth. Top layer: Seal the deal with a glossy chocolate topping, making the tastiest lid for this crumbly, creamy treat.
Butter: Unsalted butter is used in all three layers for a creamy and rich taste. Cocoa powder: Opt for unsweetened. Granulated sugar: For the base layer – you can use brown sugar if you’re in a pinch. Egg: Binds everything together in the base layer. Graham cracker crumbs: To achieve the best crumbly texture, don’t crush them down to a powder. They should maintain texture for the classic nanaimo bar crunch. Fine coconut: Also referred to as desiccated coconut. Chopped walnuts: Adds a nutty crunch to the base. Powdered sugar: Only use powdered sugar in the filling, as other types of sugar will make it too gritty. Milk: Brings the custard together smoothly. Bird’s vanilla custard powder: The most authentic option for nanaimo bars! Chocolate: The top layer is made with dark chocolate or chocolate chips mixed with butter for a glossy, decadent finish.
Parchment paper: Lining your pan with parchment paper makes it easier to remove the bars without smooshing them. Butter temp: Ensure your butter for the middle layer has been softened at room temperature. If your house is chilly in winter, one trick is to cut the butter into cubes, place it in the bowl you’ll mix the custard layer in, and place it in the oven with the light on. Don’t turn the oven on – the light will be enough to soften the butter. Even layers: This recipe works best when the layers are uniform. Press the base layer down firmly for evenness before adding the next, and use the back of a spoon or spatula to smoothen. After you add the chocolate layer, gently tap the pan on your counter to level out the chocolate. Chill out: Allow each layer to set properly before adding the next to avoid the layers blending into each other. Melt chocolate: Gently melt the chocolate in the final layer like it’s an art: don’t rush this step! Funny things can happen to chocolate that melts too quickly, so take your time and melt alongside the butter low and slow. Clean slices: There are a few tips for slicing up your nanaimo bars so the chocolate doesn’t break and so the layers don’t blend too much. First, cut the chocolate when it’s soft set rather than when it’s totally hard to prevent cracking. Dip your sharp knife in hot water then rather than pushing the knife down, cut it across for cleaner cuts.
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