Nanaimo Bars
I grew up near Nanaimo and I had no idea how easy these are to make. This is the original recipe by Joyce Hardcastle but with two modifications: 1) I roasted the almonds, and 2) I used dark chocolate instead of semi-sweet.
Ingredients
Bottom layer
- ½ cup butter
- ¼ cup sugar
- 5 tablespoons cocoa powder
- 1 large egg (beaten)
- 1 ¾ cups graham cracker crumbs
- 1 cup shredded coconut
- ½ cup roasted almonds (finely chopped; i roasted raw almonds in my air fryer for 5 minutes at 400°F)
Middle layer
- ½ cup softened butter
- 3 tablespoons cream
- 2 tablespoons custard powder
- 2 cups icing sugar
Top layer
- ⅔ cup dark chocolate chips (or semi-sweet)
- 2 tablespoons softened butter
Instructions
- Prepare an 8-inch square baking dish with parchment paper on the bottom.
- In a double boiler, melt the butter, sugar, and cocoa powder. Add the beaten egg and whisk for 2 minutes until thickened and the egg is cooked through.
- Remove from the heat and stir in the graham cracker crumbs, shredded coconut, and roasted almonds. Press into an even layer in the baking dish.
- In a stand mixer with the whisk attachment (or hand beater), beat the butter, cream, custard powder, and icing sugar until soft and fluffy, about 3 minutes.
- Pour into the baking dish and use a rubber spatula to gently spread it into an even layer. Transfer to the fridge for 30 minutes to firm up.
- Melt the butter and chocolate in the microwave or in the double boiler. Let it cool for about 5 minutes then spread it evenly as the final layer. Transfer to the fridge to chill and once the chocolate is set, it is ready to eat!
- To remove it from the baking dish, use a knife to cut around the edges then invert it onto a cutting board.