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Nanaimo Bars: The Daring Bakers Go to Canada

Nanaimo Bars

Adapted from the City of Nanaimo Recipe

Makes one 8×8-inch pan

Bottom Layer
1/2 cup (115 g) (4 ounces) unsalted butter
1/4 cup (50 g) (1.8 ounces) granulated sugar
5 tablespoons (75 mL) unsweetened cocoa
1 large egg, beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) graham cracker crumbs
1/2 cup (55 g) (1.9 ounces) almonds (any type, finely chopped)
1 cup (130 g) (4.5 ounces) coconut (shredded, sweetened or unsweetened)

Middle Layer
1/2 cup (115 g) (4 ounces) unsalted butter
2 tablespoons and 2 teaspoons (40 mL) heavy cream
2 tablespoons (30 mL) vanilla custard powder (such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) confectioner’s sugar

Top Layer
4 ounces (115 g) semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) unsalted butter

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

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* These bars freeze very well, so don’t be afraid to pop some into the freezer.