Classic Nanaimo Bars Recipe
Prep Time:
2 hours
Cook Time:
2 minutes
Servings:
16 Bars
Ingredients
  • 12 ounces cookie crumbs
  • 3 tablespoons cocoa powder
  • ¼ cup granulated sugar
  • 1 cup desiccated coconut
  • ½ cup pecans, finely chopped
  • 1 ¾ cups + 3 tablespoons butter, divided
  • 4 tablespoons custard powder
  • ½ vanilla pod
  • 3 ½ cups confectioners sugar
  • 3 tablespoons whipping cream
  • 8 ounces dark chocolate
Directions
  1. Prepare a square 9 x 9 inch baking tray by lining it with baking paper, so that it comes up and over the edges. This will make it easier to remove the final product from the tray.
  2. To prepare the base, in a large bowl whisk together the cookie crumbs, the cocoa powder, the granulated sugar, the desiccated coconut, and the chopped pecans, until all of the dry ingredients are thoroughly combined.
  3. Melt ¾ cup of butter and then mix it into the dry mixture until it is throughly and evenly spread throughout, and the mixture resembles wet sand.
  4. Press the mixture into the base of the lined baking tray and smooth it out as best as possible. The back of a measuring cup is a great utensil to use for pressing and smoothing down the base.
  5. Then, place the baking tray into the fridge to allow the base to harden whilst making the middle layer.
  6. To make the cream layer, simply add 1 cup of butter, the custard powder, the seeds of half a vanilla pod, and the confectioners sugar to a stand mixer, and beat until the mixture is pale and fluffy. Add the whipping cream and beat everything together for 10 seconds more; this will help to loosen and lighten the layer.
  7. Spread this over the chilled and hardened base layer, and then return the baking tray to the fridge for at least half an hour, for the middle layer to set.
  8. To complete the Nanaimo bars, melt the dark chocolate and remaining 3 tablespoons of butter together in the microwave on a medium setting, until completely melted. Stir until the ingredients are throughly combined, remove the Nanaimo baking tray from the fridge and pour the melted chocolate mixture on top, spreading it out in an even layer so that it covers the top. Tap the baking tray onto the kitchen counter a few times, this will help to release any trapped air bubbles, then sprinkle with sea salt if using. Place the completed Nanaimo bars back into the fridge to set for another half an hour.
  9. Remove the baking tray from the fridge, carefully lever up the Nanaimo slab from the baking tray, using the baking paper. Then, using a sharp knife, cut the block into 16 bars.