In honor of Canada day, I’m making Nanaimo bars, a classic Canadian dessert that dates back to the 1950’s from the town of Nanaimo, British Columbia. The bars are a trilogy of sweet buttery , deliciousness made with a walnut, cococonut, Graham cracker and chocolate base, topped with a rich custard buttercream that’s slathered with dark chocolate ganache. It’s a straightforward, no-bake dessert with each layer as rich and indulgent as the next. I’ve added a touch of sea salt on top, totally optional but very yummy.

.Happy Canada day! 

Nanaimo Bars – Makes approximately 12 squares

*The traditional Nanaimo bar uses Bird’s Custard Power, but feel free to use an equivalent substitute if you can’t source it

Ingredients

For the Base – bottom layer:

115 grams unsalted butter

1/4 (50 grams) cup granulated sugar

1/4 cup plus two tablespoons (48 grams) unsweetened cocoa powder

a fat pinch of salt

1 whole egg, lightly beaten

2 cups (200 grams) graham cracker crumbs

1/2 cup (57 grams) walnuts, finely chopped

1 cup (95 grams) shredded, sweetened coconut

For the filling – middle layer:

115 grams unsalted butter, at room temperature

2 tablespoons heavy cream or full fat milk

4 tablespoons Bird’s custard powder or an equivalent substitute

1/2 teaspoon vanilla extract

1 & 1/2 cups (195 grams) icing sugar, sifted

For the ganache – top layer:

6 ounces dark chocolate

3 tablespoons unsalted butter

Instructions

For the bottom layer

Butter and line an 8 x 8 square baking pan with buttered parchment.

Melt butter over a pan of gently simmering water or in a double boiler.

In another bowl, combine all the dry ingredients: the graham cracker crumbs, cocoa powder, sugar, coconut and salt – stir to combine. Add to this to the melted butter. Mix. until all the ingredients have combined and slightly thickened.

Remove from heat. Add the egg and mix thoroughly.

Press into the pan.. Refrigerate while you make the filling.

*I typically don’t cook the base, however if you don’t like the idea of raw egg in the base, you can bake it in an oven preheated to 180 degrees celsius for ten minutes. Keep in mind that this will slightly dry out the crust. Let cool before topping with the custard and ganache.

For the middle layer

With a standing or handheld mixer, beat the butter, cream, and custard powder on medium speed. Slowly add the icing sugar in three additions, then the vanilla extract. Increase the speed to medium high and continue to beat until the custard is light and fluffy, about three to five minutes

Spread the custard layer evenly on the base. Chill in the refrigerator while you prepare the top layer.

For the top layer

Melt the chocolate and the butter in a bowl over gently simmering water until smooth. Remove from heat. Let cool slightly.

Pour onto the custard and smooth evenly over the custard layer. Refrigerate until cold.

Cut into even squares and if desired, sprinkle a little sea salt on top (try one square with the salt first to see if you like it!).

Let the bars come to room temperature before serving and enjoy!

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