TUCG Nanaimo Bars

Nanaimo bars originated in you guessed it—Nanaimo, British Columbia! The first printed recipe appeared in a 1952 Nanaimo Hospital Women’s Auxiliary cookbook. These classic no-bake bars have three layers: a crumb and coconut base, a custard icing middle, and a chocolate topping. 

Ingredients For The Base:

• 1 1/2 cups graham cracker crumbs
• 8 tbsp (1 stick) butter cubed
• 1/4 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 large egg
• 1 tsp vanilla extract or paste
• 1/4 tsp kosher salt
• 1 cup sweetened shredded coconut
• 1/2 cup finely chopped walnuts

Ingredients For Custard Frosting:

• 6 tbsp butter, at room temperature
• 3 tbsp custard powder
• 3 tbsp heavy cream
• 1/4 tsp kosher salt
• 1 3/4 cups powdered sugar
• 1 tsp vanilla extract or paste

Ingredients For The Chocolate Topping:

• 1 cup of dark or semi-sweet chocolate chips
• 3 tbsp butter
• 2 tbsp heavy cream

Instructions:

Base:

1. Line an 8×8-inch pan with two sheets of parchment placed crosswise, leaving about 2 inches hanging over each side to lift the bars out later.
2. Place 12 graham cracker sheets in a resealable bag and crush into fine crumbs using a rolling pin or mallet. Transfer to a bowl.
3. Fill a small saucepan halfway with water and bring to a gentle simmer. Place a heatproof bowl on top to create a double boiler. Add 1 stick diced butter, ¼ cup sugar, ¼ cup cocoa powder, 1 egg, 1 tsp vanilla, and ¼ tsp salt. Whisk constantly until the butter melts and the mixture thickens slightly (about 1–2 minutes).
4. Pour this mixture over the graham crumbs. Add 1 cup shredded coconut and ½ cup finely chopped walnuts, stirring until everything is well combined and resembles wet sand.
5. Press the mixture evenly into the prepared pan using the bottom of a measuring cup or your fingers. Chill while you make the frosting. Wash and dry the bowl used for the double boiler—you’ll need it again for the topping.
   

Custard Frosting:

1. Beat 6 tbsp softened butter in a stand mixer until slightly fluffy (about 1 minute). Mix in 3 tbsp custard powder, 3 tbsp heavy cream, and ¼ tsp salt until combined.
2. Add 1¾ cups powdered sugar and 1 tsp vanilla, mixing on low until incorporated. Increase to medium-high and beat until smooth, light, and fluffy, about 2–3 minutes.
3. Spread the frosting evenly over the chilled base and refrigerate until firm (about 30 minutes).

Chocolate Topping:

1. Place the reserved bowl back over the saucepan of simmering water. Add 6 oz dark chocolate chips and 3 tbsp butter, stirring until melted and smooth (about 3 minutes).
2. Remove from heat and stir in 3 tbsp heavy cream until glossy. Pour over the custard layer and spread evenly. Refrigerate until the chocolate sets (about 30 minutes).
3. Lift the slab out using the parchment overhang, transfer to a cutting board, and slice into 12 bars, wiping the knife between each cut.

Tip: Can be refrigerated in an airtight container for up to 1 week (but they won't last that long!!)