Take a crack at Canada’s most addicting dessert of layered chocolate, cream, and coconut.
Before I lived in Canada for a year, I had no idea that Nanaimo bars existed. I didn’t even know Nanaimo was a town. So, when I asked my roommate what a Nanaimo bar was, he gasped and immediately took me to a local bakery in British Columbia so I could see for myself. “They’re pretty much all over the country now,” he explained eagerly as we entered the sweet-smelling shop. “But in some regions, they’re super hard to find. We should learn how to make them!”
In the refrigerated display case of the bakery, a whole tray of chocolatey Nanaimo bars sat, begging to be bought. “What’s in them?” I asked. He ordered two and replied, “Oh, you’ll love them. They have chocolate, cream, and coconut.” The baker behind the counter smiled and raised a finger. “Plus some graham crackers for an extra crunch,” she added with a wink. At that point, I was basically drooling.
When we returned to our apartment in the mountains, we enjoyed the Nanaimo bars with glasses of almond milk. The luscious dark chocolate and fluffy cream melted beautifully in my mouth, and I couldn’t help but giggle. “I’m not a dessert person,” I admitted, “but this is definitely a winner!” They’re rich, creamy, and easy to store up for later. What’s not to love? Today, with this recipe up my sleeve, I’d gladly make these for my old roommate if given the chance.
The mysterious history of Nanaimo bars
While no one is able to pinpoint the exact inventor of the magic little chocolate squares, it’s likely that they came from Nanaimo, British Columbia, sometime during the 1950s. At first, it was stereotypically associated with rich housewives and community bake sales, but then it spread far and wide during the 1980s, when Nanaimo held a recipe contest and the bars made an appearance at a world’s fair, Expo 86, in Vancouver. Now, they’re pretty easy to find in bakeries all over Canada.
How do I store leftovers?
Cover your leftover Nanaimo bars with plastic wrap or aluminum foil and refrigerate them for up to 1 week. You can also pre-slice them, wrap them, and freeze them for up to 3 months. Some of my Canadian friends prefer to eat them frozen as a summertime treat, but you can easily let them thaw in the fridge overnight before serving.
Serving suggestions
Honestly, Nanaimo bars are so iconic, so decadent, that they really don’t need anything else. That being said, there are a few snazzy drinks you might want to try alongside them to keep the party going. For a little afternoon pick-me-up, try Coffee Milkshakes, Coconut Milk Smoothies, Almond Milk, or Raspberry Smoothies. And if it’s an adult evening shindig, serve up some Healthy Blackberry-Raspberry And Mango-Coconut Champagne Cocktails.
Nanaimo Bars
Ingredients
For The Base Layer:
- 1/2 cup unsalted butter
- 5 tablespoons cocoa powder
- 4 1/2 tablespoons granulated sugar
- 1 large egg beaten
- 1 3/4 cups graham cracker crumbs
- 3/4 cup unsweetened shredded coconut
- 1/2 cup finely chopped walnuts
For The Second Layer:
- 1/2 cup unsalted butter at room temperature
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 3 tablespoons custard powder
For The Third Layer:
- 1 cup semisweet chocolate chips
- 2 tablespoons neutral oil such as vegetable or canola oil
Instructions
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Line a 9×9-inch pan with parchment paper, leaving an overhang. To make the base layer, melt butter in a saucepan over medium heat with cocoa powder and sugar until smooth and steaming. Whisk in beaten egg gradually to temper.
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Stir in graham cracker crumbs, shredded coconut, and chopped walnuts until combined. Press mixture into the pan and chill for 15 minutes.
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To make the second layer, beat the unsalted butter (at room temperature), powdered sugar, heavy cream, and custard powder until light and fluffy. If the mixture is too thick to spread, add 1 more tablespoon of heavy cream and mix to combine.
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Spread this filling evenly over the chilled base. Return the pan to the refrigerator and chill for 30 minutes to set the filling.
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Melt semisweet chocolate chips with oil in a microwave-safe bowl (heating in 10-second bursts), or a double boiler, stirring until smooth. Pour the melted chocolate over the set filling and spread evenly.
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Chill in the refrigerator for an additional 30 minutes, or until the chocolate is firm. Once fully set, use a warm, sharp knife to cut the dessert into bars.
Nutrition
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