Oh my goodness, let me tell you about Nanaimo bars! These delightful no-bake treats are a glorious layered creation that will have you swooning with every bite. You’ve got a crumbly base, a luscious custard filling, and a rich chocolate topping that come together in perfect harmony. I remember the first time I made them with my grandma; her kitchen was filled with laughter and the sweet smell of chocolate as we layered the ingredients together. It was such a special moment, and now, every time I whip up a batch of Nanaimo bars, I feel that same warmth and nostalgia. Trust me, once you try them, you’ll be hooked on their unique flavors and satisfying textures!
Ingredients List
Gathering your ingredients for these delicious Nanaimo bars is half the fun! Here’s what you’ll need:
- 1 cup graham cracker crumbs: This is the base of your bars, giving them that perfect crumbly texture.
- 1/2 cup unsweetened cocoa powder: It adds a rich chocolate flavor to the crust.
- 1/2 cup shredded coconut: This brings a chewy texture and a hint of tropical goodness.
- 1/2 cup unsalted butter, softened: This binds everything together and keeps it moist.
- 1/2 cup powdered sugar: It sweetens the mixture and gives it a lovely smoothness.
- 1 large egg, beaten: This helps to firm up the base.
- 2 cups vanilla custard powder: The star of the show, creating that creamy filling.
- 1/4 cup milk: To mix with the custard powder for smoothness.
- 4 ounces semi-sweet chocolate, chopped: This is the delicious topping you’ll melt.
- 2 tablespoons unsalted butter: To add to the chocolate for a smooth finish.
How to Prepare Nanaimo Bars
Preparing Nanaimo bars is a breeze and oh-so-rewarding! The best part? You don’t even have to turn on the oven! Let’s dive into the steps that will lead you to make these irresistible treats.
Step-by-Step Instructions
- Start by grabbing a mixing bowl and combine your graham cracker crumbs, cocoa powder, shredded coconut, softened butter, and powdered sugar. Mix them together until it forms a crumbly, cohesive mixture.
- Now, add in the beaten egg. This is where you’ll want to mix it all until it’s completely combined—don’t be shy, give it a good stir!
- Next, press this mixture firmly into the bottom of a greased 8×8 inch pan. You want it nice and compact, so the bars hold together beautifully when you cut them later.
- In a separate bowl, mix the vanilla custard powder and milk until smooth. This will be your creamy filling that makes these bars sing!
- Spread the custard mixture evenly over the graham cracker base. Take your time here, and make sure it’s nice and even.
- For the final layer, melt your chopped semi-sweet chocolate along with the 2 tablespoons of butter using a double boiler or in the microwave in short bursts. Stir until it’s smooth and glossy.
- Pour the melted chocolate over the custard layer, making sure to cover it completely.
- Now, here’s the hard part—refrigerate your creation for at least 2 hours. This is crucial for the layers to set properly. Trust me, it’s worth the wait!
Nutritional Information
These Nanaimo bars are not just a treat for the taste buds; they’re also packed with some nutritional info to keep in mind! Each bar is estimated to contain about 200 calories, with 10g of fat, 2g of protein, and 25g of carbohydrates. They also have 15g of sugar, so enjoy them as a sweet indulgence! Of course, these values can vary based on the specific ingredients you choose, but it’s a good starting point to know what you’re enjoying.
Why You’ll Love This Recipe
Let me tell you why these Nanaimo bars are such a hit in my kitchen! They’re not just tasty; they come with a whole bunch of perks:
- No-bake goodness: You won’t need to turn on the oven, making them perfect for warm days or quick desserts.
- Quick preparation: With just a few simple steps, you’ll have these bars ready in no time!
- Deliciously layered: The combination of crumbly base, creamy custard, and rich chocolate is simply irresistible.
- Make-ahead friendly: They store beautifully in the fridge, which means they’re perfect for parties or just to have on hand for a sweet craving.
- Customizable: You can easily play around with flavors to make them your own!
Once you try them, I promise they’ll become a staple in your dessert repertoire!
Tips for Success
To ensure your Nanaimo bars turn out perfectly every time, here are my top tips! First, make sure to press the base mixture firmly into the pan; this will help the bars hold together nicely when you cut them. If you want a firmer texture, let them chill in the fridge longer than the recommended 2 hours—trust me, it’s worth the wait! For flavor variations, try adding a splash of almond extract to the custard layer or swap out the coconut for crushed nuts for a delightful crunch. And if you’re feeling adventurous, mix in some peanut butter with the chocolate for an extra layer of yum! Enjoy experimenting!
Variations
If you’re looking to shake things up with your Nanaimo bars, I’ve got some fun ideas for you! First off, why not try different flavors of custard powder? Chocolate custard will give a rich twist, while lemon custard adds a refreshing zing. You can also switch up the toppings—crushed nuts like pecans or almonds can add a delightful crunch to the chocolate layer. Feeling adventurous? Drizzle some caramel sauce over the chocolate for an extra layer of decadence! And for a tropical vibe, try substituting the shredded coconut with crushed pineapple. The possibilities are endless—get creative!
Storage & Reheating Instructions
Storing your leftover Nanaimo bars is super simple! Just keep them in an airtight container in the refrigerator, where they’ll stay fresh for up to a week. If you want to enjoy them later, you can also freeze them! Just wrap each bar tightly in plastic wrap and store them in a freezer-safe container. They’ll hold up well for about two months. When you’re ready to enjoy a bar, simply take it out and let it thaw in the fridge for a few hours. No reheating is necessary—these beauties are best served cold, straight from the fridge, so you can savor that delightful layered texture!
Serving Suggestions
Serving Nanaimo bars is all about enhancing that sweet experience! I love pairing them with a hot cup of coffee or a creamy chai latte to balance out the sweetness. You could also serve them with a scoop of vanilla ice cream for an indulgent treat. If you’re feeling festive, add some fresh berries on the side for a pop of color and a touch of tartness. Enjoy your delicious combination!
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Nanaimo Bars: 7 Reasons You’ll Fall in Love Today
- Total Time: 2 hours 20 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Nanaimo bars are a no-bake dessert with a layered structure, featuring a crumb base, custard filling, and chocolate topping.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 large egg, beaten
- 2 cups vanilla custard powder
- 1/4 cup milk
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- In a bowl, mix graham cracker crumbs, cocoa powder, shredded coconut, softened butter, and powdered sugar.
- Add the beaten egg and mix until combined.
- Press the mixture into the bottom of a greased 8×8 inch pan.
- In another bowl, mix custard powder and milk until smooth.
- Spread the custard over the graham cracker base.
- Melt chocolate and butter in a double boiler or microwave.
- Pour the chocolate mixture over the custard layer.
- Refrigerate for at least 2 hours before cutting into squares.
Notes
- Store in the refrigerator for up to one week.
- For a firmer bar, let it chill longer.
- Feel free to substitute dairy-free butter and chocolate for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Canadian
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: nanaimo bars, no-bake dessert, Canadian dessert
