Nanaimo Bars
A no-bake graham cracker, almond, coconut, and cocoa crust, with a custard filling and chocolate ganache.
Ingredients
For the Crust
- 1/2 cup (113 g) unsalted butter
- 5 tablespoons dark cocoa powder
- 2 cups (220 g) finely ground graham crackers about 14 full cracker sheets
- 1/2 cup (60 g) finely chopped almonds
- 1 cup (40 g) unsweetened shredded coconut
- 1 teaspoon (6 g) salt
- 3 tablespoons (37.8 g) granulated sugar
- 1 egg lightly beaten
For the Custard Filling
- 6 tablespoons (85 g) unsalted butter
- 5 tablespoons (72 g) heavy whipping cream
- 3 tablespoons (30 g) Bird's Custard Powder Use THIS brand
- 2 cups (250 g) powdered sugar measured then sifted
For the Ganache
- 8 ounces dark or semi-sweet chocolate chips
- 2 tablespoons (28.36 g) unsalted butter
Instructions
For the Crust
- Spray an 8"x8" square baking dish with nonstick spray. Line the bottom and sides with parchment paper and spray again. Set aside.
- In a double boiler, over medium heat, melt the butter. Once the butter is melted, turn the heat off and whisk in the sugar, cocoa powder and salt until combined.
- While whisking vigorously, slowly pour in the beaten egg. Turn the heat back on to medium and cook until the mixture thickens slightly.
- Remove the mixture from the heat completely and add in the graham cracker crumbs, coconut, and almonds. Toss to combine evenly.
- Firmly press mixture into the prepared baking dish and then chill in the refrigerator or freezer while you prepare the filling and the ganache. You do not want the crust warm when you add the custard filling.
For the Custard Filling
- In a medium size mixing bowl, combine all of the ingredients and beat until smooth, about two minutes. The mixture should be fluffy and pale in color. If needed, add an additional tablespoon of heavy whipping cream to create a spreadable consistency.
- Spread the filling over the chilled crust layer. Place the pan back into your refrigerator or freezer to set while you make the ganache.
For the Ganache
- In a microwave safe bowl, heat the chocolate and butter for about one minute. Stir the mixture until smooth, microwaving 30 seconds more, if needed.
- Spread the ganache over the custard layer. Chill until chocolate has set.
- Cut into squares. Store in an airtight container in refrigerator and bring to room temperature before serving.