There’s an undeniable charm to the quintessential Canadian treat, Nanaimo bars. Once you’ve indulged in these rich and decadent confections, you’ll understand why they’re a beloved favorite. Comprising layers of velvety smooth custard, toasted coconut, and deep chocolate, these no-bake bars are a masterclass in contrasting textures and flavors. With their ability to freeze well, they’re an ideal treat for imprompt gatherings or summertime indulgence – though be warned, their addictive nature means they won’t linger long in the freezer! If you find yourself craving something sweet and sublime, look no further than this tried-and-true recipe. And if your sweet tooth craves more, you might enjoy exploring other treats like Lucky Charms Rice Krispie bars, a rainbow layer cake, or strawberry shortcake.
What are Nanaimo Bars?
As a native of the west coast city of Nanaimo in British Columbia on Vancouver Island, I’ve had the pleasure of indulging in this beloved Canadian dessert my entire life. The Nanaimo bar’s unique combination of chocolate, coconut, almond, and custard flavors is simply irresistible. While it may be a classic no-bake dessert, its three-layer structure allows for a delightful textural experience. By cooling each layer separately, the bars retain their shape and flavor profile, making them even more enjoyable to devour.The base layer, a chocolate coconut cookie, provides a rich foundation for the rest of the bar. This no-bake component can be made with flaked or shredded coconut, offering a pleasant crunch. The middle layer, a buttercream custard powder mixture, adds a silky smoothness and subtle sweetness. Custard powder is readily available at most grocery stores, either in-store or online.The top layer, a decadent chocolate ganache, brings the bar to life with its velvety texture and deep flavor profile. To prevent cracking when cutting the bars, I recommend using a double boiler to melt the chocolate, rather than relying on microwave heating.As a frozen treat that’s easy to prepare ahead of time, Nanaimo bars are perfect for any occasion. Whether you’re looking for a sweet indulgence or a thoughtful gift, this recipe is sure to impress.
Nanaimo Bar Variations
When it comes to Nanaimo bars, I’m a firm believer that traditional recipes are hard to beat. However, I understand that not everyone may have the same enthusiasm for certain ingredients or may be dealing with allergies. This is where variations come in, allowing you to adapt the recipe to your taste preferences.For instance, if you’re not keen on almonds, you can easily substitute them with walnuts or pecans, which will still result in a delicious and authentic-tasting Nanaimo bar. The beauty of this recipe lies in its versatility.Regarding the custard powder, I’m a fan of using Bird’s brand, but I also understand that not everyone may have it on hand. If you’re looking for a lighter flavour or simply don’t have access to custard powder, you can substitute it with a mixture of powdered milk and vanilla extract. Alternatively, instant vanilla pudding mix will also work as a suitable replacement, offering a similar creamy texture.
Handy Tips for Making this Classic Canadian Dessert
While these freeze well bars are straightforward to prepare, it’s still valuable to keep a few helpful tips in mind. To start, make sure you have all the necessary ingredients within arm’s reach and an 8-by-8-inch square pan at your disposal. A 9-inch round pan can be used as a substitute, but keep in mind that the bars will take on irregular shapes rather than neat squares.
One important aspect to consider is that although this is a no-bake dessert, you will still need to melt certain ingredients using a double boiler method. If you opt for melting the chocolate in the microwave instead, it’s likely to develop cracks when cut into squares.
What is a Double Boiler?
When it comes to melting delicate ingredients like chocolate or keeping sauces warm, a double boiler is an incredibly useful tool. Essentially, it’s two pots in one: the smaller pot sits inside the larger one, with water poured into the latter to create heat transfer to the former. This gentle warmth makes it perfect for tasks that require precise temperature control.
While investing in a dedicated double boiler might be worth considering if you frequently melt chocolate or keep sauces warm, there’s also a DIY option. Simply place a steel or tempered glass bowl over a pan of simmering water, and you’ll achieve the same results without breaking the bank.
As someone who loves baking during the summer months, I always look forward to making my favorite layered bar recipe. There’s something special about creating sweet treats that freeze well and provide a refreshing respite from the heat. And let me tell you, there’s nothing quite like biting into a perfectly made Nanaimo bar on a hot summer day – it’s truly one of life’s small pleasures!
Nanaimo Bar FAQs
Nanaimo bars are renowned for their exceptional freezing properties, which contribute to their enduring popularity. To freeze these treats, simply place them in layers separated by parchment paper within an airtight container. This allows you to store them for 2 to 3 months without compromising their texture or taste.For those seeking alternatives to custard powder, instant vanilla pudding powder can be used as a substitute. Although the colour may differ, it will provide a similar flavour profile. Alternatively, you can replace the 2 tablespoons of custard powder with a mixture of ¼ cup powdered milk and 1 teaspoon vanilla extract.When it comes to storing Nanaimo bars, the refrigerator is the ideal location. Place them in an airtight container to maintain their texture and prevent them from becoming too soft when left at room temperature.
The Best Nanaimo Bars Recipe
The BEST Nanaimo Bars – No Bake Dessert
There’s a unique magic to the ultimate Nanaimo bars, and once you’ve experienced their delightful combination of flavors, it’s hard not to be hooked. As a no-bake treat, this layered bar recipe is perfect for any occasion that requires a sweet and satisfying dessert. What’s more, these bars have the added bonus of freezing well, making them an excellent choice for hot summer days or holiday gatherings. With only 20 minutes spent on prep work and an hour dedicated to chilling, you’ll be enjoying your delicious creations in no time. In fact, each batch yields a whopping 16 servings, ensuring there’s plenty to go around.
Instructions
Combine 1/2 cup butter, sugar and cocoa powder in the top of a double boiler. Stir occasionally until melted and smooth. If using eggs, temper them first to prevent curdling, then beat into the mixture and stir for about 2-3 minutes until thick. Remove from heat and mix in graham cracker crumbs, coconut and finely chopped almonds (which can be ground in a food processor for an optimal texture). Press this mixture firmly and evenly into the bottom of an ungreased 8×8 inch pan. For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy, then mix in icing sugar until smooth. Spread over the bottom layer and chill until set. Once chilled, proceed to the next step. Meanwhile, melt semisweet chocolate and butter in a double boiler or low heat, taking care not to microwave, as this can cause cracking when cutting the bars. Spread the melted mixture over the chilled bars. As soon as it starts setting, score through the top layer to prevent cracks later. Allow the chocolate to set before cutting into 1-2” squares. Cutting slightly chilled with a warm knife yields cleaner cuts and a better presentation.