Nanaimo Bars

Story behind the dish

Imagine biting into a luscious, multi-layered bar that offers a perfect balance of rich chocolate, creamy custard, and crunchy cookies. Originating from Canada, Nanaimo Bars are a nostalgic treat that has delighted dessert lovers for generations. Their smooth, decadent layers make every bite a comforting escape into homemade delight.

Prepared with simple pantry ingredients, these bars are a testament to the power of combining textures and flavors. Whether you're celebrating a special occasion or simply indulging your sweet tooth, Nanaimo Bars bring warmth and joy to any table. Let’s embark on a sweet journey to create these iconic confections!

Ingredients

• 4 oz (125 g) Custard powder
• 1/2 cup (4 oz, 50 g) Caster sugar
• 3 1/2 tablespoons (5 oz, 50 g) Cocoa powder
• 1 large beaten Egg
• 7 oz (200 g) Shredded digestive biscuits
• 3.5 oz (100 g) Desiccated coconut
• 1.75 oz (50 g) Almonds, chopped (optional)
• 3.5 oz (100 g) Unsalted butter
• 2 tablespoons (1 oz, 4 oz, 4 tbsp) Double cream
• 3 tablespoons (1 oz, 3 oz, 3 tbsp) Custard powder
• 8 oz (250 g) Icing sugar
• 5.3 oz (150 g) Dark chocolate
• 1.75 oz (50 g) Unsalted butter

Step-by-step

1. Prepare the biscuit base:
   In a heatproof bowl over a saucepan of gently simmering water, melt 3.5 oz (100 g) butter with 1/2 cup (50 g) caster sugar and 3 1/2 tablespoons (50 g) cocoa powder. Stir occasionally until the mixture is smooth. Whisk in 1 large beaten egg and cook for 2–3 minutes, stirring constantly, until the mixture thickens. Remove from heat, then fold in 7 oz (200 g) crushed digestive biscuits, 3.5 oz (100 g) desiccated coconut, and chopped almonds if using. Press this mixture evenly into the base of a lined 8-inch (20 cm) square tin. Chill in the fridge for 10 minutes.

2. Make the custard middle layer:
   In a bowl, beat together 3.5 oz (100 g) butter, 2 tablespoons (1 oz) double cream, and 3 tablespoons (1 oz) custard powder until light and fluffy. Gradually add 8 oz (250 g) icing sugar until fully incorporated. Spread this custard mixture over the chilled biscuit base and return to the fridge for at least 10 minutes, until the custard layer firms up.

3. Add the chocolate topping:
   Melt 5.3 oz (150 g) dark chocolate and 1.75 oz (50 g) butter together in the microwave or over a double boiler, stirring until smooth. Pour over the chilled custard layer and spread evenly. Return the tin to the fridge and leave for about 2 hours or until the chocolate has fully set.

4. Finish and serve:
   Once the chocolate is set, lift the entire block out of the tin using the parchment paper. Cut into squares and serve these delightful, layered treats!

Chef’s tips & serving ideas

• For extra crunch, sprinkle chopped nuts or colored sprinkles over the chocolate layer before it sets.
• Store the bars in an airtight container in the fridge for up to a week—perfect for when that sweet craving strikes!

Closing thoughts

These Nanaimo Bars are more than just a dessert; they’re a comforting reminder of home, tradition, and the joy of simple ingredients transformed into something spectacular. Each bite is a delightful mix of crunchy, creamy, and chocolaty goodness—a true crowd-pleaser and a sweet testament to beloved homemade baking. Enjoy sharing these with friends and family, and watch as they fall in love with this Canadian classic!